Almond Biscotti
These Almond Biscotti are crunchy, nutty, and sweet with a slight bitterness from the almonds. Perfectly paired with coffee or enjoyed on their own, these Italian treats are made with a combination of all-purpose or almond flour (for a gluten-free version), offering a satisfying texture and flavor. The dough is shaped into a log, baked, sliced, and baked again to achieve the perfect crispness. This recipe makes a batch that stays fresh for weeks.
Ingredients
- 2 cups all-purpose flour or almond flour for a gluten-free version
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sliced almonds
- Zest of 1 orange optional
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, vanilla extract, and almond extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the sliced almonds and optional orange zest.
- Shape the Dough: Shape the dough into a log, about 12 inches long, and place it on the prepared baking sheet. Flatten the log slightly.
- First Bake: Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.
- Slice and Second Bake: Once cooled, slice the log diagonally into ½-inch thick pieces. Lay the slices cut side down on the baking sheet. Bake for an additional 10-15 minutes, flipping halfway through, until crisp and golden.
- Cool and Serve: Remove from the oven and let cool completely before serving.
Notes
Biscotti stays fresh for up to 2 weeks when stored in an airtight container. You can swap the all-purpose flour for almond flour for a gluten-free version of this biscotti. The orange zest is optional but adds a lovely citrus aroma and flavor to the biscotti.