Description
This classic Almond Biscotti recipe produces crunchy, twice-baked Italian cookies perfect for dipping in coffee or tea. Toasted whole almonds give a nutty aroma and satisfying crunch, while the dough is lightly sweetened and subtly flavored with vanilla. The dough is shaped into logs, baked, sliced, then baked again to achieve their signature crispy texture. These biscotti keep well when stored, making them a delightful treat to enjoy over several weeks.
Ingredients
Units
Scale
Almonds
- 1 cup (140g) whole, unblanched almonds
- Butter, for greasing the baking sheet
- Additional flour, for dusting the baking sheet and work surface
Dough
- 2 cups (250g) unbleached all-purpose flour, plus extra for dusting
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1 teaspoon pure vanilla extract (optional)
Instructions
- Preheat and Toast Almonds: Heat the oven to 350°F (180°C). Spread the almonds in a single layer on a baking sheet and toast them for 5 to 7 minutes, until they begin to release their oil and smell fragrant. Remove from the oven and let cool completely. Lower the oven temperature to 300°F (150°C) for baking the biscotti.
- Prepare the Baking Sheet and Dry Ingredients: Butter and flour a large baking sheet to prevent sticking. In a large bowl, combine the 2 cups of flour, sugar, baking soda, and salt. Set aside about 1/3 cup (43g) of this dry mixture for later use.
- Mix Dough: In a separate bowl, lightly beat the eggs with a fork and stir in the vanilla extract if using. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a pastry scraper or spoon, gently incorporate the flour into the eggs until the dough just begins to clump together into a shaggy mass. Avoid overworking to keep the biscotti tender.
- Knead and Shape Dough: Dust your work surface with the reserved dry flour mixture. Turn the dough onto it and use a pastry scraper to gather it into a disk. Knead lightly to bring the dough together. Let rest for 5 minutes. Then pat the dough into a rough 7 x 5-inch (17 x 13-cm) rectangle. Press the toasted almonds evenly into the dough. Fold the dough like a business letter, then cut it lengthwise into two equal halves.
- Form Logs and First Bake: Flour your hands and gently roll each half into a long rope about 2 inches (5 cm) thick. Transfer each rope to the prepared baking sheet, spacing them at least 3 inches (7.5 cm) apart to avoid merging. Lightly pat down each rope to flatten to about 1/2 inch (1.2 cm) thick. Bake for 45 to 50 minutes until they are lightly browned and feel firm but slightly bread-like to the touch.
- Slice and Second Bake: Remove the logs from the oven and immediately transfer them using a spatula to a cutting board. Using a large chef’s knife, cut each log diagonally into 1/2-inch (1.2 cm) thick slices. Arrange the slices cut-side down on the baking sheet and return to the oven. Bake for an additional 15 to 20 minutes to dry and toast the biscotti until crisp and golden. Cool completely on wire racks.
- Storage and Serving: Biscotti improve in flavor and texture after resting for a day. Store in an airtight cookie jar or tin at room temperature. They remain fresh for several weeks, perfect for pairing with coffee, tea, or dessert wines.
Notes
- Use unblanched almonds for maximum flavor and crunch; blanching removes the skins which contribute to almond aroma.
- Do not overwork the dough to keep the biscotti tender inside while still crisp outside.
- The biscotti improve with age and flavor development if stored for a day or two before eating.
- Adjust baking time for second bake according to desired crunchiness; longer drying yields crisper biscotti.
- Vanilla extract is optional but adds a lovely warm flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 0.8g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
