I remember my first exposure to biscotti, it was the early 90′s and it was my Grandma who introduced this cookie to me after she learned of it from my uncle who had come back from Italy. Since that first introduction I’ve been in love. I think back then it was the almonds that beckoned me, I’ve always loved almonds. Now I love everything about it. It’s hard crunch, how it stays “fresh” for a few weeks, all the ways you can adjust it, how it looks in a jar, dipping it in coffee…it’s all just good! My kids love this crunchy Italian cookie too. Afternoons at the table with my 4 kids, dipping biscotti, these are the times memories are made.
Have you made biscotti before? It’s really simple, just one extra baking step to give it the signature crunch. The dough is easily made and shaped into two long loafs, baked, sliced, and baked again. It makes a great afternoon treat that is low fat and low in sugar (compared to other cookies.) This is a wonderful base recipe, feel free to experiment with the “mix ins” or dip it in chocolate for an extra special treat!
Almond & Chocolate Biscotti
Adapted from America’s Test Kitchen Family Cookbook
- 4 Tbs. butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup roasted almonds, chopped coarse
- 1/2 cup chocolate chips, chopped coarse
Preheat the oven to 325 and line one cookie sheet with parchment paper.
In the bowl of your mixer cream together the butter and sugar, 2-3 minutes. Add in the eggs and mix until combined, scrapping down the edges of the bowl as needed. Then stir in the extracts.
In a separate bowl whisk together the flour, baking powder, and salt. Add the flour mixture to the wet ingredients and mix to combine. Stir in the almonds and the chocolate chips.
Using floured hands separate the dough into two equals balls. On the parchment lined cookie sheet shape each ball into a long, flat, 13×2 inch log, patting each log flat on top. Keep the logs about 2-3 inches apart on the cookie sheet. Bake the logs until lightly golden and just beginning to crack on top, about 35 minutes.
Remove the logs from the oven and allow to cool on the cookie sheet 10 minutes. Remove the logs from the cookie sheet to a cutting board, using a wide metal spatula. Using a serrated knife slice each log on a diagonal, about 1/2 inch thick. Lay each piece, cut side down, back on the cookie sheet. Return to the oven for 7 minutes. Flip each piece of biscotti over and bake for another 7 minutes or until desired crunch is achieved.
Transfer biscotti to a wire rack and let cool completely before serving, at least 30 minutes. Store in an airtight container on the counter, up to two weeks.