Classic Almond Biscotti
Try this easy recipe for delicious homemade biscotti!
Servings: 14 cookies
Ingredients
Classic Almond Biscotti
- ¾ cup granulated sugar plus more for sprinkling
- 2 eggs at room temperature, plus 1 egg white, divided
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup dry roasted unsalted almonds roughly chopped
Instructions
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond and vanilla extracts until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and chopped almonds to the egg mixture and stir with a wooden spoon until everything has been incorporated.
- Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.
- Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.
- Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.
Video
Notes
My Top Tip: Shape the log of dough into as even of a rectangle as possible. That way, when you slice the cookies after the first bake, they are uniform in size and shape and cook evenly. Sometimes it works best to slice off and discard the very ends of the biscotti so you can get an even cut on each side.
Storage: Store biscotti in an airtight container (like a cookie tin or glass jar) at room temperature for up to 4 weeks. If they lose their crunch, toast in a 350°F oven for 5 minutes. Avoid refrigerating, as it adds moisture and speeds up staling.
Freezing: Freeze baked biscotti or dough for up to 3 months. For dough, shape into logs, wrap tightly, and store in an airtight container or freezer bag. Thaw dough in the fridge and baked biscotti at room temperature before baking or serving.
Nutrition
Calories: 145kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 23mg | Sodium: 96mg | Potassium: 80mg | Fiber: 1g | Sugar: 11g | Vitamin A: 34IU | Calcium: 52mg | Iron: 1mg
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