Elegant Vanilla Bean & Toasted Almond Biscotti

Elegant Vanilla Bean & Toasted Almond Biscotti – end

3.77 from 96 votes

At #1, vanilla and toasted almonds take over from the espresso and cocoa in #2. Expect a firm, crunchy biscotti with chopped almonds and a clear vanilla aroma. Compared with the classic almond recipe that opened the countdown, this version doubles the vanilla to 2 teaspoons and offers vanilla bean paste as an option. Choose it if you prefer vanilla and nuts to coffee-flavored dough.

Servings 12 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

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Ingredients

  

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• 2 cups All-purpose flour (spooned and leveled)
• 1 cup Granulated sugar (for a clean, crisp sweetness)
• 1 tsp Baking powder (provides a gentle rise)
• 1/4 tsp Salt (enhances both the vanilla and the almonds)
• 3 large Eggs (room temperature)
• 2 tsp Vanilla bean paste or extract (use paste if you want those beautiful little black vanilla flecks throughout the dough)
• 1/2 tsp Almond extract (subtly boosts the nutty flavor profile)
• 1 cup Whole raw almonds (lightly toasted and roughly chopped for that signature crunch)

Instructions

 

• Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking. If your almonds aren't toasted yet, give them a quick 5-minute toast in the oven before chopping.
• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
• In a separate medium bowl, lightly beat the eggs. Whisk in the vanilla bean paste (or extract) and the almond extract until well combined and fragrant.
• Pour the wet egg mixture into the dry ingredients. Use a sturdy spatula or wooden spoon to mix until a dense dough begins to form.
• Fold in the chopped toasted almonds, using your hands to gently knead them into the thick dough so they are evenly distributed.
• Transfer the dough to a lightly floured surface. Divide it equally into two portions. Shape each portion into a log about 9 inches long and 2.5 inches wide. Place the logs onto the prepared baking sheet, leaving enough space between them to allow for spreading.
• Bake for 25 to 30 minutes, or until the logs are firm and lightly golden brown.
• Remove from the oven and let the logs cool on the baking sheet for exactly 10 to 15 minutes. Reduce the oven temperature to 325°F (165°C).
• Carefully move the semi-cooled logs to a cutting board. Using a sharp serrated knife, slice them on a slight diagonal into 3/4-inch thick slices. Press down firmly to cut through the whole almonds.
• Arrange the biscotti slices cut-side down back onto the baking sheet. Bake for 8-10 minutes, carefully flip each piece over, and bake for an additional 8-10 minutes until they are perfectly crisp and dry. Transfer to a wire rack to cool completely!

Nutrition

Calories: 159kcalCarbohydrates: 33gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 47mgSodium: 102mgPotassium: 40mgFiber: 1gSugar: 17gVitamin A: 68IUCalcium: 30mgIron: 1mg

Calories: 159kcal

Meal Type: Dessert, Snack

Cuisine: Italian

Keyword: classic crunchy biscotti, vanilla almond biscotti

Cooking Method: Baked

Tried this recipe?Mention @coolinarco or tag #coolinarco!

Choosing the Vanilla and Preparing the Almonds

Use 2 teaspoons of vanilla bean paste or vanilla extract. Paste adds visible vanilla flecks; either option works in this dough. Lightly toast the almonds before roughly chopping and folding them in.

Let the baked logs rest for 10–15 minutes before slicing. Use a sharp serrated knife with a gentle sawing motion to cut through the almond pieces, then bake the slices again until crisp and dry.

You’ve reached #1 and the end of our biscotti countdown. Choose your next batch by flavor: almonds and vanilla, chocolate, fruit and nuts, anise, hazelnuts, or espresso.