Crunchy yet delightfully tender, almond biscotti is a beloved Italian treat perfect for enjoying with your morning coffee or afternoon tea.
These twice-baked cookies boast a satisfying crunch and a subtle sweetness, making them an ideal companion for any occasion.
Whether you’re a seasoned baker or just starting out, this recipe for Delicious Almond Biscotti is sure to impress with its simplicity and flavor.
Let’s dive into the delightful world of homemade biscotti!
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs and almond extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
Fold in the chopped almonds until evenly distributed throughout the dough.
Divide the dough in half and shape each half into a log, approximately 12 inches long and 2 inches wide.
Place the logs onto the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown.
Remove the baked logs from the oven and let them cool for 10 minutes.
Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
Place the slices cut side down on the baking sheet and return them to the oven.
Bake for an additional 10-12 minutes, or until the biscotti are golden and crisp.
1. Can I use other nuts instead of almonds?
Yes, you can customize this recipe by using your favorite nuts such as walnuts, pecans, or hazelnuts.
2. Can I omit the almond extract?
While almond extract adds a distinct flavor, you can substitute it with vanilla extract if preferred.
3. How should I store the biscotti?
Store the cooled biscotti in an airtight container at room temperature for up to two weeks.
4. Can I dip the biscotti in chocolate?
Absolutely! Once the biscotti have cooled after the second baking, you can dip them in melted chocolate for an extra indulgent touch.
5. Can I freeze the biscotti dough?
Yes, you can freeze the biscotti dough logs before baking. Wrap them tightly in plastic wrap and aluminum foil before freezing for up to three months. When ready to bake, simply thaw the logs in the refrigerator overnight and proceed with slicing and baking as instructed.
