Italian Biscotti
Crisp, golden, and irresistibly crunchy, these classic Italian Biscotti are a timeless treat perfect for dipping into coffee, tea, or even a glass of dessert wine. Made with simple pantry staples, like all-purpose flour, granulated sugar, and a touch of almond extract, these twice-baked cookies are infused with the nutty goodness of raw almonds. Their twice-baked process ensures that signature crunch, while an optional milk glaze gives them a subtle sheen. With just 15 minutes of prep time, these biscotti are surprisingly easy to make and can be stored for up to two weeks—ideal for gifting or keeping on hand for an indulgent snack. Prepare to elevate your baking game with this traditional Italian delight, cherished for its delicate sweetness and satisfying texture.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 150 g Granulated sugar
- 1 tsp Baking powder
- 0.5 tsp Salt
- 2 pcs Large eggs
- 60 g Unsalted butter (melted)
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 75 g Raw almonds (chopped or sliced)
- 1 tbsp Milk (for glazing, optional)
Instructions
Preheat your oven to 180°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.
In a separate bowl, beat the eggs, then mix in the melted butter, vanilla extract, and almond extract.
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Fold the almonds into the dough until evenly distributed.
Turn the dough out onto a lightly floured surface and divide it into two equal portions.
Shape each portion into a log approximately 30 cm (12 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet, spaced apart.
For a shinier finish, brush the tops of the logs with milk.
Bake in the preheated oven for 25–30 minutes, or until the logs are golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
Using a serrated knife, slice the logs diagonally into 1.5 cm (0.5 inch) thick slices.
Lay the slices cut-side down on the baking sheet. Return to the oven and bake for another 10–12 minutes, flipping the slices halfway through for even browning.
Allow the biscotti to cool completely on a wire rack. They will harden as they cool, achieving the characteristic crunch.
Store in an airtight container for up to two weeks or freeze for longer storage. Enjoy with a warm beverage!
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 362.8 g | 132% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 154.8 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 325 mg | 25% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 983 mg | 21% | |
*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.
