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Crunching into the almond biscotti while gazing at the Mediterranean was a revelation—its crisp texture and nutty sweetness made for the perfect companion to my morning cappuccino.
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Almond Biscotti
Golden, crisp, and infused with almonds and lemon zest, these classic Italian biscotti are perfect for dipping into coffee.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 biscotti 1x
- Category: Breakfast
Ingredients
Scale
- 2 cups of almonds, toasted and coarsely chopped
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest of one lemon
Instructions
- Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and toast them in the oven for 8-10 minutes, or until they are golden and fragrant. Let them cool.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat together the sugar, eggs, vanilla extract, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the toasted almonds until evenly distributed.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
- Place the logs on a parchment-lined baking sheet and bake for 25-30 minutes, or until they are golden brown.
- Remove the logs from the oven and let them cool for 15 minutes. Reduce the oven temperature to 325°F (160°C).
- Using a sharp knife, slice the logs into 1/2-inch-wide diagonal slices. Lay the slices cut side down on the baking sheet.
- Bake for an additional 15-20 minutes, or until the biscotti are golden and crisp.
- Let the biscotti cool completely on a wire rack.
