Pin It Delightfully soft, lightly sweet almond biscotti perfect for pairing with coffee. These tender Italian-inspired treats are filled with the aroma of toasted almonds and a hint of vanilla, making them an irresistible snack or dessert.
I first baked these biscotti for a family gathering and everyone loved how tender they were compared to typical crunchy biscotti.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 ½ tsp baking powder, ¼ tsp fine sea salt
- Wet Ingredients: 3 large eggs, 1 tsp pure vanilla extract, ½ tsp almond extract, ¼ cup (60 ml) vegetable oil
- Add-Ins: 1 cup (120 g) sliced almonds lightly toasted, ⅓ cup (50 g) mini chocolate chips (optional)
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In a separate bowl, beat eggs, vanilla extract, almond extract, and vegetable oil until smooth.
- Combine Mixtures:
- Add the wet mixture to the dry ingredients. Mix until just combined do not overmix.
- Add Add-Ins:
- Gently fold in the toasted almonds and chocolate chips (if using).
- Shape Dough:
- Divide dough in half On the baking sheet shape each half into a log about 10 inches long and 2 inches wide Flatten logs slightly for even baking.
- Bake First Round:
- Bake for 18 20 minutes until just set and lightly golden Remove from oven and cool for 10 minutes.
- Adjust Oven Temp:
- Reduce oven temperature to 300°F (150°C).
- Slice Logs:
- Using a sharp serrated knife slice logs diagonally into ¾-inch (2 cm) thick pieces.
- Bake Biscotti:
- Arrange biscotti cut side up on the baking sheet Bake for 5 minutes flip then bake 5 minutes more for a soft texture (Bake longer for crunchier biscotti).
- Cool and Serve:
- Cool completely on a wire rack Serve with freshly brewed coffee.
Pin It This recipe brings back fond memories of enjoying biscotti with my grandmother during afternoon coffee breaks.
Required Tools
Large mixing bowls Electric mixer or whisk Baking sheet Parchment paper Serrated knife Cooling rack
Allergen Information
Contains Eggs Tree nuts (almonds) Wheat (gluten) Possible soy (in chocolate chips) If concerned about allergens always check ingredient labels.
Nutritional Information
Calories 110 Total Fat 5 g Carbohydrates 15 g Protein 2 g per biscotti
Pin It Enjoy these soft almond biscotti fresh or store in an airtight container for up to one week.
Recipe Questions & Answers
- → How do I achieve a soft biscotti texture?
Bake the biscotti briefly during the second stage and avoid overbaking to maintain tenderness instead of the typical crunch.
- → Can I substitute almond extract with another flavor?
Vanilla extract alone works well, but almond extract enhances the nutty aroma. You can adjust based on preference.
- → Are toasted almonds necessary for flavor?
Toasting almonds intensifies their nuttiness and adds subtle crunch, greatly enriching the overall taste.
- → How should biscotti be stored to keep freshness?
Store in an airtight container at room temperature for up to one week to preserve texture and flavor.
- → Can mini chocolate chips be omitted?
Yes, chocolate chips are optional and can be left out for a pure almond flavor.
- → What is the best way to slice the biscotti logs?
Use a sharp serrated knife to slice diagonally into ¾-inch thick pieces for even baking and ideal shape.