Almond Biscotti, delicious cookies made with flour, sugar, eggs, and whole almonds. These treats are sliced and baked twice to achieve the crispy texture that makes them irresistible. The fragrance of toasted almonds fills the air as they are prepared, creating a warm and inviting atmosphere in the kitchen.
The crunchy texture of the biscotti makes them the perfect accompaniment for a good coffee. Dipped in hot drinks, they soften slightly without losing their unique texture.
Almond biscotti also make a highly appreciated homemade gift. Packaged in decorated jars or transparent bags tied with a pretty ribbon, they become a delicious thought to give on any special occasion. Their simplicity and goodness win over anyone who tastes them, spreading happiness with every bite.
For those who want more ideas for homemade cookies to brighten up their tables or as gifts for friends and family, I also recommend other recipes
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 36 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 108.36 (Kcal)
- Carbohydrates 14.27 (g) of which sugars 5.91 (g)
- Proteins 2.71 (g)
- Fat 5.06 (g) of which saturated 1.15 (g)of which unsaturated 3.64 (g)
- Fibers 0.89 (g)
- Sodium 4.59 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.2 cups all-purpose flour
- 7 oz almonds (whole or large pieces)
- 1 cup sugar
- 2 eggs
- 2.6 oz lard
- to taste vanilla flavor
- 1 packet baking powder
- 1 egg yolk (to glaze the surface)
Tools
Almond biscotti can be kneaded by hand, but to make the operation easier I recommend using a stand mixer with a flat beater. For cutting, I recommend a good bread knife.
- 1 Stand Mixer Howork
- 1 Cutting Board
- 1 Knife
Preparation
The preparation of biscotti requires a double baking after cutting the cookies to ensure proper toasting.
If you decide to knead by hand, always start from the flour well on the work surface, add all the ingredients in the center, and gradually incorporate the flour with the eggs kneading well until you obtain a homogeneous dough.
In the stand mixer, place all the ingredients in the mixer bowl, attach the flat beater, and start at low speed. Let it knead until a nice homogeneous dough forms, which you will then take to the work surface to make it a compact loaf. Don’t worry if you initially see the dough crumbling, as the lard and almonds release their fat, the dough will become softer and more homogeneous.
Divide the dough into three parts, shape them into logs with your hands, place them on a baking sheet lined with parchment paper, and flatten each loaf with the palm of your hand to make it more or less rectangular with a thickness just over half an inch.
Brush the three loaves with the beaten egg yolk and bake in a preheated oven at 350°F for about 15/20 minutes. They should be golden on the surface.
Once golden, remove the cookies from the oven and let them cool for about 10 minutes. Using a good sharp bread knife, cut your biscotti firmly on the cutting board and place them back on the baking sheet. After cutting them all, put them back in the still hot oven at 350°F for about 5 minutes, then turn off the oven and leave them inside for another 5 minutes. Now your fantastic cookies are ready. I imagine you already know the fantastic taste because it’s impossible not to taste the crumbs that naturally form during the cutting of the cookies 😍
NOTES
Almond biscotti keep well for many days if stored in containers with lids or well-sealed food bags.
As previously mentioned, they can be a great tasty gift for friends and relatives who will appreciate their unique flavor.
It is recommended to use whole almonds, but to facilitate cutting, you can also decide to coarsely chop them before kneading, and the taste will be equally delicious. However, remember not to grind them into flour; otherwise, the dough would become too dry.
If you liked the recipe or if you have questions, don’t hesitate to comment here or on social media like Facebook, Pinterest, Instagram and X.
