Chef John's Almond Biscotti
World Cuisine European Italian
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Servings per recipe: 15
Calories per serving: 200
Preparation time: 15m
Total cooking time: 2h
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3 tablespoons unsalted butter, room temperature
- 1 cup white sugar
- 1 tablespoon white sugar
- 1 tablespoon olive oil
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 1/2 cup whole roasted almonds
- 1/2 cup chopped roasted almonds
Directions:
- 1 Whisk flour, baking powder, and salt together in a mixing bowl.
- 2 Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
- 3 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
- 4 Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
- 5 Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
- 6 Reduce oven temperature to 325 degrees F (165 degrees C).
- 7 Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
- 8 Transfer biscotti to a cooling rack; let cool to room temperature.
Nutrion facts:
| Total Fat | 8g | 12% |
| Saturated Fat | 2.0g | |
| Cholesterol | 31mg | 10% |
| Sodium | 81mg | 3% |
| Potassium | 85mg | 2% |
| Total Carbohydrates | 28.6g | 9% |
| Dietary Fiber | 1.4g | 6% |
| Protein | 4.3g | 9% |
| Sugars | 15g | |
| Vitamin A | 104IU | |
| Vitamin C | 0mg | |
| Calcium | 45mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 26mg | |
| Folate | 36mcg |
