Almond biscotti is a crunchy Italian cookie with a short ingredient list you can customize and enjoy anytime of day. Bake this cookie twice, then dip in chocolate to make any day a special occasion.
- 1 1/4 cup almonds, lightly toasted (6 1/4 oz/183 gm)
- 1 3/4 cups all-purpose flour ( 8 3/4 oz/248 gm)
- 2 teaspoons baking powder (10 gm)
- 1/4 teaspoon salt (2 gm)
- 2 large eggs
- 1 egg white, beaten with a pinch of salt
- 1 cup sugar (7 oz/200 gm)
- 4 tablespoons unsalted butter, melted and cooled (2 oz/57 gm) ( vegan butter ok)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Vegetable oil spray
- 2 cups melting chocolate chips (milk, dark, or semi-sweet) (10 oz/300 gm) (optional)
- ( dairy free ok)
- Adjust oven rack to middle position. Preheat oven to 325 F.
- To make nice, even loaves, draw outlines for the biscotti. You’ll need a ruler and pencil, parchment paper, baking sheet and vegetable oil spray. Draw two 8 by 3-inch rectangles on the paper and space them 4 inches apart. Spray baking sheet and place parchment on the baking sheet with the pencil lines facing down.
- Chop almonds: use a good knife or a food processor to coarsely chop 1 cup of almonds and set aside. Chop remaining 1/4 cup almonds until very finely ground, resembling a fine powder. Combine with chopped almonds and set aside.
- In another bowl, sift together AP flour, baking powder and salt.
- In the food processor or by hand, beat two eggs until pale yellow and almost double in volume (3 minutes using a machine or 5 minutes by hand).
- Add sugar and mix well. Then add melted, cooled butter, vanilla and almond extracts. Stir to combine. If using a food processor, transfer eggs to medium bowl.
- Use a spatula to gently combine half of the flour mixture with the egg mixture. Add in remaining flour mixture and all the chopped almonds and stir gently until just combined. Use as few strokes as possible for tender biscotti.
- Set aside a small bowl of flour and flour your hands. Divide dough in half to form two 8 by 3 inch rectangles. Use the lines on the parchment as your guide.
- Spray each loaf lightly with vegetable oil spray, then spray a rubber spatula and smooth the tops and sides of both rectangles.
- Dip a pastry brush or clean paint brush in the egg white wash and brush the tops of the biscotti.
- Bake until loaves are just beginning to crack and are slightly golden, 25 – 30 minutes. For even baking, rotate sheet halfway through baking time.
- Cool loaves for 30 minutes. Keep oven on; reduce temperature to 300 F.
- Transfer one loaf at a time to a cutting board. Use a serrated knife to slice loaf on the diagonal into 2 pieces. Cutting on a slight diagonal, continue until you have 16-18 equal size pieces (1/2 inch-thick slices) in each loaf.
- Space slices about 1/4 inch apart on two baking sheets and bake about 35 minutes, until golden and crisp, flipping slices halfway through baking. Cool completely before serving.
- For chocolate dipped biscotti: Measure out 10 oz of chocolate: set 8 oz in the top of a double boiler or glass bowl, finely chop remaining two ounces and set aside.
- Melt 8 ounces of chocolate (dairy free ok) in bowl or pan over simmering water, stirring a few times, until barely melted, then remove from heat. Add remaining 2 oz finely chopped chocolate into melted chocolate and stir until completely smooth.
- One at a time, dip a cookie into the chocolate, scrape off excess with your finger and place it chocolate side up on a small baking sheet lined with parchment. Refrigerate until set, about 20 minutes.
- Store biscotti in an airtight container for up to one month or wrap well and freeze up to three months.
Adapted from The Cook’s Illustrated Baking Book