Delicious Homemade Almond Biscotti Recipe

About Almond Biscotti

Almond Biscotti Recipe is an Italian, twice-baked cookie or biscuit. The name “biscotti” comes from the Latin words “bis” (meaning twice) and “coctum” (meaning baked or cooked). Traditional biscotti are made by first baking a loaf of dough, then slicing it into individual cookies, and finally baking those slices again until they become dry and crunchy. They are popular for dunking into coffee, tea, or dessert wine because their dry and crunchy texture makes them perfect for absorbing liquid without becoming soggy.

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Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole almonds, toasted and roughly chopped

Instructions

1/ Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2/ In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3/ In a separate bowl, beat the eggs and vanilla extract until well combined.

4/ Add the wet ingredients to the dry ingredients, and mix until a dough forms.

5/ Fold in the toasted almonds.

6/ On a floured surface, divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.

7/ Bake in the preheated oven for about 25-30 minutes, or until the logs are firm and golden brown.

8/ Remove the logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).

9/ Using a serrated knife, slice the logs diagonally into 1/2-inch wide slices. Place the slices back on the baking sheet, cut side down.

10/ Bake the sliced biscotti for an additional 10-15 minutes, or until they are dry and crisp.

11/ Allow the biscotti to cool completely on a wire rack.

Enjoy your homemade recipe!

Tips And Tricks To Help You Make It Perfect

Toasting Nuts: Toasting the nuts before adding them to the dough enhances their flavor. Spread the nuts on a baking sheet and toast in the oven at 350°F (175°C) for about 8-10 minutes, or until they become fragrant.

Room Temperature Ingredients: Ensure that your eggs and any other dairy ingredients are at room temperature before mixing the dough.

Don’t Overmix the Dough: Overmixing can lead to a tough. Mix the dough just until the ingredients are combined to avoid overworking it.

Flour Hands for Shaping: The dough can be sticky. Flour your hands lightly when shaping the logs to prevent sticking.

Even Log Shape: Take your time shaping the logs to ensure they are even in thickness.

Serrated Knife for Slicing: Use a sharp serrated knife to slice the baked logs.

Bake Twice: The double baking process is crucial for achieving the characteristic crispiness. The first bake sets the shape, and the second bake dries them out. Be mindful not to overbake in the second round to avoid excessive hardness.

Cool Before Slicing: Allow the logs to cool for about 10 minutes after the first bake before slicing.

Variations: Feel free to experiment with flavors. Add citrus zest and different types of nuts, or even drizzle chocolate over the cooled biscotti for added richness.

Storage: Once cooled, store in an airtight container to maintain their crispness.

Dipping Options: Biscotti are great for dipping in coffee, tea, or dessert. Consider serving them with a hot beverage for a delightful treat.

Enjoy making and savoring your homemade recipe!

Nutrition Facts

The nutrition facts can vary based on specific ingredients and portion sizes, but here’s a general approximation for one standard serving (one, about 30 grams):

• Calories: 120-150 kcal
• Total Fat: 4-7g
  • Saturated Fat: 1-2g
  • Trans Fat: 0g
• Cholesterol: 15-25mg
• Sodium: 50-80mg
• Total Carbohydrates: 18-22g
  • Dietary Fiber: 1-2g
  • Sugars: 8-10g
• Protein: 2-4g

Please note that these are general estimates, and the actual nutritional content may vary based on the specific ingredients and recipe used.

(FAQs) Some Frequent Question Asked

Q: What is biscotti?

A: Biscotti is an Italian twice-baked cookie that is known for its crunchy texture.

Q: Why is it called biscotti?

A: The name “biscotti” comes from the Latin words “bis” (meaning twice) and “coctum” (meaning baked or cooked), referring to the twice-baked process.

Q: Can I use other nuts besides almonds in recipe?

A: Yes, you can customize the recipe by using different nuts, such as pistachios, walnuts, or hazelnuts based on your preference.

Q: How long do biscotti stay fresh?

A: Properly stored in an airtight container, biscotti can stay fresh for a couple of weeks. Their dry and crunchy nature helps maintain their texture.

Q: Can I freeze ?

A: Yes, biscotti freezes well. Store them in a sealed container or a freezer bag, and they can be kept for several months. Thaw at room temperature before serving.

Q: Can I drizzle chocolate on top of biscotti?

A: Absolutely! Drizzling melted chocolate over cooled biscotti adds a delicious layer of richness. Use dark, milk, or white chocolate, depending on your preference.

Q: Are biscotti traditionally served with any specific beverage?

A: Biscotti are often served with coffee, tea, or dessert wine.

Q: Can I make biscotti without nuts?

A: Yes, you can omit nuts or replace them with dried fruits if you have allergies or prefer a nut-free version.

Q: How thin should I slice the before the second bake?

A: Aim for slices around 1/2 inch thick. Thinner slices will result in crispier biscotti.

Q: Can I add different flavors to the dough?

A: Absolutely! Consider adding citrus zest, almond extract, or even spices like cinnamon for additional flavor.

Q: Are the recipe hard to make for beginners?

A: Biscotti are relatively straightforward to make, and this recipe is beginner-friendly.

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