Almond biscotti
Almond biscotti are crunchy, flavorful Italian cookies made with almonds and lemon zest, perfect for dipping in coffee. This straightforward recipe will help you make them from scratch with ease.
Cook time 35 min
Prep time 90 min
Ingredients:
1 cup sugar2 eggs
2 tbsp lemon zest
2 cups all-purpose white wheat flour
1 tsp baking powder
1 cup almonds
Almond biscotti are classic Italian cookies that are perfect for dipping into coffee or enjoying on their own. With their crunchy texture and delightful almond flavor, they make for an irresistible treat. This simple recipe will guide you through the steps of making these delicious cookies from scratch.
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the sugar and eggs together until the mixture is thick and pale. This should take about 3-5 minutes.
- Add the lemon zest and mix until well combined.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Stir in the almonds until evenly distributed throughout the dough. The dough will be sticky.
- Dust your hands and work surface lightly with flour. Divide the dough in half.
- Shape each portion into a log approximately 12 inches (30 cm) long and 2 inches (5 cm) wide. Place the logs on the prepared baking sheet, spacing them 3-4 inches (7-10 cm) apart.
- Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.
- Remove from the oven and allow the logs to cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 325°F (165°C).
- Transfer the partially cooled logs to a cutting board. Using a serrated knife, cut the logs diagonally into 1/2-inch (1.25 cm) thick slices.
- Place the slices cut side down back onto the baking sheet.
- Return the baking sheet to the oven and bake the biscotti for an additional 10-15 minutes, or until they are golden and crisp. Flip the biscotti halfway through to ensure even baking.
- Transfer the baked biscotti to a wire rack to cool completely.
- Once cooled, the biscotti can be stored in an airtight container for up to two weeks.
With your almond biscotti perfectly baked, you now have a delightful treat to savor with family and friends. These cookies are not only delicious but also easy to store, making them an excellent choice for gifting or enjoying at your leisure. Serve them with a cup of coffee or tea for a perfect pairing. Happy baking!
Almond biscotti FAQ:
The total baking time for almond biscotti is about 35-45 minutes. Initially, bake the logs for 25-30 minutes at 350°F (175°C), then slice and bake the individual pieces for an additional 10-15 minutes at 325°F (165°C).
The biscotti are done when they are golden brown and firm to the touch. They should also feel crisp, especially after the second baking phase.
Yes, you can substitute almonds with other nuts such as walnuts or pecans. For a nut-free option, consider using sunflower seeds or pumpkin seeds.
Store the biscotti in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze them for up to three months.
You can use cake flour or whole wheat flour, but keep in mind that this may affect the texture and flavor of the biscotti. Stick to all-purpose flour for the best results.
Tips:
- Toast the almonds before adding them to the dough for an extra depth of flavor.
- Ensure your dough is well-combined but not over-mixed to avoid tough biscotti.
- For a finer texture, you can lightly chop the almonds before incorporating them into the dough.
- Allow the logs to cool slightly after the first bake before slicing to prevent crumbling.
- Use a serrated knife to cut the logs into biscotti slices for a cleaner cut.
- If you prefer softer biscotti, reduce the second baking time slightly.
- Store biscotti in an airtight container to maintain their crispness.
Nutrition per serving
6 ServingsCalories 420kcal
Protein 11g
Carbohydrates 70g
Fiber 3.75g
Sugar 33g
Fat 12g
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