Crispy Almond Biscotti
Elevate your dessert game with these Crispy Almond Biscotti, the ultimate treat for coffee and tea lovers alike! After many years of experimentation, I’ve perfected this recipe to achieve the ideal crunchy texture that traditional biscotti are known for, unlike the soft and cookie-like versions often found in stores. With a delightful balance of sweetness and nutty flavor, these biscotti feature whole almonds for added crunch and depth. Their long shelf life makes them an ideal snack, perfect for pairing with your favorite hot beverage or simply enjoyed on their own. Whether you're treating yourself or looking for a delightful treat for your toddler (who will love them dunked in warming milk before bed!), these biscotti are sure to impress. A tried and tested recipe inspired by Alice Medrich.
20
Servings
N/A
Calories
9
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
sugar
1 cup (granulated)
baking powder
1 teaspoon (n/a)
salt
1/8 teaspoon (n/a)
large eggs
3 (beaten)
Amaretto
2 tablespoons (or use 2 tablespoons rum with 1 teaspoon almond extract)
vanilla extract
1 teaspoon (n/a)
anise extract
1 teaspoon (optional)
whole almonds
1 cup (toasted and coarsely chopped)
Instructions
1
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2
In a mixing bowl, combine the flour, sugar, baking powder, and salt, then set it aside.
3
In another bowl or your mixer, whisk together the eggs, Amaretto (or the alternative mix of rum and almond extract), vanilla, and anise extract until fully blended.
4
Gradually add the dry ingredient mixture to the wet ingredients, mixing thoroughly until just combined. The dough will be thick and sticky—this is perfectly normal, so resist the urge to add more flour!
5
Transfer the sticky dough onto one of the prepared baking sheets lined with parchment. Lightly flour your hands to prevent sticking, then shape the dough into a long, flat loaf approximately 10 inches in length and 5 inches in width. Don’t worry if it looks a bit rustic; the taste is what counts!
6
Bake the loaf in the preheated oven for about 50 minutes, or until it is firm to the touch and slightly dry.
7
Once baked, remove the loaf from the oven and let it cool for about 10 minutes on the baking sheet.
8
Using a long serrated knife, carefully slice the loaf into ½-inch wide pieces. The easier way to do this involves a gentle sawing motion to maintain the integrity of the slices.
9
Arrange the slices cut side down on the baking sheets, then return them to the oven for an additional 20 minutes.
10
Flip the slices over, and bake for another 20 minutes or until the biscotti reach a light golden brown hue.
11
Remove the biscotti from the oven and allow them to cool on a rack completely before storing. Enjoy your deliciously crunchy creations!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary texture of these Almond Biscotti?
These biscotti are designed to be crispy and crunchy, matching the traditional Italian style rather than the soft, cookie-like versions often found in stores.
How many servings does this recipe yield?
This recipe makes approximately 20 servings.
What oven temperature is required for baking?
The oven should be preheated to 300°F (150°C).
Who inspired this specific biscotti recipe?
This tried and tested recipe was inspired by Alice Medrich.
What can I use as a substitute for Amaretto?
You can substitute Amaretto with a mixture of 2 tablespoons of rum and 1 teaspoon of almond extract.
Is anise extract required for this recipe?
No, the anise extract is optional and can be omitted if you prefer.
How should I prepare the almonds?
The almonds should be toasted and then coarsely chopped before being added to the dough.
How do I handle the dough if it feels sticky?
The dough is naturally thick and sticky; you should resist adding more flour and instead lightly flour your hands when shaping it.
What are the recommended dimensions for the dough loaf?
Shape the dough into a long, flat loaf approximately 10 inches in length and 5 inches in width.
How long is the initial baking period for the loaf?
The loaf should bake for about 50 minutes until it is firm and slightly dry.
How long should I let the loaf cool before slicing?
Allow the loaf to cool for about 10 minutes on the baking sheet before you begin slicing.
What is the best way to slice the baked loaf?
Use a long serrated knife and a gentle sawing motion to cut the loaf into 1/2-inch wide pieces.
How long is the second baking stage?
The slices are baked for 20 minutes on one side, then flipped and baked for another 20 minutes.
What color should the biscotti be when finished?
The biscotti should reach a light golden brown hue.
Are these biscotti suitable for children?
Yes, they are considered child-friendly and are especially good for toddlers when dunked in warm milk.
How should the biscotti be cooled after the final bake?
Remove them from the oven and allow them to cool completely on a wire rack before storing.
Do these biscotti have a long shelf life?
Yes, their dry and crunchy texture gives them a long shelf life, making them an ideal snack to keep on hand.
What ingredients are in the dry mixture?
The dry mixture consists of 2 cups of sifted all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1/8 teaspoon of salt.
What wet ingredients are whisked together?
The wet ingredients include 3 beaten large eggs, Amaretto, vanilla extract, and optional anise extract.
What should I use to line the baking sheets?
You should line the baking sheets with parchment paper to prevent sticking.
How many eggs are needed for this recipe?
This recipe requires 3 large eggs, which should be beaten before mixing.
Can I enjoy these biscotti with beverages?
Absolutely, they are perfect for pairing with coffee, tea, or warming milk.
What is the total number of ingredients used?
There are 9 ingredients in total for this recipe.
Is the flour preparation important?
Yes, the recipe specifies using 2 cups of sifted all-purpose flour.
Should the almonds be whole or pieces?
The recipe calls for 1 cup of whole almonds that are toasted and then coarsely chopped.
What type of sugar is used?
The recipe uses 1 cup of granulated sugar.
Are these biscotti considered an Italian treat?
Yes, they are tagged as 'Italian' and follow the traditional crunchy style of Italian biscotti.
Is there a specific way to position slices for the second bake?
Yes, arrange the slices cut side down on the baking sheets for the second bake.
How much vanilla extract is used?
The recipe requires 1 teaspoon of vanilla extract.
What is the serving size for this recipe?
The recipe produces 20 servings, typically one biscotti per serving.