These crumbly, crunchy Almond Biscotti are fabulous to dunk in tea or coffee. They are a marvelous addition to your holiday cookie platter.
I cannot believe it’s almost the end of this year. Apart from; a few health issues, it’s been a great and busy year for me. What about you guys? I hope everyone had a lovely year. So let’s end this year on a sweet note with Biscotti cookies.
It’s cookie season! And I am sure most of you would have started making cookies way before the season. If you ask me: I would say cookies are for every season. However, the cookie galore begins when it’s closer to Christmas.
Today, I am sharing another one of our favorite biscotti flavors with you guys. This Almond Biscotti recipe is easy to put together. They are lovely to share with your friends and family. I make these almond biscotti and other cookies to share during this season. If you like biscotti, you should try my Cranberry Orange Pistachio Biscotti dipped in chocolate.
How to make Biscotti
Biscotti is twice-baked cookies. Baking it twice achieves its amazing crispy and crunchy texture.
At first, you bake them for 20 – 25 minutes, and the second bake time takes 10 minutes on each side.
The traditional biscotti recipe doesn’t have any fat in it. Since it is fat-free, the Biscotti will turn very hard and crunchy. Adding some butter or oil to the recipe makes the Biscotti a slightly soft and crisp cookie.
Unlike the Cranberry Orange Pistachio Biscotti, I did not use egg white to brush the tops. If you prefer the shine on the top of the cookie, you can use an egg white to brush the top of the cookie dough just before baking.
Ingredients for Almond Biscotti Recipe
Flour – Use all-purpose flour.
Leavening agents- use 2 teaspoon baking powder.
Sugar– I like the addition of 1/2 brown and 1/2 white granulated. On the other hand, if your preference is completely white or brown, you can change it accordingly.
Eggs – Use 3 large eggs.
Butter – Use 4 Tablespoons of unsalted butter. You can also replace the butter with any neutral oil. Yet, if you favor a fat-free biscotti, leave the butter out.
Nuts – Roast 1 cup of almonds at 325F/165C for 12 minutes. Cool them completely, and roughly chop the almonds. Don’t have almonds in hand: use any nuts according to your preference.
Here are a few of our favorite combos: orange & chocolate chip, chocolate hazelnut, cranberry pistachio, cashew raisins, and figs & walnut.
Flavoring – vanilla and almond extract work well with this recipe. I added 1/2 teaspoon of almond extract. If you like a slightly strong almond flavor, add 1 teaspoon of almond extract. Adding a little bit of salt enhances baked goods.
How to make Almond Biscotti Recipe
- First, Roast 1 cup of whole almonds at 325F/165C for 12 minutes. Cool them completely, and roughly chop the almonds.
- Next, preheat the oven to 338F / 170C.
- Add the Baking powder and salt to the flour. Mix to incorporate.
- In a large bowl: cream butter and the sugars.
- Add vanilla, almond extract, and eggs. Whisk until combined.
- Add the dry ingredients to the wet and mix on low speed or use a rubber spatula / wooden spoon to fold until well combined. Add the roughly chopped almonds and fold.
- Divide the dough in half, and form each half into a rectangular log shape on a parchment-lined sheet pan.
- Bake at 338F / 170C for 20 – 25 minutes or until slightly golden.
- Take the cookie logs out of the oven and leave them on the sheet pan to cool for 15 minutes.
- After 15 minutes, use a serrated knife to cut 1/2 – 1 inch angular slices, place the slice side down on the cookie sheet and bake for 10 minutes. Next, turn the Biscotti over and bake the other side for 10 minutes.
- Transfer them to a cooling rack and cool them completely. Store in an airtight container( preferably a glass container)for two weeks.
- If freezing, Biscotti can be frozen: for up to 3 months. Pop the frozen Biscotti in a preheated oven for 10 minutes before serving to have a warm crisp cookie.
Ingredients
- 1 Cup / 150g whole almonds ( roasted and roughly chopped)
- 3 cups / 360g All purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 Tablespoons / 56g unsalted butter
- 1/2 cup / 100g granulated white sugar
- 1/2 cup / 110g soft brown sugar
- 2 teaspoon Vanilla extract
- 1/2 teaspoon almond extract
- 3 large eggs
Instructions
- First, Roast 1 cup of whole almonds at 325F/165C for 12 minutes. Cool them completely, and roughly chop the almonds.
- Next, preheat the oven to 338F / 170C.
- Add the Baking powder and salt to the flour. Mix to incorporate.
- In a large bowl: cream butter and the sugars.
- Add vanilla, almond extract, and eggs. Whisk until combined.
- Add the dry ingredients to the wet and mix on low speed or use a rubber spatula / wooden spoon to fold until well combined. Add the roughly chopped almonds and fold.
- Divide the dough in half, and form each half into a rectangular log shape on a parchment-lined sheet pan.
- Bake at 338F / 170C for 20 – 25 minutes or until slightly golden.
- Take the cookie logs out of the oven and leave them on the sheet pan to cool for 15 minutes.
- After 15 minutes, use a serrated knife to cut 1/2 - 1 inch angular slices, place the slice side down on the cookie sheet and bake for 10 minutes. Next, turn the Biscotti over and bake the other side for 10 minutes.
- Transfer them to a cooling rack and cool them completely. Store in an airtight container( preferably a glass container)for two weeks.
Notes
Biscotti can be frozen: for up to 3 months. Pop the frozen Biscotti in a preheated oven for 10 minutes before serving to have a warm crisp cookie.
