Description
These Crispy Almond Biscotti are perfectly crunchy and flavorful, featuring toasted almonds and a hint of almond extract. Twice-baked for extra crispiness, they make an ideal accompaniment to coffee or tea and are perfect for gifting or snacking.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Add-ins and Topping
- 1 cup whole almonds, toasted and coarsely chopped
- Optional: 1/4 cup sliced almonds (for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Prepare the wet ingredients: In a large bowl, whisk the eggs and granulated sugar until well combined. Then add the melted and cooled butter, vanilla extract, and almond extract, stirring until the mixture is smooth and uniform.
- Combine the wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring consistently until a dough forms. Fold in the coarsely chopped toasted almonds evenly throughout the dough.
- Shape the dough: Transfer the dough onto the prepared baking sheet. Divide it into two equal portions and shape each portion into a log roughly 10 inches long and 3 inches wide. Leave space between the logs because they will spread during baking. If desired, sprinkle sliced almonds on top and gently press them into the dough.
- First bake: Bake the logs in the preheated oven for 25 to 30 minutes, or until they turn lightly golden and feel firm to the touch. Remove them from the oven and allow to cool on the baking sheet for about 10 minutes.
- Slice the biscotti: Once the logs are cool enough to handle, carefully use a sharp serrated knife to slice the logs diagonally into 1/2-inch thick pieces.
- Second bake: Arrange the biscotti slices on the baking sheet with the cut side down. Bake for an additional 10 to 12 minutes, then flip each biscotti slice and bake for another 8 to 10 minutes or until both sides are golden brown and crisp.
- Cool and serve: Allow the Crispy Almond Biscotti to cool completely on a wire rack before serving. Store them in an airtight container to maintain their crispness.
Notes
- Ensure the butter is fully melted and cooled before mixing with eggs to prevent cooking the eggs.
- To toast almonds, spread them on a baking sheet and bake at 350°F for 8–10 minutes, stirring once until fragrant.
- Use a serrated knife for clean, smooth cuts of the biscotti logs.
- Double baking is essential to achieve the characteristic crisp texture of biscotti.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
