Best Crunchy Almond Biscotti Recipes
CRUNCHY ALMOND BISCOTTI
No oil or butter added. These cookies are very crispy and crunchy.
Provided by kel7298
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h20m
Yield 28
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
- Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
- Reduce oven heat to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
- Lightly beat eggs, vanilla extract, and almond extract in a bowl. Combine flour, sugar, baking powder, and salt in another bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
- Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
- Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife. Return biscotti slices to baking sheet, cut-side up.
- Return biscotti to the oven and bake until biscotti are firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 13.9 g, Cholesterol 19.9 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 35.9 mg, Sugar 5.6 g
CRUNCHY ALMOND BISCOTTI
I use this recipe as a base for several different flavors. Fancy chocolate chip? Substitute brown sugar for sugar, walnuts for almonds, & add chips. Oatmeal Raisin? Reduce flour to 2 cups, add 1/2 cup oatmeal & 1/2 cup raisins when adding nuts. Substitute various flours to your liking. The possibilities are endless only...
Provided by Kelly Hover Martin
Categories Other Snacks
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 325 degrees F (150 degrees C). Lightly grease a baking sheet or line with parchment paper.
- 2. Lightly beat together eggs, vanilla extract, and almond extract in a bowl.
- 3. Combine flour, sugar, baking powder, and salt in another bowl.
- 4. Gradually mix in 1/2 of egg mixture into flour mixture with an electric mixer. Add almonds. Gradually add remaining egg mixtures until incorporated and dough comes together. Dough should be easily handled, neither to wet or dry. Adjust accordingly with more flour or a touch of olive oil.
- 5. Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
- 6. Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes.
- 7. Transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife. Return biscotti slices to baking sheet, cut-side up. Return biscotti to the oven and bake until biscotti are firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more.
- 8. Cool biscotti completely before storing in an airtight container.
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