Almond Biscotti

If Almond Biscotti is on the menu, I already know what kind of meal we are having. It is a crisp Italian almond cookie made for dunking into espresso. Put it out when people are coming over and let the table do the rest. It fits naturally into a Christmas Eve seafood spread. This is the kind of food that reminds me why I like cooking in the first place. Get a few good things working together, let them taste like themselves, and make enough that somebody can grab seconds without asking. No restaurant perfection required — just good food and people you actually want to eat it with. If you are looking for a dessert that feels worth making without turning the kitchen into a project, Almond Biscotti fits the bill.

Dessert

Italian Almond Biscotti

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Italian Almond Biscotti is the kind of dessert worth saving room for—fun to make, even better to eat, and made for sharing.

Prep 15 minutes mins

Cook 45 minutes mins

Total 1 hour hr

Makes 8

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Ingredients  

1x2xCustom

• ▢ 240 g sugar 67%
• ▢ 126 g butter 35%
• ▢ 4 eggs 1 egg for every 125g flour
• ▢ 3 TB amaretto
• ▢ 1.5 tsp almond extract
• ▢ 1.5 tsp vanilla extract
• ▢ 480 g flour
• ▢ 1.5 tsp baking powder
• ▢ 3/4 tsp cinnamon
• ▢ Pinch of salt
• ▢ 1 cup toasted almonds
• ▢ 1 orange zested
• ▢ 2 oz white chocolate
• ▢ 2 oz dark chocolate

Instructions 

Cook Mode

• Preheat your oven to 350º and line a baking sheet with parchment paper.
• Mix the flour, baking powder, cinnamon, and salt together in a bowl. Then set aside.
• In a separate bowl, cream together the sugar and softened butter. Then add each egg at a time, and mix until the eggs and sugar mixture is creamed together. Then add the amaretto, almond extract, vanilla extract and orange zest. Mix until all combined.
• Add dry ingredients one cup at a time and mix until combined. Then fold in the almonds
• Divide the dough into two logs, and bake on a parchment paper lined baking sheet for 25 minutes.
• Take them out of the oven and while they’re still hot cut them into biscotti (1 inch thick). Place the cut biscotti on their sides, and then transfer them back into the oven and bake for another 15 to 20 minutes. Once done, remove the cookies from the oven and allow them to cool completely.
• Melt the chocolate 30 second intervals, then drizzle on top of the cookies and allow to cool