adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chef John's Almond Biscotti
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Elevate your Italian biscotti with almonds and customize with hazelnuts, pistachios, or dried fruit of your choice.
Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon fine salt
  • 3 tablespoons unsalted butter, room temperature
  • 1 cup white sugar
  • 1 tablespoon olive oil
  • 0.25 teaspoon vanilla extract
  • 0.75 teaspoon almond extract
  • 0.5 cup whole roasted almonds
  • 0.5 cup chopped roasted almonds
Instructions:
  • Combine flour, baking powder, and salt in a mixing bowl and whisk together.
  • In a separate mixing bowl, combine butter, 1 cup plus 1 tablespoon sugar, and olive oil. Mix until creamy. Incorporate 1 egg, then add the second egg, vanilla extract, and almond extract. Whisk until smooth. Add the flour mixture and mix until incorporated. Stir in whole almonds and chopped almonds evenly. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • Preheat your oven to 350 degrees F (175 degrees C) and line a rimmed baking sheet with a silicone mat.
  • Divide the dough in half and shape each half into a log on plastic wrap. Wrap tightly, flatten to about 3-4 inches wide and 1/2 inch high. Place both pieces on the baking sheet, ensuring 3-4 inches of space between them for spreading.
  • Bake in the center of a preheated oven until golden and a toothpick inserted in the center comes out clean, around 30 minutes. Allow to cool for 15 minutes before slicing.
  • Adjust the oven temperature to 325 degrees F (165 degrees C).
  • Slice each piece diagonally into 1/2 to 1-inch thick slices using a serrated knife. Place the slices back onto the baking sheet in a single layer. Bake for 12 minutes, then flip the slices over. Bake until the biscotti are golden brown and crunchy, about 20 minutes more.
  • Move the biscotti to a cooling rack and allow them to cool completely at room temperature.

Similar Recipes