Authentic Almond Biscotti
A crisp, sweet almond biscotti made with an authentic recipe for a traditional delicious biscotti.
It is the season of baking, and honestly, I feel like I have not given my oven a break since the weather dropped. This year, baking seems to be even more significant since homemade gifts are growing in popularity, again. This year I have decided to go with this wonderful Authentic Almond Biscotti recipe as it is simple enough to make and has a wonderfully long shelf life. Not to mention, they are addicting. It is almost impossible not to reach for one when making a morning cup of coffee to dunk it in.
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Why You Will Love This Recipe
- Uses simple ingredients
- Have a great flavor
- These biscotti’s have a long shelf life-up to 3 weeks.
- Are delicious to dunk in coffee
- Make a beautiful presentation when serving or giving as gifts
- This recipe is versatile making it simple to add dried fruit, mini chocolate chips, or great for drizzling with melted chocolate.
What is Biscotti?
Biscotti is a crunchy dry twice baked biscuit or cookie often flavored with almonds or anise. They are more commonly referred to as cantucci in Italy. These delicious crisp treats originated in the Tuscan city of Prato where they traditionally dip their cantucci in Vin Santo. Dating back to the days of Columbus when sailors would munch on biscotti as they had a long shelf life and were mold resistant. Which is due to the drying out from the second baking.
Biscotti are traditionally made with egg as the fat rather than butter or oils also contributing to their shelf life longevity. Here in the US it is more widely known as biscotti and made in many variations. Found in coffee houses all across the US and offered with common additions such as chocolate or dried fruits. Today we are sticking to a simple delicious Authentic Almond Biscotti.
Ingredients
Eggs- We are using two large for this recipe. Eggs are the traditional fat used to make biscotti. Since we are using eggs over butter, this will help make their shelf life longer.
Flour- I use unbleached organic all-purpose flour for this recipe but standard all-purpose works fine too.
Sugar- I use organic unrefined white sugar but regular white sure will do just fine. It helps sweeten the dough and helps create a nice texture.
Almonds- Traditionally used in biscotti, I like to toast the almonds prior to starting in order to toast and cool them before adding them to the dough. I use sliced almonds with skin or blanched is fine too. Toasting helps release the oil in the almond slices helping to bring out their flavor.
Baking Powder- I use just a 1.5 tsp to help with rising.
Salt- Adding a bit of salt helps balance and bring out the flavors in this biscotti. I use sea salt but regular white table salt is fine too.
Vanilla Extract- Added for a nice warm flavor to the biscotti. It pairs well with the flavor of the almonds.
What You Will Need
2 cups all-purpose flour
1 cup sliced almonds
1 tsp vanilla extract
3/4 cup of sugar
2 large eggs
1/4 tsp sea salt
1.5 tsp baking powder
Tools You Might Need
Serrated Knife
Mixer (you can hand mix as well)
Baking Sheets
Parchment Paper
Directions
Begin by toasting the almonds in a skillet. Be sure not to burn them by moving them around the pan. You can also toast them in the oven on a baking sheet at 350℉ for about 6 minutes. When slightly browned, remove them from the heat and set them aside.
In a mixer bowl, begin creaming the eggs, sugar, and vanilla until frothy. About 3 minutes. Premix the flour, salt, and baking powder in a bowl.
When the egg and sugar mixture is frothy, begin adding the flour slowly until it’s combined.
It might look crumbly at first but keep mixing and it will come together. I find taking a spoon to scrape down the sides is sometimes necessary.
The dough will be thick. Mix in the toasted almonds.
Flour a surface and divide the dough into two equal pieces.
Form two logs about 2 1/2 inches wide.
Heat oven to 350℉ and bake them for 20- 25 minutes until the dough is firm and beginning to brown. Remove from the oven and allow them to cool for 20 minutes.
With a serrated knife cut the logs into 1/4-inch thick pieces on the diagonal. Then arrange them on a lined baking sheet and bake them for another 15 minutes. Allow biscotti to cool before storing.
Baking Notes
- Be sure to allow the logs to rest before slicing them up. Otherwise they will fall apart when cutting.
- Use a serrated knife.
- Oven times will vary. My oven requires the full 25 minutes for the first bake, set a timer for 20 minutes and if they appear to need more, simply leave them in for the extra 5 minutes.
- You can add dried fruit, or mini chocolate chips to this recipe as it is very versatile. You can also opt to dunk the ends of them in melted chocolate for extra decadence.
How To Store
Store the biscotti in an airtight container. I like using my extra large mason jars to store them. You can place a paper towel at the bottom to help collect moisture if needed. These can last for up to 3 weeks in a dry space. Never store them in the fridge.
Gifting
Authentic Almond Biscotti makes great gifts which is exactly why I wanted to share this recipe with you during the holiday season. These are easy to bake up and keep for long periods of time. Making them the perfect cookie recipe to give out. Not to mention how beautiful they look in this cellophane bag with a ribbon tied around it. You can decide whether to add a name tag or not or even a cute personalized sticker would work well here too. I have the bags and ribbon linked below to keep things easy.
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Extra Large Mason Jars 64 oz-2 Pack
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars! Or tag me on Instagram @rox_aquaintlife
Authentic Almond Biscotti
a crunchy, sweet traditional biscotti cookie flavored with toasted almonds
Ingredients
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- 3/4 cup sugar
- 1.5 tsp baking powder
- 1/4 tsp sea salt
- 1 cup sliced almonds
Instructions
- Begin by toasting the almonds in a skillet or pan. Be sure not to burn them by moving them around the pan. You can also toast them in the oven on a baking sheet at 350℉ for about 6 minutes. When slightly browned, remove them from the heat and set them aside.
- In a mixer bowl, begin creaming the eggs, sugar, and vanilla until frothy. About 3 minutes.
- Premix the flour, salt, and baking powder in a bowl.
- When the egg and sugar mixture is frothy, begin adding the flour slowly until it's combined. The dough will be thick.
- Mix in the toasted almonds.
- Flour a surface and divide the dough into two equal pieces. Form two logs about 2 1/2 inches wide.
- Heat oven to 350F and bake them for 20- 25 minutes until the dough is firm and beginning to brown.
- Remove from the oven and allow them to cool for 20 minutes.
- With a serrated knife cut the logs into 1/4-inch thick pieces on the diagonal.
- Then arrange them on a lined baking sheet and bake them for another 15 minutes.
- Allow biscotti to cool before storing.
Notes
- Use a serrated knife.
- Be sure to allow the logs to rest before slicing them up. Otherwise they will fall apart when cutting.
- Oven times will vary. My oven requires the full 25 minutes for the first bake, set a timer for 20 minutes and if they appear to need more, simply leave them in for the extra 5 minutes.
- You can add dried fruit, or mini chocolate chips to this recipe as it is very versatile. You can also opt to dunk the ends of them in melted chocolate for extra decadence.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 73mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 3g
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