Quaresimoli Italian Almond Biscotti
Delight in the rich traditions of Italian baking with these irresistible Quaresimoli Italian Almond Biscotti—a perfect balance of crunch, flavor, and heritage! This classic biscotti recipe features whole raw almonds for a nutty bite, a hint of orange zest for a fragrant citrus twist, and a touch of vanilla for warmth. Twice-baked to golden perfection, these crisp and subtly sweet cookies are ideal for dunking into your morning espresso or evening tea. With an easy mix-and-bake technique and simple pantry ingredients, these almond-studded treats come together in just about an hour, making them a go-to choice for homemade elegance. Perfect for holiday gifting or everyday snacking, these authentic Italian biscotti are sure to become a household favorite.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 150 grams Whole almonds (raw, with skin)
- 2 large Eggs
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 1 tablespoon Milk
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 flour, sugar, baking powder, and salt until well combined.
Add the raw almonds to the dry mixture and stir to evenly distribute.
In a separate bowl, beat the eggs, egg yolk, vanilla extract, and orange zest until combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Mix until a sticky dough forms.
Lightly flour your hands and transfer the dough to a clean, floured surface. Knead it gently until it comes together, being careful not to overwork the dough.
Divide the dough into two equal portions. Roll each portion into a log about 25 cm (10 inches) long and 5 cm (2 inches) wide.
Place the logs on the prepared baking sheet, leaving enough space between them for spreading. Flatten the tops slightly with your hands.
Brush the logs lightly with the milk using a pastry brush.
Bake the logs in the preheated oven for 25 minutes, or until they are lightly golden and firm to the touch.
Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Reduce the oven temperature to 160°C (325°F).
Using a sharp serrated knife, slice the logs diagonally into 1.5 cm (0.5 inch) thick biscotti.
Arrange the biscotti cut side down on the same baking sheet. Return to the oven and bake for 10 minutes.
Flip the biscotti over and bake for an additional 10 minutes, or until they are golden and crisp.
Remove from the oven and allow the biscotti to cool completely on a wire rack before serving.
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 424.6 g | 154% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 159.2 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 549 mg | 42% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1529 mg | 33% | |
*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.
