CLASSIC ITALIAN ALMOND BISCOTTI
- 8 hours ago
- 3 min read
My classic Italian almond biscotti are a staple for any special event!
HOW TO MAKE ALMOND BISCOTTI
Making almond biscotti is a delightful process that results in a crunchy, flavorful treat perfect for dipping in coffee or tea. Follow these simple steps to create this classic Italian cookie.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine flour, baking powder, and salt. In a separate bowl, whisk together eggs, sugar, and vanilla extract until well blended.
Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the chopped almonds.
Shape the dough into a log about 12 inches long and place it on the prepared baking sheet. Flatten the log slightly.
Bake for 25-30 minutes or until golden brown. Remove from the oven and let it cool for about 10 minutes.
Using a serrated knife, slice the log into 1-inch thick pieces. Place the slices back on the baking sheet, cut side down.
Bake for an additional 10-15 minutes, flipping the biscotti halfway through, until they are crisp and golden.
Allow to cool completely before serving. Enjoy your homemade almond biscotti with coffee or tea!
BISCOTTI VARIATIONS
You can easily customize your biscotti to make them your own! Here are some ideas:
Replace almonds with hazelnuts or walnuts for a different nutty flavor.
Add dried fruits like cranberries, apricots, or raisins for a sweet twist.
Incorporate chocolate chips or chunks for a rich, chocolatey biscotti.
Experiment with different spices, such as cinnamon, nutmeg, or anise for added depth.
For a citrusy kick, add lemon or orange zest to the dough.
For more Italian recipes, check out my:
Make sure to tag me @bakerbabe.ca on Instagram if you make my classic italian almond biscotti! I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
CLASSIC ITALIAN ALMOND BISCOTTI
Serves: 24
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup sugar
4 Tablespoons butter, room temperature
2 large eggs
Lemon o orange zest
1 Tablespoon almond extract
½ teaspoon vanilla extract
1 cup whole almonds toasted and coarsely chopped
TO MAKE
Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
Combine the flour, salt, baking powder in a medium bowl and mix together thoroughly.
In a large bowl with an electric mixer, beat the sugar, butter, eggs, lemon zest, almond extract and vanilla extract for 2 to 3 minutes, until thick and pale.
Add the flour mixture to the mixing bowl a little bit at a time. Add in toasted and chopped almonds and mix on medium-low speed until all the ingredients are moistened.
Let the dough rest a couple of minutes in the mixer bowl. Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won't stick together as they bake. If you have two sheets, place one log on each lined baking sheet.
Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.
Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough approximately ½ inch apart (if you scored the dough, you'll be slicing where you marked with the knife before baking).
Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.
Bake 7 minutes, flip biscotti, and bake 7 minutes more.
Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.
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