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Almond Biscotti

Almond Biscotti captivates the senses with its delightful crunch and nutty aroma, making it an irresistible treat for any occasion. This Italian classic is simple to prepare and pairs perfectly with coffee or tea.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 95
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups 2¼ cups all-purpose flour Gives structure to the biscotti.
  • 1.5 teaspoons 1½ teaspoon baking powder Helps the biscotti rise.
  • 0.5 teaspoon ½ teaspoon salt Balances sweetness.
  • 0.5 cup ½ cup granulated sugar Adds sweetness.
  • 0.75 cup ¾ cup brown sugar Provides caramel-like richness.
Wet Ingredients
  • 3 large 3 large eggs (room temperature) Binds ingredients and adds moisture.
  • 0.5 cup ½ cup olive oil Keeps the biscotti tender.
  • 1 tablespoon 1 tablespoon pure almond extract Enhances almond flavor.
  • 0.5 teaspoon ½ teaspoon pure vanilla extract Adds depth.
  • 1 teaspoon 1 teaspoon lemon zest Brightens flavor.
Other Ingredients
  • 1 cup 1 cup whole almonds (raw) Adds nutty crunch.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and position the rack in the center.
  2. Line a baking sheet with parchment paper.
  3. Spread the whole almonds on the lined baking sheet and toast in the oven for about 12-15 minutes until fragrant and slightly golden.
Mixing
  1. In a medium bowl, whisk together flour, baking powder, salt, granulated sugar, and brown sugar until combined.
  2. In a large bowl, whisk eggs until frothy. Add olive oil, almond extract, vanilla extract, and lemon zest, whisking until smooth.
  3. Once almonds are toasted and cooled, chop them coarsely. Gradually add the flour mixture to the egg mixture, stirring gently until just combined.
  4. Fold in the chopped almonds until evenly distributed throughout the dough.
Baking
  1. Scoop out the dough, placing it onto the parchment-lined cookie sheet to form two logs, about 2-3 inches wide.
  2. Bake the logs for approximately 30 minutes or until golden brown and firm to the touch. Allow to cool slightly for about 10 minutes.
  3. Remove logs from the baking sheet, transfer to a cutting board, and slice at an angle into ½ to ¾ inch thick pieces.
  4. Place the sliced cookies back on the baking sheets, cut side up, and bake for another 15-20 minutes, flipping halfway through.
  5. Once baked, place biscotti on a wire rack to cool completely.

Notes

For extra flavor, add cinnamon or nutmeg to the dry ingredients. Allow biscotti to cool before storing to maintain crispiness.