This almond biscotti recipe is the best ever! So perfect and delicious, it has always been a big hit. It is great as a treat or for holiday gifts. I have also included a version made with honey.
10tablespoonsunsalted buttermelted, or 6½ tablespoon oil
1cupsugar2 tablespoon more if not using raw sugar
3large eggs
1tablespoonground anise seedsor less as per taste
2teaspoonsvanilla extract
¼teaspoonalmond extract
3¼cupsall purpose flour
or whole wheat pastry flour
1 tablespoonbaking powder
¼teaspoon
salt
1cup whole almondscoarsely chopped
2tablespoonsegg white
2tablespoonssliced almonds
2tablespoonsraw sugar
Instructions
Prep: Position the rack in center of oven and preheat to 350 degrees Fahrenheit. Prepare the baking sheet by lining with parchment paper.
Wet Ingredients: In a large bowl, combine melted butter and sugar. Then add eggs, ground aniseed, vanilla extract, almond extract and combine.
Dough: Sift flour, baking powder and salt in a medium bowl and add to the wet ingredients. Stir with a wooden spoon until well combined. Finally mix in chopped almonds.
Tip: If the dough is sticky, refrigerate for an hour to firm it up.
Make Logs: Divide dough in two portions. With floured hands, roll each portion into a cylindrical log about 10 inches long.
Shape Logs: Carefully transfer both logs to prepared baking sheet, spacing apart. Gently flatten and shape each portion into a 12 inch long and 3½ inch wide log and make sure they are about 3 inches apart on the baking sheet, as the logs will spread while baking.
Topping: Whisk egg white in a small bowl and brush over top and sides of the logs. Scatter almond slices and raw sugar on the top and press down gently.
First Bake: Bake logs until golden brown, about 25 to 30 minutes. Allow the baked logs to cool down completely, about couple hours or more.
Slice Loaves: Lower the oven temperature to 325 degrees Fahrenheit. Transfer baked logs to a wooden cutting board. Using a sharp and long serrated knife, cut logs in a back and forth motion, diagonally into ½ inch thick slices.
Second Bake: Place the slices on baking sheet, cut side down. Bake about 10 minutes, then flip the cookies gently and bake the other side until just beginning to color, about 8 to 10 minutes.
Store: Transfer to rack and cool. The biscotti should be very dry and crunchy. Store in airtight container at room temperature.
Notes
Testing: The baking times may vary slightly with the oven. Test the time and temperature for your oven. You can easily make half the recipe for testing.
Storage: Almond biscotti keep very well for at least 2 to 3 weeks. Make a big batch and store it for later in an airtight container, and place parchment paper in between biscotti if they are dipped in chocolate.
For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.
Biscotti with honey
6½ tablespoons olive oil or avocado oil
5 tablespoons honey
½ cup sugar
3 small eggs
1 tablespoon ground anise seeds, or less as per taste
2 teaspoons vanilla extract
¼ teaspoon almond extract
3¼ cups whole wheat pastry flour, (or sub 50% with all purpose flour)
1 tablespoon baking powder
¼ teaspoon salt
1 cup whole almonds, coarsely chopped
2 tablespoons egg whites
2 tablespoons sliced almonds
1 tablespoon raw sugar, optional
The baking temperature should be lower when the dough is prepared with honey. Use 325 degrees Fahrenheit for the first-bake and 300 degrees Fahrenheit for the second bake cycle.