Classic Almond Biscottis
- Maya Hermon
- Jun 27, 2022
- 2 min read
This recipe is in honor of my mom. She loves biscottis and always gets so excited when I make them. I made this recipe to be less sweet for my mom, and so it would pair with a morning cup of coffee better. If you would like it to be sweeter, but add more sugar.
In this recipe, both brown sugar and granulated sugar are used. This creates a more complex flavor of sweet, rather than just plain sugar. Also, the almonds are roasted whole and then chopped. The flavor of the almonds really come through when they are roasted first, it makes a huge difference.
One thing I love about making biscottis is that it is very easy to customize them. For example, many people have differing opinions on how thick each biscotti should be. Personally, I love when they are super thick.
Watch the video recipe!
Ingredients
1 cup (143 grams) Whole Almonds raw
2 1/4 cup (320 grams) All-Purpose Flour
1 1/2 teaspoon (7.2 grams) Baking Powder
1/2 teaspoon (2.84 grams) Salt
1/4 cup (50 grams) Granulated Sugar
1/2 cup (100 grams) Brown Sugar
3 Eggs room temperature
1/2 cup (106 grams) Olive Oil
1 tablespoon (14.8 milliliters) Almond Extract
1/2 teaspoon (2.5 milliliters) Vanilla Extract
1 teaspoon (2 grams) Lemon Zest
Directions
Step 1
Preheat oven to 325°F (165°C), and position rack in the center.
Step 2
Line a baking sheet with parchment paper. Spread almonds on the baking sheet and toast in the oven for 12-15 minutes.
Step 3
While the almonds are toasting, in a medium-sized bowl with a hand whisk, whisk together flour, baking powder, salt, granulated sugar, and brown sugar.
Step 4
In a large bowl with an electric mixer, whisk the eggs until they just become fluffy (1-2 mins). Add olive oil, almond extract, vanilla extract, and zest, whisk together lightly.
Step 5
Add dry ingredients to the wet using a wooden spoon or stiff rubber spatula until just incorporated.
Step 6
When almonds are done roasting, take them out of the oven and coarsely chop. Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
Step 7
Split the batter in half and shape one at a time into a thick log and place on the baking sheet lined with parchment paper. It is easiest to shape batter with damp hands.
Step 8
Bake for 30-35 minutes, or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.
Step 9
Remove from baking sheet and transfer to a cutting board. Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
Step 10
Place slices back on the baking sheet and return then to the oven for about another 15-20 minutes. Turn then over at the halfway mark. You can enjoy them while they are hot!
Print this recipe!
Comments