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Classic Almond Biscotti Recipe

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4 from 62 reviews

This classic Biscotti recipe yields crunchy, almond-studded Italian cookies perfect for dipping in coffee or tea. Made with simple pantry ingredients like flour, sugar, eggs, and roasted almonds, these twice-baked cookies have a delightful crisp texture and a subtle vanilla flavor. The process involves baking a log of dough, slicing it, and baking the slices again to achieve the characteristic crunch.

  • Total Time: 1 hour 5 minutes
  • Yield: 18 servings (18 biscotti cookies)

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 4 tbsp butter (melted and cooled)
  • 1 tsp vanilla extract
  • 2 eggs (room temperature)

Add-ins

  • 3/4 cup unsalted almonds (roasted and chopped)

Instructions

  1. Preheat Oven and Prepare Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute all the dry ingredients.
  3. Add Wet Ingredients: Pour in the melted and cooled butter, vanilla extract, and one egg into the dry mixture. Mix thoroughly using a wooden spoon or spatula until a rough dough starts to form.
  4. Add Remaining Egg: Incorporate the second egg into the dough and mix again until well combined, creating a sticky but workable dough.
  5. Incorporate Almonds: Fold in the chopped roasted almonds using a wooden spoon or your hands, ensuring the nuts are evenly distributed throughout the dough.
  6. Shape and First Bake: Lightly flour the parchment paper and transfer the dough onto the baking sheet. Shape it into a rectangular log about 4 inches wide and 14 to 16 inches long. Bake in the preheated oven for 30 minutes, or until the log is slightly golden and firm to the touch.
  7. Cool and Slice: Remove the biscotti log from the oven and allow it to cool for 20 to 25 minutes. Once cool, use a serrated knife to slice the log diagonally into approximately 1-inch thick slices.
  8. Second Bake for Crispiness: Arrange the sliced biscotti cut side down on a parchment-lined baking sheet. Return to the oven at 350°F and bake for an additional 10 minutes. Halfway through baking, flip the slices to ensure they become crispy and golden on both sides.

Notes

  • For best texture, use roasted unsalted almonds chopped into small pieces.
  • Room temperature eggs help create a smooth dough and better binding.
  • Ensure the log is cooled before slicing to prevent crumbling.
  • Store biscotti in an airtight container to keep them crisp for up to two weeks.
  • Optional additions include dried cranberries, chocolate chips, or other nuts for variation.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/classic-almond-biscotti-recipe/