Description
This Crispy Almond Biscotti recipe delivers perfectly crunchy and flavorful Italian cookies ideal for dipping in coffee or tea. Made with toasted almonds and aromatic almond and vanilla extracts, these twice-baked biscotti are golden, crisp, and full of nutty goodness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Additional Ingredients
- 1 cup whole almonds, toasted and coarsely chopped
- Optional: 1/4 cup sliced almonds (for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Prepare the wet ingredients: In a large bowl, whisk the eggs and granulated sugar until well combined and slightly frothy. Add the melted and cooled unsalted butter, vanilla extract, and almond extract, stirring until the mixture is smooth and uniform.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until a dough forms. Fold in the toasted, coarsely chopped almonds evenly throughout the dough.
- Shape the dough: Transfer the dough onto the prepared baking sheet. Divide it into two equal portions and shape each into a log approximately 10 inches long and 3 inches wide. Leave some space between the logs for spreading. Optionally, sprinkle sliced almonds on top and gently press them into the dough for added decoration and texture.
- First bake: Bake the logs in the preheated oven for 25-30 minutes until they turn lightly golden and feel firm to the touch. Remove from the oven and allow to cool on the baking sheet for about 10 minutes to set.
- Slice the biscotti: Once the logs have cooled enough to handle, use a sharp serrated knife to slice them diagonally into 1/2-inch thick pieces to ensure the characteristic biscotti shape and texture.
- Second bake: Arrange the biscotti slices cut-side down on the baking sheet. Bake for 10-12 minutes, then carefully flip the slices and bake for another 8-10 minutes. Continue until both sides are golden brown and crisp, which gives the biscotti their signature crunchy texture.
- Cool and serve: Transfer the biscotti to a wire rack and let them cool completely. Serve with coffee, tea, or dessert wine. Store leftovers in an airtight container to maintain crispness.
Notes
- To toast almonds, spread whole almonds on a baking sheet and bake at 350°F for 8-10 minutes until fragrant and lightly browned.
- Slicing the biscotti at a slight diagonal increases surface area, helping them become crispier during the second bake.
- Store biscotti in an airtight container at room temperature; they will stay fresh and crunchy for up to two weeks.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- Adding a pinch of cinnamon or orange zest to the dough can add a lovely aromatic twist.
