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.
Ingredients
- 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