Description
Almond Biscotti is a classic Italian twice-baked cookie that is crunchy, slightly sweet, and packed with toasted almonds. Perfect for dipping into coffee or tea, these biscotti are delightfully crisp and flavorful, making them a perfect treat for gatherings or everyday enjoyment.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Add-ins
- 1 cup whole almonds, toasted and coarsely chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps produce a tender biscotti texture.
- Add Eggs and Extracts: Add eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air. Then mix in the vanilla and almond extracts for flavor.
- Incorporate Dry Ingredients: Gradually add the combined dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can make the biscotti tough.
- Fold in Almonds: Gently fold the toasted and chopped almonds into the dough, spreading them evenly throughout the mixture.
- Shape Dough: Divide the dough into two equal portions and shape each into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet spaced apart.
- First Bake: Bake the logs in the preheated oven for 25 to 30 minutes until they are lightly golden. Remove from oven and allow them to cool for 10 minutes to set.
- Slice Logs: Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices to create individual biscotti pieces.
- Second Bake: Arrange the sliced biscotti cut side down on the baking sheet. Bake for 10 to 12 minutes, then flip each biscotti over and bake for another 10 to 12 minutes until they are golden brown and crisp.
- Cool Completely: Transfer the biscotti to a wire rack to cool completely before serving. This ensures maximum crunch and proper setting.
Notes
- Make sure the butter is softened but not melted for the best creaming result.
- Toast the almonds beforehand for enhanced flavor and crunch.
- Slicing the biscotti diagonally creates a larger surface area for baking, resulting in crispier cookies.
- Store biscotti in an airtight container to maintain their crispness for up to two weeks.
- Biscotti pairs wonderfully with coffee, tea, or sweet dessert wines like Vin Santo.
