Almond Biscotti

Almond Biscotti is a favorite. Sweet, but not too much, with a warm, nutty flavor. The crumbly texture falls apart in the mouth delightfully. Biscotti are popular for tea, dessert, or a snack.

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Almond Biscotti

Almond biscotti is a delightful Italian cookie. It is shaped like an oblong crescent sliver and can be eaten as is or dunked in a beverage. The texture is coarse and mealy with that warm, nutty flavor, complimented with brown sugar and cinnamon.

Almond Biscotti is so simple to make. You can throw all of the ingredients together and mix by hand. It forms a dry dough that you can form by hand into a log. Place it on a baking sheet and pop it into the oven. The heat will cause the log to relax and flatten out a bit, thus giving you the elongated crescent shape.

Traditional biscotti is a twice-baked delight. The second time in the oven dries it out more so it is more crunchy. If you like your biscotti on the softer rather than hard side, just don't do that second bake.

Planning

  • Prep Time:

    30 minutes

  • Cook Time & Temp

    30 minutes + 10-20 minutes

  • Chill/Set Time:

    20 minutes + 20 minutes

  • Yield & Servings:

    Approx 16 - depending on how thick you slice them.

Preparation

  • Materials

    Baking Sheet, Parchment Paper, Mixing Bowl, Spatula, Stand Mixer

  • Prep

    Preheat oven to 350F
    Line a rimmed baking sheet with parchment paper

  • Ingredients

    Flour, Joval Einkorn 240g
    Granulated Sugar 150g cup
    Almond Meal 25g cup
    Baking Powder 1½ tsp
    Salt 1/4 tsp
    Eggs-Large 3 (2 mix in and 1 to glaze)
    Butter, melted 57g Almond Extract 1 tsp
    Vanilla Extract 1 tsp
    Rum or Extract 1 tsp
    Almonds, Sliced 1/4 cup

  • Shopping List

    Joval Einkorn Flour or Cake Flour
    Granulated Sugar
    Almond Meal
    Baking Powder
    Salt Eggs
    Butter
    Almond Extract
    Vanilla Extract
    Rum or Rum Extract
    Almond Slivers

Ingredients & Steps

  • Steps

    STEP 1: DRY INGREDIENTS. Put all dry ingredients in the bowl of the stand mixer: flour, sugar, almond meal, baking powder, and salt. Whisk together by hand.

    STEP 2: WET INGREDIENTS. With a paddle on the mixer, mix in wet ingredients: 2 eggs, melted butter, and extracts. Mix on low until combined and dough starts to form. (mixture will still be somewhat crumbly.)

    STEP 3: KNEAD -Add almonds and mix just until combined. Transfer dough to a lightly floured surface. Knead a few times to form a cohesive dough. Divide in half. Shape each half into a 1-inch-thick (5x3-inch) rectangle.

    STEP 4: BAKE - Divide in half. Shape each half into a 1-inch-thick (5x3-inch) rectangle. Place on prepared pan at least 4 inches apart. Brush dough with beaten egg or cream. Sprinkle with sugar, if desired. Bake until dough is cracked and outside is lightly brown, about 30 minutes.

    STEP 5: Brush dough with beaten egg or cream. Sprinkle with sugar, if desired. Bake until dough is cracked and outside is lightly brown, about 30 minutes.

    STEP 6: COOL - Cool on wire rack for 20 minutes. Reduce oven temperature to 325F.Reduce oven temperature to 325F.

    STEP 7: TWICE BAKE - Using a serrated knife, cut each piece into 1-inch-wide slices. Place slices back on the baking sheet cut-side down. Bake for another 10-20 minutes, depending on how dry you like it. The more it bakes it also gets harder.

    STEP 8: COOL - Cool completely on a wire rack.

  • Notes

Applications & Plating Pairings

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