Double Almond Biscotti
Indulge in the irresistible crunch of Double Almond Biscotti, a delightful Italian-inspired treat that's perfect for pairing with your favorite coffee or tea. This easy-to-follow recipe combines the nutty richness of slivered almonds with the aromatic depth of almond and vanilla extracts, creating biscotti that are bursting with flavor in every bite. With a twice-baked approach, these golden delights achieve their signature crisp texture, making them perfect for dunking. For an extra touch of decadence, dip them in melted chocolate for a dessert-worthy finish. Whether you're hosting a brunch, gifting homemade goodies, or simply treating yourself, this versatile recipe is a must-try for lovers of almond desserts.
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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
- 3 Large eggs
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 1 cup Slivered almonds
- 0.5 cup Optional: Melted chocolate (for dipping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the eggs, almond extract, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. It will be sticky but cohesive.
Fold in the slivered almonds until evenly distributed throughout the dough.
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log about 10 inches long and 2 inches wide. Flatten the tops slightly.
Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove them from the oven and allow them to cool for 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip the biscotti over and bake for another 10 minutes, or until both sides are golden and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack.
Optional: Dip one end of each biscotti in melted chocolate and let them set on parchment paper before serving.
Store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 440.9 g | 160% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 213.4 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 470 mg | 36% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2145 mg | 46% | |
*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.
