Almond Biscotti Quaresimale
Indulge in the timeless charm of Almond Biscotti Quaresimale, a traditional Italian treat perfect for any occasion. These twice-baked biscotti feature the rustic crunch of toasted whole almonds paired with the nutty richness of almond flour and a fragrant burst of freshly grated orange zest. Sweetened with just the right amount of granulated sugar and delicately flavored with vanilla and almond extracts, these biscotti achieve the ideal balance of crispiness and flavor. Shaped into golden logs, sliced, and baked to perfection, this delightful recipe is as rewarding to make as it is to enjoy. Serve these irresistible cookies alongside coffee, tea, or a glass of dessert wine, and savor their crunchy texture and warm, nutty aroma. With only 20 minutes of prep time and the ability to store them for up to two weeks, Almond Biscotti Quaresimale is a must-try for lovers of elegant yet simple desserts.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 50 grams Almond flour
- 150 grams Whole almonds (toasted)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 whole (zest only) Zest of one orange
Instructions
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
In another bowl, beat the eggs, granulated sugar, vanilla extract, and almond extract until smooth and pale. Stir in the orange zest.
Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms.
Fold in the toasted whole almonds, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each portion into a log about 30 cm (12 inches) long and 5 cm (2 inches) wide.
Place the logs on the prepared baking sheet, leaving some space between them. Flatten the tops slightly with your hands.
Bake in the preheated oven for 20-25 minutes, or until the logs are firm to the touch and lightly golden. Remove the logs from the oven and let them cool for 10 minutes.
Using a serrated knife, slice the logs diagonally into 1.5 cm (1/2 inch) thick biscotti pieces.
Arrange the biscotti slices cut-side down on the baking sheet. Bake for an additional 10-12 minutes, then flip them and bake for another 10-12 minutes until crispy and golden on both sides.
Remove the biscotti from the oven and transfer them to a wire rack to cool completely.
Serve with coffee, tea, or dessert wine. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 6.6 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 76 mg | 2% | |
*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.
