Almond Biscotti
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These Almond Biscotti are buttery, lightly sweet, crunchy, and packed with almonds. They are perfect for dunking into a cup of coffee or tea.
These Almond Biscotti are made by forming an almond-studded dough into logs, partially baking it, cutting them into slices, and baking once more for perfectly toasted and crunchy treats. They are everything you want biscotti to be: buttery, lightly sweet, crunchy but not tooth-shattering. They are perfect for dipping into coffee or another favorite hot drink.
What Is Biscotti?
Biscotti, which is also known as cantucci, are Italian almond biscuits that are twice-baked, oblong-shaped, dry, and crunchy. They are first baked in a large flat log, then cut, and baked once more until crunchy. Although they can certainly be enjoyed on their own, they are best when dipped into a cup of coffee or tea.
Is Biscotti Supposed To Be Hard?
Yes, biscotti are supposed to be hard and crumbly. They are twice-baked so the moisture is removed from these Italian cookies leaving, which make them perfect for dunking in warm beverages without dissolving.
How to Cut Biscotti Without Crumbling?
The trick to cutting biscotti is to cut the logs into slices with the right motion and at the right temperature. It is best to let the logs cool until they can be easily handled as to not burn your fingers. Don’t wait too long or it will cause the logs to be hard and can break while slicing.
Slice the logs vertically or diagonally, pressing a sharp knife straight down into the dough rather than sawing into 1/2-inch thick slices. I prefer slicing biscotti with a sharp santoku knife because the flat edge of the blade cuts cleanly through the loaves. Slice at a greater angle with result in longer cooking, and less of an angle will produce shorter biscotti.
If you want a super clean-cut or if the logs crumble while trying to cut them, I suggest wrapping the baked dough and freezing them overnight. The next day, remove them from the freezer, do not thaw, remove the wrapping, and slice them. This method is also great if you want to make them in a large batch or if you need to cut down on the time it takes to bake and prepare them.
Biscotti Variations
Biscotti come in an endless array of flavors. You can use different flavorings and add-ins such as nuts, dry fruits, extracts, liqueurs, spices, and even chocolate chips to make each recipe unique. There are also savory biscotti made with various cheeses and herbs which you can serve on an appetizer tray, cheeseboard, or on a side with soup.
More Cookies Recipes
- Florentine Cookies
- Pistachio Snowball Cookies
- Double Chocolate Butter Cookies
- Famous Amous Style Mini Chocolate Chip Cookies
- Coffee Bean Cookies
Ingredients
- 1/4 cup (57 gr) unsalted butter
- 6 1/2 tbsp (80 gr) granulated sugar
- 1 egg
- 1/2 tsp almond extract or vanilla extract
- 1 cup (120 gr) all-purpose flour
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1/2 cup (70 gr) whole almonds
Instructions
- Preheat the oven to 320F/160°C. In a baking pan, spread whole almonds and bake for 12-15 minutes. Remove from the oven and cool completely before using.
- Raise the oven temperature to 350F/180°C. Line a large baking pan with parchment paper.
- Using a stand mixer or hand mixer, cream butter with granulated sugar on medium-high speed until fluffy.
- Add egg and extract and beat on low speed until well combined.
- Sift in all-purpose flour, baking powder, and salt. Beat on low speed until well combined.
- Add toasted whole almonds and fold with a spatula until well incorporated.
- Divide the dough evenly into two portions. Use a spatula to scoop out the dough and place them on the prepared baking sheet. Make sure to keep them far from each other as biscotti spread during baking. Use your hands to shape them into logs. You may use a little flour to prevent the dough from sticking to your hands.
- Bake for 25-30 minutes or until golden brown. Cool slightly for 15 minutes or until cool enough to handle but still warm.
- Lower the oven temperature to 320F/160°C.
- Remove the logs from the baking sheet and transfer them to a cutting board. Slice the logs by pressing a sharp knife straight down into 1/2-inch (1.2 cm) thickness.
- Place the slices back on the baking sheets with the cut side up. Bake for 10 minutes, and then flip the cookies and bake for another 10 minutes or until just barely golden.
- Place on a wire rack to cool completely.
