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Almond Biscotti

There is a bit of Italian history with this bakery delight. A perfect "dunker" for tea or coffee, you will want to make a double batch, or try other varieties. So much baking to do!
5 from 1 vote
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Course: Dessert
Cuisine: Italian
Keyword: Biscotti, Cookie, Italian

Ingredients

  • 1 c whole almonds, coarsely chopped

Dry Ingredients

  • 1/4 c almond flour
  • 1 3/4 c all purpose flour
  • 2 t baking powder
  • 1/4 t salt

Wet Ingredients

  • 2 large eggs
  • 1 c granulated sugar
  • 4 T unsalted butter, melted and cooled
  • 1 1/2 t almond extract
  • 1/2 t vanilla

Coating

  • 1 large egg WHITE
  • pinch salt

Instructions

  • Draw 2- 8" x 3" rectangles onto a sheet of parchment paper spaced about 6" apart. Flip over. I've created a cardbord rectangle to trace because I'm going to be making a lot of biscotti!
  • Pulse whole almonds 8-10 times to coarsely chop; set aside in a small dish. You may proceed to each step using the food processor without washing it out. Just wipe out and proceed to the next step. It's all going to be mixed together anyway!
  • Pulse flours, baking powder, and salt for about 15 seconds; place in a small bowl.
  • In the same food processor, process eggs for about 3 minutes or untill double in volume. Add granulated sugar and blend for about 15 seconds. Then, blend in the COOLED butter and extracts. Pour contents into a medium bowl.
  • Preheat oven to 325°F
  • In the medium bowl with the egg mixture, add half of the flour, about 1 cup. Combine by gently folding it in using a rubber spatula or wooden spoon.
  • Add in rest of the flour with the coarsely chopped almonds. Combine until well blended with nuts equally distributed.
  • Divide dough in half by eyeballing it or weighing it. Place each half on the outlined rectangles.
  • Flour the top of each dough mound as well as your hands and shape each to fit within each area. To flatten the top, you could use a rolling pin gently to smooth it out, if desired.
  • Whisk egg white with salt until light and frothy. Brush onto tops and sides of each rectangle using a pastry brush.
  • Bake for 15 minutes; rotate the pan 180° and bake 15 MORE minutes.
  • Cool for 30 minutes on the pan on a cooling rack.
  • Reduce oven temperature to 300°F.
  • Transfer each to a cutting board and cut on a diagonal about 1/2" to 3/4 " thick using a serrated knife.
  • Lay slices cut side down and 1/4" apart, onto a rack placed in the baking pan.
  • Bake in 300°F oven for 15 minutes. Take out of the oven and flip slices over. Place back into the oven for another 15-20 mnutes until lightly golden in apperance.
  • Cool completely and store in an airtight container.