Tuscan Spice and Almond Biscotti
Infused with the warm, aromatic flavors of cinnamon, nutmeg, and cloves, Tuscan Spice and Almond Biscotti is the ultimate treat for biscotti lovers. This twice-baked Italian classic boasts a delicate balance of toasted almonds and fragrant spices, making each crisp bite irresistibly flavorful. Perfect alongside a steaming cup of coffee or tea, these biscotti are easy to prepare with just 20 minutes of hands-on work and can be stored for up to two weeks, making them an excellent make-ahead snack or gift. Elevate your baking repertoire with this versatile recipe that blends rustic charm with timeless elegance—ideal for holiday gatherings or everyday indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 2 items Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Whole almonds, toasted and roughly chopped
- 4 tablespoons Unsalted butter, melted and slightly cooled
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
In a separate medium bowl, beat the eggs lightly. Add the vanilla extract and melted butter, then whisk to combine.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until just combined. The dough will be slightly sticky.
Fold in the toasted and chopped almonds, making sure they are evenly distributed.
Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, making sure they are spaced apart.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch and lightly golden. Remove them from the oven and let cool for 10 minutes.
Using a serrated knife, slice each log diagonally into ½-inch-thick slices. Arrange the slices back on the baking sheet, cut side down.
Return the biscotti to the oven and bake for an additional 10 minutes. Turn the slices over and bake for another 10 minutes, or until they are golden and crisp.
Remove from the oven and transfer the biscotti to a wire rack to cool completely. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 364.9 g | 133% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 155.2 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 437 mg | 34% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1236 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.
