Almond biscotti are incredibly delicious! They have a delightful crunch and a rich, nutty flavor from the almonds. The twice-baked process gives them a perfect crispness, making them ideal for dipping in coffee or sweet dessert wine. Each bite offers a satisfying combination of sweetness and texture that’s hard to resist. 🍪🌰
Almond Biscotti
Almond biscotti, or cantucci, originated in Prato, Italy. The name “biscotti” means “twice-cooked,” referring to their baking process. Initially made for Roman soldiers, they became popular in Tuscany during the Renaissance, often enjoyed with Vin Santo wine.
Ingredients
- 1 cup blanched whole almonds toasted and chopped coarsely
- 1 tsp baking powder
- 1/8 tsp salt
- 2 cup all-purpose flour
- 3/4 cup granulated white sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
Instructions
- Preheat oven to 350˚F.
- Toast almonds for 8-10 minutes or until lightly browned and fragrant.
- Let cool and then chop coarsely. Set aside.
- Reduce oven temperature to 300˚F and line a baking sheet with parchment paper.
- In a small bowl lightly beat the eggs and extracts together. Set aside.
- In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds).
- Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
- With floured hands divide dough in half.
- On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.
- Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart
- Bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
- Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal.
- Arrange evenly on baking sheet.
- Bake 10 minutes
- Turn slices over, and bake another 10 minutes or until firm to the touch
- Remove from oven and let cool.
- Store in an airtight container.