Almond Biscotti, a delightful Italian treat, has won the hearts of cookie enthusiasts around the world. With their satisfying crunch and delightful almond flavor, these double-baked cookies have become a favorite companion for coffee and tea lovers alike.
In this article, we’ll dive into the world of Almond Biscotti, exploring its history, nutritional benefits, a step-by-step recipe, and some handy tips to make the most out of this timeless delicacy.
A Brief Overview of Almond Biscotti
Almond Biscotti, also known as Cantuccini, is an Italian almond-based cookie. The word “Biscotti” comes from the Latin term “biscoctus,” meaning “twice-baked.” Traditionally, Biscotti is baked twice to achieve its signature dry and crunchy texture[mfn]https://www.livewellbakeoften.com/almond-biscotti-recipe/[/mfn].
These oblong-shaped cookies are studded with whole or sliced almonds, adding a delightful nutty flavor and satisfying crunch[mfn]https://theclevermeal.com/almond-biscotti-italian-cantucci/#recipe[/mfn]. Perfect for dipping into your favorite hot beverage, Almond Biscotti is a must-try treat for anyone with a sweet tooth.
Nutritional Information per Serving:
- Calories: 120kcal
- Carbohydrates: 14g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 80mg
- Potassium: 50mg
- Fiber: 1g
- Sugar: 6g
- Vitamin A: 0%
- Calcium: 4%
- Iron: 4%
Recipe for Making Almond Biscotti
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 24 biscotti
- Cuisine: Italian
- Course: Dessert
- Freezing Time: 1 hour (optional)
Equipments and Kitchen Utensils used in the recipe
- Baking sheet
- Parchment paper
- Large mixing bowl
- Whisk
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds, toasted
- ½ cup sliced almonds (optional, for topping)
Guidelines for Making Delectable Almond Biscotti
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, lightly beat two eggs with the vanilla extract and almond extract. Reserve the third egg for later use.
- Add the egg mixture to the dry ingredients and mix until a dough forms. If the dough is too dry, add a few drops of water until it comes together.
- Fold in the whole toasted almonds into the dough, distributing them evenly.
- Divide the dough into two equal parts. On a lightly floured surface, shape each portion into a log, approximately 12 inches long and 2 inches wide.
- Transfer the logs onto the prepared baking sheet, leaving enough space between them.
- In a small bowl, beat the remaining egg and brush it over the top of each log. If desired, sprinkle sliced almonds on top for an attractive finish.
- Bake the logs for 20-25 minutes or until they turn a light golden brown.
- Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Using a sharp knife, cut the logs diagonally into 1/2-inch thick slices.
- Place the sliced cookies cut-side down on the baking sheet and return them to the oven.
- Bake for an additional 10-15 minutes or until the biscotti are dry and crisp. For extra crunchiness, you can flip them halfway through the baking time.
- Once done, remove the biscotti from the oven and let them cool completely on a wire rack.
How to Get the Most Out of This Recipe
- Experiment with flavors: Add a pinch of cinnamon or lemon zest to the dough for a unique twist of flavors that complements the almond taste.
- Dip in chocolate: After the biscotti have cooled, dip one end of each cookie in melted chocolate and let it set for an indulgent treat.
- Gift idea: Stack a few pieces of Almond Biscotti in a beautiful jar, tie it with a ribbon, and present it as a thoughtful homemade gift to your loved ones.
- Pairings: Enjoy these delightful biscotti with a cup of hot coffee, tea, or a glass of dessert wine for a truly delightful experience.
Recipe Notes
- Toasting the almonds before adding them to the dough enhances their flavor and adds a delightful aroma to the biscotti.
- For an even richer taste, you can use almond meal instead of whole almonds, which will also give the biscotti a smoother texture.
- Ensure to remove the biscotti from the oven and let them cool completely on a wire rack.
- Storage: Italian almond biscotti keeps very well for about 2 weeks. However, humidity might ruin them, please store them in an airtight container, metal tins are the best!
- Substitutions: traditionally made with almonds, you can replace the almonds with chocolate chips, hazelnuts, pine nuts or dried fruits like figs or sultanas. The possibilities are endless. Anise seeds are a must for the classic Italian almond biscotti, however, feel free to omit them if you wish.
- Almonds: I highly recommend to toast the almonds to bring out their amazing flavor. I used whole almonds and I didn’t chop them, but if you bake biscotti for the very first time you might chop your almonds, which will make the cutting easier.
- Anise seeds: aniseed is optional, but it adds a lovely and refreshing note. I love it and I’m sure you would love it too. Give them a try!
- You can easily replace white sugar with unrefined cane sugar and all-purpose flour with light spelt flour, which tastes delicious and has a nutty flavor. Plus, spelt is a nutritious whole grain, and easier to digest than wheat
Savor the Almond Biscotti Magic – A Symphony of Italian Cookie Perfection!
Almond Biscotti, with its delightful crunch and nutty aroma, is a classic Italian treat that has stood the test of time. Whether you’re an avid baker or a cookie enthusiast, making these twice-baked delights at home is a rewarding experience.[mfn]https://prettysimplesweet.com/almond-biscotti/[/mfn]
By following the simple recipe and customizing it with your preferred flavors, you can indulge in the timeless pleasure of Almond Biscotti alongside your favorite hot beverage. So, let your kitchen fill with the delightful aroma of these delectable cookies and savor the joy of this Italian masterpiece!
Almond Biscotti Recipe
Almond Biscotti, a delightful Italian treat, has won the hearts of cookie enthusiasts around the world. With their satisfying crunch and delightful almond flavor, these double-baked cookies have become a favorite companion for coffee and tea lovers alike.
- Baking sheet
- Parchment Paper
- Large mixing bowl
- Whisk
- Electric Mixer
- Measuring cups and spoons
- Rubber Spatula
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds (toasted)
- ½ cup sliced almonds (optional, for topping)
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, lightly beat two eggs with the vanilla extract and almond extract. Reserve the third egg for later use.
- Add the egg mixture to the dry ingredients and mix until a dough forms. If the dough is too dry, add a few drops of water until it comes together.
- Fold in the whole toasted almonds into the dough, distributing them evenly.
- Divide the dough into two equal parts. On a lightly floured surface, shape each portion into a log, approximately 12 inches long and 2 inches wide.
- Transfer the logs onto the prepared baking sheet, leaving enough space between them.
- In a small bowl, beat the remaining egg and brush it over the top of each log. If desired, sprinkle sliced almonds on top for an attractive finish.
- Bake the logs for 20-25 minutes or until they turn a light golden brown.
- Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Using a sharp knife, cut the logs diagonally into 1/2-inch thick slices.
- Place the sliced cookies cut-side down on the baking sheet and return them to the oven.
- Bake for an additional 10-15 minutes or until the biscotti are dry and crisp. For extra crunchiness, you can flip them halfway through the baking time.
- Once done, remove the biscotti from the oven and let them cool completely on a wire rack.
- Toasting the almonds before adding them to the dough enhances their flavor and adds a delightful aroma to the biscotti.
- For an even richer taste, you can use almond meal instead of whole almonds, which will also give the biscotti a smoother texture.
- Ensure to remove the biscotti from the oven and let them cool completely on a wire rack.
- Storage: Italian almond biscotti keeps very well for about 2 weeks. However, humidity might ruin them, please store them in an airtight container, metal tins are the best!
- Substitutions: traditionally made with almonds, you can replace the almonds with chocolate chips, hazelnuts, pine nuts or dried fruits like figs or sultanas. The possibilities are endless. Anise seeds are a must for the classic Italian almond biscotti, however, feel free to omit them if you wish.
- Almonds: I highly recommend to toast the almonds to bring out their amazing flavor. I used whole almonds and I didn’t chop them, but if you bake biscotti for the very first time you might chop your almonds, which will make the cutting easier.
- Anise seeds: aniseed is optional, but it adds a lovely and refreshing note. I love it and I’m sure you would love it too. Give them a try!
- You can easily replace white sugar with unrefined cane sugar and all-purpose flour with light spelt flour, which tastes delicious and has a nutty flavor. Plus, spelt is a nutritious whole grain, and easier to digest than wheat