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Black Marble

Almond Biscotti Cookies

"Biscotti is an Italian word meaning "twice baked". This refers to the traditional method of baking biscotti twice: once to form individual logs, and then again after slicing them into individual pieces. This double-bake process gives biscotti their signature crispy texture."



Almond Biscotti Cookies


Servings – 24 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients:

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • 1 cup sugar

  • 4 Tablespoons butter, room temperature

  • 2 large eggs

  • zest of 1 large lemon, or you could use 1 teaspoon finely grated orange zest

  • 1 Tablespoon almond extract

  • 1/2 teaspoon vanilla extract

  • 1 cup whole almonds toasted and coarsely chopped

Directions:

Preheat the oven to 325ºF. Position a rack in the center of the oven. Line 2 baking sheets with parchment paper, set aside.


Combine the flour, salt, baking powder in a medium bowl and mix together thoroughly.


In a large bowl with an electric mixer, beat the sugar, butter, eggs, lemon zest, almond extract and vanilla extract for 2 to 3 minutes, until thick and pale.


Add the flour mixture to the mixing bowl a little bit at a time. Add in toasted/chopped almonds and mix on medium-low speed until all the ingredients are moistened.


Let the dough rest a couple of minutes in the mixer bowl.


Split the dough in half, scrape, out each half on the two prepared cookie sheets with a rubber spatula.


Spray hands with cooking spray then shape each section of dough into a flattened log, about 3 inches wide and 12 inches long.


Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.


Transfer sheet to a wire rack and let logs cool completely, about 30 minutes.


Reduce oven temperature to 300 degrees.


Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough.


Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you’ll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.


Bake 7 minutes, flip biscotti, and bake 7 minutes more.


Set the sheet on a rack to cool completely.


Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.


Are biscotti a healthier style cookies?

Biscotti have a reputation for being healthier than cookies, and there is some truth to this. Biscotti contain fewer calories per serving than cookies, as well as less fat and sugar. They are also a good source of fiber, which makes them more filling than regular cookies.


Can I freeze biscotti? 

Yes! As soon as they have completely cooled down, transfer the biscotti to a zipped lock freezer bag. Another option is to wrap them in plastic wrap and place in a freezer safe storage.


Other Biscotti versions:


  • For a chocolate twist, replace 1/4 cup of flour with unsweetened cocoa powder and add 1/2 cup of chocolate chips to the dough.


  • Swap the almonds, try using pistachios, hazelnuts, or walnuts for a different nutty flavor.


  • Add raisins, dried cranberries, blueberries, or other dried fruits you love.


  • Enhance the citrus notes by substituting the lemon and orange zest with lime or grapefruit zest.


  • Chocolate Sweetness: For an additional touch of sweetness, drizzle melted white or dark chocolate over the cooled biscotti.


  • Add a dash of cinnamon or cardamom to the dry ingredients for a warm and aromatic flavor profile.


  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.


  • To make it vegan, replace the eggs with flax eggs = 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg and use vegan butter.



Nutrition:

Calories: 106kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 42mg | Potassium: 56mg | Fiber: 1g | Sugar: 9g | Calcium: 28mg | Iron: 1mg


"Buttery tasting with a light lemon flavor around the delightful almond biscotti. Great with a cup of coffee or a glass of wine."


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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