Description
Crunchy and flavorful Almond Biscotti, a traditional Italian twice-baked cookie perfect for dunking in coffee or tea. Toasted whole almonds add a delightful texture and nutty flavor, while the subtle vanilla essence enhances the sweet, crisp bites. This recipe guides you through making the dough, shaping, baking, slicing, and toasting for the perfect biscotti experience.
Ingredients
Units
Scale
Almonds
- 1 cup (140g) whole, unblanched almonds
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)
Other
- Butter, for greasing baking sheet
Instructions
- Preheat and Toast Almonds: Preheat your oven to 350°F (180°C). Spread the almonds evenly on a baking sheet and toast them in the oven for 5 to 7 minutes until they release their aroma and start to release their oils. Remove from the oven and let cool completely. Lower oven temperature to 300°F (150°C) for the next step.
- Prepare Baking Sheet and Mix Dry Ingredients: Butter and flour a large baking sheet to prevent sticking. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and sea salt. Scoop out 1/3 cup (43g) of this dry mixture and set it aside for dusting later.
- Combine Wet Ingredients and Form Dough: In a separate bowl, lightly beat the eggs with a fork and stir in the vanilla extract if using. Create a well in the center of the dry ingredients and pour in the egg mixture. Gradually incorporate the dry ingredients into the wet, mixing just until the dough starts to come together in a shaggy, rough mass. Use a pastry scraper to gather and lightly knead the dough on a dusted surface just until it holds together. Let the dough rest for 5 minutes.
- Shape the Dough and Incorporate Almonds: Pat the dough into a rough 7 x 5-inch (17 x 13 cm) rectangle. Press the cooled toasted almonds evenly into the dough. Using the reserved dry mixture as needed to prevent sticking, fold the dough like a business letter. Cut the folded dough lengthwise in half with a pastry scraper. Flour your hands and shape each half into a long rope approximately 2 inches (5 cm) thick. Place each rope on the prepared baking sheet, spacing at least 3 inches (7.5 cm) apart, and gently flatten them to about 1/2 inch (1.2 cm) thickness.
- Bake the Biscotti Logs: Bake the shaped dough at 300°F (150°C) for 45 to 50 minutes until they are lightly browned and firm to the touch, feeling almost bready when pressed.
- Slice and Toast the Biscotti: Remove the logs from the oven and transfer them immediately to a cutting board using a spatula. Using a large chef’s knife, slice each log diagonally into 1/2-inch (1.2 cm) thick slices with firm downward motions. Arrange the slices cut-side down on the baking sheet and return to the oven to dry and toast for 15 to 20 minutes until crisp and golden. Let the biscotti cool completely on wire racks before serving.
- Storage and Serving: Biscotti improve in flavor with age. Store them in an airtight container or cookie tin where they will keep fresh for several weeks. Perfect as a crunchy accompaniment to coffee or tea.
Notes
- Use unblanched whole almonds for the best flavor and texture.
- Do not overwork the dough to keep the biscotti tender inside.
- Ensure slices are spaced apart during the second bake to allow even drying.
- For a more intense almond flavor, consider lightly chopping some almonds and folding them in with the whole almonds.
- Biscotti keeps well for weeks when stored in an airtight container.
Nutrition
- Serving Size: 1 cookie (approx. 15g)
- Calories: 90
- Sugar: 8g
- Sodium: 40mg
- Fat: 3.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
