Almond Bread Cookie Biscotti
Crunchy, nutty, and irresistibly satisfying, these Almond Bread Cookie Biscotti are the perfect treat to accompany your morning coffee or afternoon tea. Made with whole raw almonds for a delightful bite, a touch of almond and vanilla extract for rich, aromatic flavor, and a golden, twice-baked texture that makes them delightfully crisp, this biscotti recipe strikes the ideal balance between sweetness and nuttiness. With just 20 minutes of prep time and a straightforward baking process, these Italian-inspired delights are easy to make yet elegant enough for entertaining or gifting. Perfect for dunking or enjoying on their own, these almond biscotti are a timeless classic that stay fresh and delicious for up to two weeks!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 150 grams Whole raw almonds
- 60 grams Unsalted butter (melted and slightly cooled)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In another bowl, whisk together the eggs, vanilla extract, almond extract, and melted butter until smooth.
Add the wet ingredients to the dry ingredients and stir until a dough begins to form.
Fold in the whole raw almonds, ensuring they are evenly distributed throughout the dough.
Transfer the dough onto a lightly floured surface and divide it into two equal portions.
Shape each portion into a flattened log about 25 cm (10 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet, leaving enough space between them as they will spread slightly during baking.
Bake in the preheated oven for 25–30 minutes or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Lower the oven temperature to 150°C (300°F).
Once the logs are cool enough to handle, use a serrated knife to slice them diagonally into 1.5 cm (1/2 inch) thick pieces.
Place the slices cut side down back onto the baking sheet. Bake for an additional 12–15 minutes, then flip each biscotto over and bake for another 12–15 minutes until golden and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 9.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 90 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.
