Delightful Almond Biscotti

There’s really nothing like grabbing a hot mug of coffee with a freshly baked almond biscotti. I whip these up for every big holiday, get-together, and way too many lazy mornings. The almond smell hits you hard and the snap of each bite is totally addictive—everyone in my house grabs one after another.

After my first batch, I was hooked—homemade blows away anything in the cookie aisle. Now, these are a must at every holiday around here.

Tasty Ingredients

• Chopped almonds: The main crunch heroes, bringing nutty bites. Fresh or toasted makes all the difference.
• Vanilla extract: Adds sweet, cozy depth. Real vanilla? Worth it.
• Amaretto liqueur: Cranks up that almond vibe. Pick a classic Italian bottle if you find it.
• Large eggs: Holds everything together, makes these look golden. That fresh egg brightness helps a lot.
• Sugar: Brings sweetness and makes sure they snap. Go for cane for a little extra flavor.
• Unsalted butter: Makes things rich. Let it soften so it mixes easy.
• Fine salt: Cuts the sweetness and helps the flavors shine. Always use fine so everything mixes right.
• Baking powder: Gives them a bit of lift and a nice bite. Double check it’s not expired for best results.
• Almond flour: Ramps up that almond flavor and makes things moist. Blanched is the best pick.
• All purpose flour: Everything holds together thanks to this. Grab a reliable brand and you’re set.

Pick almonds that smell nice and don’t taste stale or bitter. When almond flour smells fresh, it’ll make your biscotti way better too.

Simple Steps

Cool Down:

Let your biscotti chill all the way on the baking tray. This is when they really get that signature snap.

Slice and Finish Bake:

Grab a sharp knife and cut each loaf into slices about half an inch thick. Slice at a slant for long treats, or straight for small pieces. Lay them flat back onto the tray. Bake again for another twenty to twenty five minutes, flipping each one halfway for even golden color. Swap pans if you’re using two.

First Bake:

Bake for twenty five to thirty minutes till gently golden and firm to the touch. Pull from the oven and rest for fifteen minutes so slicing is easy and neat.

Shape Dough:

Scoop your dough onto the parchment. Split in two. Wet your hands and shape into logs about three inches wide and a foot long. Try to get them even and patch up cracks.

Mix Together:

Pour the dry mix into your wet bowl. Go slow while mixing and stop as soon as it’s mixed for softness. Fold in the almonds so they’re spread out in the dough.

Add Eggs and Flavors:

Mix in the eggs one at a time, then add the amaretto and vanilla. Beat till smooth—the dough will look creamy but soft.

Cream Butter and Sugar:

Whip the softened butter and sugar with a mixer for three minutes until it’s fluffy and light. This step gives you extra-crisp cookies.

Dry Mix:

Stir together the flour, almond flour, baking powder, and salt with a whisk. This helps everything mix up smooth and clump-free later.

Oven Ready:

Fire up your oven to 350°F. Cover a big baking tray with parchment. If you’ve got two trays, line those so you’re set for every batch.

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Honestly, my favorite bits are the toasted almonds. When I made these with my grandma, we’d always sneak a few from the cutting board. Every time I smell them toasting, I’m right back in her kitchen.

Storage Tricks

After cooling, pop your biscotti into a sealed container. Keep them at room temp—they’ll be tasty and crispy for almost three weeks. If you stack them, put wax paper in between so they don’t stick. I crank out huge batches around the holidays just so I have more stashed away for snacking.

Swap-Outs

No amaretto? Go with brandy, rum, or anisette—works perfectly. Can’t find almond flour? Throw blanched almonds in a food processor, just don’t blend too long or you’ll make almond butter. Want a nut-free version? Use pistachios or hazelnuts and bring in orange extract for a whole new vibe.

How To Serve

Dunking is law. They’re just right with black coffee, espresso, or hot cocoa. Try them with a glass of dessert wine for a chill after-dinner bite. For extra flair, dip half the biscotti in melted dark chocolate then add more chopped nuts on top—your holiday platter will look epic.

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Where They Come From

These crunchy treats—called cantucci too—started out in Tuscany ages ago. They’re so crisp because people used to take them on trips before fridges were around. Every household has a twist on them. Ours is all about extra almond taste and a good golden snap for dunking.

Common Questions

→ What's the trick for extra crisp biscotti?

You gotta bake them twice. Cool after the first round, cut into slices, then bake again so every side gets crunchy.

→ Is there a swap for amaretto?

Sure, you can use rum, brandy, or anisette instead. They’ll add their own twist on flavor.

→ Any tips to slice the biscotti cleanly?

Let them cool at least 15 minutes first. Then grab a sharp knife and cut at an angle for longer pieces.

→ What’s the best way to keep them from going stale?

Stick the cookies in a sealed jar or airtight box at room temp. They’ll stay crisp for days.

→ Can I just make almond flour myself?

Yep! Blend or process whole almonds until they’re like fine sand. Stop before it turns into almond butter.