Toasted Almond Biscotti almond cookies, these Italian treats are twice-baked to make dry and crumbly cookies, perfect for dunking in a great cup of coffee.
I love a good biscotti. Sometimes there is nothing better than going to my favorite coffee shop and getting a warm, comforting cappuccino and a big almond biscotti. But during these crazy times, going to a coffee shop, if they are even serving indoors, can be really problematic. I’ve been craving a good cappuccino and a wonderful almond biscotti for a while now. So why not make my own. I’m lucky to have an espresso maker, but the biscotti everyone can make. Toasted Almond Biscotti brings out the flavor of warm toasted almonds in every bite.
Biscotto in Italian is their word for biscuits or cookies. It comes from the Latin word biscoctus for twice baked. Many Roman breads were twice baked to dry them out for easy storage. Biscotti means twice baked in English. These crumbly and dry, yet delicious cookies are also called cantucci, and they originated in the Tuscan city of Prato. Hence our modern word biscotti for this dry crumble cookie the world loves everywhere. Ok, enough of a history lesson. On to the good stuff.
Biscotti are actually not very difficult to make, and they don’t require any fancy equipment. Even if you don’t have a mixer, you can make this recipe by hand. Mixing the sugar and butter until creamed just takes a few minutes. They can even be shaped smaller if you want to have smaller biscotti, but I love big, long ones that are easy to dunk into your coffee. Then they get to soak up some good coffee, latte, or my favorite cappuccino, before being eaten greedily.
Biscotti are traditionally made with almonds. However, you can use any nut you desire. These beauties can be adorned with chocolate or studded with dried fruit. But I love the regular almond ones the most, without any adornments. Sometimes a plain cookie is the best, especially when dunking in coffee. I just happen to love almonds, and toasted almomnds are even better, and the simple plain cookie is so very satisfying all on its own. One thing I didn’t do that is traditional is I did not add any anise flavoring or seeds to my biscotti. I just don’t enjoy the flavor of anise. If you love it in your biscotti, you could add a teaspoon of anise flavor or add some crushed anise seeds to the dough. I’ve included the links here. If you don’t have a good set of cookie sheets or some Silpat mats to use for this recipe. I think everyone should have some in their kitchen. Please consider using any links from this page. It helps fund this blog and is at no cost to you.
The world is beginning to take a breath of fresh air. Finally, progress is being made. We have a bit of reason to be excited about the world’s future. And these times are not just any country’s problems. As always, please think of others in what you choose to do. Hopefully, bring some joy to those you encounter. We all need a smile now and then. Have some coffee and a freshly baked Biscotti on me!
- 2-1/2 cups all-purpose flour
- 1/2 cup Almond flour
- 1 teaspoon baking powder ¾ teaspoon for high altitude
- 1 teaspoon salt
- 10 tablespoons unsalted butter at room temperature
- 1-1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups whole almonds
-
Preheat the oven to 350°F and set the oven racks in the oven's upper and middle thirds. Line two baking sheets with parchment paper or use Silpat liners.
-
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
-
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
-
Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary.
-
Mix in the vanilla and almond extracts. Add the flour mixture and almonds and mix at low speed until just combined.
-
Dust your hands lightly with flour, divide the dough evenly into two disks; wrap in plastic wrap and refrigerate for at least 15 minutes.
-
Dust your hands with flour again and form each portion into logs about 3-inches wide and 3/4-inch tall directly on the lined baking sheets (if the dough is sticky, dust your hands with more flour as necessary). Form one log on each baking sheet.
-
Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, until the loaves are firm to the touch and golden around the bottom edges.
-
Remove from the oven and let cool for 20 minutes.
-
Turn the oven down to 325°.
-
Once cool, transfer the logs to a cutting board. Using a serrated knife and a sawing motion, cut the logs diagonally into generous 1/2-inch slices. (They will look a little undercooked in the middle.)
-
Arrange the cookies, cut side down, back on one of the lined baking sheets. It's not necessary to leave any space between the cookies.
-
Place slices back on the lined baking sheets and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
-
Let cool on the baking sheet completely before serving.
The cookies will keep in an airtight container for up to a month.
