Almond biscotti recipe

Almond Biscotti recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for almond biscotti is a delightful treat that combines the rich flavors of almonds with a crispy, twice-baked texture. These Italian cookies are perfect for dunking in coffee or enjoying on their own. With just a few simple ingredients and easy steps, you can create a batch of these delicious biscotti in no time. The addition of almonds adds a nutty and crunchy element to the cookies, making them even more irresistible.

Keywords: almond biscotti, recipe, Italian cookies, coffee, crunchy.

Almond biscotti recipe details

Almond biscotti recipe, recipe Rating: 4.5
Number of votes:101

Ingredients

4 to 4-1/2 cups unsifted all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

4 large eggs

1 Tablespoon vanilla extract

1 cup sliced natural almonds

1 cup slivered blanched almonds or pine nuts

Instructions:

This is my grandmother’s recipe. I serve these with the Double Chocolate Decadence Biscottito my guests when they first arrive.… Eleanor Damico

Heat oven to 325 degrees. Lightly grease 2 large baking sheets. In medium-sized bowl, combine 4 cups flour, baking powder, and salt and set aside. In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla to butter mixture and beat well. Reduce mixer speed to low. Gradually beat flour mixture into butter mixture until well blended.

With spoon, stir in both types of nuts. If dough is too soft to shape, stir in some of the remaining 1/2 cup flour. Divide dough into six equal pieces. Shape each piece into an 8 x 2-inch log and place across a large baking sheet. Bake logs 30 minutes or until firm and golden brown.

Transfer logs to cutting board. Using serrated knife and a sawing motion, cut 3-inch log diagonally into 1/2-inch thick slices. Arrange slices on baking sheet. Bake slices 15 minutes. Cool slices on wire rack and store in airtight container. Will keep for 2 months or so. In the freezer, they will keep up to 6 months.