Classic Almond Biscotti

 

Who doesn’t like a cup of hot coffee and a delicious piece of Classic Almond Biscotti? This recipe reminds me of Italy, and having breakfast in Rome. These Almond Biscotti are so crunchy and perfect for dipping into a cup of coffee or tea.

This recipe is so versatile, because you can customize it by adding in dried fruit, like cranberries or apricot, and you can use any chopped nuts that you prefer.

These Classic Almond Biscotti are a wonderful addition to a charcuterie board, and holiday cookie tray. I make them every holiday season, and they disappear as soon as I set them out for guests. Family and friends will definitely want the recipe, and they also make the perfect gift, by wrapping a few in a clear bag, and tied with raffia or a nice bow.

Biscotti are twice baked cookies. First baked as a log, then cut into slices and baked again to give that ultra crunchy texture.

This recipe makes about 2 dozen cookies, which can be stored in an airtight container for up to 2 weeks.

The main essential items that you will need to make this recipe is below:

• Glass Bowls
• Electric Mixer 
• Measuring spoons 
• Measuring Cups 
• Spatula 
• Serrated Knife 
• Baking Sheets
• Parchment Paper 
• Cutting Board 

This is a classic recipe that everyone should have on hand, especially during the holiday season!

Ingredients:

6 tablespoons butter, salted or unsalted

2/3 cup sugar

1/2 teaspoon salt

3 teaspoons vanilla extract

1 1/2 teaspoons baking powder

2 large eggs

2 cups All-Purpose Flour

1 cup of toasted and chopped almonds (optional)

Directions:

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. In a large bowl, add the butter and sugar and beat on low until smooth; then add  salt, vanilla, extract, and baking powder until this mixture is smooth and creamy.

3. Beat in the eggs one at a time. Working on low speed of your mixer, add the flour, and the almonds, Continue mixing until smooth; the dough will be somewhat sticky.

4. Divide half of the dough and shape it into two even logs; about 9 1/2″ x 2″ and about 3/4″ tall.  

5. Place in oven and bake for 25 minutes. Remove it from the oven.

 Using two spatulas, transfer logs onto a cutting board or work surface. I then use a serrated knife, and slice the logs into bars about 1/2 inch thick. Lay them back on the baking sheet on there side. Place back in the oven for 15 minutes. Turn over each cookie and bake for another 15 minutes. Remove cookies from oven. The cookies will be dry and firm. Let them cool on a rack. 

Take some good quality dark and white chocolate, and melt in microwave until smooth and creamy, working in 30 second intervals being careful not to scorch and stirring  well in between.

Transfer chocolates into two separate pastry bags, cut of small tip, and drizzle chocolate onto biscotti. Let chocolate harden about 10 minutes.

Store in an airtight container; they should stay good for weeks.

This recipe makes about 3 dozen 

Classic Almond Biscotti

Classic almond biscotti are twice-baked Italian cookies, known for their crunchy texture and nutty flavor. Perfect for dipping in coffee or dessert wine.

Ingredients

• 6 tablespoons butter, salted or unsalted
• 2/3 cup sugar
• 1/2 teaspoon salt
• 3 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 2 cups All-Purpose Flour
• 1 cup of toasted and chopped almonds (optional)

Instructions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. In a large bowl, add the butter and sugar and beat on low until smooth; then add salt, vanilla, extract, and baking powder until this mixture is smooth and creamy.
3. Beat in the eggs one at a time. Working on low speed of your mixer, add the flour, and the almonds, Continue mixing until smooth; the dough will be somewhat sticky.
4. Divide half of the dough and shape it into two even logs; about 9 1/2″ x 2″ and about 3/4″ tall.
5. Place in oven and bake for 25 minutes. Remove it from the oven.
6. Using two spatulas, transfer logs onto a cutting board or work surface. I then use a serrated knife, and slice the logs into bars about 1/2 inch thick. Lay them back on the baking sheet on there side. Place back in the oven for 15 minutes. Turn over each cookie and bake for another 15 minutes. Remove cookies from oven. The cookies will be dry and firm. Let them cool on a rack.
7. Take some good quality dark and white chocolate, and melt in microwave until smooth and creamy, working in 30 second intervals being careful not to scorch and stirring well in between.
8. Transfer chocolates into two separate pastry bags, cut of small tip, and drizzle chocolate onto biscotti. Let chocolate harden about 10 minutes.
9. Store in an airtight container; they should stay good for weeks.
10. This recipe makes about 3 dozen

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