Absolutely Amazing Almond Biscotti
Crunchy, golden, and packed with toasted almond goodness, these Absolutely Amazing Almond Biscotti are the perfect treat to pair with your morning coffee or evening tea. This classic Italian biscotti recipe features simple pantry staples like all-purpose flour, sugar, and a touch of almond and vanilla extracts for a fragrant flavor boost. Chopped toasted almonds add a delightful crunch, while the optional garnish of sliced almonds elevates both the texture and presentation. With a double-bake technique that ensures irresistibly crisp results, these biscotti are easy to make and stay fresh for up to two weeks, making them perfect for gifting or savoring as an everyday indulgence. Whether you’re a seasoned baker or experimenting with biscotti for the first time, this recipe guarantees delicious homemade results that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup whole almonds (toasted and roughly chopped)
- 2 pieces large eggs
- 4 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2 tablespoons optional: sliced almonds for garnish
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the chopped toasted almonds to the dry ingredients and stir to distribute evenly.
In a separate medium bowl, whisk together the eggs, melted butter, vanilla extract, and almond extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until the dough comes together. It will be slightly sticky.
Divide the dough in half and transfer it to the prepared baking sheet.
Shape each portion into a log approximately 10 inches long and 2 inches wide, leaving at least 3 inches of space between the logs.
If desired, sprinkle the tops of the logs with sliced almonds and press gently to adhere.
Bake in the preheated oven for 25 minutes or until the logs are lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch-thick biscotti pieces.
Arrange the biscotti slices cut-side down on the baking sheet and bake for an additional 12-15 minutes, flipping halfway through, until crisp and golden.
Let the biscotti cool completely on a wire rack before serving or storing in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 364.9 g | 133% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 155.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 443 mg | 34% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
