Master the art of traditional Italian baking! These classic almond biscotti deliver the ultimate satisfying crunch, packed with toasted almonds and delicate hints of vanilla and almond extract. They are twice-baked to perfection, making them the absolute best companion for dipping into your morning coffee or afternoon tea.
Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 cup Granulated sugar (for the perfect traditional sweetness)
- 1 tsp Baking powder (gives the dough the right amount of lift)
- 1/4 tsp Salt (enhances all the flavors)
- 3 large Eggs (room temperature)
- 1 tsp Vanilla extract (for a warm base flavor)
- 1/2 tsp Almond extract (crucial for that authentic Italian bakery taste)
- 1 cup Whole raw almonds (lightly toasted and roughly chopped)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside. If your almonds are not toasted, toast them in the oven for 5-7 minutes before chopping.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, beat the eggs together with the vanilla extract and almond extract.
- Pour the wet egg mixture into the dry ingredients. Use a wooden spoon or spatula to mix until a stiff dough just begins to form. Fold in the chopped toasted almonds.
- Turn the dough out onto a lightly floured surface. Divide it in half. Shape each half into a log that is about 8 to 10 inches long and 2 to 3 inches wide. Place both logs onto the prepared baking sheet, leaving space between them.
- Bake in the preheated oven for 25 to 30 minutes, or until the logs are firm to the touch and lightly golden brown.
- Remove the baking sheet from the oven and let the logs cool for exactly 10 to 15 minutes. Reduce the oven temperature to 325°F (165°C).
- Transfer the cooled logs to a cutting board. Using a sharp serrated knife, cut the logs on a slight diagonal into 3/4-inch thick slices.
- Place the slices cut-side down back onto the baking sheet. Bake for a second time for 7-8 minutes, flip the biscotti over, and bake for another 7-8 minutes until golden and crisp.
- Transfer the biscotti to a wire rack to cool completely. They will harden further as they cool. Store in an airtight container for up to 3 weeks!
Nutrition
Calories: 159kcalCarbohydrates: 33gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 47mgSodium: 102mgPotassium: 41mgFiber: 1gSugar: 17gVitamin A: 68IUCalcium: 30mgIron: 1mg