Almond Biscotti

This almond biscotti recipe is divinely inspired with a crispy satisfying crunch, a subtle sweetness and a dunk-worthy quality that just can’t be beaten.

Course Dessert

Cuisine American

Keyword Almond Biscotti, Almond Biscotti Recipe, How Do I Make Almond Biscotti, How To Make Almond Biscotti Recipe

Prep Time 35

Cook Time 52

Cooling Time 15

Total Time 1 42

Servings Cookies

Calories 119kcal

Author Kathleen

Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, melted
3 tablespoons brandy
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup almonds, toasted and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Instructions

In a large bowl, mix together sugar (1 cup), butter (1/2 cup), brandy (3 tablespoons), almond extract (2 teaspoons), and vanilla extract (1 teaspoon). Mix in almonds (1 cup) and eggs (3) until combined. Mix in flour (2 3/4 cups), baking powder (1 1/2 teaspoons), and salt (1/4 teaspoon) until just combined, do not over mix.
Divide the dough in half and roll each piece into a 9-inch long log on a lightly floured surface and flatten slightly. Wrap in plastic wrap and refrigerate for 30 minutes.
Adjust oven rack to the middle position. Preheat oven to 350ºF (177ºC).
Remove dough from the refrigerator and remove plastic wrap. Place loaves on an ungreased baking sheet 4 inches apart and bake in the preheated oven until lightly golden, about 30 minutes. Let cool for 5 minutes on baking sheets then transfer loaves to a wire rack and cool 15 minutes.
Slice each log into 1/2 inch wide diagonal slices. Place on ungreased baking sheets and bake a second time, at 325ºF (163ºC) for 12 minutes. Flip the cookies over and bake for another 10 minutes until the cookie edges are golden. Remove cookies to a wire rack and cool completely.

Notes

Don’t overmix after adding the flour — overworking toughens biscotti.
For extra crunch, add 2–3 minutes to the second bake.
For a gentler crunch, pull them a minute early on the second bake.
Biscotti continue to crisp as they cool, so judge texture after cooling.

Nutrition