Almond Biscotti
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 24 servings
- Ingredients
- 8
About this dish
Shaped into a flat log, baked once, sliced on the diagonal, and baked again at a lower temperature, these Tuscan cookies earn their name, which means twice-cooked.
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The second bake dries them until they are hard rather than merely crisp, a style long associated with Prato. Whole almonds give each slice a toasty crunch, and lemon zest and vanilla scent the dough. Dunked in espresso or vin santo, the outside softens while the center holds firm.
Ingredients
Instructions
- 1
Preheat the oven to 170°C and prepare a baking sheet.
Toast the 120g whole almonds for about 5 minutes, just until fragrant, then let them cool so they stay crisp in the dough.
- 2
Place 3 eggs and 150g sugar in a bowl and whisk lightly, avoiding excess foam.
Add the vanilla extract and lemon zest, then mix until the aroma is evenly distributed through the egg mixture.
- 3
Sift in the 250g all-purpose flour, baking powder, and salt.
Add the cooled almonds and fold with a spatula only until no dry flour remains, keeping the dough dense rather than elastic.
- 4
Divide the dough in two and shape each piece into a flat log about 5cm wide.
Place them apart on the baking sheet and bake at 170°C for 25 minutes, until firm and pale golden.
- 5
Remove the logs and cool them for 10 minutes so the crumb stabilizes.
Do not slice while very hot, or they may crumble; use a serrated knife to cut diagonal 1.5cm slices.
- 6
Arrange the slices again with the cut sides facing up.
Bake at 150°C for 15-20 minutes to drive off moisture, then cool completely and serve with espresso or Vin Santo.
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