About the Recipe
If you are like me and enjoy yourself a good tea or coffee time, you know how important it is to have a little something sweet to go along with it. One of my favorite sides to one of my favorite beverage moments is Biscotti. With so many variations, you are sure to find a favorite of your own. One of my top favorite flavors is Almond Biscotti.
Almond biscotti is a traditional Italian cookie that is perfect for those who love a good crunch in their desserts. The origins of biscotti can be traced back to medieval times, when they were known as "bis-cotti" meaning "twice-cooked." This refers to the unique method of baking the cookie twice, which gives it its signature crisp texture.
Making almond biscotti at home is a simple process, and the ingredients are likely already in your pantry. The recipe starts with a combination of almond flour (which can be substituted with all-purpose flour if you do not have almond flour on hand), baking powder, baking soda and salt to create the base of the cookie. This is then combined with butter and two kinds of sugar, which are creamed together to create a light and fluffy mixture. Eggs, vanilla extract, and almond extract are added for flavor and to bring the dough together. Finally, chopped almonds are folded into the dough to add a nice crunch and nutty flavor.
Once the dough is formed, it is shaped into logs and baked for the first time. After baking, the logs are removed from the oven and cooled for a few minutes before being sliced into thin pieces. These slices are then baked for a second time, which gives them their signature crisp texture. I also like to dip one end of the biscotti into chocolate, and sprinkle some extra almonds on top because who doesn't like chocolate? Plus it just makes them look a little fancier.
One of the best things about almond biscotti is that they are incredibly versatile. They can be enjoyed on their own as a snack or with a cup of coffee or tea. They also make great gifts, especially during the holiday season. They can be stored in an airtight container for up to two weeks, and they can also be frozen for up to three months.
In addition to being delicious, I like to tell myself that almond biscotti is also a nutritious addition to my diet. After all, aren't almonds a good source of healthy fats, protein, and fiber? I also love the combination of vanilla and almond extract which add a nice aroma and delicious taste to the biscotti.
Overall, almond biscotti is a classic Italian cookie that is easy to make and perfect for those who love a good crunch. It's an ideal snack for any time of the day. So, next time you're in the mood for a sweet treat, give these almond biscotti a try.
Let me know what you think!
2 1/2 cups Almond Flour
1/4 cup Granulated Sugar
1/4 cup Light Brown Sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Unsalted Butter
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
1/2 cup chopped Almonds
4 oz. Semi-Sweet Chocolate (melted)
1/8 teaspoon Almond Extract
Pinch of Coarse Salt
Chopped Almonds (small handful)
Preheat the oven to 350F.
Line a baking sheet with parchment paper or silicone mat.
In a medium bowl, whisk together the almond flour, baking powder, baking soda and salt.
In a separate bowl, cream the butter and both sugars until light and fluffy. Add the eggs, one at a time, followed by the vanilla and almond extracts. Gradually add the dry ingredients to the butter mixture, mixing until well combined. Fold in the chopped almonds.
Divide the dough in half and shape each half into a log about 2 inches wide and 12 inches long. Place the logs on the prepared baking sheet. Bake for 25-30 minutes, or until lightly golden brown. It will look a little cracked and wrinkled but that is ok.
Remove from the oven and let cool for 10 minutes. Using a serrated knife, slice the logs diagonally into 1/2-inch slices. Given the crumbly nature of the dough, you will want to be careful to do your cutting slowly and carefully as the loaf may still be somewhat soft on the inside and the dough is quite fragile.
Place the slices back on the baking sheet, cut side up. Bake for an additional 8-10 minutes, flip and bake for another 8-10 minutes or until the biscotti are golden brown and crisp.
Remove from the oven and let cool completely.
While your biscotti are cooling, prepare the chocolate dip and almond crumble.
Finely chop the almonds and set aside.
Roughly chop the chocolate. In a microwaveable bowl, put your chopped chocolate and microwave at 15 second intervals stirring each time, until your chocolate is completely melted and smooth. Stir in the almond extract.
Once your biscotti have cooled completely, with the help of a small spoon, spread some chocolate onto the end of the biscotti. While the chocolate is still sticky, sprinkle with almonds and a bit of coarse salt. Set the dipped biscotti on a plate and place in the fridge for 10 minutes or until chocolate has set. Remove from fridge and let come to room temperature before serving. (Allowing them to come back to room temperature will ensure that they can be lifted off the plate more easily as the chocolate may have adhered them to the plate during their cooling off time in the fridge).
Almond biscotti are perfect for dipping in coffee or tea, and also make a great gift for friends and family. They can be stored in an airtight container for up to two weeks and can also be frozen for up to 3 months.