Why Make This Recipe
Almond biscotti is more than just a cookie; it’s a delightful crunch that takes you back in time. Perfect for coffee or tea, these Italian treats have a classic charm. They are easy to make and require ingredients that are usually already in your kitchen. Baking almond biscotti fills your home with a warm, nutty aroma that invites memories and encourages gathering around the table with loved ones.
How to Make Almond Biscotti
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sliced almonds
Directions:
- Start by preheating your oven to 350°F (175°C). Give a baking sheet a light greasing or line it with parchment paper to keep things easy.
- In a mixing bowl, whisk together the flour, baking powder, and salt — the dry ingredients all working in harmony.
- In another bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
- Next, add in the eggs, vanilla extract, and almond extract, blending it all together until it’s well mixed.
- Gradually blend in the dry ingredient mixture, then gently fold in the sliced almonds.
- Divide the dough into two logs right on your baking sheet, flattening them slightly for that traditional biscotti shape.
- Bake for 25-30 minutes, until the logs are lightly golden and your kitchen smells divine.
- Once baked, remove from the oven and let the logs cool for about 10 minutes.
- Slice the logs into biscotti pieces, arranging them once again on the baking sheet.
- Pop them back in the oven for another 10-15 minutes to get them nice and crisp. Allow them to cool before you indulge in these delightful bites.
How to Serve Almond Biscotti
Almond biscotti is tasty on its own but pairs beautifully with drinks. Serve it with coffee, tea, or even hot chocolate for a wonderful afternoon treat. You can also enjoy them as a light dessert after dinner. For a fun twist, dip the ends in melted chocolate before serving!
How to Store Almond Biscotti
To keep your almond biscotti fresh, store them in an airtight container at room temperature. They should last for up to two weeks. If you want to keep them even longer, consider freezing them. Just place them in a freezer-safe bag, and they can last for up to three months.
Tips to Make Almond Biscotti
- Make sure your butter is at room temperature; this helps it mix well and gives the biscotti a better texture.
- Don’t skip the second baking; it’s what makes them crisp and crunchy.
- Feel free to experiment with other nuts or even add chocolate chips for a twist!
Variation
If you want to change things up, try different flavors! You can add dried fruits like cranberries or apricots or replace the almond extract with orange or lemon zest for a citrusy kick.
FAQs
1. Can I use other nuts instead of almonds?
Yes! Feel free to substitute with pecans, walnuts, or your favorite nut.
2. Why is my biscotti not crunchy enough?
Make sure to bake them long enough during the second baking. The longer they bake, the crunchier they become.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape it into logs, and freeze it until you’re ready to bake. Just add a few extra minutes to the baking time if using frozen dough.
Almond Biscotti
- Total Time: 60 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Delicious almond biscotti, perfect for coffee or tea, offering a delightful crunch with every bite.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy.
- Add in eggs, vanilla extract, and almond extract, mixing until well combined.
- Gradually blend in the dry ingredients, then fold in sliced almonds.
- Divide the dough into two logs on the baking sheet, flattening them slightly.
- Bake for 25-30 minutes until golden and fragrant.
- Remove from the oven and cool for 10 minutes.
- Slice logs into biscotti pieces and arrange them back on the baking sheet.
- Bake for an additional 10-15 minutes for crispness. Cool before serving.
Notes
Store in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a freezer-safe bag for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian