Embrace the simple elegance of a timeless classic! This delightful bake highlights the delicate, warm sweetness of pure vanilla while delivering the hallmark crunch that biscotti are famous for. Packed with toasted almonds, these lightly sweetened, twice-baked cookies offer a highly aromatic and satisfying bite, making them an absolutely flawless pairing for your afternoon tea or morning coffee.
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