Description
Delicious homemade almond biscotti, perfect for a coffee break!
Ingredients
Scale
- 5 tablespoons unsalted butter (melted)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Grated zest of half a lemon or orange
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups raw almonds
Instructions
- Preheat the oven to 350°F (180°C or 160°C if using a fan oven), and line a large cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine melted butter with sugar, eggs, vanilla, and lemon or orange zest. Whisk well to combine.
- Add flour, baking soda, baking powder, and salt. Use a spatula and mix until you get a dough with no streaks of dry flour.
- Add almonds, and use your hands to knead them in and distribute them.
- Divide the dough into four equal portions (each about 200 g) for smaller cookies or into two portions for larger biscotti, roll each into a 9-inch log, and place on a cookie sheet at least 4 inches apart. If almonds pop out, just press them back in.
- Bake in the preheated oven for 25 minutes until gold and a toothpick inserted into the center comes out clean. Allow to cool for 5-10 minutes, until they are still warm but firm enough to handle.
- Remove from the oven, and reduce the oven temperature to 300°F (150°C).
- Slice the biscotti loaves on the bias about 1” thick, then return to the baking sheet cut side up and bake for 15-20 minutes, turning once halfway through. Allow to cool completely.
Notes
- This biscotti recipe is versatile; feel free to add chocolate chips or different nuts as desired!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 biscotti
- Calories: 80
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg