The Almond Biscotti is a twice-baked, crunchy cookie that is perfect for dipping in coffee, tea, or even dessert wine. Originating in Italy, these cookies are known for their long shelf life and firm texture, making them a perfect make-ahead treat. They can be customized with various nuts, dried fruits, or even dipped in chocolate for added indulgence.
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Preheat the oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
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Set aside.
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In a separate bowl, beat the eggs, vanilla extract, and almond extract until well combined.
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Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
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Fold in the toasted, chopped almonds until evenly distributed.
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Divide the dough in half.
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On a lightly floured surface, shape each portion into a 12-inch long log, about 3 inches wide and 1 inch thick.
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Place the logs on the prepared baking sheet, spacing them at least 2 inches apart.
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Bake for 25-30 minutes or until the logs are golden brown and firm to the touch.
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Remove from the oven and let cool on the baking sheet for 10 minutes.
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Reduce the oven temperature to 300°F (150°C).
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Transfer the cooled logs to a cutting board.
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Using a sharp knife, cut the logs diagonally into 1/2-inch thick slices.
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Arrange the biscotti slices cut-side down on the baking sheet.
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Bake for 15 minutes, flipping the slices halfway through to toast both sides evenly.
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The biscotti should be firm and crisp.
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Transfer the biscotti to a wire rack to cool completely.
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Optionally, sprinkle with sliced almonds before serving for added texture and visual appeal.
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Serve the almond biscotti with coffee, espresso, or a glass of Vin Santo for a classic Italian pairing.
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The biscotti can also be dipped in dark chocolate for an extra layer of flavor and richness.
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Store the cooled biscotti in an airtight container at room temperature for up to 2 weeks.
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They can also be frozen for up to 3 months.
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Chocolate Almond Biscotti: Fold in 1/2 cup mini chocolate chips or dip one end of each biscotti in melted dark chocolate.
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Cranberry Almond Biscotti: Add 1/2 cup dried cranberries to the dough for a festive, fruity twist.
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Lemon Almond Biscotti: Add the zest of 1 lemon and a splash of lemon extract for a zesty variation.
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Nut-Free Biscotti: Replace almonds with pumpkin seeds or sunflower seeds for a nut-free option.
Ingredients
Directions
-
Preheat the oven to 350°F (175°C).
-
Line a baking sheet with parchment paper.
-
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
-
Set aside.
-
In a separate bowl, beat the eggs, vanilla extract, and almond extract until well combined.
-
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
-
Fold in the toasted, chopped almonds until evenly distributed.
-
Divide the dough in half.
-
On a lightly floured surface, shape each portion into a 12-inch long log, about 3 inches wide and 1 inch thick.
-
Place the logs on the prepared baking sheet, spacing them at least 2 inches apart.
-
Bake for 25-30 minutes or until the logs are golden brown and firm to the touch.
-
Remove from the oven and let cool on the baking sheet for 10 minutes.
-
Reduce the oven temperature to 300°F (150°C).
-
Transfer the cooled logs to a cutting board.
-
Using a sharp knife, cut the logs diagonally into 1/2-inch thick slices.
-
Arrange the biscotti slices cut-side down on the baking sheet.
-
Bake for 15 minutes, flipping the slices halfway through to toast both sides evenly.
-
The biscotti should be firm and crisp.
-
Transfer the biscotti to a wire rack to cool completely.
-
Optionally, sprinkle with sliced almonds before serving for added texture and visual appeal.
-
Serve the almond biscotti with coffee, espresso, or a glass of Vin Santo for a classic Italian pairing.
-
The biscotti can also be dipped in dark chocolate for an extra layer of flavor and richness.
-
Store the cooled biscotti in an airtight container at room temperature for up to 2 weeks.
-
They can also be frozen for up to 3 months.
-
Chocolate Almond Biscotti: Fold in 1/2 cup mini chocolate chips or dip one end of each biscotti in melted dark chocolate.
-
Cranberry Almond Biscotti: Add 1/2 cup dried cranberries to the dough for a festive, fruity twist.
-
Lemon Almond Biscotti: Add the zest of 1 lemon and a splash of lemon extract for a zesty variation.
-
Nut-Free Biscotti: Replace almonds with pumpkin seeds or sunflower seeds for a nut-free option.