Almond Biscotti
24 pieces
This classic recipe for Almond Biscotti is crispy, crunchy, and sweet with plenty of toasted nuts. Dip them in coffee for a fabulous treat!
Ingredients
- 1 ½ cups whole almonds
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup brown sugar
- 3 large eggs
- ½ cup canola oil or vegetable oil
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 300°F (150°C), or 130°C for a fan oven, and line a baking sheet with parchment; set aside.
- Place the nuts on the prepared baking sheet and toast in the oven for 15 minutes. Allow to cool completely, then roughly chop using a food processor or a sharp knife; set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, whisk together the brown sugar, eggs, canola oil, granulated sugar, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped almonds.
- Using a spoon, scoop the dough into two logs onto the prepared baking sheet (roughly 14”x3”), and using damp hands smooth the tops and sides.
- Bake in the preheated oven for 35 minutes until gold and a toothpick inserted into the center comes out clean. Allow to cool completely.
- Slice the biscotti loaves on the bias about 1” thick, then return to the baking sheet cut side up and bake for 15-20 minutes, turning once halfway through. Allow to cool completely.
Notes
- The dough will be soft. Don't worry about it! If you find that it's really difficult to shape it into logs (even with water on your hands), chill the dough for 30 minutes or so and try again.
- For more flavor, add up to a teaspoon of anise extract to the dough.
- Make them thinner. More delicate biscotti can be created by cutting the logs into thinner slices before the second bake. You'll want to bake thin biscotti for only 5-10 minutes per side.
- Try other mix-ins. There are so many ways to make delicious biscotti! Use this base recipe and mix in your favorites, like chocolate chips or dried cranberries.
- Add a drizzle: Allow the cookies to cool completely, then drizzle with melted dark or white chocolate.
- Cool completely: Before storing, be sure that you've let the almond biscotti completely cool down. Any heat left in them will create moisture in the container and cause them to get soft.
Nutrition
Serving: 1cookie | Calories: 202kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 103mg | Fiber: 2g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 0.003mg | Calcium: 58mg | Iron: 1mg