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Almond Biscotti Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 28 servings

Description

This Almond Biscotti recipe offers a crunchy, slightly sweet Italian cookie perfect for dunking in coffee or tea. Made with brown sugar, almond filling, and sliced almonds, these twice-baked cookies have a delightful nutty flavor and satisfyingly crisp texture that lasts for days.

Ingredients

Dry Ingredients

  • 4 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup (1.5 sticks) unsalted butter
  • 1 1/2 cups packed brown sugar
  • 3 large eggs
  • 1 (12.5 oz) can Solo Almond Cake & Pastry Filling

Toppings

  • 1/2 cup sliced almonds (optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
  3. Cream Butter and Sugar: Using a stand mixer, cream the unsalted butter and packed brown sugar together for about 2 minutes until light and fluffy. Then, mix in the eggs and the almond cake and pastry filling until well combined.
  4. Add Dry Ingredients: Gradually incorporate the flour mixture into the wet ingredients by mixing until the dough is well blended and uniform.
  5. Shape Dough Logs and Add Almonds: Divide the dough into two equal halves. Flour your hands lightly and shape each half into a long log approximately 14 inches in length and 6 inches wide. Transfer the logs onto the prepared baking sheets. Press sliced almonds into the top of each log for added texture and flavor.
  6. First Bake: Bake the logs in the 350°F oven for 30 minutes. Once baked, transfer them to a cooling rack and allow to cool completely, about 25 minutes. This cooling step is essential to prepare for slicing.
  7. Slice Biscotti: Reduce the oven temperature to 300°F. Using a serrated knife, slice the logs diagonally into 1-inch wide pieces. Arrange the slices on the baking sheets with the cut side down.
  8. Second Bake: Bake the sliced biscotti at 300°F for 10 minutes. Flip each slice over and bake for another 10 minutes. This twice-baking process ensures a crispy, crunchy texture.
  9. Cool and Store: Remove biscotti from the oven and transfer to a cooling rack to cool completely. Store the biscotti in an airtight container where they can remain fresh for over a week.
  10. Serve: Enjoy these almond biscotti with tea, coffee, or milk for a delightful snack or dessert.

Notes

  • Press sliced almonds on top is optional, but adds extra crunch and flavor.
  • Cooling completely before slicing is important to prevent crumbling.
  • Double baking at a lower temperature creates the signature crisp biscotti texture.
  • Store in an airtight container to maintain freshness and crunch for over a week.
  • Use a serrated knife to get clean, even cuts without crushing the logs.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarabaking.com/almond-biscotti-recipe/