Almond Biscotti
These easy almond biscotti combine the satisfying crunch of almonds with a hint of citrus from lemon zest, making them perfect for dipping into coffee or tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Structural base providing a firm texture
- 1/4 teaspoon salt Enhances flavor
- 1 teaspoon baking powder Helps with leavening
Wet Ingredients
- 1 cup sugar Adds sweetness and moisture
- 4 Tablespoons butter, room temperature Provides richness and tenderness
- 2 large eggs Binds ingredients and adds moisture
- Zest of 1 large lemon Adds bright, fresh flavor
- 1 Tablespoon almond extract Introduces a nutty aroma
- 1/2 teaspoon vanilla extract Rounds out the flavor profile
Main Ingredients
- 1 cup whole almonds, toasted and coarsely chopped Adds crunch and nutty flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, salt, and baking powder.
- In another bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time to the mixture, stirring well after each addition.
- Mix in the lemon zest, almond extract, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the toasted and coarsely chopped almonds gently.
- Divide the dough into two equal portions and shape each portion into a log about 12 inches long on the prepared baking sheet.
Baking
- Bake in the preheated oven for 25–30 minutes or until golden brown.
- Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes.
- After cooling, slice each log diagonally into half-inch thick pieces.
- Place the sliced biscotti back on the baking sheet, cut side up, and return them to the oven.
- Bake for an additional 10–15 minutes, turning them halfway through.
- Once golden and firm, remove from the oven and allow to cool completely on the baking sheet.
Notes
Serve with coffee, tea, or dessert wine. Store in an airtight container to maintain crunchiness.