On a calm morning in a warm kitchen, the aroma of vanilla and toasty almonds permeated the air. A bowl of dough stood ready to be formed, and the ancient wooden table was coated with flour. This dish wasn’t just any recipe; it was a custom that had been handed down through the years.
There has always been more to biscotti than just cookies. They were golden, crisp, and ideal for dipping into tea or coffee. They brought back fond memories of laughing, family get-togethers, and small moments of happiness. A reminder that certain recipes never go out of style, the familiar aroma of the first batch as it emerged from the oven provided a cosy warmth.
It’s now your time to make this tradition a reality in your own home using a traditional recipe for almond biscotti.
Tips for Making Perfect Almond Biscotti
Toast Your Almonds: In a dry pan over medium heat, lightly toast the whole and sliced almonds if you have a few minutes to spare. This gives your biscotti more crunch and intensifies their nutty flavour.
Prepare Your Ingredients: Measure out all of your ingredients in advance because biscotti dough comes together rapidly. The procedure will go more smoothly and stress-free if everything is prepared.
Zest First: Before juicing the lemon, grate the zest if your recipe asks for it. This guarantees that you will get the full citrus flavour without having to deal with a slippery lemon.
Refrigerate the Dough (If Needed): Before forming the dough into logs, refrigerate it for approximately fifteen minutes if your kitchen is heated. This helps it keep its form while baking and makes it simpler to handle.
Use Parchment Paper: Use silicone baking mats or parchment paper to line your baking sheet. This makes cleaning simple and keeps the biscotti from sticking.
Even Baking: To guarantee that the biscotti bake evenly, turn the baking sheet halfway through the baking process. This is particularly crucial if there are hot places in your oven.
Prepare a Cooling Rack: After the biscotti are taken out of the oven, move them to a wire rack to finish cooling. They crisp up to the ideal texture as a result.
Room Temperature Butter: Before combining, make sure the butter is at room temperature if it’s called for in your recipe. For a better texture, this enables it to mix smoothly into the dough.
Check for doneness: Throughout the baking process, keep a watch on the logs. They need to be solid to the touch and golden brown. Logs that have been cooked correctly will slice readily and maintain their structure without disintegrating.
What You Need
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 6 tablespoons unsalted butter, room temperature
- 2 cups white sugar
- 2 tablespoons white sugar
- 2 tablespoons olive oil
- 4 large eggs
- ½ teaspoon vanilla extract
- 1 ½ teaspoons almond extract
- 1 cup whole roasted almonds
- 1 cup chopped roasted almonds
How To Make Almond Biscotti: Tips and Tricks
Whisk flour, baking powder, and salt together in a mixing bowl.
Place butter, 1 cup plus 1 tablespoon sugar, and olive oil in a separate mixing bowl. Mix together thoroughly until the mixture has a creamy texture. Add 1 egg; mix into the the butter/sugar mixture. Whisk in the 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add the flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover the bowl with plastic wrap; refrigerate for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
Divide the dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to the prepared baking sheet, leaving about 3 or 4 inches of space between them to allow for spreading.
Bake in the centre of the preheated oven until turning golden and a toothpick inserted into the centre comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
Reduce oven temperature to 325 degrees F (165 degrees C).
Cut each piece at a slight angle into 1/2- to 1-inch-thick slices with a serrated knife. Transfer pieces back to the the baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return the pan to the oven and bake until the biscotti are golden brown and crunchy, about 20 minutes.
Transfer biscotti to a cooling rack; let cool to room temperature.
almond biscotti calories
| Serving Size | Calories |
|---|---|
| 1 biscotti (28g / 1 oz) | 100-120 kcal |
| 2 biscotti (56g / 2 oz) | 200-240 kcal |
| 100g | 350-420 kcal |
