Crunchy Almond Biscotti Every Time
A classic Italian treat featuring crunchy toasted almonds and a crisp texture, perfect for dunking in coffee or tea. Made with simple pantry staples and olive oil for a healthier twist, this biscotti recipe offers a delicious and wholesome baked snack.
Equipment
- 1 Baking Sheet (lined with parchment paper)
- 1 Serrated Knife
- 1 Medium mixing bowl
- 1 large mixing bowl
- 1 Wooden spoon
- 1 Wire cooling rack
Ingredients
- 1 cup whole raw almonds
- 2¼ cups all-purpose flour 320 grams
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs room temperature
- ½ cup olive oil
- 1 tablespoon pure almond extract
- ½ teaspoon pure vanilla extract
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare Your Oven and Baking Sheet: Begin by setting your oven to 325°F (165°C). Position the oven rack in the center to ensure even heat distribution for both toasting and baking. While the oven warms up, line a baking sheet with parchment paper. This prevents sticking and simplifies cleanup later. Having your oven and baking sheet ready in advance will help maintain smooth workflow as you progress.
- Toast Whole Almonds to Enhance Flavor: Spread the whole raw almonds evenly on the parchment-lined baking sheet. Toasting almonds deepens their flavor and adds a delightful crunch. Place the almonds in the preheated oven and let them roast for about 12 to 15 minutes. Keep a close eye to avoid burning—stir or shake the pan once halfway through if needed for even toasting. Once toasted to a golden brown, remove the almonds and allow them to cool completely. This cooling step is important to prevent melting the dough when mixed in later.
- Combine Dry Ingredients Thoroughly: While the almonds cool, gather your dry ingredients: all-purpose flour, baking powder, salt, granulated sugar, and brown sugar. In a medium-sized mixing bowl, whisk these components together until well blended. This ensures even distribution of the leavening agent and sugars, which is key to consistent texture and rise in your biscotti.
- Whisk Together Wet Ingredients: In a separate large mixing bowl, crack in the room-temperature eggs. Whisk them briskly until fully combined, creating a smooth, slightly frothy base. Next, add olive oil, pure almond extract, pure vanilla extract, and freshly grated lemon zest. These ingredients will add moisture, depth of flavor, and a hint of brightness to your biscotti. Whisk gently but thoroughly until all wet ingredients are fully incorporated and slightly emulsified.
- Chop Toasted Almonds with Care: Once the toasted almonds have cooled completely, transfer them to a cutting board. Using a serrated knife, chop them coarsely into small, crunchy pieces. Be careful not to chop too finely; you want noticeable almond chunks throughout the biscotti for that signature texture and flavor burst.
- Combine Wet and Dry Mixtures to Form Dough: Gradually add the dry flour mixture into the bowl with your wet ingredients. Using a sturdy wooden spoon, stir gently but firmly to combine. Stop mixing as soon as the flour is incorporated to avoid overworking the dough, which can lead to tougher biscotti. Finally, fold in the chopped almonds, ensuring they are evenly distributed throughout the dough without warming them up again.
- Shape Dough into Logs for Baking: With damp hands or a large serving spoon, scoop portions of the dough onto the parchment-lined baking sheet. Arrange the dough to form two long, narrow logs side by side, leaving space between for expansion during baking.Use your damp fingers to gently shape each log, smoothing edges and pressing lightly to form an even thickness. The logs should be firm but not too compacted, about 10-12 inches long and 2-3 inches wide.
- First Bake — Achieve Golden Brown Perfection: Place the baking sheet with your shaped dough logs into the preheated oven. Bake for approximately 30 minutes, or until the logs turn a warm golden brown and feel firm to the touch.This initial baking cooks the dough through and sets the shape before slicing. Avoid opening the oven frequently to maintain consistent temperature.
- Cool Logs Slightly Before Slicing: Once baked, remove the logs from the oven and allow them to cool on the baking sheet for about 10 minutes. Cooling slightly will make the logs easier to handle and prevent crumbling during slicing.
- Slice Logs into Biscotti with Precision: Transfer the slightly cooled logs to a clean cutting board. Using your serrated knife, carefully slice the logs diagonally into pieces about ½ to ¾ inch thick. The angled cut not only creates the classic biscotti shape but also exposes more surface area for extra crunch after the second bake. Handle the slices gently to preserve their shape.
- Second Bake — Crisp to Desired Crunch: Place the sliced biscotti back onto the parchment-lined baking sheet, arranging them in a single layer with some space between each piece.Return the tray to the oven and bake for an additional 15 to 20 minutes. For even crispiness, flip each biscotti halfway through baking. The longer they stay in the oven, the crunchier they become, so adjust timing according to your preferred texture.
- Final Cool and Store Properly: Once the biscotti are beautifully toasted and crisp, remove them from the oven and transfer to a wire cooling rack.Cooling completely on a rack prevents moisture buildup, keeping the biscotti crunchy. After cooling, store them in an airtight container at room temperature. Properly stored, these biscotti will remain fresh and crunchy for up to three weeks or can be frozen for up to three months for longer enjoyment.
Notes
- Toasting whole almonds brings out a rich, deep flavor essential for authentic biscotti.
- Use room-temperature eggs to ensure smooth mixing and better dough consistency.
- Folding in the almonds after the dough is mixed prevents them from getting crushed.
- Slice biscotti at a slight angle for the classic shape and better crispiness.
- Bake biscotti twice: first to cook the dough, second to achieve a crunchy texture.
- Store biscotti in an airtight container at room temperature for up to 3 weeks or freeze for 3 months.
