Description
Classic Italian Almond Biscotti are twice-baked cookies that are crisp, crunchy, and perfect for dipping into coffee or tea. Made with toasted whole almonds and a simple combination of flour, sugar, eggs, and a hint of vanilla, these biscotti dry out in the oven for a satisfying crunch that improves with age.
Ingredients
Scale
Almonds
- 1 cup (140g) whole, unblanched almonds
Dough
- Butter, for baking sheet
- 2 cup (250g) unbleached all-purpose flour, plus more for baking sheet and dusting
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1 teaspoon pure vanilla extract (optional)
Instructions
- Preheat and Toast Almonds: Heat the oven to 350°F (180°C). Spread the almonds on a baking sheet and bake for 5 to 7 minutes, until they are toasted and fragrant. Remove and let cool completely. Reduce oven temperature to 300°F (150°C).
- Prepare Baking Sheet and Dry Ingredients: Butter and flour a large baking sheet. In a large bowl, mix flour, sugar, baking soda, and salt. Set aside 1/3 cup (43g) of this dry mixture for dusting the dough later.
- Make Dough: In a separate bowl, lightly beat the eggs with a fork and stir in the vanilla. Make a well in the dry ingredients and pour in the egg mixture. Gradually mix to form a shaggy dough, working quickly and lightly to avoid overworking the flour. Turn the dough onto a dusted surface, gather into a disk, and knead lightly until cohesive. Rest the dough for 5 minutes.
- Shape and Bake the Logs: Pat the dough into a rough 7 x 5-inch (17 x 13 cm) rectangle and press in the toasted almonds. Using the reserved flour mixture as needed, fold the dough like a business letter and cut in half lengthwise. Roll each piece into a 2-inch (5 cm) thick rope. Place each rope on the baking sheet, flattening to 1/2 inch (1.2 cm) thick and spacing them at least 3 inches (7.5 cm) apart. Bake for 45 to 50 minutes until lightly browned and firm to the touch.
- Slice and Toast the Biscotti: Remove from oven and transfer logs to a cutting board. Using a sharp knife, cut diagonally into 1/2-inch (1.2 cm) slices. Place slices cut-side down on the baking sheet and bake for an additional 15 to 20 minutes to dry and toast. Cool on racks. Biscotti will keep for several weeks and improve with age.
Notes
- Use unblanched almonds to retain the nutty flavor and crunch.
- Do not overwork the dough to keep the biscotti tender on the inside.
- Cooling the toasted almonds completely prevents the dough from becoming greasy.
- Store biscotti in an airtight container or tin to maintain crispness for weeks.
- You can add vanilla extract for a subtle aroma, but it is optional.
Nutrition
- Serving Size: 1 cookie (approx. 15g)
- Calories: 90
- Sugar: 7g
- Sodium: 55mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
