Crunchy Almond Biscotti

The first time we visited Europe, basically everywhere we went, we would get a cappuccino and each time, they would serve it with a small crunchy almond biscotti on the side. I was instantly in love and had to try making my own. What would be better than enjoying a warm homemade cappuccino or latte with delicious Italian crunchy biscuits on the side? And I could bake them with my own choice of fruits or nuts, even better!

Ingredients for Crunchy Almond Biscotti

The usual biscuit ingredients with the addition of some nuts. That’s what is called for in this recipe.

The Ingredients List for Almond Biscuit:

• 1/2 cup unsalted butter 
• 1 cup granulated sugar
• zest of one lemon
• 2 eggs
• 1 teaspoon almond extract
• 1 3/4 cups all purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoon baking powder
• pinch of salt
• 1 cup roasted whole almonds

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The Batter for this Italian Dessert

Let’s start with the batter. Like any other cookie recipe, we will start with butter and sugar.

• Firstly, in a large mixing bowl, add the butter (at room temperature) and sugar.
• Mix until the sugar is mostly melted into the butter and forms a yellowish smooth mixture.
• Add the lemon zest, almond extract, and eggs to the mixture and whip until the eggs are well dispersed into the butter and sugar.

• Then, in a separate bowl or measuring cup, mix together the flour, cornmeal (not to be mixed with cornstarch), baking powder, and salt.
• Mix well so you have one homogenous mixture.
• Add the dry ingredients to the wet and mix together to form a soft luscious looking batter.
• Now sprinkle in the toasted almonds and mix them in so they are evenly spread into the batter.

The First Bake

Biscotti is a twice bake type of cookie. You have to bake it once then cut and bake it a second time.

• Preheat the oven to 325 degrees F.
• Form 2 logs (about 12 inches x 4 inches) and place them on two parchment lined baking trays. Allow space all around for the log to rise as they bake.
• Bake the logs for about 20 – 22 minutes or until you see the logs start to brown a slight bit.

The Cooling Process for the Crunchy Almond Biscotti

The logs need to rest in between the two bakes. Remove them from the oven and :

• Allow them to rest on the baking tray for about 2 minutes then gently lift and set them on a cookie rack and let them cool down for about 15 minutes.
• Once they are completely cooled down, place each one on a chopping board at a time, and using a serrated knife, gently slice each log into 1 inch slices.

The Second Bake

Now we are ready for the second bake.

• Once they are done cooling down, gently lift the cut biscuits and place them on the baking trays again. They will be very soft at this point, so be gentle, so as not to break them.
• Bake them for a further 15 minutes or until they are cooked through and browned slightly.

Once they are baked, remove them from the oven and allow them to cool down completely on a cookie rack. Store them in an air tight container for up to 1 week.

How can I Vary my Crunchy Almond Biscotti Recipe?

I love almond biscotti, but here is what I do to alter it from time to time:

• Replace the almonds with whole toasted pistachios. This makes the recipe taste pretty different because of the altered taste of the nuts.
• Replace the lemon with orange zest. This makes a big difference. Instead of having a slightly citrus smell and flavour, the orange zest gives it a slightly sweeter note.
• Replace the all purpose flour with gluten free flour and make them into gluten free biscuits.
• Don’t like nuts, replace them with dehydrated cranberries. They will add a sweet yet slightly tangy flavour to them.
• How about adding some cocoa powder (2 tablespoons) to make them into chocolate flavoured biscotti?

Tried and Liked the Recipe?

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