For a richer flavor, toast the almonds until they are a deep golden brown, being careful not to burn them. If the dough is too sticky to handle, lightly flour your hands and the work surface. Use a very sharp, serrated knife for slicing the biscotti to prevent them from crumbling. The second bake is crucial for achieving the signature crunchy texture. Keep a close eye on the biscotti during this stage to prevent over-browning. Experiment with different extracts, such as anise or lemon, for a unique flavor twist.
Crunchy Almond Biscotti
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PREP TIME30 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME2 hrs
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SERVING28 People
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VIEWS97
Experience the delightful crunch of these classic Italian biscotti, studded with toasted almonds and infused with aromatic extracts. Perfect for dunking in coffee or enjoying as a standalone treat, these twice-baked cookies offer a satisfyingly crisp texture without the need for butter or oil.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol20 mg
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Fiber1 g
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Protein3 g
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Saturated Fat0 g
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Sodium36 mg
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Sugar6 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C).
02
StepSpread almonds in a single layer on a baking sheet.
03
StepToast almonds in the preheated oven until lightly browned and fragrant (8-10 minutes). Allow almonds to cool completely.
04
StepReduce oven temperature to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
05
StepIn a medium bowl, lightly beat eggs, vanilla extract, and almond extract. In a large bowl, combine flour, sugar, baking powder, and salt. Gradually beat the egg mixture into the flour mixture with an electric mixer until a dough forms. Add the cooled, toasted almonds and mix until just incorporated.
06
StepTurn the dough out onto a lightly floured surface and shape it into a 3x14-inch log. Transfer the log to the prepared baking sheet.
07
StepBake in the preheated oven until firm to the touch (30-40 minutes). Allow the log to cool on a wire rack for 10 minutes. Transfer the log to a cutting board and use a serrated knife to cut it into 1/2-inch-thick slices.
08
StepReturn the biscotti slices to the baking sheet, arranging them in a single layer.
09
StepReturn the biscotti to the oven and bake until firm to the touch (about 20 minutes). Flip each cookie and continue baking until toasted and golden brown (about 20 minutes more). Cool the biscotti completely before storing in an airtight container.
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Sherman Howe
May 12, 2025These are now a staple in my baking repertoire!
Gia Ryan
Mar 21, 2025I added a little anise extract, and they were a hit!
Elenora Kling
Feb 1, 2025These biscotti are amazing! So crunchy and not too sweet.
Olin Zboncak
Jan 16, 2025My family loved these. They disappeared in a day!
Dennis Little
Dec 11, 2024I found that chilling the dough for 30 minutes before shaping helped with handling.
Allie Reynolds
Sep 7, 2024Easy to follow instructions and a delicious result.
Devin Cremin
Jun 27, 2024The double baking makes them perfectly crisp. Great recipe!