Yesterday I wanted something special to enjoy with my afternoon cup of tea {I made a London Fog} and not wanting to dip into the last sleeve of Girl Scout Thin Mints, {that are currently sitting at the bottom of the freezer I hope my husband doesn’t read this} I decided to make a batch of almond biscotti instead.
Not only is biscotti one of my favorite treats, but apparently I have a thing for it because when I checked the blog for the recipe, instead of finding it, I found recipes for 11 other kinds of biscotti.
Ha! Apparently I had the recipe in there, but never shared it with you. Twelve biscotti recipes, that’s what I’m up to now. How crazy is that.
Well anyway, this recipe for almond biscotti is not only easy to make, but has a great {and not overpowering} simple flavor to it. Perfect for dunking in tea or coffee. I loved it, I hope you do too.
~Mavis
Almond Biscotti Recipe
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almonds, chopped
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 large eggs
Instructions
Preheat the oven to 350 degrees.
Line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, sugar, baking soda, almonds and salt. In a separate bowl, combine the extracts and eggs and then add to the flour mixture, mixing until blended.
Move the dough to the lined baking sheet, dampen your hands and then form the dough into a 10″x 5″ log {you want the dough to be about 1″ high}.
Bake for 30 minutes or until golden brown. Cool for 10 minutes. Transfer the log to a cutting board.
Using a serrated knife, cut into 1/2-inch thick pieces {cut at a slight diagonal}. Bake for an additional 10 minutes. Turn biscotti over an additional 10 minutes.
More biscotti recipes:
- White Chocolate Macadamia Nut Biscotti
- Chocolate Chip Biscotti
- Fig and Hazelnut Biscotti {my all time favorite biscotti recipe!}
- Double Chocolate Biscotti {best chocolate biscotti recipe}
- Chocolate Almond Biscotti
- Pumpkin Biscotti Recipe
- Almond Lemon Poppy Seed Biscotti
- Chocolate Hazelnut Orange Biscotti
- Savory Sun Dried Tomato Biscotti {delicious dunked in tomato soup!}
- Gingerbread Biscotti
- Cranberry Pistachio Cornmeal Biscotti
Gardengoddess42 says
Sounds good!
Is that baking powder or baking soda?
Mavis Butterfield says
Baking soda. 🙂
Anne says
When do you add the almonds?
Mavis Butterfield says
The almonds go in with the flour. 🙂
Jennifer says
Funny story. Dhs mom, born in SC and lived in YA for the rest of her life. She and dhs dad vacationed in San Francisco at a very nice hotel. They went into the cafe at the hotel and ordered something new, biscotti with their coffee. Janice came back and laughed that those big city bakers were horrible – she said it was the hardest cookie she ever ate. She didn’t realize you were supposed to dip it in coffee to soften it up. We laughed about this for years.
Bonnie says
Jennifer, glad you mentioned that. I have never had biscotti and thought about making it. My teeth thank you. Lol. I might’ve thought something was wrong with it. Like Ellie- May’s biscuits on the Hillbillies.
Margo says
Thanks for reminding me about biscotti. Although I can’t eat wheat, I have a fantastic chocolate pistachio gluten free recipe I need to dig out. It’s going to be in the 90s today so I may have to wait until later to light the oven off. This morning is transplanting zucchini and water the veggie garden well, then continue making coronavirus masks for some of the grandkids and my neighbors. Gotta get to it! Happy Tuesday!
Christina says
Margo, I can’t eat gluten either. If you see this, would you mind sharing your gluten free biscotti recipe with me?
Thanks!
Margo Miller says
Sure, here it is from the Cooking Light Gluten free baking book:
1 cup brown rice flour
1/2 cup tapioca flour
1/4 cup almond meal flour
1/4 cup cornstarch
1/2 cup cocoa
2 Tbsp. flaxseed meal
1 tsp. xanthan gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 tsp. coffee granules (you can omit this if you don’t want a mocha flavor)
1 tsp vanilla extract
3 large eggs
3/4 c. shelled pistachios (or walnuts are also good)
Brown rice flour for dusting
Preheat oven to 350 degrees
Combine flours and cornstarch, cocoa, and next 5 ingredients, stir with a whisk
Beat sugars, coffee granules, vanilla, and eggs with a stand mixer at medium speed until well blended. Gradually add flour mixture, beat until well blended. Add nuts, beat on low until blended
Turn dough out onto lightly floured (brown rice flour) surface, divide in half. Shape each half into 12 inch long log on a baking sheet lined with parchment, pat to 3/4 inch thickness.
Bake at 350 for 20 min. or until firm to touch, remove from baking sheet and cool for 30 min. slice diagonally into 20 slices each log.
Place slices on baking sheet and rebake at 350 degrees for another 8 minutes. They will harden as they cool. REmove from baking sheets, cool completely and store in airtight container. yields: 40 biscotti.
Sue says
Mavis, I sent my mailing address several ways for the giveaway.
Hope you got one of them.
Mavis Butterfield says
Yes, I did. 🙂 Your package should arrive tomorrow. 🙂
Kristin says
Anyone have any idea why my biscotti would have a metallic aftertaste. I added the correct amount of baking soda! It’s so sad. 🙁