Almond Biscotti Recipe

Italian · Dessert · 65 min total

These twice-baked Italian cookies are delightfully crunchy and perfect for dipping into coffee or tea. The almond flavor shines through in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup whole almonds, toasted and coarsely chopped

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat eggs, vanilla extract, and almond extract until well combined.
4. Gradually add the flour mixture to the egg mixture, stirring until a dough forms. Fold in the chopped almonds.
5. Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place logs on the prepared baking sheet, spacing them about 3 inches apart.
6. Bake for 25 minutes, or until logs are lightly golden and firm to the touch. Remove from oven and let cool on the baking sheet for 10 minutes.
7. Reduce oven temperature to 325°F (165°C). Using a serrated knife, cut logs diagonally into 1/2-inch thick slices.
8. Place slices cut-side down on the baking sheet. Bake for 10 minutes, then flip slices and bake for another 10 minutes, until crisp and golden.
9. Transfer biscotti to a wire rack to cool completely. Store in an airtight container.

Tips

• For extra flavor, toast the almonds before chopping.
• Biscotti can be stored at room temperature for up to 2 weeks.
• Serve with coffee, tea, or a glass of Vin Santo for dipping.

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