Classic Almond Biscotti Recipe
Foundational recipe for a classic almond biscotti. From here you can riff on it to create other flavors and styles. The easy first riff is to substitute pistachios for the almonds. Enjoy with your favorite espresso!
Equipment
- Electric mixer
Ingredients
- 7 oz whole almonds
- 2¾ cup all purpose flour
- 1⅔ cup sugar
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp anise seen
- grated zest of lemon, lime, and orange
- 3 eggs
- 3 egg yolks
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350℉. On a baking sheet, toast almonds for 10-15 minutes until they smell nutty. Remove from oven and let cool.
- Combine dry ingredients - flour, sugar, baking powder, anise seed, and fruit zest - in a bowl. Using the paddle attachment, combine all ingredients at medium-low speed.
- In a separate bowl, whisk the eggs, and egg yolks, and vanilla extract.
- With the mixer running on low speed, add the egg mixture to the bowl with the dry ingredients. When the egg mixture is almost incorporated, add the almonds and mix until just combined. Don't over mix.
- Dump the dough onto a floured surface and incorporate any dry ingredients remaining in the mixing bowl. Don't over-combine. Ideally you want the dough to be somewhat workable.
- Divide the dough into 3 equal parts. Roll each part into a log about 10"-12" long. You might find it helpful to use a dough cutter and use additional flour if the dough becomes too sticky. Place the logs on a parchment paper lined baking sheet(s) about 4" apart.
- Bake logs at 350℉ for 45 minutes. They should be light brown and slightly soft. Remove from oven and let cool for 10 minutes. Reduce oven heat to 300℉.
- Slice the logs into individual biscotti about ¾" thick. Lay the pieces on one side and bake for 10 to 15 minutes to dry them out, making sure not to burn them or turn them brown. Cool on a rack & store in an airtight container.