Ultimate Almond Biscotti (Print-Friendly Version)
# What You'll Need:
→ Dry Ingredients
01 -
3 grams fine salt
02 -
12 grams baking powder
03 -
60 grams almond flour
04 -
360 grams plain flour
→ Wet Ingredients
05 -
5 millilitres vanilla extract
06 -
15 millilitres amaretto liqueur
07 -
3 large eggs
08 -
250 grams granulated sugar
09 -
113 grams unsalted butter, softened
→ Add-ins
10 -
140 grams chopped almonds
# Step-by-Step Directions:
01 -
As soon as the biscotti are completely cool on a wire rack, put them in a tightly-sealed container so they stay crunchy.
02 -
Flip each piece over so the cut sides face down on your baking tray. Pop them back into the oven and bake until they're golden and dry, about 20 to 25 minutes. Turn everything once in the middle. If you're using more than one pan, swap the trays around halfway through too.
03 -
After some cooling time, use a sharp knife to slice the logs. Cut across for stubby pieces or at an angle for longer strips.
04 -
Toss the dough logs in the oven for about 25 to 30 minutes until they brown up. Take them out and let them rest for 15 minutes.
05 -
Move the dough to the tray you set up earlier. Split it in two and shape each chunk into a log—roughly 30 cm long and 7.5 cm wide. If the dough gets sticky, wet your hands a little to help out.
06 -
Now slowly mix the dry stuff into the butter blend, just until it comes together. Gently fold in your chopped almonds at the end.
07 -
Beat in the eggs, then pour in your amaretto and that vanilla extract. Mix it all up until it’s blended nicely.
08 -
Using your mixer, whip the soft butter together with the sugar for a few minutes on medium, until it puffs up and gets pale.
09 -
Whisk the fine salt, baking powder, almond flour, and plain flour together in a big bowl until everything's mixed through.
10 -
Get your oven warming up to 175°C. Put out some baking sheets lined with parchment so you’re ready to go.
# Helpful Notes:
01 -
For almond flour, you can blitz whole almonds in a food processor—stop before it turns buttery. Feel like swapping amaretto? Go ahead and use brandy, rum, or even anisette for a new spin.
02 -
It's easier to slice tidier cookies if you let the baked logs sit a little longer to cool down first.