At Motherhood In Nashville, we love two things: coffee and accessories. Also, our kids, but definitely coffee and accessories. Those things help us love our kids even in the mornings. So what could possibly be better than accessorizing your coffee! That’s why we love this recipe for almond biscotti.
Traditionally our house has always just ordered biscotti from Amazon or Trader Joe’s. But after seeing this great almond biscotti recipe from the appropriately named https://www.shelovesbiscotti.com/ we decided to try making our own. (disclaimer: most of the recipes over there are not actually biscotti for some reason)
According to Maria, every family in Italy has their own biscotti recipe. So consider this recipe your basic biscotti template. You can make as many substitutions or changes as you want. When time and level of pantry stocking permits I like to dip them in dark chocolate. But other possible variants include vanilla, cardamom, pistachio, anise, cranberry, or chocolate. So dream big and let us know your favorite style!
And if all else fails, there’s always Amazon…
Almond Biscotti Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 3 dozen
Calories 112kcal
Author Maria Vannelli RD
Ingredients
- 1 cup whole almonds raw
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 3 large eggs (room temperature)
- 1/2 cup olive oil
- 1 tablespoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325° F. Position rack in the center.
- Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.
- Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
- In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
- When almonds are toasted, remove from oven and coarsely chop.
- Line baking sheet with parchment paper.
- Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.
- Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
- Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
- With damp fingers, shape into a log shape.
- Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.
- Remove from baking sheet and transfer to cutting board.
- Using a serrated knife, slice cookies at an angle about 1/2 – 3/4 inch thick.
- Place slices back on the baking sheets, and return them to the oven for about another 15 – 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
- Place on a wire rack to cool.
Notes:
- Store in an airtight container at room temperature for 3 weeks or freeze for up to 3 months.
- Start with ingredients that are at room temperature.
- Once the biscotti loaves are baked, allow to cool down for at least ten minutes before slicing into them.
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