Why You’ll Love This Recipe
Italian Biscotti are the epitome of simple elegance. The combination of crunchy texture, delicate sweetness, and the comforting aroma of roasted almonds makes them a beloved treat. The best part? These cookies are not only delicious but incredibly versatile. Whether paired with your morning espresso, afternoon tea, or even a glass of Vin Santo, they add a touch of sophistication to any moment. Plus, they’re surprisingly easy to make, using just a few pantry staples.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds (roasted)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the ingredients and ensures a light, crisp texture for the biscotti.
Step 3: Beat the Eggs and Sugar
In another bowl, beat the eggs and sugar together until the mixture becomes pale and doubles in volume. This step is crucial for giving the biscotti their structure and sweetness. Take your time to achieve a fluffy, well-blended mixture.
Step 4: Add the Flavorings
Stir in the vanilla extract and almond extract. The combination of these extracts adds a rich, aromatic flavor that’s quintessentially biscotti.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the egg and sugar mixture, stirring gently. You’ll get a soft, sticky dough. Don’t worry if it looks a bit shaggy—it will come together beautifully in the next step.
Step 6: Fold in the Almonds
With a gentle hand, fold in the whole roasted almonds. These nuts not only add texture but also bring that signature nutty flavor to each bite.
Step 7: Shape and First Bake
Divide the dough in half and shape each portion into a 10-inch long log. Place them on the prepared baking sheet, leaving space between them for spreading. Bake for 25-30 minutes, or until they are softly golden and feel set when tapped.
Step 8: Cool and Slice
Let the biscotti logs cool for about 10 minutes. Then, use a serrated knife to slice the logs diagonally into ½-inch thick slices. Be gentle to avoid squashing the cookies.
Step 9: Second Bake for the Crunch
Place the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-12 minutes per side, or until they are dry and crispy, giving them that signature biscotti crunch.
How to Serve Italian Biscotti
- Garnishes: For a little extra flair, dust the cooled biscotti with powdered sugar or drizzle with melted dark chocolate. A sprinkle of orange zest can also elevate their flavor.
- Side Dishes: Serve alongside a strong espresso, a chilled glass of Vin Santo, or your favorite herbal tea for a truly Italian experience. For a dessert twist, try pairing them with a scoop of vanilla bean gelato.
Servings and Timing
Yield: About 20-24 biscotti
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour
Variations
- Chocolate Dipped Biscotti: After the second bake, dip the ends of the biscotti in melted dark chocolate and let it set for an elegant finish.
- Add-ins: Feel free to add other nuts, such as pistachios or hazelnuts, or even dried fruit like cranberries for a variation on the classic almond flavor.
- Spiced Biscotti: Add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced version of the biscotti.
Storage/Reheating
- Storage: Store the biscotti in an airtight container at room temperature for up to 2 weeks. They stay crunchy and fresh for a long time.
- Freezing: Biscotti freeze well! To freeze, store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I use other nuts instead of almonds?
Yes, you can substitute almonds with other nuts like pistachios, walnuts, or hazelnuts. Each will provide a unique flavor and texture.
Do I have to use both vanilla and almond extracts?
While both extracts give the biscotti its traditional flavor, you can use just one if preferred. Almond extract alone will give a more pronounced nutty flavor.
Can I use pre-sliced almonds?
It’s best to use whole almonds for the most authentic texture and crunch, but sliced almonds can be used in a pinch. Just keep in mind that sliced almonds won’t provide the same bite as whole ones.
Can I make these biscotti gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is also gluten-free.
How long should I bake the biscotti the second time?
The second bake should last around 10-12 minutes per side, or until the biscotti are golden brown and dry. You can adjust the time based on how crunchy you like your biscotti.
Why do I need to slice the biscotti diagonally?
Slicing the biscotti diagonally gives them that classic, elegant shape. It also ensures an even bake during the second round in the oven.
Can I freeze the dough before baking?
Yes, you can freeze the dough logs before the first bake. Wrap the dough tightly in plastic wrap and freeze for up to 3 months. When ready, bake directly from the freezer, adding a few extra minutes to the baking time.
Can I skip the second bake?
The second bake is what gives biscotti their signature crispiness, so it’s highly recommended. However, if you prefer softer cookies, you can skip this step for a more cake-like texture.
What do I do if my biscotti is too soft?
If your biscotti is too soft, simply return it to the oven for a few extra minutes to allow it to dry out and crisp up.
Can I make these biscotti ahead of time?
Absolutely! These biscotti taste even better after a day or two, allowing the flavors to meld together. Make them ahead and store in an airtight container for an easy, delicious treat whenever you want.
Conclusion
Italian Biscotti are the perfect blend of simplicity and sophistication. With their crisp texture and irresistible almond flavor, they’re a delightful treat for any occasion. Whether you’re enjoying them with a cup of espresso, sharing them with friends, or gifting them as a homemade treat, these biscotti will surely impress. Try the recipe today, and enjoy a little taste of Italy in your own kitchen!
Italian Biscotti Recipe
- Total Time: 1 hour
- Yield: undefined
- Diet: Vegetarian
Description
Italian Biscotti are classic, twice-baked cookies with a satisfying crunch, infused with almonds, vanilla, and almond extract. Perfect for dipping in espresso or tea, these elegant treats bring a touch of Italy into your home.
Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup whole almonds (roasted)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar until the mixture becomes pale and doubles in volume.
- Stir in the vanilla extract and almond extract.
- Gradually add the dry ingredients to the egg mixture, stirring gently to form a soft, sticky dough.
- Fold in the whole roasted almonds.
- Divide the dough in half and shape each portion into a 10-inch long log. Place them on the baking sheet and bake for 25-30 minutes until golden and set.
- Let the logs cool for 10 minutes, then slice diagonally into ½-inch thick slices using a serrated knife.
- Place the slices cut-side down on the baking sheet and bake for an additional 10-12 minutes per side, until golden and crispy.
Notes
For a richer flavor, you can add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients.
For a spiced twist, consider adding dried cranberries or orange zest.
Chocolate-dipped biscotti: Dip the ends in melted dark chocolate after the second bake and allow it to set.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: undefined
- Cuisine: Italian
