Description
These authentic twice-baked Italian almond cookies are the perfect dunking treat. Featuring whole crunchy almonds and a hint of vanilla and almond extract, this cafe-style biscotti is simple to make and ideal for busy mornings or elegant evening snacking. Learn the traditional double-bake technique learned in grandmother’s kitchen for that signature shelf-stable crunch without any unnecessary additives.
Ingredients
1 1/4 cups raw whole unsalted almonds
60g unsalted butter, melted and cooled
3/4 cup caster sugar
2 large eggs
1 tsp pure vanilla extract
3/4 tsp almond extract
1 3/4 cups plain all-purpose flour
2 tsp baking powder
1/4 tsp kosher salt
Instructions
Preheat your oven to 180°C/350°F (160°C fan-forced).
Spread whole almonds on a baking sheet and toast for 10 minutes, shaking halfway through; cool completely.
Whisk melted butter and sugar in a large bowl until smooth.
Add eggs, vanilla, and almond extract, whisking until well combined.
Stir in flour, baking powder, and salt until a sticky dough forms.
Fold in the toasted almonds.
Form the dough into a log on a lined baking tray and bake until golden.
Remove, cool slightly, slice into 1-inch thick biscuits.
Return slices to the oven to bake again until crisp and dry.
Notes
Store in an airtight container for up to 3 weeks. For a twist, you can dip the cooled ends in melted dark chocolate. Ensure almonds are cooled before adding to the dough to prevent melting the butter prematurely.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 85
- Sugar: 6g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg