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Almond Biscotti
This easy almond biscotti recipe gets oomph from brandy and crunch from chopped skin-on almonds. Make it your own by adding orange zest or a chocolate drizzle.
👥 42 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 20 min👤 Tony Oltranti📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●wooden spoon
- ●oven
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Stir 1 cup (200 g) sugar, ½ cup (1 stick) unsalted butter, melted, 3 Tbsp. brandy, 2 tsp. pure almond extract, and 1 tsp. pure vanilla extract with a wooden spoon in a large bowl to combine. Add 1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped, and 3 large eggs, lightly beaten, and stir vigorously to combine. Sift in 2¾ (344 g) cups all-purpose flour, 1½ tsp. baking powder, and ¼ tsp. kosher salt and stir until just combined and no floury streaks remain. Chill dough, covered, ⏱️ 30 minutes.
(200 g) sugar1 cup. brandy3 Tbsp. pure almond extract2 tsp. pure vanilla extract1 tspwhole almonds with skin, lightly toasted, cooled, and coarsely chopped1 cuplarge eggs, lightly beaten3½ tsp. baking powder1
2
Place rack in center of oven; preheat oven to 350°F.
3
Using moistened hands, divide chilled dough in half and form 2 (16x2") loaves on an ungreased large baking sheet. Bake until pale golden, about ⏱️ 30 minutes. Carefully transfer loaves to a rack and cool ⏱️ 15 minutes.
4
Cut loaves into ¾" slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20–⏱️ 25 minutes. Transfer to wire rack to cool completely. Do ahead: Biscotti improve in flavor if made 1–2 days ahead. Keep in an airtight container at room temperature. Editor's note: This recipe was first printed in the January 2009 issue of ‘Gourmet’ as Nonna’s Biscotti.
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