Community Pick
Almond Biscotti
133
People talking
-
-
-
-
-
MORE
After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.
- Ready In:
- 1hr 45mins
- Yields:
- Units:
133
People talking
ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 3 large eggs
- 2 tablespoons Amaretto (OR 2 tbs rum with 1 tsp. almond extract)
- 1 teaspoon vanilla
- 1 teaspoon anise extract (optional)
- 1 cup whole almond, toasted and chopped a few times, not too fine
directions
- Preheat oven to 300°F.
- Line 2 baking sheets with parchment.
- Combine dry ingredients and set aside.
- Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
- Add the dry ingredients and mix until combined.
- Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
- Scrape the dough out onto a parchment lined sheet pan.
- Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
- This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
- Bake until firm and dry, about 50 minutes.
- Remove from the oven and cool 10 minute.
- Use a long serrated knife and slice into 1/2-inch wide slices.
- Lay the slices cut side down on the baking sheet and bake another 20 minutes.
- Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
- Cool the biscotti on a rack; cool completely before storing.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@P48422
Contributor
@P48422
Contributor
"After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Reply -
Reply -
Reply
-
This was the best biscotti dough ever. They often want to crumble while being sliced. This one was perfect and so easy to work with. Because of other reviews, I did add 1 tbls of olive oil to the egg mixture. They are delicious.Replies 1
-
Excellent cookies! I am adding this recipe to my Christmas cookie list. Wonderful taste to these.Reply
see 155 more
