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 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