This almond biscotti recipe is made by my friend Mercedes. It is delicious, crunchy and perfect. These cookies are fantastic with coffee, red wine or champagne.
As you will see we will be using three types of almond here — whole, slivered or sliced and meal. Almond meal is a type of flour made from finely processing almonds. You will also notice that we will toast the whole and sliced almonds. Please don’t skip this step as it will increase the flavor of your biscotti. Please keep an eye on them and shake them often as they will burn very quickly.
These cookies bake twice. The second time all we are looking to do is dry them once we have sliced them. It is of utmost importance that you slice them when they are still a little hot. If you wait for them to cool down they will crumble.
Ths almond biscotti recipe will last you for months in an airtight container. You can also freeze them if you would like.
This is what you are going to need for this exquisite almond biscotti recipe:
Makes 24 to 48 cookies
1 cup (96 grams) almond meal (ground almonds)
1 cup (140 grams) whole almonds
1 cup (85 grams) sliced or slivered almonds
3 large eggs at room temperature
1 tsp. (5 ml) vanilla extract
1/4 tsp. (1.25 ml) almond extract
2 cups (250 grams) all purpose flour
1 cup (200 grams) sugar
1 tsp. (5 ml) baking soda
Pinch of salt
Powdered sugar (a.k.a. icing or confectioner’s)
Preheat oven to 350 F (176 C).
Toast the 2 different kinds of almonds until golden brown. Move them often so they don’t burn. Use two separate baking sheets. The sliced ones will take about 5 minutes and the whole ones about 8 minutes.
Remove the toasted almonds from the oven and allow them to cool. Cut the whole almonds into big chunks with a knife – do not chop them in the food processor.
Lower the oven temperature to 300 F (150 C).
Spray a cookie sheet with oil and flour it lightly.
In a small bowl lightly beat the eggs with the vanilla and the almond extract.
In a large bowl add the flour, soda, sugar and salt. Add the almond meal and mix it well.
Form a well in the bowl with the dry ingredients and add the egg mixture in the middle. Incorporate all the ingredients with your hands until it is all mixed well.
Add the chopped almond chunks and incorporate well into the dough with your hands. Once they are all incorporated add the slivered or sliced almonds. Mix them into the dough being careful not to destroy them.
Transfer the dough onto a clean board or counter. Do not flour it. Add a little powdered sugar so the dough does not stick to your hands.
FOR TRADITIONAL SIZE BISCOTTI –
Form a log the length of the baking sheet and rub the top of the log with a layer of confectioner’s sugar. Transfer it to the baking sheet and softly press down on the log to flatten it a little. Follow the baking instructions below.
FOR SMALLER BISCOTTI —
Divide the log into two equal parts and roll each half to the length of your baking sheet. Rub the top with a layer of confectioner’s sugar. Place the two logs on the baking sheet and softly press down to flatten a little.
Place the baking sheets into the oven and bake for 40 to 45 minutes until the logs have a crust on the outside but sink a little when you press on them – like a loaf of crusty bread.
Remove them from the oven and cool them down for a few minutes – do not let them get cold.
Reduce your oven to 275 F (135 C).
Transfer the baked logs to a cutting board and cut the logs into ½ inch slices with a sharp bread knife. It is important that they are not cold or they will crumble.
Place the cut cookies back in the baking sheet. You might need two sheets at this point.
Bake the cookies for 20 minutes. Remove them from the oven and flip them. Bake for another 20 minutes. The whole purpose of this is to dry them.
Enjoy your cookies with a cup of coffee, a glass of red wine or a glass of champagne.
Store them for up to three months in an airtight container. You can also use these to make Tiramisu.