Description
This classic Almond Biscotti recipe offers crisp, twice-baked Italian cookies packed with toasted whole almonds. Perfect for dipping into coffee or tea, these crunchy treats are subtly sweet with a delicate vanilla aroma. The method involves a first bake to shape and cook the dough, followed by a second bake to get that signature biscotti crunch. These almond biscotti keep well for weeks when stored properly, making them great for gifting or enjoying over time.
Ingredients
Scale
Almonds
- 1 cup (140g) whole, unblanched almonds
Dry Ingredients
- 2 cup (250g) unbleached all-purpose flour, plus more for baking sheet and dusting
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 3 large eggs
- 1 teaspoon pure vanilla extract (optional)
For Preparation
- Butter, for greasing baking sheet
Instructions
- Toast the Almonds: Preheat your oven to 350°F (180°C). Spread the whole almonds evenly on a baking sheet and toast them for 5 to 7 minutes until fragrant and starting to release their oils. Remove from the oven and allow them to cool completely. Reduce the oven temperature to 300°F (150°C) for the next steps.
- Prepare the Dough Mixture: Butter and flour a large baking sheet to prevent sticking. In a large bowl, mix the flour, granulated sugar, baking soda, and sea salt thoroughly. Reserve about 1/3 cup (43g) of this flour mixture for dusting. In a separate bowl, lightly beat the eggs and stir in the vanilla extract if using. Make a well in the center of the dry ingredients and pour in the egg mixture. Gently incorporate the dry ingredients into the wet, mixing quickly but lightly just until the dough forms a shaggy mass. Avoid overworking to keep the biscotti tender.
- Knead and Form Dough: Dust a clean work surface with the reserved flour mixture. Turn the dough out onto this surface and use a pastry scraper to gather it into a disk. Knead lightly just enough to bring the dough together. Let the dough rest for 5 minutes to make shaping easier.
- Shape the Biscotti Logs: Pat the dough into a rough rectangle measuring about 7 x 5 inches (17 x 13 cm). Evenly press the toasted almonds into the dough. Fold the dough as you would a business letter, using the reserved flour if needed to prevent sticking. Using a pastry scraper, cut the folded dough lengthwise in half. Lightly flour your hands and shape each half into a 2-inch (5 cm) thick rope. Arrange the two ropes on the prepared baking sheet, spacing them at least 3 inches apart to prevent merging. Press each rope gently to flatten to about ½ inch (1.2 cm) thick.
- First Bake: Bake the shaped dough logs for 45 to 50 minutes until they are lightly golden and feel firm but not rock hard to the touch. Remove from the oven and let cool just enough to handle.
- Slicing: While still warm, transfer the logs to a cutting board with the help of a spatula. Using a sharp, large chef’s knife, slice each log diagonally into ½ inch (1.2 cm) thick slices with firm downward motions to maintain shape.
- Second Bake – Drying and Toasting: Arrange the cookie slices cut side down on the same baking sheet, making sure they don’t overlap. Return to the oven and bake for an additional 15 to 20 minutes to dry out and crisp the biscotti. Once toasted to a golden crisp, transfer the biscotti to wire racks to cool completely.
- Storage and Serving: These biscotti improve in flavor and texture after a day. Store them in an airtight cookie jar or tin where they will remain fresh for several weeks. Perfect for enjoying with coffee, tea, or dessert wines.
Notes
- Be gentle when mixing the dough to avoid tough biscotti; just enough mixing to bring ingredients together.
- Adjust baking times slightly depending on your oven’s accuracy and biscotti thickness.
- Use unblanched almonds to give the biscotti a lovely nutty crunch and aroma.
- Vanilla extract is optional but adds a nice fragrant note to the dough.
- Let the biscotti cool completely before storing to maintain crispness.
- For variation, you can add citrus zest or dip slices partially in melted chocolate once cooled.
Nutrition
- Serving Size: 1 biscotti (approximate)
- Calories: 120
- Sugar: 11g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
