Traditional Almond Biscotti

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 24
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Traditional Almond Biscotti is the perfect treat for those who love a crunchy, nutty snack with a hint of citrus. This classic Italian cookie shines with toasted almonds and bright lemon zest, making it a delightful pairing for any hot beverage.

Ingredients for Traditional Almond Biscotti

All-purpose flour provides the structure for our biscotti, ensuring they hold their shape during two rounds of baking. Granulated sugar sweetens the cookies just right without overpowering the almond flavor. Baking powder gives a slight rise to the dough, creating a lighter bite. A pinch of salt balances the sweetness and enhances all the flavors. The eggs bind the dough together and help achieve that golden color. A touch of almond extract deepens the nutty taste, complementing the whole almonds beautifully. Finally, the zest of a lemon adds a fragrant, citrusy brightness.

Tips & Tricks

  • Toast the almonds beforehand for a deeper, more intense flavor.
  • For even slicing, use a serrated knife and a gentle sawing motion.
  • Store biscotti in an airtight container to keep them crunchy for up to two weeks.
  • Consider adding a splash of vanilla extract for a subtle twist.

Serving Suggestions

Pair these biscotti with a robust espresso or a soothing cup of chamomile tea for a delightful afternoon treat. For a dessert option, serve them alongside a scoop of vanilla gelato.

Frequently Asked Questions

Can I use other nuts?
Absolutely! Try using hazelnuts or pistachios for a different flavor profile.
How do I keep my biscotti from crumbling?
Let the logs cool slightly before slicing, and use a serrated knife for cleaner cuts.
Can I add chocolate?
Yes, you can dip one end of the biscotti in melted chocolate for a sweet finish.

Traditional Almond Biscotti Recipe Walkthrough

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This will keep the biscotti from sticking and ensure even baking. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Give it a good stir to make sure everything is evenly distributed.

In a separate bowl, whisk the eggs together with the almond extract until combined. Pour the wet mixture into the dry ingredients and stir until a dough begins to form. It might seem a bit crumbly at first, but keep mixing until it comes together.

Gently fold in the toasted almonds and lemon zest, making sure they're evenly spread throughout the dough. Divide this dough in half and shape each portion into a 12-inch log. Place them on your prepared baking sheet, leaving some space between the logs as they will spread slightly.

Pop them into the oven for 25-30 minutes until they're golden brown and firm to the touch. Let them cool for about 10 minutes on a wire rack. This resting time makes slicing easier and prevents crumbling.

Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange these slices cut-side down back on the baking sheet. Bake for another 10-15 minutes, flipping them halfway through to achieve that perfect crispiness on both sides.

Allow the biscotti to cool completely on a wire rack before diving in or storing them for later.

Why You'll Love This Recipe

  • Simple ingredients you likely already have in your pantry.
  • Perfectly crisp texture that holds up to dunking.
  • Easy to make in large batches for sharing or storing.
  • Customizable with your favorite nuts or extracts.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
3 large eggs
1 tsp almond extract
1 cup whole almonds, toasted
Zest of 1 lemon

Step-by-step Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In another bowl, whisk eggs and almond extract. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Fold in toasted almonds and lemon zest until evenly distributed.
5. Divide dough in half and shape into two 12-inch logs on the prepared baking sheet.
6. Bake for 25-30 minutes, or until golden brown. Remove from oven and let cool for 10 minutes.
7. Using a serrated knife, slice logs diagonally into 1/2-inch thick slices.
8. Arrange slices cut-side down on the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until crisp and golden.
9. Let biscotti cool completely on a wire rack before serving or storing.

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