Prep 30 mins
Cook 50 mins
This is one of our favorite biscotti recipes-it is simply superb with a cup of hot, spiced Chai tea! It's also excellent if 3/4 cup dried cherries or cranberries are added!
- 3 cups all-purpose flour
- 3⁄4 cup white sugar
- 3⁄4 cup brown sugar
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 large eggs
- 1⁄4 cup butter, softened
- 1 1⁄2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 1 1⁄2 cups whole almonds, blanched & coarsely chopped (can also use almonds that are pre-blanched & slivered)
- 1⁄4 cup powdered sugar, for shaping
- Preheat oven to 300°F.
- Spray large baking sheet (12x19-inch) with Pam or oil.
- If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
- Combine all-purpose flour, baking powder, baking soda and salt and set aside.
- Cream sugars and butter until creamy and smooth using an electric mixer.
- Add eggs, almond and vanilla extracts, stir until well mixed.
- Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
- Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
- Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
- Repeat with the other dough ball and place both logs side by side on the cookie sheet.
- Bake 30 minutes until dry. Allow to cool 10 minutes.
- Slice each log into 18 slices, about 1/2 inch each.
- Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired).
- Cool biscotti on a rack.
- Can dip or stripe in white or dark chocolate.
- Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!
The first time I made these I followed directions (except omitted almonds) and they were absolutely gone in 10 minutes flat! I made them a second time (excluded almonds, exchanged white sugar for splenda, and brown sugar with splenda brown sugar mix) and they were also delicious and the family actually got to try these and they all had rave reviews. The splenda ones did not seem to rise as much but none the less delicious!! Will make this recipe for years to come. Thank you!!
Great biscotti! I took most of the batch to work and everyone raved about it. I used half wheat flour and half regular flour, and added 2 tsp of Amaretto, as well as toasted the almonds instead of blanching. I think the last two steps really highlighted the almond flavor. This is the second almond biscotti I've ever tried and it's a bit sweeter and softer (possibly because of the butter and also the baking time). One advice for shaping the dough is to try using a spatula to form the loaf instead of using your hands.
I've been experimenting with a few biscotti recipes, this is by far the best result. The dough is easy to work with, light textured and REALLY delicious. a definite keeper! thanks so much!