Almond Biscotti

3 biscotti with a partially-visible cup of coffee on a plate.

5 from 2 votes

Almond Biscotti, some delicious Italian-style biscuits packed with ground almonds, toasted almond flakes and a lovely touch of almond extract. The biscotti have no butter nor oil added, and are twice baked until golden and crunchy, perfect for dunking into your favourite tea or coffee. They are ideal everyday treats or homemade edible gifts during the festive season.

Prep Time15

Cook Time35

Cooling Time5

Total Time55

Course: Dessert

Cuisine: Italian

Diet: Vegetarian

Servings: biscotti

Calories: 109kcal

Author: Daniela Apostol

Ingredients

1 egg
75 g granulated sugar (⅓ cup)
110 g plain flour (1 cup)
35 g ground almonds (⅓ cup)
60 g almond flakes (⅔ cup)
½ teaspoon baking powder
1 teaspoon almond extract

Metric - US Customary

Instructions

Add the egg and sugar to a large mixing bowl and use a hand mixer to beat them well until you have a creamy texture and a pale-yellow colour.
Sift in the flour, add the almond extract, baking powder, ground almonds and almond flakes and mix to get a stick dough.
Line a large rectangle baking tray with non-stick paper or use a non-stick baking tray, and shape the dough into a large sausage that is slightly flatten with your hands.
Bake at 180 degrees Celsius (350 Fahrenheit) for 25 minutes until pale golden, then remove from the oven and leave it to cool for 5 minutes.
Use a bread knife to cut the load across diagonally into biscuits of about 2 cm thickness.
Arrange the biscotti back onto the tray, and bake for a further 10 minutes until golden brown, they will crisp up more then they cool down completely.

Video

Notes

Don't leave the biscuit loaf to cool for longer than 5 minutes after the first baking, as it will harden too much and it will be hard to cut it without crumbling.

Once they are out of the oven for the second time, the biscotti won't be perfectly crunchy, they will harden more when they cool down completely.
I find that the no-fat dough is just perfect to achieve this texture, as butter can make them too crumbly - even if it does add to the flavour.

Nutrition