If you have never made or tried almond biscotti then now is the time to give it a go. Its the perfect make-ahead biscuit/ gift and will keep for up to a month after baking and look really impressive. Biscotti is a simple bake, though it often appears more complex than it is. I’m not going to lie, biscotti is a little time consuming. However, it’s not difficult. More baking time than hands-on time if anything.
If your sitting here reading this thinking this recipe is dry, boring,crumbly, crunchy, then no. They are flavourful and well crunchy and crumbly in a good way. Crunchy without breaking your teeth way. Crumbly but not in a sandy way and well when dipped into a hot coffee , wow, yum way!
These biscuits are crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked so I am told). This makes them ideal for dipping into dessert wine, ice cream or coffee.
It’s been a few months since I made biscotti and it’s what I’ve been craving for the past week. Absolutely nothing hits the spot quite like the crunchy cookie, especially as it’s the perfect dunking biscuit. The biscotti is baked up as a “loaf” before they are sliced, laid on their sides, and baked once more. Man this makes your home smell amazing when baking.
If you do one thing this weekend, make this almond biscotti. Even if you don’t like biscotti, this recipe will change everything you know about it– really! Not all biscotti is created equal and there is no one perfect way to make it. As the baker, you have the control over how soft or crisp these biscuits become, adapting them precisely to your taste. Personally I like them crisp.
On a rainy day biscotti = happiness in its pure and simple form. Now someone hide the jar!
You could also did half into melted chocolate when cooked for that extra something 🙂
- 145g blanched whole almonds, toasted and chopped coarsely
- 1 tsp baking powder
- 1/8 tsp salt
- 260g all-purpose flour
- 150g granulated white sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Preheat oven to 180 degrees . Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
- Reduce oven temperature to 150 degrees and line a baking sheet with greaseproof paper.
- In a small bowl lightly beat the eggs, vanilla and almond extracts together. Set aside.
- In another bowl combine the flour, sugar, baking powder and salt. Beat until blended.
- Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
- On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer to baking tray and bake for 30-40 mins. Remove from oven and cool on a wire rack for 10 mins.
- Cut into slices 1/2 inch thick diagonally and arrange evenly on baking tray. Bake 10 mins on each side (until they are firm). Remove from oven and cool.
- Enjoy 🙂