Italian🍰 Sweets & drinks

Almond Biscotti

Name: Almond Biscotti
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 1¼ cups almonds; 60 g unsalted butter; ¾ cups caster sugar; 2 large eggs; 1 tsp vanilla extract; ¾ tsp almond extract; 2 cups all-purpose flour; 2 tsp baking powder; ¼ tsp salt

⏱ 110 min

Traditional Italian almond biscotti that is crispy but not uncomfortably hard. Based on Lidia Bastianich's recipe, with added butter for a softer crispiness and adjusted baking times to minimize breakage while slicing.

Adapted from a video by RecipeTin Eats

Biscotti!

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Ingredients

almondswhole, raw, unsalted1¼ cups
unsalted buttermelted and cooled, or light olive oil as substitute60 g
caster sugarsuperfine sugar¾ cups
large eggsfridge cold2
vanilla extract1 tsp
almond extract¾ tsp
all-purpose flourplain flour2 cups
baking powder2 tsp
saltcooking salt or kosher salt; halve for table salt, +50% for flakes¼ tsp

Steps

1
Preheat oven to 180°C/350°F (or 160°C fan). Toast the almonds for 10 minutes, then let them cool completely.
2
Whisk together butter and sugar in a bowl. Add the eggs one at a time, then vanilla and almond extract. Add the flour, scatter baking powder and salt over the surface. Mix with a wooden spoon until flour is almost fully incorporated, then add the cooled almonds and stir until no flour is visible.
3
Shape the dough into 2 logs, each 5 cm wide, 2 cm tall, and 27 cm long. Bake at 180°C/350°F (160°C fan) for 25 minutes.
4
Cool the baked logs for at least 1 hour. Preheat oven to 150°C/300°F (130°C fan). Using a serrated knife, slice the logs diagonally into 8mm thick pieces. Arrange on 2 baking trays and bake for 24 minutes, flipping halfway through, until light golden. Cool on the trays—they will crisp up as they cool. Store in an airtight container for up to 2 weeks.

Almond Biscotti

Ingredients

Steps

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