Almond Biscotti

Ingredients

• 2 cups all-purpose flour
• 1.5 cups whole almonds, raw or roasted
• 1 cup granulated sugar
• 2 whole large eggs
• ¼ cup unsalted butter, softened
• 1.5 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract (optional)

Instructions

1. 1

   Preheat your oven to 350°F and position a rack in the center. Line a large baking sheet with parchment paper — this prevents sticking during both bakes.

2. 2

   Roughly chop 1.5 cups of whole almonds into chunks about the size of a pea — you want them coarse enough to create texture in the finished biscotti, but small enough that they bake through evenly. Set aside.

3. 3

   In a medium bowl, whisk together 2 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 0.5 teaspoon of kosher salt. Set aside.

4. 4

   In a large bowl, cream together 0.25 cup of softened unsalted butter and 1 cup of granulated sugar using a hand mixer or wooden spoon. Beat for 2-3 minutes until the mixture looks pale and fluffy — this incorporates air, which creates the characteristically light crumb of biscotti.

5. 5

   Crack 2 large eggs into the butter mixture one at a time, beating well after each addition until the eggs are fully incorporated and the mixture looks smooth. Add 1 teaspoon of pure vanilla extract and 0.5 teaspoon of almond extract if using, and stir to combine.

6. 6

   Fold the flour mixture into the wet ingredients using a silicone spatula, stirring gently but thoroughly until just combined — do not overmix, as this can make the biscotti tough. Fold in the chopped almonds until evenly distributed throughout the dough.

7. 7

   Divide the dough in half. On the parchment-lined baking sheet, shape each half into a 12-inch-long log about 2 inches wide and 1 inch tall — use wet hands to make this easier. Space the logs at least 3 inches apart on the sheet, as they will spread slightly during baking.

8. 8

   Bake at 350°F for 20-25 minutes until the logs are light golden brown on top and a toothpick inserted into the center meets slight resistance — they should feel set but still have a bit of give. Remove from the oven and let cool on the baking sheet for 10 minutes.

9. 9

   Once the logs have cooled slightly and are cool enough to handle, carefully transfer one to a cutting board. Using a sharp serrated knife and a gentle sawing motion, slice the log diagonally into 0.75-inch-thick biscotti pieces. The diagonal cut creates the classic biscotti shape and increases surface area for crispness. Repeat with the second log.

10. 10

    Stand the biscotti upright on the parchment-lined baking sheet, spacing them about 0.5 inch apart — they should be standing up like little tiles. Return the baking sheet to the 350°F oven and bake for 8-10 minutes until the cut sides are light golden. Flip each piece over and bake for another 8-10 minutes until both sides are dry and crispy throughout, and the edges are light golden brown.

11. 11

    Remove from the oven and transfer the biscotti to a wire cooling rack. Let them cool completely — they will crisp up further as they cool. Once completely cooled, store in an airtight container for up to 2 weeks, or freeze for up to 3 months.

Tools you’ll need

• large baking sheet
• parchment paper
• medium bowl
• whisk
• large bowl
• hand mixer or wooden spoon
• silicone spatula
• toothpick
• cutting board
• sharp serrated knife
• wire cooling rack

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