almond biscotti

<em>This recipe turned me into a biscotti lover. Sweetened with brown sugar, flavored with toasted almonds, and dipped in chocolate puts this crunchy biscotti at the top of my coffee pairing list!</em>

Chocolate-Dipped Almond Biscotti

(175 grams) whole almonds

(200 grams) packed light or dark brown sugar (I prefer light here)

baking powder

cinnamon

salt

(60 grams) unsalted butter,

eggs

vanilla extract

egg wash: 1 large egg beaten with 1 Tablespoon (15 milliliters) milk

(226 grams) semi-sweet chocolate, coarsely chopped

Read the recipe in full, as well as looking at the photos below this recipe, before beginning. Doing both will help get you started.

Preheat oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats. Spread almonds on one sheet (keep the other one set aside) and toast for 15 minutes, stirring twice during that time. Remove toasted almonds from the oven and turn the oven up to 350°F (177°C). Rinse/wipe off the one baking sheet so you can use it again for the biscotti.

Pulse the toasted almonds in a food processor or blender until very coarsely chopped. Set 1 cup of chopped toasted almonds aside. Pulse the remaining chopped toasted almonds until they are a little more fine. These will be what you sprinkle on top of the chocolate. Set them aside too.

In a large mixing bowl, whisk flour, brown sugar, baking powder, cinnamon, and salt together. Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly. Gently toss in the 1 cup of coarsely chopped almonds. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened.

Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it&#8217;s uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. With floured hands, divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.

Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crunchy. Save the baking sheets for the next step.

Melt the chocolate in a medium bowl in the microwave (or use a double boiler). The key to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate seizes so fast, so easily. Melt in 15 second increments, stirring vigorously with a spoon after each increment, until completely melted and smooth. Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the remaining toasted almond crumbs. I do this over the sink to avoid a mess! Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature, about 30-45 minutes.

A real treat to study the recipe and be confident at each step.  You break it down into my kind of plain language to make the process less intimidating.  They are exquisite, and I look forward to giving them as gifts this Christmas, and impress my Sunday Sxhool at our annual sharing of goodies.

Wow, really great recipe. I forget that the kids are gone, so when I bake it’s just the hubby and I indulging. Gosh what a bummer! ;) It also made me really curious how chocolatiers work chocolate when they’re making big batches chocolate based. I think I need to take a class! 
Btw, the cinnamon was such a great note for the biscotti. Have you ever tried this recipe with Cayenne pepper? I’m not crazy about the combo, but living in San Francisco, I know that combo is really popular!

So far, all of your recipes have been a huge hit! Thanks for such thorough instructions. I’ve probably made about 15 different recipes off of your site and everyone is always impressed by how great everything tastes and looks!

Hi Sally, Made these last night and turned out delicious! Thank you for sharing the recipe.

Hi Sally!
I made these today, they are not like any biscotti I ever had!
Ny neice, who lives with me, turned her nose up when I said I was going to make these. She always hated biscotti for the same reason you did like them! Wellll, when she came home from work I said to her, just try one. She said; one bite!
Needless to say, she had biscotti for dinner!!!
I want to send you a picture but haven’t figured out exactly how yet.
Thanks again for your wonderful directions and pictures.

I've been on a biscotti kick now that I'm home everyday and baking up a storm. I've convinced myself that biscotti is a less fattening treat. Whatever works! I've tried other recipes, but this is the best one yet. I made these this morning and hope I'm able to save some for my family when they arrive home from their essential jobs. Your recipes are great Sally. Everything I've made from your website has been a success. Thank you!

I made these over the weekend! They were SO good! Very fun to make and the recipe was so easy to follow! I think they taste even better on day 2. Yum!

Good however I would have preferred them a bit more crunchy, they were a bit chewy on the inside.

I made these yesterday and they are fabulous!!!!  Thanks for the recipe.

We tried this recipe yesterday , n turned out perfect as expected.Thank you very much for this .
Just any suggestion if i want to make it eggless ,what can i add to replace the eggs?

Wow! Recipe was easy to follow and my child (my biggest critic...she’s lucky she’s so darn cute!) said these were the best thing I’ve ever baked. Was a little worried as my dough was quite sticky. I added flour until it was as described in recipe. Can’t wait to try the other flavors. Tonight I try and tackle your blueberry scones with lemon icing.

These turned out heavy. Any suggestion on what would cause them to be dense?

My whole biscotti obsession started with this family recipe for Italian Almond Biscotti. Simple and great tasting -it will quickly become one of your favorites.

Almond Biscotti

almonds

all purpose flour

sugar

brown sugar

eggs (room temperature)

olive oil

almond extract

lemon zest

Preheat oven to 325° F. Position rack in the center.

Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.

Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).

In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.

When almonds are toasted, remove from oven and coarsely chop.

Line baking sheet with parchment paper.

Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.

Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).

Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.

Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.

Remove from baking sheet and transfer to cutting board.

Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.

Place slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.

Place on a wire rack to cool.

https://embed.mediavine.com/videos/pbobizdfhnes3yzro2tw

Have you ever wondered how to make biscotti? Come and see for yourself how easy it is to make these Italian almond biscotti.

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Classic Biscotti Recipe - 4 Ways

unsalted butter

white whole wheat flour*

turbinado sugar (coarse sugar, optional)

cocoa powder

chocolate chips

orange (about 1 tablespoon)

cranberries

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

Using an electric mixer, beat the butter and sugar together until creamy.

Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.

In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.

Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.

Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.

If desired, sprinkle the logs with turbinado sugar.

Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.

Let the logs cool on the baking sheet for 30 minutes.

Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.

Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.

Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Classic Biscotti

Add the eggs and vanilla extract. Mix until well combined.

In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.

Mix in the chocolate chips and nuts, if using.

Chocolate Biscotti

Add the eggs, almond extract and vanilla extract. Mix until well combined.

Stir in the chopped almonds.

Add the eggs, vanilla extract and orange zest. Mix until well combined.

Mix in the dried cranberries.

Cranberry Orange Biscotti

These crisp, slightly sweet biscotti are easy to make, perfect with your morning cup and full of lovely almond flavor.

Biscotti

all-purpose flour (240 grams)

granulated sugar (150 grams, plus more for sprinkling)

almond meal (25 grams)

salted butter (57 grams, melted)

almonds (slivered)

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

In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, almond meal, baking powder, and salt. Add 2 eggs, melted butter, and almond extract. Beat on low speed until combined and dough starts to form. (mixture will still be somewhat crumbly.) 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 and 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. Transfer loaves to a wire rack and let cool for 20 minutes. Reduce oven temperature to 325F.

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 20 minutes, or until lightly browned and cookies appear totally dry. Transfer to a wire rack and let cool completely. Store in an airtight container for up to 4 weeks.

https://www.youtube.com/watch?v=0onaOjhUIjU

Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own. 

RECIPE: https://preppykitchen.com/biscotti/

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With almonds and almond extract, this simple Biscotti recipe is exactly what you're looking for. You can dip in chocolate or leave plain.

Perfect Biscotti

c. almonds

c. all-purpose flour

baking soda

kosher salt

c. sugar

c. chocolate chips, melted

Preheat oven to 350°. Spread almonds on a small baking sheet and bake until toasted, 15 minutes. Let cool, then coarsely chop.&nbsp;

Line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together eggs, sugars, and almond extract until smooth. Pour egg mixture into dry ingredients and stir until just combined. Fold in almonds.&nbsp;

Divide dough in half and place on prepared pans. Pat each half into a long flat log. Bake until golden, 15 minutes. Cut each log on the bias into ½-inch thick pieces and place back on trays, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Let cool completely.&nbsp;

Spread melted chocolate onto a plate and dip bottoms of biscotti in chocolate. Place on a cooling rack, chocolate side up and let harden.

Truly perfect biscotti! Instead of 1 C almond I did 1 C of almond/walnut/pecan, upped the 1/2 tsp of cinnamon to 1 tsp, and added a 1/2 tsp of vanilla extract. Baked it for ~18 mins, let it cool 20 mins, then cut it and let it bake on each side for ~12 mins. Probably will make this every weekend!

I cooked on convection for 20 minutes and they came out amazing.  ( I added 1/2 tsp anise ) dough came together fine.  I did double the recipe though.  I even put cranberries in one of the loafs. Great recipe!!

This recipe is perfect!..as is!!  My only change is that I didn't oil the pan with parchment. I use Silpat on my cookie sheets and I was a bit concerned that I might have an issue with it sticking without fat in the recipe and not spraying my Silpat. But I decided not to spray them and they came out beautiful! The batter is wet compared to other cookie dough but it is a perfect biscotti dough! I just got a new Espresso machine, and a jar of these will be on my counter...always! Thank you for sharing this wonderful recipe!! <3

Hi I made these today never put brown sugar in my biscotti! They needed much more time in the oven than 15 min even after 25 min ! Glad to see I wasn’t the only one!

Very good recipe!  I did find I needed another couple minutes on the first bake.  Could be my oven though. It is a wet dough.  Shape it on the oiled parchment, as someone else said.  Easy peasy.

Very good! Dough was wet, just split it in two on well oiled parchment and formed into an even shape. Baked about 18 mins, next time might turn heat down or double pan but the center was cooked for me (also let cool before cutting) 
Used pecans and vanilla instead of almond. Very pleased with final product!

Love this recipe, so easy. The dough is wet, but just need to form it on the oiled pan with a spatula, no need to overthink it. 
I exchanged pumpkin seeds and vanilla extract for the almonds and almond extract🙌🏻

Best cookie in the universe by ZINKO VENTEZINKO

https://streaming.hearstdigitalstudios.com/4bf17ada-8cac-472a-a2e1-9cf1171941e4/video_rover_16x9_1080p_hd_1632850093_21063.mp4

Classic almond biscotti is perfect with or without the chocolate.

Almond Biscotti Is What Your Morning Coffee Has Been Missing

(upbeat music) - [Narrator] Right, like some wisecracking biscotti. (upbeat music) (upbeat music continues) (upbeat music continues) (upbeat music continues) - [Announcer] You drive a biscotti? (upbeat music) (computer mouse clicks)

Easy almond biscotti bursting with chopped chocolate flakes. Vegan, gluten-free, and perfectly sweet and crunchy. Just 10 ingredients required!

Gluten-Free Chocolate Almond Biscotti

cane sugar ((ensure organic for vegan-friendly))

coconut oil

applesauce

brown rice flour

tapioca starch ((also called tapioca flour))

almond flour

tsp baking powder

tsp sea salt

chocolate

almonds,

Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together the sugar and melted coconut oil until thoroughly combined. Add the applesauce and almond extract. Whisk until well incorporated.

Add the brown rice flour, tapioca starch, almond flour, baking powder, and salt. Stir until no flour pockets remain. Add in the chopped chocolate and give it a good stir. The dough should be thick and moist.

Let the dough rest in the refrigerator for 5 minutes. It’s okay if it seems a little oily — this makes it less fragile when cutting.

When ready to bake, divide the dough into two equal amounts. Place each amount onto the parchment-lined baking sheet and shape into long skinny logs (~3 inches wide and 1 inch tall). Try to make them as uniform in size and shape as possible so they bake evenly.

Bake for 30 minutes, then remove from the oven and let cool slightly.

Once slightly cooled, use a very sharp serrated knife to cut the biscotti so they are about 1-inch thick. Be very gentle at this point. Place the biscotti back onto the baking sheet and bake again for 8-10 minutes on each side, until golden brown (16-20 minutes total).

While the biscotti is baking, you can toast the optional sliced almonds (for topping). Heat a small skillet over medium heat. Add the sliced almonds to the pan and toast until they are golden and fragrant. Move the almonds around the pan frequently to prevent burning. They toast quickly.

Remove the biscotti from the oven and let cool.

Meanwhile, if drizzling the biscotti with chocolate (optional), add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of a saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 30-second increments until melted. Remove chocolate from heat.

Once the biscotti have cooled, drizzle the melted chocolate across the top of them and sprinkle with toasted almonds. Place on a parchment-lined baking sheet or plate so the chocolate can set. To speed setting, pop in the freezer. Otherwise, let sit at room temperature until completely cooled.

Store covered at room temperature for 3-4 days (we found a large jar is ideal for storage). Will keep in the freezer for up to 1 month if well sealed.

https://www.youtube.com/watch?v=Hn6iHDwfcV0

Easy almond biscotti bursting with chopped chocolate flakes. Vegan, gluten-free, and perfectly sweet and crunchy. Just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/gluten-free-chocolate-almond-biscotti/
 
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Gluten-Free Chocolate Almond Biscotti | Minimalist Baker Recipes

Try four flavors of biscotti - almond, chocolate chip, pistachio lemon, and cranberry orange. Easy recipe for delicious homemade biscotti!

Biscotti Cookies

granulated sugar (plus more for sprinkling)

eggs (at room temperature, plus 1 egg white, divided)

all-purpose flour

lemon (zested)

cardamom

unsalted pistachios

white chocolate

unsalted almonds (roughly chopped)

orange (zested)

ginger

Here&#39;s how to make each of the yummy variations! See remaining steps for each flavor under &quot;For all biscotti recipes&quot;

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 extract until combined. In a separate medium bowl, sift flour, cocoa powder, baking powder and salt together. Add flour mixture and chocolate chips to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Dark Chocolate Chip Biscotti

In a large bowl, whisk sugar, 2 whole eggs and lemon zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in cardamom and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and pistachios to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Lemon Pistachio Biscotti

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.

Classic Almond Biscotti

In a large bowl, whisk sugar, 2 whole eggs and orange zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in ginger and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and cranberries 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.

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