Almond Biscotti is the perfect, classic flavor of Italian-style biscotti.
This recipe for almond biscotti is flavored with slivered almonds and almond extract. There is a bit of orange zest included too, which gives them a delicious citrus twist. I make these often to give out as gifts.
Some people complain that biscotti is too crunchy of a cookie to eat. Well, I might argue with that. Biscotti are hard, crunchy cookies as they are usually baked twice. The word biscotti is derived from Italian – “bis” meaning “twice” and “cotti” meaning “cooked.” They’re supposed to be crisp. They are lovely dunked in coffee or tea. And that’s usually when they’re eaten.
- all purpose flour
- baking powder
- slivered almonds
- white sugar
- salted butter
- vanilla extract
- almond extract
- orange zest
- egg white
How to make Almond Biscotti:
Preheat the oven to 350 degrees F. Line your baking sheet with parchment paper.
Combine dry ingredients in one bowl. And combine the wet ingredients in another bowl. Then combine the dry with the wet, and stir until a sticky dough forms. Transfer the sticky dough to a floured board. Sprinkle in more flour, and knead until a nice smooth dough forms.
Divide the dough in half, and pat each half into a 12×2-inch log. Brush each log with a beaten egg white and bake for 15 to 20 minutes. Remove your almond biscotti from the oven and let cool for 5 minutes.
Transfer the logs to a cutting board, and cut each log diagonally into 3/4-inch slices.
Return the cut biscotti to baking sheet. Bake 10 to 15 minutes, until golden brown. Flip them over and bake an additional 5 to 10 minutes, until crisp. Let them cool on a rack.
How to store biscotti:
Store almond biscotti in an airtight container, which helps keep them crisp. Stored properly, biscotti will last up to 2 weeks kept at room temperature.
As mentioned before, biscotti are the perfect pairing with coffee or tea (or hot chocolate). Enjoy!
Here are a few more biscotti recipes you might like to try:
- Coconut Biscotti
- Gingerbread Biscotti
- Chocolate Biscotti
- Pumpkin Pie Biscotti
- Orange Pistachio Biscotti
- 1¾ cups all purpose flour (plus more, for dusting)
- 2 teaspoons baking powder
- ¾ cup slivered almonds
- 2 large eggs
- ¾ cup granulated white sugar
- ⅓ cup salted butter, melted
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1½ teaspoons grated orange zest
- 1 large egg white, lightly beaten
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder and almonds.
- In a separate bowl, whisk together the eggs, sugar, butter, vanilla, almond extract and orange zest. Stir the wet ingredients into the flour mixture until a soft, sticky dough forms.
- Transfer the dough to a lightly floured work surface. Sprinkle more flour on top if the dough is sticky. With clean hands, form the dough into a smooth ball. Divide the dough in half, and then roll each into 12-inch logs. Transfer to the prepared baking sheet. Pat down each log so that it is about 2-inches wide. Brush the tops of the logs with the beaten egg white.
- Bake for 15 to 20 minutes. Remove from the oven and let cool in the pan on a rack for 5 minutes. Gently transfer each log to a cutting board. Cut diagonally into ¾-inch slices.
- Return the biscotti to the baking sheet and bake for an additional 10 to 15 minutes until golden brown. Take the pan out of the oven and turn each cookie to the other side. Bake an additional 5 to 10 minutes until crisp. Let the biscotti cool on a rack.