Italian Almond Biscotti
Crunchy, golden, and irresistibly aromatic, Italian Almond Biscotti are a timeless treat that will transport your taste buds straight to a traditional Italian bakery. Made with whole almonds, a hint of vanilla and almond extracts, and just a handful of pantry staples, these twice-baked cookies offer a delightful balance of nutty richness and subtle sweetness. The dough is shaped into logs, baked until golden, and sliced into signature crisp biscotti pieces, perfect for dunking in coffee or tea. With a prep time of just 15 minutes and yielding 24 delectable cookies, this recipe is an easy way to add an authentic Italian touch to your dessert repertoire. Whether enjoyed as a mid-afternoon snack or a post-dinner indulgence, Italian Almond Biscotti are as versatile as they are delicious.
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Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup whole almonds
- 3 units large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in the whole almonds to coat them in the flour mixture.
Step 3
In a separate bowl, beat the eggs and then add the vanilla extract and almond extract. Mix well to combine.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a dough forms. The mixture should be slightly sticky and hold together well.
Step 5
Transfer the dough to a lightly floured surface. With floured hands, divide the dough in half. Shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them as they will spread during baking.
Step 6
Bake in the preheated oven for 25-30 minutes, or until the logs are light golden brown. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
Step 7
Reduce the oven temperature to 325°F (160°C). Use a sharp serrated knife to cut the logs into 1/2-inch thick slices on the diagonal.
Step 8
Arrange the slices cut side down on the baking sheet. Bake again for 10 minutes, then flip the slices over and bake for an additional 10 minutes, until they are lightly browned and crisp.
Step 9
Remove the biscotti from the oven and let them cool completely on a wire rack. The cookies will harden further as they cool, becoming perfectly crisp.
Step 10
Store the cooled biscotti in an airtight container to maintain freshness.
Nutrition Facts
| Serving size | 657.4 grams (657.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2281 |
| Total Fat 69.90g | 90% |
| Saturated Fat 9.00g | 45% |
| Cholesterol 558mg | 186% |
| Sodium 1255mg | 55% |
| Total Carbohydrate 361.80g | 132% |
| Dietary Fiber 19.70g | 70% |
| Total Sugars 155.60g | |
| Protein 64.90g | 130% |
| Vitamin D 120IU | 600% |
| Calcium 402mg | 31% |
| Iron 18mg | 102% |
| Potassium 1223mg | 26% |
Source of Calories