Almond Biscotti¶

Almond Biscotti

Serves	Total Time
3 dozen	1.50 hours

Ingredients¶

some parchment paper
1 cup (142 g) whole raw almonds
2.25 cups (320 g) all-purpose flour
1.5 tsp baking powder
0.5 tsp salt
0.5 cup (99 g) granulated sugar
0.75 cup (160 g) brown sugar
3 large (150 g) eggs, room temperature
0.5 cup (100 g) olive oil
1 Tbsp pure almond extract
0.5 tsp pure vanilla extract
1 tsp lemon zest

Cookware¶

1 baking sheet
1 medium bowl
1 large bowl
1 wooden spoon
1 large serving spoon
1 cutting board
1 serrated knife
1 wire rack

Instructions¶

Step 1¶

Preheat oven to 325°F. Line a baking sheet with parchment paper.

Step 2¶

Spread whole raw almonds on the baking sheet and toast in the oven for 12 to 15 minutes. Let cool then coarsely chop.

Step 3¶

In a medium bowl, whisk together all-purpose flour, baking powder, salt, granulated sugar, and brown sugar.

Step 4¶

In a large bowl, whisk large eggs (at room temperature). Add olive oil, pure almond extract, pure vanilla extract, and lemon zest. Whisk lightly together.

Step 5¶

Add the flour mixture to the egg mixture; stir with a wooden spoon until just incorporated.

Step 6¶

Fold in the chopped almonds.

Step 7¶

Use a large serving spoon to scoop the dough onto the parchment-lined baking sheet, forming two logs (12 inches long). With damp fingers, shape the logs.

Step 8¶

Bake for 30 minutes until golden brown and firm. Let cool for 10 minutes.

Step 9¶

Transfer logs to a cutting board. Using a serrated knife, slice into cookies at an angle (about 0.5 to 0.75 inch thick).

Step 10¶

Place slices back on the baking sheets and bake for 15 to 20 minutes, turning them over halfway through.

Step 11¶

Place on a wire rack to cool.