Almond Biscotti
Classic Italian almond biscotti—twice-baked cookies perfect for dipping in coffee or wine. Crispy, crunchy, and with a delicate sweetness that captures the essence of traditional Italian baking.
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (150 g) granulated sugar
- 4 tablespoons (57 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (150 g) sliced almonds, lightly toasted
- 1 tablespoon (15 ml) water
- 1 tablespoon (12 g) coarse sugar for topping (optional)
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes of mixing.
- Beat in the eggs one at a time, then add the vanilla extract. Continue beating until well combined.
- Gradually mix the dry ingredients into the butter mixture until just combined. Fold in the toasted sliced almonds until evenly distributed throughout the dough.
- Divide the dough in half. On the prepared baking sheet, shape each half into a long log approximately 12 inches long and 2 inches wide, spacing them about 3 inches apart.
- Mix water with a small amount of egg white and brush the logs lightly. Sprinkle with coarse sugar if desired.
- Bake for 25 to 30 minutes until the logs are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and cool for 10 minutes. Using a serrated knife, slice the logs diagonally into 3/4-inch thick pieces.
- Place the sliced biscotti cut-side down on the baking sheets and return to the oven for 15 to 20 minutes, until they become crispy and light golden brown. Turn them halfway through baking for even crispness.
- Remove from the oven and cool completely on a wire rack before storing.
Chef's Note: Biscotti, which means "twice-baked" in Italian, is a traditional cookie that has been enjoyed for centuries as an accompaniment to coffee or wine. The unique twice-baking process creates the characteristic hardness and crunchiness that makes these cookies perfect for dunking.
The almond is the star of this recipe, providing both texture and subtle flavor that pairs beautifully with morning coffee or an after-dinner espresso. For best results, use fresh almonds and take care not to over-bake during the second baking phase, as they can quickly become too hard. These biscotti keep well in an airtight container for up to two weeks, making them excellent for gift-giving or preparing ahead. The dough can also be made one day ahead and refrigerated overnight before shaping and baking, allowing the flavors to develop more fully.
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