Almond Biscotti Recipe
Make this perfect biscotti recipe! Crisp, light, crunchy, and infused with sweet almond. So nice with a cup of coffee!
Servings: 32 cookies (approx.)
Calories: 84kcal
Ingredients
- 1 cup granulated sugar
- 2 eggs (large)
- 2 egg yolks (from large eggs)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup whole almonds toasted* & coarsely chopped
- melted chocolate (for garnish), optional
Instructions
- Preheat the oven to 350 degrees F, line baking sheets with parchment paper, and dust with flour.
- Place the sugar, eggs, egg yolks, vanilla, and almond extract in a large bowl and whisk until very pale and airy (about 5 minutes on high speed).
- Add the flour, baking powder, baking soda, and salt, and mix together until just barely combined.
- Stir in the almonds and divide the dough in half.
- Place half the dough on one side of the prepared baking sheet, and the other half on the other side.
- Lightly dust with flour and shape into 2 long loaves (approx. 13-inches long and 2-inches wide).
- Bake until puffed and cracked on top, and just beginning to turn golden around the edges (about 35 minutes).
- Cool for 10 minutes, then cut diagonally into ½-inch slices.
- Place the slices on a baking sheet, cut side up, and bake a second time (turning each slice over halfway through baking) until crisp and toasty (about 10 to 15 minutes).
Video
Notes
*Toast nuts in a dry skillet over medium heat, or on a baking sheet in a 350 degree F oven until lightly browned and fragrant (about 5 to 15 minutes).
Storage: Keep in an airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 84kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 40mg | Potassium: 51mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Calcium: 19mg | Iron: 1mg