This recipe is an original! I’ve made this Almond Biscotti recipe twice, feeling confident in the way the ingredients interacted. In the end, I like the texture (not too hard, and not too cakie) and the taste. I researched a variety of recipes, looking at ingredient ratios, variations of oven temperature and baking times. I worked this combination of variables and feel it’s a good foundational recipe, which one can modify with add-ins and traditional or original flavors (Addingcrushed lavender to go with an English Tea?).
One variation I’d like to try is replacing ground almonds with pistachios and adding chopped pistachios into the batter….Stay tuned! In the meantime, here is the recipe. (I’d love to see and hear some feedback; you can tag #deedeeskitchen1 on Instagram).
Deedee’s Almond Biscotti Cookies
Prep Time: 20 minutes
Baking, Cooling and Baking Time: 65 minutes; Total time: 1 hour 20 minutes
- 4oz butter softened
- ¾ cup of sugar
- 2 eggs room temperature
- ½ to 1 teaspoon almond extract (depend what else you’re adding)
- 2 ½ cups of all-purpose flour
- ½ cups finely ground almonds, (I ground sliced almonds in a small food processor)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional Flavors and Add-ins
- Add ½ cup Craisins
- Add ½ cup mini chocolate chips
- Add chopped pistachios or almonds
- Add orange rind grated from 1orange
- Add orange rind grated from 1lemon
- Add 1 teaspoon vanilla paste
- Add 1 ½ teaspoon anise extract
- 1 ½ teaspoons crushed lavender
Add and/or combine anything that sounds good to you. I added orange rind and Craisins
- Preheat oven to 350°
- Beat together butter and the sugar, until light and fluffy.
- Add the room temperature eggs, one at a time, and almond extract; Beat well.
- In a separate bowl, combine flour ground almonds, baking powder and salt.
- Add the dry ingredients to the butter mixture and l beat lightly until a dough forms. Don’t over beat.
- Transfer to the dough onto a floured board and lightly knead until it can be formed
- Form or roll the dough into an 8” x 6“ loaf.
- With a sharp knife, cut in half to have so that each half is 8”x 3”.
- Transfer each loaf to a baking sheet and bake for 30 to 35 minutes until firm. (I baked it on a silicone baking mat; parchment paper works too)
- Remove from the oven leaving the oven on.
- Cool on the cookie sheet for 10 minutes.
- Transfer the loafs to a cutting board and cut ½ inch thick slices (Each biscotti slice should be about 3” long x ½ wide)
- Place the slices on the cookie sheet, cut-side up
- Bake for 10 minutes longer on one side, or until light brown
- Then turn them to the other side and bake for another 10 minutes. Keep an eye on the second back, making sure they don’t get too dark.
- OPTIONAL: Let cool and then drizzled with chocolate
- Makes 24 biscotti