Almond biscotti are baked twice to create an incredible texture that’s perfect for dunking or simply as is. These are crunchy, studded with almonds, and addictive. Yes, they’re that good.
Natalie’s Ultimate Almond Biscotti - this recipe is so good I had to put my name on it. I took my family recipe and added an ingredient that took it to the next level.
This recipe would make any Nonna proud. Just don’t tell my zia (aunt) Julia I’m letting the secret out. My life depends on it.
Have you ever gone to the bakery and been tempted by the biscotti in the jar on the counter, only to buy some and find them to be tasteless, stale, and crunchy to the point of almost breaking a tooth?
I mean they look great. Some are long, some are dipped in chocolate, and some are short and fat.
Well why not make your own? Once you try these almond biscotti, you'll never want another.
I based this recipe from my zia Julia’s biscotti which is an old family recipe. I didn’t think they could be better, but I experimented one day by grinding some of the almonds into a flour.
It’s easy to do. Simply place ½ cup almonds into a high powered blender or a food processor and process just until it’s ground. Don’t let it go too long because we don’t want almond butter.
But why go through the trouble when you can just use almond flour. Why didn’t I start with that in the first place.
Using almond flour took these to the next level by doing 2 things:
- adds almond flavor
- creates a softer texture without losing that incredible crunch
Biscotti are crunchy and that’s achieved by baking them twice. First, the dough is divided, shaped into logs, and baked.
Then the logs are sliced and placed back on the baking sheet and baked again. You can get around flipping them halfway through if you bake them on a rack.
You can make the slices small by cutting across horizontally, or you can make them long and elegant by slicing on the diagonal. I tend to keep them on the smaller side to make it easier.
These almond biscotti are magical and addictive because they disappear before your eyes and make you crave more. They even taste better the next day.
Because they’re baked until they’re dried out, they last quite some time in an airtight container, but I really don’t see them staying around long enough to worry about it.
I’ve never admitted to my aunt that I changed her recipe. You see, my Italian side was always a little scary when it came to sharing family recipes. I can picture her sitting in a studded leather chair, petting her cat.
“What have I ever done to make you treat me so disrespectfully?”
I kneel and kiss her hand asking for forgiveness. “Forgive me, Godmother. Forgive me.”
Thank goodness she doesn’t understand computers. Otherwise, there's a boat and a lake in my future!
MORE DELICIOUS COOKIES
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Life is too short for mediocre food.
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NATALIE'S ULTIMATE ALMOND BISCOTTI
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Ingredients
- 3 cups flour
- ½ cup almond flour See NOTES 1
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- ½ cup unsalted butter softened
- 1 ¼ cups sugar
- 3 large eggs
- 1 tablespoon amaretto liqueur See NOTES 2
- 1 teaspoon vanilla
- 1 cup almonds chopped
Instructions
- Preheat oven to 350℉.
- Line a baking sheet with parchment paper. You may need 2 baking sheets.
- In a large bowl, combine flour, almond flour, baking powder, and salt.
- Add the butter and sugar into a bowl of a stand mixer and beat for 3 minutes on medium speed.
- Add eggs, amaretto, and vanilla and mix until combined.
- Add the dry mixture to the butter mixture and mix until just incorporated. Mix in the almonds.
- Transfer dough onto a baking sheet lined with parchment. Halve the dough and form 2 logs about 12 inches long and about 3 inches wide. Moisten your hands lightly with water to make the dough manageable. It makes it easier to form the dough.
- Bake for 25-30 minutes until golden. Remove from oven and let cool for 15 minutes. The longer you let them cool, the easier it is to slice.
- Using a sharp knife, slice ½” diagonally for longer biscotti or straight across for smaller. Return to pan cut side down. Bake for 20 - 25 minutes until golden, turning halfway through. You can do this in batches or use 2 lined baking sheets. If you do, I would recommend rotating the pans when you remove them to flip the biscotti.
- Let cool and enjoy.
- These store beautifully in an airtight container.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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