Almond Biscotti Recipe

All-purpose flour: The main dry ingredient that gives structure to the biscotti dough.

Sugar: Adds sweetness and helps with browning during baking.

Baking powder: A leavening agent that helps the biscotti rise slightly.

Salt: Enhances the flavors and balances the sweetness.

Eggs: Bind the ingredients together and add richness.

Vanilla extract: Adds a warm, sweet aroma and flavor.

Whole almonds: Toasted and chopped, they add crunch and a nutty taste.

One important step in this Almond Biscotti Recipe is shaping the dough into logs before baking. Getting this right helps your biscotti bake evenly and gives them that classic long, crunchy shape. Here’s how to do it without any trouble:

1. After mixing your dough, divide it into two equal parts. This makes sure your biscotti are the same size and bake at the same rate.
2. On your parchment-lined baking sheet, gently roll each half into a rough log shape with your hands. Don’t worry about making it perfect yet.
3. Use your fingers to flatten the top of each log just a little bit. This helps the biscotti bake evenly and makes slicing easier later on.
4. Try to keep the logs about the same thickness all the way through. If one end is thicker, it might bake slower and stay soft inside.

Taking the time to shape the dough well means your biscotti will have a nice golden color and a crunchy texture all over. If the logs are uneven, you might end up with some pieces that are too soft or even undercooked. Plus, it’s easier to slice the logs into neat pieces when they’re shaped right.

When I first made biscotti, I didn’t flatten the logs enough, and the slices were thick and a bit doughy in the middle. After that, I started pressing them down just a bit before baking, and it made a big difference. Also, if you find the dough sticky, wet your hands slightly before shaping—it helps the dough not stick to you and keeps the logs smooth.

Shaping the dough carefully is a small step that makes your biscotti look and taste just right. It’s worth a little extra patience!

• all-purpose flour - Substitute with whole wheat flour: Adds a nutty flavor and increases the fiber content.

• all-purpose flour - Substitute with gluten-free flour blend: Suitable for those with gluten intolerance or celiac disease.

• sugar - Substitute with coconut sugar: Provides a lower glycemic index and a slight caramel flavor.

• sugar - Substitute with honey: Adds moisture and a different sweetness profile, but reduce the amount slightly due to its liquid form.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Offers a different mineral content and flavor profile.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg, suitable for vegans.

• eggs - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg, adds moisture and a slight apple flavor.

• vanilla extract - Substitute with almond extract: Enhances the almond flavor in the biscotti.

• vanilla extract - Substitute with maple syrup: Adds a different sweetness and a slight maple flavor.

• toasted and chopped whole almonds - Substitute with toasted and chopped hazelnuts: Provides a different nutty flavor and texture.

• toasted and chopped whole almonds - Substitute with toasted and chopped pistachios: Adds a unique flavor and a pop of color.

• To keep your almond biscotti fresh and crunchy, store them in an airtight container at room temperature. They will stay delicious for up to two weeks.
• If you want to extend their shelf life, consider freezing them. Place the biscotti in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the biscotti to a resealable plastic bag or an airtight container. Label with the date to keep track of their freshness.
• When you're ready to enjoy, simply take out the desired number of biscotti and let them thaw at room temperature for about 15-20 minutes. They will retain their crispness and flavor.
• For an extra crunch, you can reheat the thawed biscotti in a preheated oven at 300°F (150°C) for about 5-7 minutes. This will refresh their texture and make them taste freshly baked.
• If you prefer a softer texture, you can dip the biscotti in coffee or tea before enjoying. This will soften them slightly and add a delightful flavor contrast.

• Preheat your oven to 300°F (150°C). Arrange the biscotti on a baking sheet and heat for 5-10 minutes until they regain their crispiness.
• For a quicker method, use a toaster oven set to 300°F (150°C). Place the biscotti inside and toast for about 5 minutes.
• If you prefer a microwave, place the biscotti on a microwave-safe plate and heat on medium power for 20-30 seconds. Note that this method may not retain the original crispiness.
• To enjoy them warm, place the biscotti on a wire rack over a baking sheet and heat in a 300°F (150°C) oven for 5-7 minutes. This allows air to circulate and keeps them from getting soggy.
• For an added touch, wrap the biscotti in aluminum foil and place them in a preheated oven at 300°F (150°C) for 5-8 minutes. This method helps maintain their texture while warming them through.

• Oven: Used to bake the biscotti at the specified temperatures.

• Baking sheet: A flat sheet used to place the biscotti logs for baking.

• Parchment paper: Lining the baking sheet to prevent sticking and ensure easy cleanup.

• Mixing bowl: Used to combine the dry ingredients.

• Another mixing bowl: Used to beat the eggs and vanilla extract before combining with dry ingredients.

• Whisk: Used to mix the flour, sugar, baking powder, and salt together.

• Spatula: Used to fold in the almonds and mix the dough.

• Knife: Used to slice the baked biscotti logs into ½-inch thick slices.

• Cooling rack: Allows the biscotti to cool completely after baking.

• Measuring cups: Used to measure out the flour, sugar, and almonds.

• Measuring spoons: Used to measure the baking powder, salt, and vanilla extract.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly combine dry ingredients and wet ingredients.

Toast almonds ahead: Toast and chop almonds in advance to save time during preparation.

Shape logs with wet hands: Wet your hands slightly to prevent the dough from sticking while shaping the logs.

Slice with a serrated knife: Use a serrated knife for cleaner cuts and faster slicing of the biscotti logs.