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Italian Almond Biscotti recipe

Italian Almond Biscotti recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Biscotti

A super-tasty recipe for the traditional Italian twice-baked biscuits. Perfect with a cup of espresso, a glass of wine or for general snacking.

197 people made this

IngredientsMakes: 30 biscotti

  • 350g unsalted butter
  • 350g caster sugar
  • 6 eggs
  • 1 teaspoon anise extract
  • 2 teaspoons vanilla extract
  • 750g plain flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 225g chopped almonds

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Preheat oven to 170 C / Gas 3.
  2. In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts.
  3. Sieve together the flour, baking powder and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
  4. Divide the dough into 4 parts. Roll each piece into a log about 35cm long. Place logs onto baking trays, 2 to a tray, the long way.
  5. Flatten the logs out until they are about 7.5cm wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm.
  6. Cut the loaves into diagonal slices 1.25cm wide, place the slices onto the baking trays and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

Ingredients

If your local supermarket doesn't stock anise extract, you can purchase it online.

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Reviews & ratingsAverage global rating:(205)

Reviews in English (180)

by CANDSG

This may or may not be a review of this recipe, because I changed it so much, but here goes. I used 8 ounces of butter and 4 ounces of good olive oil, left out the almonds, substituted almond extract for the anise and brushed the logs with beaten egg whites before baking. I also baked them longer the second time. I then made 4 separate logs with four different flavors. They were Cherry flavored dried cranberries, sweetened coconut flakes, walnuts, and cocoa powder (2 tsp)and chocolate chips. The cranberries were the best! This is a great base recipe -- and I will for sure make it again!-25 Jan 2004

by FOODAC

I am getting so many compliments on my biscotti! From Italian people too!! I've made this recipe twice. At first you'll think the dough is too sticky but the large amount of butter in the recipe makes it easy to work with. Once I got to the point of adding flour I changed to a dough hook on my stand mixer. Without that, this could get tedious to mix. Excellent recipe - thank you!-11 Mar 2003

by patj

I've been experimenting with biscotti recipes, lately, and this is by far our favorite! My husband took some to work and 2 people asked for the recipe. I put the dough into 2 large loaves - next time I'll make the loaves smaller, as the sliced pieces were a bit large. Make this; you'll be happy! Also - I used Splenda for Baking for the sugar.-16 Jan 2006


Your Go-To Almond Biscotti Recipe

Have you ever had this moment? You have a wonderfully hot cup of tea or coffee and an impossibly delicious biscotti, and when you dip it into that hot liquid, it melts in your mouth, and you swear it’s the most perfect bite of food that could exist.

My homemade almond biscotti are crisp cookies that are just so good and even better when you pair it with your favorite beverage that you have to close your eyes and take even the briefest moment to say: Oh, that’s the stuff!!

That’s the feeling I get from my homemade almond biscotti. It’s a classic coffee shop cookie, but it feels somewhat magical when you get to recreate it at home. It’s firm, crunchy, perfect for dipping, and the scent and flavor of almonds are just incredible!

For some reason, biscotti just feels like the perfect break away from your every day!


When Enzo’s Table took over Rosetti’s Biscotti House in Clovis, California, two cousins united over their great-grandmother’s biscotti recipe. Vincent Ricchiuti and Matthew Rosetti both grew up eating biscotti from the red tin in their great-grandmother’s house and now her biscotti come in eight flavors and are sold nationally in stores and online. Enzo’s Table biscotti use almonds grown on the family farm, and the biscotti are always made by hand. This is their traditional almond biscotti recipe.

Traditional Almond Biscotti

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 cup coarsely chopped almonds
1½ teaspoons baking powder
1/8 teaspoon salt
2 large eggs, lightly whisked
5 tablespoons melted butter
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup finely chopped almonds, for topping (optional)

Preheat oven to 350°F and place rack in the middle of the oven. Line a baking sheet with parchment paper or a silicone mat.

Using an electric stand mixer with the paddle attachment, mix all the dry ingredients on medium speed to evenly combine.

Reduce the speed to low and add the eggs, melted butter, almond extract, and vanilla extract to the dry mixture. Mix until the batter just comes together—do not overmix.

Scrape the batter out of the mixing bowl and onto a lightly floured work surface. Split the batter into two equal balls and roll each ball into a log, about 12 inches in length. Place the logs onto the prepared baking sheet. Make sure they are spaced evenly apart because the dough will spread a bit as it bakes. Pat down each log and square off the edges so it looks like a long, thin brick. If you like, top the dough with the finely chopped almonds.

Place the baking sheet with both logs in the oven and bake for 25–30 minutes, until loaves are golden and rounded on the top. Remove the tray from the oven and let the logs cool to the touch.

Slice the logs into even pieces, each about an inch wide, and lay the sliced biscotti flat on their sides on the baking sheet and return them to the oven for another 15–20 minutes. The biscotti should be a toasty light brown shade when ready.


I’ll be honest here, I’ve never made another person’s biscotti recipe. I should for comparison reasons, but this one is one that I love. However, keep in mind that this dough is very wet and sticky.

I originally didn’t talk about this but as more people commented on this issue, I’ve updated this post with actual images. I promise someday I’ll do a video!

This sticky dough makes it difficult to work with if you’re expecting a bread or pizza type of dough. So we use either a wet spatula or wet hands and just have fun with the mess as we form it.

Here’s an image of how sticky it gets. But you’ll also see that eventually it can turn into a very wet ball and then you can drop it on the cookie sheet and shape into your two logs.

Here it is more mixed into a dough. You just pour it out onto the cookie sheet and shape it into your logs.

Here’s a video to show it in action:

You want to shape it into two narrow logs, not one. I’ve tried it with just one log and it didn’t cook evenly. Two smaller logs come out much better.

Here’s a picture of mine as a wet log (this picture is when I tried to do one big log- mistake as it didn’t cook evenly. But you get the idea of how wet it is.


Biscotti Recipe – Easy Almond Biscotti

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 90 mins
  • Cook Time: 45 mins
  • Total Time: 2 hours 15 mins
  • Yield: 30 cookies 1 x

Description

Easy Italian Almond biscotti recipe. With eggs. Measurement in grams. Recipe adapted from Jacques Torres.

Ingredients

  • 100 grams Whole Almonds
  • 50 grams Whole pistachios
  • 100 grams Cold unsalted butter
  • 150 grams Granulated sugar
  • 250 grams All-purpose flour (Maida)
  • 1 teaspoon Baking powder
  • Grated zest of 1 lemon
  • 2 large eggs
  • Pinch of salt

Instructions

  1. Preheat the oven to 300°F (150°C). Spread the almonds and pistachios evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.
  2. Place the remaining ingredients in a large mixing bowl and beat with an electric mixer on medium speed until well combined, about 5 minutes the mixture will hold together in a soft dough.
  3. Chop the toasted nuts coarsely. Add the cooled, chopped toasted nuts and mix until they are evenly incorporated, about 1 minute. If you are using a hand-held mixer, you may want to knead in the nuts by hand to avoid burning out the motor of the mixer.
  4. Remove the dough from the mixing bowl and place on a plastic cling wrap surface. Divide the dough into two equal pieces. Wet your hands and roughly roll each piece into a log with your hands.
  5. Cover the dough with cling wrap and nicely roll the dough. Use the palms of your hands to roll to create an even log that measures about 12 inches – 1 to 1 1/2 inches in diameter.
  6. Refrigerate the dough for a minimum of one hour up to over night.
  7. Preheat the oven to 350°F (175°C).
  8. Place the biscotti ropes on a parchment paper-covered baking sheet. Bake until golden brown, about 30 minutes. Remove from the oven and let cool slightly on the baking sheet.
  9. Use a serrated knife to slice the biscotti on a diagonal into 1/2-inch thick cookies. If you do this while the biscotti are still warm, they will not crumble. The biscotti will harden as they cool. Place the slices on a baking sheet and bake at 300°F (150°C) for another 10 to 15 minutes.
  10. Store in an airtight container at room temperature for two to three weeks.

Notes

You can add 1/4 teaspoon anise seeds if you like the flavor of Anise.

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

Your recipes are awesome. All the ones I tried turned out great
Thanks
Maya

Hello Suguna, can you pls tell me whats the substitute for eggs in this recipe.. Love your blog.. You explain it so nicely and make it look so simple and easy.. Thank you for such wonderful recipes.

Wish to make Biscotti using this recipe. My daughter is allergic to nuts, can I skip the nuts and go ahead with your recipe ?

Sure Anusha. You can skip the nuts. Hope your daughter likes it. Sorry to know about her allergy.

Hello Akka
Can Maida be substituted with wheat flour? Please advise.

Sugu sis.,
Vanakkam. Wanna try this. Happened to eat one. Tat was written as cake biscotti on the label. What’s the difference between the one you posted here and tat. . pl clarify.

The traditional biscotti recipe does not have any fat added to it and so its kind of hard. Its supposed to be for dunking in coffee. Just like rusk. Cake biscotti is more like a little cookie with butter and leavening.

Hello Suguna,
I dont have a mixer. Is it ok if I beat the eggs and mix in the flours next by hand? should i seive maida and baking powder too.

by the way.. great recipes.. thank you

Sure you can mix by hand. No need to sift for this recipe.!

What do you mean by cold butter? Is it right from the refrigerator?

Are you still making them for business purpose?

We tried this yesterday and the taste was amazing! The only thing that didn’t work was the cutting. For some reason, the biscotti crumbled a lot when I tried to cut them. Do you think it could be because they are already too hard to cut (left them cooking too long)? I will try cutting them a little earlier (before 30 mins) next time. Thank you for this wonderful recipe! Biscottis make a great snack.

Thank you so much Sridhar. Do the cutting when its very slightly warm. They might crumble when cut hot. Oh, if it was too hard to cut, then it baked for too long. Try to bake it a little less. Each oven temperature varies slightly. So make note of the timings this time so you can be cautious next time. Happy Cooking!


Recipe Summary

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine salt
  • 3 tablespoons unsalted butter, room temperature
  • 1 cup white sugar
  • 1 tablespoon white sugar
  • 1 tablespoon olive oil
  • 2 large eggs
  • ¼ teaspoon vanilla extract
  • ¾ teaspoon almond extract
  • ½ cup whole roasted almonds
  • ½ cup chopped roasted almonds

Whisk flour, baking powder, and salt together in a mixing bowl.

Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds mix in evenly. Cover bowl with plastic wrap refrigerate 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.

Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.

Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.

Reduce oven temperature to 325 degrees F (165 degrees C).

Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.


Let’s get started with this Italian Biscotti Recipe

You’ll need quite a few ingredients for this, flour, almonds, pistachio nuts, limoncello, oil vanilla extract, lemon zest, eggs, sugar, salt, anise seed, baking powder and almond essence.

Sift flour, salt, baking powder and anise seed into a bowl and set aside.

In another bowl, add sugar.

Mix until the mixture is nice light and fluffy.

Add the flour mixture and mix till combined.

And give it a quick mix. You’ll end up with this sticky yet delicious mess.

Cover the bowl with clingfilm and put it in the fridge for about 30 minutes.

After 30 minutes put the dough on a floured work surface.

And give it a quick knead. You’ll notice that kneading in the flour from your work surface will stop the dough from being so sticky.

Divide the dough into two equally sized pieces.

And shape them into loaves

Put the loaves on a baking tray and into the oven. Bake till they’re golden brown.

Once out of the oven transfer the loaves to a wire rack to cool.

Cut the loaves into slices at a slight angle.

Transfer the slices back onto your backing tray, sliced side up. And bake for 8-10 minutes on both sides.

They should come out of the oven light brown with a slight darker brown at the edges. Cool on a wire rack before serving.

Serve with a dessert wine or coffee. Or just snack on it because you want to…


Cantucci (Italian Almond Cookies)

Cantucci or Biscotti di Prato are crunchy almond cookies from Tuscany.

Biscotti literally means twice (bis) cooked (cotti), biscotti is also the generic term for cookies in Italian.

These almond cookies are very easy to make: you shape the dough into a log and bake it. Then slice the log with a sharp, serrated knife and bake the cookies again. It&rsquos during this step that cantucci dry out and become crispy.

I&rsquove divided the dough into 2 logs, if you want bigger biscotti just make one big log.

You can replace the almonds with chocolate chips, hazelnuts, pistachios or dried fruits. The possibilities are endless.

In Tuscany, cantucci are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping but you can also serve them with tea, coffee or cappuccino.

Stored in a sealed container these almond cookies last for several weeks and they are also perfect to give as a homemade gift.


Reviews ( 7 )

My changes to this recipe were: reduce the sugar to 3/4 cup, use toasted hazelnuts instead of almonds and add hazelnut flavoring in addition to the vanilla add 2T light olive oil to the eggs and sub white whole wheat flour for half of the all-purpose flour I also reduced the baking time for the "crisping" to 350, and only for 20 minutes because we don't like rock-hard biscotti. :) To make them pretty, I drizzled melted chocolate over. Guests have raved!

It was really easy. I had never made biscotti before and it turned out great. It has a wonderful classic biscotti flavor. I will definitely make it again.

This recipe is great. I didn't roast the almonds and I added some chocolate chips. I used large eggs and didn't have an issue. It looks VERY crumbly, but if you dump it out and start kneading it, it will come together. Loved the flavor I would definitely make again.

Love, love , love this recipe. I use XL eggs and never have problem with moisture as other reviews have stated. This is a family favorite and great as gifts. Must try

This is my favorite biscotti recipe. I reduced the sugar to 3/4 cup and didn't even taste a difference from the regular recipe. The dough is dry but I've never added anything and it always works out. Just make sure your eggs are large or ex large because you'll need the moisture. I use whole almonds and just coarsely chop them with a knife. I've given these as gifts also and they look really nice especially with the large almond pieces.

These were amazing/a great hit. BUT with a few necessary modifications. I found that I absolutely had to add some sort of liquid because this was much too crumbly to knead once all the ingredients were mixed. After researching other recipes, I added 1 tbsp of vegetable oil and 2 tbsp almond milk (I didn't have regular or soy milk handy). Once I did this, it was much easier to work with. I may try just milk next time to see if I can cut out the oil, or maybe play around with agave or honey as the sweetener. After reading the previous review, I also opted for sliced non-toasted almonds and only used 3/4 c almonds and added in 1/4 c cranberries. I also decreased the sugar to .75 c and used 1.75 c gluten free flour with .5 c whole wheat flour. These were a hit and I'll definitely save this recipe with the mentioned modifications for my next get-together!


Variations

  • Butter – Our almond cookies feature a little butter to soften the mix just slightly. Very traditional recipes exclude this, so if you want an ultra dry result, leave the butter out or swap it out for a tablespoon of water instead.
  • Lemon or Orange Zest – If you love citrus, feel free to add the zest of 1 lemon or orange to the recipe.