This almond biscotti recipe is a twice-baked almond cookie meant for dipping. It is not a soft almond cake or a chewy cookie.
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Almond Biscotti
- Total Time: 1 hour 15 minutes
- Yield: 20 biscotti 1x
Description
Almond Biscotti. From Alissa.
Ingredients
- 2 cups (240g) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150g) sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup (140g) whole almonds, toasted
Instructions
- Heat the oven to 350°F (175°C). Line a sheet.
- Whisk flour, baking powder, and salt. Whisk sugar, eggs, vanilla, and almond extract. Stir the dry mix and almonds into the eggs.
- Form two logs on the sheet. Bake 25 minutes. Cool 10 minutes.
- Slice on a diagonal. Lay the slices flat and bake 10 minutes, flip, and bake 10 minutes more.
Notes
The second bake is what dries them. Skip it and you have a tender slice, not biscotti.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Logs
Wet hands help. The dough is sticky and should not take extra flour.
Slice
A serrated knife, sawing, while the log is warm. A cold log shatters.
Second bake
Lower the oven to 325°F if the slices brown before they dry.
Dip
Espresso or black tea. They are not a dessert to eat plain in a stack.
Nutrition (estimated)
About 120 calories per serving. Estimate only, not a lab test.
FAQ
Soft biscotti?
Shorten the second bake to 6 minutes per side.
Sliced almonds?
Whole or halved stay visible. Sliced almonds vanish.
Anise?
A half teaspoon of anise seed is traditional. Leave it out if you want plain almond.
Storage
Airtight for 2 weeks. Moisture is the enemy.