A perfect after-meal biscotti to dip into espresso or Vin Santo. This Italian easy almond biscotti recipe is a classic of the Italian baking tradition. A sensational intense eggnog and almond flavor with a persistent crunchiness at every bite. A true pleasure! Let’s make them!
Do you fancy more Italian recipes? Try this Italian pastry cream, use it to fill the cakes, or binge. Moreover, for an easy dessert use this almond biscotti recipe along with this perfect pastry cream. If you fancy more savory food tries this one-pot chicken with red pepper sauce, a perfect dinner with a Tuscan vibe.
Why you’ll love it
- easy to make using just one bowl
- eggnog and almond flavor
- keeps well for a long time
I am so happy to share with you this traditional recipe from my family. I remember watching my nonna making this classic almond biscotti and thinking how easy this recipe was. With just a few simple ingredients you had nutty and rich biscotti. It was always a joy to see them at the table after a big Sunday meal, watching the adults dipping them into a Vin Santo (sweet wine) and talking about politics while we (kids) were dipping them into milk instead. It was so indulgent!
What are almond biscotti?
The classic name of this easy almond biscotti recipe in Italian is Cantucci, which means a slice of bread. In fact, the shape resembles a slice of bread cut it obliquely. While biscotti comes from the Latin word” biscoctus” which means bake it twice. However, in Italy, the term Biscotti refers to a variety of cookies that are not specifically cooked twice.
Flour– use plain flour, poor in gluten. It will give a structure without creating gluten.
Eggs– utilize medium room temperature eggs.
Sugar– use white caster sugar.
Lemon- zest of one Lemon, prefer unwaxed lemon.
Butter– melted and cooled unsalted butter, offer to the biscotti a crispy texture.
Almond– use whole unpeeled almonds. No need to toast them before adding them to the dough.
Baking Powder– creates a more puffy Cantucci during the baking time.
STEP BY STEP INSTRUCTION*
*Note: this is just a quick introduction. Please read the recipe card for the full instructions.
These are prepared in a classic old-fashion way, so you will not need a stand mixer to make almonds biscotti recipe. Using just one bowl, a little mix for 5 minutes, and the trick is done. Easy peasy!
Preheat the oven
Before starting, preheat the oven* at 150°C fans, 302°F, 180 °C conventional, 4 gas mark.
*Note: once the biscotti logs are ready, don’t turn the oven off. We need to give them a second bake to give them a crunchy texture. Also, it will extend shelf-life.
Make the dough
Add the sugar, lemon zest, flour, baking powder, and salt to a large bowl and give it a quick mix with a wooden spoon. Pour the eggs, the so-called melted butter, and combine until it has a crumble texture.
Add the almonds and knead the dough until it comes together.
Divide the dough into 4 long. Place each long in a baking tray leaving enough room* between them. Cook them in the oven for 40 minutes.
*Tip: you may need two baking trays to lay the biscotti logs. As they will be spread during baking time.
Rest the dough
Once the biscotti logs are ready, with a spatula place them on a baking rack. Leave them to cool down for 10 minutes*.
*Note: if you don’t allow the biscotti to rest for 10 minutes, they will break once cut it.
Cut the dough
Once the biscotti are still warm but not hot, cut them diagonally with a bread knife into 1 finger wide.
Place the biscotti back on the baking tray and toast them for 20 minutes, turn them halfway through the baking time. Leave the biscotti to cool down on a baking rack.
Nuts– you can of course sub the almond with any other nuts. A favorite of mine is a mix of almonds, walnuts, and hazelnuts it will be a delicious alternative to the traditional Italian almond biscotti recipe. Moreover, use candied nuts to add a caramel flavor to the biscotti. Also, pistachio will be a delicious alternative.
Chocolate– use good quality dark chocolate chips to mix in the dough. Also, mix it with almond or with hazelnuts.
Glaze– a luxury way to serve this biscotti would be to dip them halfway into melted white chocolate or dark one. Once are cooled sprinkle over some chopped nuts or candied ones.
Flavor– try a mix of orange zest, lemons zest, and vanilla beans seeds. It will release a more citrusy delicious flavor.
FREQUENTLY ASKED QUESTIONS
What do you drink biscotti with?
In Italy, almond biscotti are eaten dipped into a sweet wine as Vin santo, Passito, or a glass of red wine. Such as Montepulciano o Sangiovese. Another way would be to dip them into a cappucino, espresso, or tea for a luxury breakfast.
What is the best flour for biscotti?
The best flour to make biscotti would be plain flour or “00” flour. This is because it has less protein and it is poor in gluten, which makes it perfect for use in baking.
Why my biscotti are so hard?
The reason is that you have left the biscotti logs to cool down for a longer time than suggested. In fact, it will be turned into a rock and it will be difficult to cut.
Is biscotti better with oil or butter?
In Italy, the classic almond biscotti recipe is made with melted butter. The butter gives the biscotti a moist and intense flavor also works as glue to form the dough. However, there are few recipes that use oil instead.
How to store biscotti?
Store the biscotti in a cookies tin for up to 2 weeks. Otherwise, freeze the biscotti in a freezer bag for up to 3 months.
Easy almond biscotti recipe
- 1 Large bowl
- 2 Medium oven tray
- 1 Wooden spoon
- Baking paper
- Serrated bread knife
- 440 gr plain flour
- 250 gr caster sugar
- 1 zest of whole lemon unwaxed
- 12 gr baking powder
- 144 gr eggs room temperate about 3 medium
- 50 gr unsalted melted butter cooled off
- 150 gr whole almonds with skin
Preheat the oven
- Before starting, preheat the oven* at 150°C fans, 302°F, 180 °C conventional, 4 gas mark.
- Once the biscotti logs are ready, don't turn the oven off. We need to give it a second bake to give them a crunchy texture.
Make the dough
- Add all the dry ingredients: sugar, lemon zest, flour, baking powder, and salt to a large bowl. Give it a quick mix with a wooden spoon.
- Pour the eggs, the cooled melted butter, and combine until it has a crumble texture. Add the almonds and give it a good mix. Drop the dough on the work surface and knead it until it comes together in a few minutes. It should be soft but not sticky.
Shape the dough and cook
- Divide the dough into 4 equal longs. Place each log in a baking tray, previously covered with some baking paper. Leave enough room between each biscotti log. You may need two baking trays to lay them as they will be spread during baking time.
- Press down with the hand on each log, creating 4 rectangles of 1 finger height. Cook them in the oven for 40 minutes.
Rest and cut the biscotti
- Once the biscotti logs are ready*, with a spatula place them on a baking rack. Leaving them to cool down for 10 minutes. If you don't allow the biscotti to rest for 10 minutes, they will break once cut them.
- Once the biscotti are still warm, it is time to cut them using a serrated bread knife. Hold the bread knife and saw the biscotti diagonally into 1 finger slice.
- Place the biscotti back on the baking tray and toast them for 20 minutes. Turn them halfway through the baking time. Leave the biscotti to cool down on a baking rack.