Light Almond Biscotti
Delight in the delicate crunch of Light Almond Biscotti, a treat that marries Italian-inspired tradition with a lighter, modern twist. Perfectly crisp and infused with the aromatic essences of vanilla and almond, these biscotti feature the nutty crunch of slivered almonds for a truly irresistible texture. With just a handful of pantry staples and a quick 15-minute prep, this recipe is as easy as it is satisfying. Twice-baked to achieve their signature crunch, these golden, airy cookies are perfect for dunking into a steaming cup of coffee or tea. Whether enjoyed as an elegant after-dinner dessert or a cozy mid-afternoon indulgence, Light Almond Biscotti are a timeless treat you'll want to bake again and again. Ideal for gift-giving or make-ahead snacks, they're a versatile addition to any baker's repertoire.
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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
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 3 tablespoons Unsalted butter, melted and slightly cooled
- 0.75 cup Slivered almonds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate large bowl, beat the eggs, vanilla extract, and almond extract together until well combined.
Slowly whisk the melted butter into the wet ingredients until smooth.
Fold the dry ingredients into the wet mixture using a spatula until a dough forms. Be careful not to overmix.
Gently fold in the slivered almonds until evenly distributed throughout the dough.
Place the dough onto the prepared baking sheet and shape it into a log approximately 12 inches long and 3 inches wide. Flatten the top slightly.
Bake in the preheated oven for 25-30 minutes, or until the loaf is firm and lightly golden. Remove from the oven and let it cool for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Once the loaf has cooled slightly, use a sharp serrated knife to slice it diagonally into 1/2-inch-thick biscotti pieces.
Arrange the biscotti slices cut-side down on the parchment-lined baking sheet. Bake for 10 minutes, then flip the biscotti and bake for another 8-10 minutes, or until dry and lightly golden.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 359.4 g | 131% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 154.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 313 mg | 24% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1164 mg | 25% | |
*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.
