Italian Almond Biscotti
Treat yourself to the authentic flavors of Italy with this Italian Almond Biscotti recipe—a delightful combination of crunchy texture and rich almond essence. These twice-baked cookies feature whole almonds for a nutty crunch, vanilla and almond extracts for aromatic depth, and a golden-brown finish that’s irresistibly crisp. Perfect for dunking into coffee or tea, this traditional recipe requires just minutes of preparation, followed by gentle baking to achieve its signature texture. With simple pantry staples and step-by-step instructions, you’ll create 24 delightful biscotti that are both elegant and easy to make. Whether for gifting or everyday enjoyment, these classic Italian cookies are sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup whole almonds
- 3 units large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in the whole almonds to coat them in the flour mixture.
In a separate bowl, beat the eggs and then add the vanilla extract and almond extract. Mix well to combine.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a dough forms. The mixture should be slightly sticky and hold together well.
Transfer the dough to a lightly floured surface. With floured hands, divide the dough in half. Shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them as they will spread during baking.
Bake in the preheated oven for 25-30 minutes, or until the logs are light golden brown. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
Reduce the oven temperature to 325°F (160°C). Use a sharp serrated knife to cut the logs into 1/2-inch thick slices on the diagonal.
Arrange the slices cut side down on the baking sheet. Bake again for 10 minutes, then flip the slices over and bake for an additional 10 minutes, until they are lightly browned and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack. The cookies will harden further as they cool, becoming perfectly crisp.
Store the cooled biscotti in an airtight container to maintain freshness.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 155.6 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 402 mg | 31% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1223 mg | 26% | |
*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.
