Easy Almond Biscotti Recipe
Introduction
Easy Biscotti are crisp, twice-baked cookies perfect for dipping in coffee or tea. With simple ingredients and straightforward steps, this classic Italian treat is accessible for any home baker.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole almonds, toasted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the flour and sugar. Beat the eggs and add them gradually to form a dough. Stir in the toasted almonds.
- Step 2: Shape the dough into two logs on a baking tray lined with parchment paper. Bake for 25 minutes until firm. Remove and cool slightly, then slice the logs into 1/2-inch thick pieces. Arrange the slices cut side down and bake for another 10-15 minutes until golden and crisp.
Tips & Variations
- For extra flavor, add 1 teaspoon of vanilla extract or almond extract to the dough.
- Try substituting almonds with hazelnuts or pistachios for a different nutty twist.
- Ensure the dough logs are evenly shaped to bake evenly.
Storage
Store biscotti in an airtight container at room temperature for up to two weeks. They keep their crunch well and can be refreshed by warming briefly in the oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Why are biscotti baked twice?
Biscotti are baked twice to achieve their signature dry and crunchy texture, which makes them perfect for dipping without falling apart.
Can I use different nuts or add dried fruits?
Yes, biscotti are versatile. You can swap almonds for other nuts or add dried fruits like cranberries or cherries for added flavor and texture.
PrintEasy Almond Biscotti Recipe
This easy biscotti recipe yields crunchy, twice-baked Italian cookies perfect for dipping in coffee or tea. Made with simple ingredients including flour, sugar, eggs, and almonds, these traditional biscotti are straightforward to prepare and bake, delivering a delightful treat with a satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 24 biscotti cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
Wet Ingredients
- 3 large eggs
Add-ins
- 1 cup whole almonds, toasted and roughly chopped
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the flour and sugar. In a separate bowl, beat the eggs until smooth. Gradually add the eggs to the dry ingredients, mixing until a dough forms. Fold in the toasted almonds evenly into the dough.
- Shape and First Bake: Preheat your oven to 350°F (175°C). On a lightly floured surface, form the dough into two logs about 12 inches long and place them on a baking sheet lined with parchment paper. Bake for 25-30 minutes until the logs are firm and lightly golden.
- Slice the Logs: Remove the logs from the oven and let them cool for about 10 minutes. Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices.
- Second Bake: Place the biscotti slices cut side down back on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, flipping the biscotti halfway through, until crisp and golden brown on both sides.
- Cool and Serve: Allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container to maintain crispness.
Notes
- For added flavor, consider adding vanilla extract or anise seeds to the dough.
- Toasting almonds before mixing enhances their flavor and crunch.
- Biscotti can be stored in an airtight container for up to two weeks.
- Dip biscotti in coffee, tea, or dessert wine to enjoy the classic experience.
Keywords: biscotti, italian cookies, twice baked cookies, almond biscotti, easy biscotti
