Almond Biscotti. 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. Combine dry ingredients and set aside.
Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti. Made these almond biscotti and they turned out delicious! I followed the recipe accordingly and followed Chef John's instructions per the video and couldn't be happier with the way these turned out. You can have Almond Biscotti using 1 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Almond Biscotti
- It’s 1 cup of Almonds Blanched Whole -.
The instructions were easy to follow and the breaking process matched the results of the video. I will definitely be making these throughout the. Almond biscotti are wonderfully crunchy cookies perfect for dipping in your morning coffee. While it takes time to bake, the cookies stay fresh when stored in an airtight container.
Almond Biscotti instructions
- Toast Almonds in a preheated 180C/350F oven until lightly brown for 8-10mins.
- Reduce the temperature to 150C/300F and began to make the dough.
- Beat the eggs and the extracts together. Slowly add in the flour, sugar, baking powder and salt. Mix until blended into a dough. Add the almonds and gently fold in to the dough.
- Gently roll the dough into a log and place on a baking sheet and bake for 30-40mins or until firm to touch.
- Remove from oven, and let it cool for about 10mins. Using a knife, cut the log into 1/2 inch slices. Place the slices on the baking sheet and bake for 10mins, turn the slices over and bake another 10mins until firm to the touch.
- I then melted some chocolate and drizzled over the biscottis.
- Remove from oven and let it cool. Store in an airtight container.
Biscotti are baked twice to make them extra crisp and dry—perfect for dunking into a cup of coffee. Get the recipe for Almond Biscotti. They are everything you want biscotti to be: buttery, lightly sweet, crunchy but not tooth-shattering — and as good with your morning coffee as they are with. Line a cookie sheet with wax or parchment paper. Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine.