The Best Almond Biscotti
Crisp, golden, and irresistibly nutty, *The Best Almond Biscotti* is everything you want in a classic Italian treat. Perfectly balancing sweetness with the rich, roasted flavor of toasted almonds, this twice-baked delight is ideal for dunking in your morning coffee or an evening cup of tea. Crafted with simple pantry staples like all-purpose flour, sugar, and a touch of aromatic vanilla and almond extracts, this recipe yields biscotti that are crunchy yet tender enough to enjoy on their own. With minimal prep time and a step-by-step guide that ensures professional bakery results, this 24-serving recipe is perfect for gifting, entertaining, or savoring throughout the week. Bake your way to biscotti perfection—it’s a snack guaranteed to impress!
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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
- 1 cup whole almonds, toasted and roughly chopped
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Add the toasted and chopped almonds, and mix to combine.
In another bowl, whisk the eggs, vanilla extract, and almond extract until well mixed.
Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms. You may need to use your hands to fully incorporate the ingredients.
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log about 10 inches long, 2 inches wide, and about 1 inch tall. Space the logs at least 3 inches apart as they will spread during baking.
Bake the logs in the preheated oven for 25-30 minutes, or until the edges are golden and the center feels set to the touch.
Remove the logs from the oven and let them cool on the baking sheet for 10 minutes to allow them to firm up slightly.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices. Lay the slices cut side down back onto the baking sheet.
Return the baking sheet to the oven and bake for an additional 10-12 minutes. Flip the biscotti slices over and bake for another 8-10 minutes, or until they are dry and golden.
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will crisp up further as they cool.
Serve with coffee, tea, or enjoy as a delicious snack anytime. Store biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 362.9 g | 132% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 155.1 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 421 mg | 32% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1273 mg | 27% | |
*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.
