Don't Sweat The Recipe

Wonderfully crispy, crunchy, Almond Biscotti! As I’ve said before I’m obsessed with biscotti. They are the perfect treat for morning or afternoon coffee or tea. This recipe is easily adjusted to accommodate almonds, hazelnuts, pistachios, or cashews. This almond biscotti is satisfyingly firm but not teeth-breaking hard.

Almond Biscotti

Biscotti is super easy to make just a little time-consuming. Preheat the oven to 300ºF. Place the almonds on a sheet pan and lightly toast for about 3 minutes. Remove and set aside.

Increase the oven temperature to 350ºF.

In a small bowl whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, stir together the sugar, butter, vanilla, and almond extract. Add the eggs and mix to combine. Add the flour mixture 1/3 at a time to the butter/egg mixture and stir until just combined. Stir in the almonds.

Dampen your fingers and shape the dough into 2 – 4″x10″ logs on a baking sheet prepped with parchment paper. Brush the tops of the dough logs with egg wash (optional). Bake for about 30 minutes, until lightly golden. Remove from the oven and let cool enough to be handled about 10-15 minutes.

With a serrated knife, carefully slice the logs into 3/4″ slices and arrange on the baking sheet cut side down. Bake again for 15 minutes, remove and turn each slice over to the other cut side and bake another 10-15 minutes until golden and dry.

Transfer to a wire rack to cool completely.

Enjoy every last one of them yourself or share with a friend! I may or may not have eaten all of these myself.

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Almond Biscotti

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

Almond Biscotti - Wonderfully crispy, crunchy, and loaded with almonds! A perfect treat for morning or afternoon coffee or tea.

Course: Cookie, Dessert

Cuisine: Italian

Servings: 24

Author: DSTR

Ingredients

• 1 cup sugar
• 1 stick butter, melted
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1 cup whole almonds with skin, lightly toasted
• 3 large eggs, room temperature
• 2 3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Eggwash

• 1 large egg, beaten
• 1 teaspoon water

Instructions

1. Preheat the oven to 300F. Place the almonds on a rimmed baking sheet and toast for about 3 minutes. Remove and set aside.

2. Increase the oven temperature to 350F.

3. In a small bowl whisk together the flour, baking powder, and salt. Set aside.

4. In a large bowl, stir together sugar, butter, vanilla, and almond extract. Add eggs and mix to combine.  Add the flour mixture 1/3 at a time to the butter/egg mixture and stir until just combined. Stir in the almonds.

5. Dampen your hands and shape dough into 2 4"x10" logs on a parchment-lined baking sheet. Beat the egg with the teaspoon of water. Brush on the egg wash. Bake about 30-35 minutes until lightly golden. Transfer the baking pan to a wire rack and cool for 10-15 minutes, cool enough to handle.

6. Using a very sharp, serrated knife, cut logs into 3/4 inch slices and arrange on the baking sheet, cut side down. Bake biscotti again for 15 minutes. Remove from the oven and turn each piece over to the other cut side and bake another 10-15 minutes until golden and dry. Transfer to a wire rack to cool completely.

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