Best The Best Almond Biscotti Recipes

CHEF JOHN'S ALMOND BISCOTTI

Chef John's Almond Biscotti image

My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 2h

Yield 15

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

Steps:

Whisk flour, baking powder, and salt together in a mixing bowl.
Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
Reduce oven temperature to 325 degrees F (165 degrees C).
Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
Transfer biscotti to a cooling rack; let cool to room temperature.

Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g

ALMOND BISCOTTI

Almond Biscotti image

My whole biscotti obsession started with this family recipe for Italian Almond Biscotti. Simple and great tasting -it will quickly become one of your favorites.

Provided by Maria Vannelli RD

Categories cookies

Time 1h50m

Number Of Ingredients 11

Ingredients

1 cup whole almonds (raw)
2¼ cups all purpose flour (320 grams)
1½ teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
¾ cup brown sugar
3 large eggs (room temperature)
½ cup olive oil
1 tablespoon pure almond extract
½ teaspoon pure vanilla extract
1 teaspoon lemon zest

Steps:

Preheat oven to 325°F/165° C. Position rack in the center.
Line baking sheet with parchment paper.
Spread almonds on a baking sheet and toast in the oven for about 12-15 minutes.
Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
When almonds are toasted, remove them from the oven and coarsely chop.
Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated.
Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
Use a large serving spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.
Remove from baking sheet and transfer to a cutting board.
Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
Place slices back on the baking sheets and return them to the oven for about another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
Place on a wire rack to cool.