Classic Almond Biscotti
Elevate your coffee break or afternoon tea with this Classic Almond Biscotti recipe—a timeless Italian treat that’s irresistibly crunchy and perfect for dipping! Made with a harmonious blend of vanilla and almond extract, toasted almonds add an aromatic nuttiness and satisfying texture to every bite. These twice-baked cookies are surprisingly simple to prepare, featuring basic pantry staples like all-purpose flour, granulated sugar, and butter. Their golden, crisp exterior and robust almond flavor make them ideal for pairing with espresso, cappuccino, or even dessert wine. Whether you’re looking to impress with homemade gifts or stock your pantry with a delightful snack, this delicious biscotti recipe is sure to become your go-to!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 150 grams granulated sugar
- 60 grams unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 120 grams whole almonds, toasted and coarsely chopped
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.
In a large bowl, combine granulated sugar and butter. Beat with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet mixture, beating just until combined.
With a spatula, fold in the chopped almonds until evenly distributed.
Turn the dough out onto a lightly floured surface. Divide in half and shape each portion into a log about 30 cm (12 inches) long.
Place the logs on the prepared baking sheet, spaced about 7.5 cm (3 inches) apart.
Press down gently on the tops to flatten them slightly.
Bake in the preheated oven for 25-30 minutes or until lightly golden and firm to the touch.
Remove from the oven and let them cool on the sheet for 10 minutes.
Reduce the oven temperature to 150°C (300°F).
Transfer the logs to a cutting board. Using a sharp serrated knife, slice diagonally into 1 cm (1/2 inch) thick slices.
Arrange the slices, cut sides down, on the baking sheet.
Return to the oven and bake for an additional 15-20 minutes, turning once halfway through, until golden brown and dry.
Remove from the oven and transfer to a wire rack to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
3202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 460.5 g | 167% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 206.0 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 452 mg | 35% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1368 mg | 29% | |
*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.
