Description
Crunchy and aromatic Almond Biscotti featuring toasted whole almonds incorporated into a lightly sweetened dough, twice baked to achieve the perfect crisp texture. These classic Italian cookies are perfect for dipping into coffee or tea and improve in flavor when stored for several weeks.
Ingredients
Scale
Main Ingredients
- 1 cup (140g) whole, unblanched almonds
- Butter, for baking sheet
- 2 cups (250g) unbleached all-purpose flour, plus more for baking sheet
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1 teaspoon pure vanilla extract (optional)
Instructions
- Preheat and toast almonds: Heat the oven to 350°F (180°C). Spread the almonds on a baking sheet and bake for 5 to 7 minutes until toasted and fragrant, indicating they have begun to release their oil. Remove and let cool completely. Then lower oven temperature to 300°F (150°C).
- Prepare baking sheet and dry ingredients: Butter and flour a large baking sheet. In a large bowl, mix 2 cups flour, sugar, baking soda, and salt. Scoop out 1/3 cup (43g) of this mixture and set it aside for later use.
- Mix wet ingredients and form dough: In a separate bowl, lightly beat the eggs and stir in vanilla extract if using. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually incorporate the dry ingredients, mixing just until the dough begins to come together into a shaggy mass. Avoid overworking the dough to ensure a tender biscotti texture. Dust a work surface with the reserved flour mixture.
- Shape and rest the dough: Turn the dough onto the floured surface, gather into a disk using a pastry scraper, and knead lightly to help it come together. Let it rest for 5 minutes.
- Incorporate almonds and form logs: Flatten the dough into a rough 7 x 5-inch (17 x 13-cm) rectangle. Press the toasted almonds evenly into the dough surface. Use reserved flour as needed to prevent sticking. Fold the dough like a business letter, then cut in half lengthwise with the pastry scraper. Flour your hands and gently roll each half into a long rope about 2 inches (5 cm) thick. Place each rope on the prepared baking sheet, patting to flatten to 1/2 inch (1.2 cm) thickness and leaving at least 3 inches (7.5 cm) between them to prevent sticking during baking.
- Bake the biscotti logs: Bake at 300°F (150°C) for 45 to 50 minutes until lightly browned and firm to the touch, resembling a bread-like texture.
- Slice and second bake: Remove from oven and immediately transfer biscotti logs to a cutting board using a spatula. Using a large chef’s knife, cut diagonally into 1/2-inch (1.2 cm) slices using firm downward motions. Arrange the slices cut-side down on the baking sheet.
- Toast the slices: Return the slices to the oven and bake for 15 to 20 minutes to dry and toast. Remove and transfer to wire racks to cool completely. Biscotti improve in flavor and texture when stored in an airtight container for several weeks.
Notes
- Use whole, unblanched almonds for best texture and flavor; toasting enhances their aroma and crunch.
- Do not overwork the dough to keep biscotti tender rather than tough.
- Biscotti are traditionally twice-baked to achieve their characteristic crispness.
- Store in an airtight container to preserve crunch and flavor; they improve after a day or two.
- You can omit vanilla extract for a more traditional flavor or substitute with almond extract for a stronger almond taste.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
