Almond biscotti is a delicious snack. The baking time is longer compared to most of the other baking recipes as it needs to be baked twice to achieve the desired texture and taste. The toasted almonds and the almond extract gives a wonderful flavour to the biscotti.
The below recipe makes 20 – 25 biscotti’s.
PREP TIME: 20 Mins
COOKING TIME: 2 Hrs
Almonds – 150 grams (lightly roasted & chopped)
All-purpose flour – 470 ml
Granulated sugar – 180 ml
Almond extract – 1 teaspoon
Vanilla Extract – 1/2 teaspoon
Salt – ¼ teaspoon
Baking powder – 1 teaspoon
Eggs – 3 large
STEP 1: Roast the almonds in the oven for 5 minutes until it turns light brown in color and crispy. Let it cool down and chop.
STEP 2: Preheat the oven to 350 degrees F. Prepare the baking tray with parchment paper and slightly flour the baking sheet and start preparing the dough.
STEP 3: In a bowl combine all the wet ingredients, eggs, almond extract and vanilla extract. Whisk well.
STEP 4: In a large bowl combine all the dry ingredients, flour, salt, baking powder, sugar and the toasted – chopped almonds. Mix well.
STEP 5: Add the egg mixture to the dry ingredients and mix well until it forms a dough.
STEP 6: Divide the dough into 2 equal portions. You can use a scale or just eye ball.
STEP 7: Take one portion. Flour the surface and start rolling the dough to form a log (15 cm wide and 5 cm tall)
STEP 8: Place it in the prepared baking sheet and put it in the oven and bake for 40 minutes, until firm on the outside.
STEP 9: Once baked remove from oven and let it cool completely by placing it in a wire rack.
STEP 10: Once cooled, using a knife cut the baked dough (log) diagonally into 1cm pieces each.
STEP 11: Place the sliced pieces on a baking sheet and bake for 15 – 20 minutes.
STEP 12: Flip the biscotti to the other side and bake for another 15 minutes.
STEP 13: Cool the biscotti on a wire rack for 10 minutes.
STEP 14: Repeat the same steps 7 – 13 for the second portion of the dough.
TIP: Serve with hot chocolate or coffee.
Every oven is different so baking time may vary. Keep checking the biscotti every couple of minutes to avoid getting burnt.