Homemade Biscotti - Crispy Almond Biscotti
Calories: 6
Adjust Servings Here: 24 biscotti
Description
Homemade almond biscotti are crispy, twice-baked Italian cookies with a rich almond flavor. Perfect for dipping in coffee, these easy-to-make treats stay fresh for weeks. With a satisfying crunch and a touch of sweetness, they’re an irresistible snack or gift idea.
Ingredients
- 2 cups (250 g) All-purpose flour
- ¾ cup (150 g) Granulated sugar
- ½ tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- 2 large Eggs
- ¼ cup (60 g) Unsalted butter (softened)
- 1 tsp Vanilla extract
- ½ tsp Almond extract
- 1 cup (145 g) Whole almonds (with skin on)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until well combined.2 cups All-purpose flour, ¾ cup Granulated sugar, ½ tsp Baking soda, 1 tsp Baking powder, ½ tsp Salt
- Add the Wet Ingredients: Add the eggs, softened butter, vanilla extract, and almond extract to the butter. Mix with a wooden spoon or spatula until a dough forms. Then, stir in the whole almonds until they are evenly distributed throughout the dough.2 large Eggs, ¼ cup Unsalted butter (softened), 1 tsp Vanilla extract, ½ tsp Almond extract, 1 cup Whole almonds (with skin on)
- Shape the Dough: Lightly flour your hands and the work surface. Divide the dough in half and shape each half into a log approximately 12 inches (30 cm) long and 2 inches (5 cm) wide. Place the logs on the prepared baking sheet, leaving space between them as they will spread slightly during baking.Pro tip - You can also make one long log and place it on a baking tray as I did in the video.
- First Bake: Bake the logs in the oven for 25-30 minutes, or until the edges are golden brown and the center is set. Remove the logs from the oven and allow them to cool on the baking sheet for 10-15 minutes.
- Slice the Biscotti: Once the logs are cool enough to handle, transfer them to a cutting board. Using a sharp, serrated knife, slice the logs diagonally into 1/2-inch (1.25 cm) thick slices.
- Second Bake: Place the biscotti slices cut-side down on the baking sheet. Return the biscotti to the oven and bake for an additional 10-12 minutes. Flip the biscotti slices over and bake for another 8-10 minutes or until both sides are golden brown and crispy.
- Cool and Store: Remove the biscotti from the oven and allow them to cool completely on a wire rack. Once cooled, store the biscotti in an airtight container at room temperature. They will keep for up to two weeks.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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