Authentic Almond Biscotti • Classic Italian Recipe

Unlock the secrets of Nonna’s cookie vault with this classic Almond Biscotti recipe. This treat emphasizes the importance of technique, precise steps, and the renowned double-bake method. Follow along, and you'll soon be making your own biscotti at home. The results are simply irresistible!

Crafted with a rich blend of eggs, sugar, and oil, and highlighted by the aromatic essence of almond extract and the crunch of roasted almonds, these biscotti are a testament to traditional Italian baking. The double baking process not only gives them their signature crunch but also enhances their flavors, making them perfect for dipping in coffee or tea. Whether you’re a seasoned baker or a beginner, this recipe will guide you through creating authentic Italian biscotti that will delight your taste buds and impress your guests.

INGREDIENTS: 

• Eggs - 6 Large

• Sugar - 1 Cup

• Canola Oil - 1 Cup

• Flour - 3.5 Cups

• Baking Powder - 4 Teaspoons

• Almond Extract - 2 Teaspoons

• Almonds - 1 Cup, Course/Chopped/Roasted

DIRECTIONS: 

1. Prepare the Batter:

   • Using an electric mixer, beat the eggs, sugar, and oil on high speed for 2 minutes until the mixture is light and fluffy.
   • Gradually add the flour while continuing to mix. Incorporate the baking powder and almond extract during this process.
   • Once all the flour has been added, increase the mixer speed to high and continue mixing for an additional 2 minutes to ensure a smooth, well-combined batter.

2. Incorporate Almonds:

   • Remove the bowl from the mixer. Add the chopped roasted almonds and gently mix by hand until they are evenly distributed throughout the batter.

3. Shape the Logs:

   • Line two large baking sheets with parchment paper.
   • Divide the batter into two equal portions. On each baking sheet, shape the batter into large, long logs.
   • Tip: Observe Nonna’s technique in the video below to keep the dough manageable and to achieve the perfect log shape.

4. First Bake:

   • Preheat your oven to 350°F (175°C).
   • Bake the logs for 20 minutes until they are set and lightly golden.

5. Slice the Biscotti:

   • Remove the logs from the oven. While they are still warm, carefully slice them into long biscotti shapes using angled cuts. Watch Nonna’s method for precise slicing.

6. Second Bake:

   • Arrange the sliced biscotti on parchment-lined baking sheets, ensuring they are evenly spaced.
   • Return the biscotti to the oven and bake for an additional 20 minutes until they achieve a rich, dark golden color.

7. Serve:

   • Allow the biscotti to cool completely before serving.

Enjoy the authentic taste of Nonna’s Almond Biscotti, perfect for pairing with coffee or tea. Mangia!

Watch Nonna Make Authentic Almond Biscotti

Tips to Enhance your Almond Biscotti Baking Experience:

1. Room Temperature Eggs: Make sure your eggs are at room temperature before mixing. This helps create a smoother batter and better incorporates air for a lighter texture.

2. Proper Mixing: Beat the eggs, sugar, and oil thoroughly to ensure the mixture is light and airy. This step is crucial for achieving the right biscotti texture.

3. Gradual Flour Addition: Add the flour gradually while mixing. This prevents clumping and ensures a smooth, even batter. Incorporate the baking powder and almond extract during this process for consistent flavor distribution.

4. Consistent Log Shaping: When forming the logs, make sure they are uniform in size and thickness. This ensures even baking. If the dough is sticky, lightly flour your hands to make shaping easier.

5. Watch the First Bake: The first bake should be until the logs are set and just starting to turn golden. Overbaking at this stage can make slicing difficult and may result in crumbly biscotti.

6. Cool Slightly Before Slicing: Allow the logs to cool for a few minutes after the first bake before slicing. This helps maintain their shape and prevents crumbling. Use a sharp serrated knife for clean, even cuts, and angle the slices for the classic biscotti shape.

Following these tips will help you achieve perfect Almond Biscotti with the ideal texture and flavor!

Did you Know?

Biscotti, also known as cantucci, have their origins in the Italian region of Tuscany. The name "biscotti" comes from the Latin word "bis" (twice) and "coctus" (cooked), referring to their unique baking process of being baked twice. 

This double baking technique gives biscotti their distinctive crunchy texture, making them perfect for dipping in Vin Santo, a traditional Tuscan dessert wine. Almonds, introduced to Italy by the ancient Romans, have been a popular addition to biscotti recipes for centuries, cementing their status as a classic Italian treat.

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