Imagine dunking a perfectly crisp, golden biscotti into your morning espresso, experiencing a moment of pure Italian culinary bliss. These traditional almond biscotti are not just a cookie, but a journey through generations of Italian baking tradition that will elevate your snacking experience from ordinary to extraordinary. With a delicate crunch, rich almond flavor, and versatile recipe that welcomes creative variations, these biscotti are about to become your new favorite homemade treat.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 20 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup almonds, chopped
- Optional: chocolate chips or dried fruit
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and vanilla extract until light and slightly frothy.
- Create a well in the center of the dry ingredients and pour in the egg mixture. Stir with a wooden spoon or spatula until a soft dough forms.
- Fold in the chopped almonds. If using optional ingredients like chocolate chips or dried fruit, gently mix them into the dough at this stage.
- Transfer the dough to the prepared baking sheet and shape into two long, slightly flattened logs, approximately 12 inches long and 2-3 inches wide. Leave space between the logs as they will spread during baking.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, carefully slice the logs diagonally into ½-inch thick pieces.
- Arrange the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, turning once halfway through, until the biscotti are crisp and golden brown.
- Remove from the oven and let cool completely on a wire rack. The biscotti will continue to crisp up as they cool.
- Optional: For added flavor, you can dip one end of the cooled biscotti in melted chocolate and let set on parchment paper.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Use room temperature eggs for better dough consistency and easier mixing.
- Toast the almonds lightly before adding to enhance their nutty flavor.
- Ensure your logs are evenly shaped for consistent baking.
- Use a sharp serrated knife for clean, precise slices when cutting the baked logs.
- Allow biscotti to cool completely to achieve maximum crispness.
- Experiment with mix-ins like chocolate chips, dried cranberries, or orange zest for unique flavor profiles.
- Store in an airtight container to maintain their signature crunch for up to two weeks.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 18g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 35mg
