A perfect sip of coffee tastes delicious. Perfect coffee soaked in an almond biscotti? Even better. I feel taken advantage of when I buy a biscotti at a coffee shop and it isn’t crunchy enough to be dunked for a good soak. The cakey biscotti get too soggy and sometimes even break off and slowly sink to their disintegrated death at the bottom of your cup. Tantrum ensues.

In Italian, the word “biscotto” means “biscuit” or “cookie.” More specifically, biscotti are named according to their original method of baking. The root words “bis” and “cotto” literally mean “twice” and “baked.” (I am just full of information today!) It is this important twice baking step that will provide you with the crunchy, dunking biscotti that I love so well!

Biscotti will keep in an airtight container for about a week. So, if you live alone, don’t be afraid to make yourself an entire batch. You’ll work your way through them. Also, these cookies are a great baked good to ship as gifts since they last so long.

Italian Almond Biscotti
1 cup almonds with skins
2 cups unbleached flour
1 cup sugar
1/2 teaspoon baking powder
pinch of salt
3 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1-3 teaspoons milk (optional)

Preheat oven to 350 degrees. Spread almonds on baking sheet and tast them until fragrant – 5-6 minutes. Let them cool and then coarsely chop them. Combine flour, sugar, baking powder and salt in mixing bowl. Add 2 of the whole eggs, the egg yolks and vanilla and mix together with an electric mixer until just combined. Dough will be dry but should be able to be formed into a cohesive log. If not, add a teaspoon of milk at a time until just combined. Add almonds and mix in.

Turn dough onto a floured surface and work and divide in half. Shape into a flat log about 3 inches wide, 10-12 inches long and less than one inch high. Place logs on a parchment paper lined baking sheet. Beat the remaining egg and brush the logs with the egg. Bake for about 30 minutes or until logs are firm to the touch.

Remove logs and let them cool on a rack. Slice the logs into 3/4 inch thick slices. Lay them on their sides on the baking sheet. Bake for another 10-15 minutes or until crisp. Cool again completely.

Variations: Instead of almonds, you can add dried cranberries and orange zest. Or, dip the biscotti in your favorite chocolate.

Related Posts with Thumbnails PRINT RECIPE

8 Responses to “Easy Italian Almond Biscotti”

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    “slowly sink to their disintegrated death”… truer words were never spoken.

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