There are many different versions of biscotti floating around on the internet, some traditional and some experimental. Some are geared more towards the American palette (think lots of chocolate and sugar) and other towards the simpler, traditional fare for coffee dunking. I tend to prefer my biscotti for drinking with my coffee and prefer to ease up on the sugar, but then again there are times a dark chocolate biscotti with orange call me like a siren. Fun fact: my all time favorite biscotti flavor is pistachio. But in the end, I truly love a classic almond, as well. I think, in the end, there is a great versatility with this recipe: they can be standalone or you can add chocolate or other elements fairly easily.
This recipe can be modified as you see fit. The alcohol provides a depth to the flavor of the cookie. Be sure to add almond extract to achieve the almond flavor.
Time: 3 hours (including chilling & cooling). Actual assembly time is around 30 minutes.
Yield: 3 dozen
You will need:
- 1 cup sugar
- 2 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup slivered almonds, unsalted & lightly toasted
- 2 tsp lemon zest
- 1 stick of unsalted butter, melted
- 3 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- Optional combinations:
- Dark or milk chocolate – you can add as chips or melt to dunk one side of the cookie when finished.
- Roasted pistachio (1 cup) & dried cranberries (1/2 cup). Use orange zest rather than lemon.
- Anise – use 1/2 tsp anise extract rather than almond extract.
Preheat oven to 350 degrees. Layer almonds on a sheet pan and toast for 3-5 minutes. Check the almonds every minute to ensure they do not become overcooked. Color should be very light brown. Cool.
Blend melted butter, sugar, amaretto, and vanilla extract in a large bowl. Add eggs. Stir in flour, baking powder, and salt until just combined. Add almonds.
Chill the dough for 30 minutes to ensure that it is easier to work with.
Wet your hands (this makes shaping easier) and halve the chilled dough and form 2 loaves on an ungreased large baking sheet. I recommend getting a bowl of water and dipping your hands and rubbing them together; then immediately shape the loaves with your wet hands.
Bake until pale golden, about 30 minutes. Allow the loaves to cool for five minutes on the baking sheet. Remove the loaves (I use a pizza spatula) and cool on a wire rack for and additional 15 minutes.
Cut the loaves with a serrated bread knife.
Place biscotti (cut-side down) on a clean baking sheet and bake another 15-20 minutes. The color should be light golden.
Cool the biscotti on a wire rack.