Italian Almond Biscotti
Twice-baked Italian almond biscotti with a crispy, crunchy texture perfect for dunking in coffee or tea. These elegant cookies are lightly sweetened and studded with toasted almonds.
- Total time
- 50 min
- Servings
- 24
- Calories
- 165
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- ¼ tsp sea salt
- 3 whole large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1.5 cups roasted almonds, coarsely chopped
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together flour, baking powder, and salt.
- 3
In a large bowl, beat eggs and sugar together until pale and thick, about 3 minutes. Stir in vanilla and almond extracts.
- 4
Fold in flour mixture until just combined. Fold in chopped almonds until evenly distributed.
- 5
Divide dough in half. On parchment paper, shape each half into a 12-inch long log, about 2 inches wide and 1 inch thick.
- 6
Bake for 25–30 minutes until golden and a toothpick inserted in the center comes out clean.
- 7
Cool logs on the baking sheet for 10 minutes, then transfer to a cutting board.
- 8
Using a serrated knife, slice logs diagonally into 0.75-inch-thick pieces.
- 9
Place slices cut-side down on baking sheets.
- 10
Bake at 325°F for 12–15 minutes until the cut surfaces are dry and lightly golden, stirring halfway through.
- 11
Cool completely on a wire rack. Biscotti will harden as they cool.
Tools you’ll need
- baking sheet
- parchment paper
- small mixing bowl
- whisk
- large mixing bowl
- electric mixer
- rubber spatula
- cutting board
- serrated bread knife
- wire cooling rack
- oven
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