Classic Almond Biscotti

Classic Almond Biscotti…a gift from Italy! Made the traditional method, by hand, before the invention of the stand mixer! These world-famous crisp, crunchy, not-to-sweet cookies are packed with nuts. They are the perfect dunkers for your cup of coffee.

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Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: biscotti cookies

Calories: 161kcal

Author: Pat Nyswonger

Ingredients

2-1/4 cups 270 g all-purpose flour, plus a bit more for the work surface
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt or table salt
1/2 cup whole roasted almonds, rough chopped
1 cup sugar
2 large eggs plus 2 egg yolks
1/2 teaspoon pure vanilla extract
1 teaspoon pure almond extract

Instructions

Heat the oven to 350°F and line a 11 x 17-inch rimmed baking sheet with parchment paper.
Sift the flour, baking powder and salt into a shallow bowl and stir in the nuts. Push the mixture into a mound and make a well in the center.
In a medium bowl, whisk together the sugar, eggs, egg yolks, vanilla and almond extracts.
Add the mixture to the well in the flour mixture. Using a spoon, spatula or a fork, stir the mixture into the flour in a circular motion, gradually incorporating the flour in small amounts in a wider path until the flour is completely mixed and smooth and a sticky dough has formed.
Tip the dough onto a lightly floured work surface and knead it a couple turns. Pat the dough into a disk. Divide the disk-dough into two sections. Shape each section of dough into a log and place lengthwise on the prepared baking sheet leaving 4-inches between the logs to allow for spreading. Press the tops of the logs lightly to slightly flatten and smooth them.
Transfer the baking sheet to the oven and bake for about 25 minutes, until light brown. They should be springy to the touch and some cracks on the surface. Remove from the baking sheet from the oven and transfer the logs to a cooling rack. Cool for 5 minutes.
Reduce the oven temperature to 300°F
Transfer the logs one at a time to a cutting board and using a sharp knife or a serrated bread knife, cut them diagonally into 3/4-inch thick slices.
Arrange the slices cut side up on the same parchment-lined baking sheet and bake for 10 minutes.
Turn the slices over and bake another 10 minutes until they are crisp. Transfer the slices to the wire rack and cool completely. The biscotti will keep for up to 2 weeks in an airtight container at room temperature.

Notes

The traditional method of making biscotti is to mix it by hand in a bowl, the same as making fresh pasta.
For convenience, a stand mixer with the paddle attachment can be used instead.
For smaller, rounder shaped cookies cut the logs crosswise and not diagonally.
The biscotti dough can be shaped into one large log for longer sized cookies.
Because dough is soft and sticky, chilling it for an hour will firm it up making it easier to shape into logs. This is an optional step and not necessary.
Store biscotti in an airtight container to maintain crispness.
We don’t recommend refrigerating or freezing biscotti as they loose their crunchiness.
You can restore their crunch by laying the slices in a layer on a baking sheet and place in a 250°F oven for 5 or 10 minutes.

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