Classic Italian Almond Biscotti
These Classic Italian Almond Biscotti are a delightful tradition that dates back generations. Passed down from my 85-year-old Italian friend, who learned to make them from her great aunt in Italy, this recipe combines a perfect harmony of flavors that pair wonderfully with coffee or tea. The crunchy texture of these twice-baked cookies, combined with the aromatic notes of anise and the nutty crunch from the almonds, make them an irresistible treat. Whether you're enjoying them at a festive gathering or savoring a quiet moment with a warm beverage, these biscotti are sure to transport you to the charming streets of Italy.
24
Servings
113
Calories
11
Ingredients
Ingredients
Butter
1/2 cup (softened)
Sugar
1 1/4 cups (granulated)
Flour
2 1/4 cups (all-purpose)
Baking Powder
3 teaspoons (sifted)
Salt
1/4 teaspoon
Almonds
1 cup (chopped)
Eggs
3 (large)
Vanilla Extract
2 teaspoons
Anise Flavoring
3 teaspoons
Whiskey
1/4 cup
Anise Seeds
3 tablespoons (whole)
Instructions
1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly.
2
In a large mixer bowl, combine the softened butter and granulated sugar. Beat until the mixture is fluffy.
3
Add the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the whiskey, vanilla extract, and anise flavoring until combined.
4
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, blending thoroughly until a soft dough forms.
5
Using a spatula or a wooden spoon, gently fold in the chopped almonds and anise seeds until evenly distributed.
6
Divide the dough into 2 or 3 portions and use two spatulas to shape each portion into a log about 1 1/2 inches wide on the prepared baking sheet.
7
Bake in the preheated oven for 20 minutes, or until the logs are lightly browned.
8
Remove from the oven and let cool for about 10 minutes on the baking sheet. After cooling, slice the logs diagonally into 1/2-inch thick pieces.
9
Arrange the biscotti slices cut-side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes on each side until golden brown and crispy.
10
Once baked, allow the biscotti to cool completely on a wire rack before serving.
Nutrition Information
5g
Fat
15g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Italian Almond Biscotti?
Classic Italian Almond Biscotti are traditional, crunchy, twice-baked cookies that feature aromatic notes of anise and a nutty almond crunch.
What is the origin of this biscotti recipe?
This recipe was passed down from an 85-year-old Italian friend who originally learned it from her great aunt in Italy.
How many servings does this recipe produce?
This recipe makes approximately 24 servings.
What is the calorie count for one almond biscotti?
Each biscotti contains approximately 113 calories.
How much fat is in a single serving?
There are 5 grams of fat per serving.
What is the carbohydrate content per cookie?
Each cookie contains 15 grams of carbohydrates.
How much protein is in each biscotti?
There are 2 grams of protein per serving.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How much butter is needed and how should it be prepared?
The recipe requires 1/2 cup of softened butter.
What type and amount of sugar is used?
Use 1 1/4 cups of granulated sugar.
What kind of flour is best for these biscotti?
The recipe calls for 2 1/4 cups of all-purpose flour.
How much baking powder is included?
The recipe uses 3 teaspoons of sifted baking powder.
How many eggs are required for the dough?
You will need 3 large eggs.
What types of anise are used in this recipe?
The recipe uses both 3 teaspoons of anise flavoring and 3 tablespoons of whole anise seeds.
Does this recipe contain alcohol?
Yes, it includes 1/4 cup of whiskey for added flavor.
How should the almonds be prepared?
You should use 1 cup of chopped almonds.
How much salt and vanilla extract are needed?
The recipe requires 1/4 teaspoon of salt and 2 teaspoons of vanilla extract.
What is the first step in the mixing process?
Beat the softened butter and granulated sugar in a large mixer bowl until the mixture is fluffy.
How should the dry ingredients be added?
Sift the flour, baking powder, and salt together, then gradually add them to the wet ingredients until a soft dough forms.
When should the almonds and anise seeds be added?
Gently fold them into the dough using a spatula or wooden spoon after the wet and dry ingredients are combined.
How do you shape the dough logs?
Divide the dough into 2 or 3 portions and shape each into a log about 1 1/2 inches wide on a baking sheet.
How long is the initial baking period?
Bake the logs for 20 minutes or until they are lightly browned.
How long should the logs cool before slicing?
Let the logs cool for about 10 minutes on the baking sheet before slicing.
How should the biscotti be sliced?
Slice the logs diagonally into 1/2-inch thick pieces.
What is the procedure for the second bake?
Arrange the slices cut-side down and bake for 10-15 minutes on each side until golden and crispy.
Where should the biscotti cool after the final bake?
Allow them to cool completely on a wire rack.
What beverages pair well with these cookies?
They pair wonderfully with coffee or tea.
How many total ingredients are in this recipe?
There are 11 ingredients in total.
What is the primary category for this recipe?
This recipe is categorized as a Dessert.
What makes the texture of biscotti unique?
The unique crunchy texture comes from the twice-baked method used in the preparation.