recipetineats5.0
Biscotti
Recipe video above. There are countless biscotti flavours these days but almond is probably the most traditional, and it's certainly the one I reach for most often!This biscotti is crisp as it should be, but not tooth-breakingly hard like shop bought ones often are. They are the thinner which I prefer over those really chunky versions which I find is just too much crunchy biscuit in a mouthful. Just make sure you use a sharp serrated knife to slice the logs, and let them cool fully before cutting so they’re less prone to crumbling or breaking.
👥 40 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 25 min🔥 Cook: 50 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●wooden spoon
- ●oven
- ●bowl
- ●knife
📝 Preparation Steps
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ABBREVIATED RECIPE
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Toast almonds ⏱️ 10 min, cool. Whisk butter and sugar, then remaining wet ingredients. Stir in dry ingredients with wooden spoon. Shape into 2 logs, bake ⏱️ 25 min at 180°C/350°F (160°C fan). Cool, slice 8mm / 1/3" thick, bake ⏱️ 24 min (flipping halfway) at 150°/300°F (130°C fan), cool on trays.
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FULL RECIPE
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Preheat the oven to 180°C/350°F (160°C fan-forced).
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Toast almonds - Spread the almonds on a tray and bake for ⏱️ 10 minutes, shaking the tray once. Fully cool before adding into dough.
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Wet ingredients - Whisk the butter and caster sugar in a bowl. Add eggs, vanilla and almond extract, whisk to combine.
(4 tbsp) unsalted butter, melted and cooled but still fluid ( (or light olive oil - Note 2))60glarge eggs (, fridge cold best, 50-55g / 2oz each (Note 3))2
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Dry ingredients - Add the flour, then scatter the baking powder and salt across the surface. Mix with a wooden spoon until the flour is almost completely mixed in. Add the almonds, mix until fully combined - it should be like a cookie dough, a bit sticky but just firm enough to handle. (If it's super sticky, refrigerate ⏱️ 15 min).
(4 tbsp) unsalted butter, melted and cooled but still fluid ( (or light olive oil - Note 2))60gbaking powder (sub 1/2 tsp baking soda)2 tsp
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Logs - Divide the mixture into two and scrape out onto a paper lined tray. Shape into 2 logs 5 cm wide, 2 cm tall, 27 cm long (2 x 0.8 x /12"), set 7cm/2.5" apart - they will spread. (If the mixture is sticky, use wet hands, if really sticky, refrigerate dough for ⏱️ 10 minutes).
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Bake 1 (⏱️ 30 minutes) - Bake for ⏱️ 25 minutes or until light golden. Fully cool - about ⏱️ 1 hour. (Cooler = easier to slice without crumbling, it's even easier the next day).
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Bake 2 - crisp them!
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Preheat oven to 150°/300°F (130°C fan-forced).
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Slice - Using a sharp serrated knife, slice on the diagonal into 7mm / 1/3" thick slices. You can cut thicker if you want, but I like my biscotti thinner. I get ~40 pieces plus log ends.
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Bake 2 (⏱️ 24 minutes) - Place on 2 lined trays. Bake for ⏱️ 12 minutes, flip, then bake for another ⏱️ 12 minutes or until light golden. (They will take longer if you cut yours thicker).
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Cool on the tray - they will fully crisp once cool. Enjoy!
Nutrition Facts
calories
78 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
18 mg
protein Content
2 g
trans Fat Content
0.1 g
cholesterol Content
11 mg
carbohydrate Content
10 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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