Save Delightfully soft, lightly sweet almond biscotti perfect for pairing with coffee. These tender Italian-inspired treats are filled with the aroma of toasted almonds and a hint of vanilla, making them an irresistible snack or dessert.
I first made these biscotti on a chilly afternoon, and they quickly became a favorite snack with my family and friends, especially paired with a warm cup of coffee.
Ingredients
- 2 cups (250 g) all-purpose flour: dry
- 1 cup (200 g) granulated sugar: dry
- 1 ½ tsp baking powder: dry
- ¼ tsp fine sea salt: dry
- 3 large eggs: wet
- 1 tsp pure vanilla extract: wet
- ½ tsp almond extract: wet
- ¼ cup (60 ml) vegetable oil: wet
- 1 cup (120 g) sliced almonds, lightly toasted: add-in
- ⅓ cup (50 g) mini chocolate chips (optional): add-in
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix wet ingredients:
- In a separate bowl, beat eggs, vanilla extract, almond extract, and vegetable oil until smooth.
- Combine mixtures:
- Add the wet mixture to the dry ingredients. Mix until just combined do not overmix.
- Fold in add-ins:
- Gently fold in the toasted almonds and chocolate chips (if using).
- Shape dough:
- Divide dough in half. On the baking sheet, shape each half into a log about 10 inches long and 2 inches wide. Flatten logs slightly for even baking.
- Bake first time:
- Bake for 18 to 20 minutes until just set and lightly golden. Remove from oven and cool for 10 minutes.
- Lower oven temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice logs:
- Using a sharp serrated knife slice logs diagonally into ¾-inch (2 cm) thick pieces.
- Bake second time:
- Arrange biscotti cut side up on the baking sheet. Bake for 5 minutes flip then bake 5 minutes more for a soft texture (Bake longer for crunchier biscotti).
- Cool and serve:
- Cool completely on a wire rack. Serve with freshly brewed coffee.
Save This recipe always brings back fond memories of cozy family mornings spent enjoying biscuits and conversation over coffee.
Required Tools
Large mixing bowls Electric mixer or whisk Baking sheet Parchment paper Serrated knife Cooling rack
Allergen Information
Contains Eggs Tree nuts (almonds) Wheat (gluten) Possible soy (in chocolate chips) If concerned about allergens always check ingredient labels
Nutritional Information
Calories 110 Total Fat 5 g Carbohydrates 15 g Protein 2 g (per biscotti)
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Enjoy these soft almond biscotti fresh or stored in an airtight container for up to one week. Perfect with your favorite coffee.
Recipe FAQs
- → What makes these biscotti soft instead of crunchy?
This version is baked in two stages with a shorter second bake, allowing the inside to remain tender rather than fully crisp.
- → Can I use other nuts besides almonds?
Yes, you can substitute toasted almonds with walnuts, hazelnuts, or pecans for a different nutty flavor and texture.
- → How do toasted almonds affect the flavor?
Toasting the almonds brings out a deeper, richer nutty aroma and adds a pleasant crunch to each bite.
- → What role does vanilla and almond extract play?
These extracts enhance the overall aroma and subtly complement the nutty and sweet flavors of the biscotti.
- → Is it possible to make a dairy-free version?
Yes, ensure any optional chocolate chips are dairy-free or omit them entirely to keep the treat dairy-free.
- → How should biscotti be stored to maintain freshness?
Store them in an airtight container at room temperature for up to one week to retain tenderness and flavor.