Almond Biscotti

almond biscotti

Almond Biscotti

From December 30, 2004:  I made the almond variation of this recipe…crunchy, subtley sweet, yummy! I put together a cookie gift basket (well, bowl) for my son’s preschool teachers and included three kinds of biscotti, some snickerdoodles, chocolate, cherry and pistachio pinwheels (I’ll post the recipe later) and banana bread.

A good tip: line the baking sheet with foil and spray with cooking spray….this makes it easier to remove the biscotti log after the initial baking. 🙂

Basic Biscotti

2 T. butter (or margarine), softened
3/4 cup sugar
2 large eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees.

In a large bowl, beat butter, sugar, egg, egg white and vanilla until smooth.

In a medium bowl, combine flour, baking powder, and salt. Add the flour mixture, along with any additions you may have, to the egg mixture. Stir until just combined. If it seems dry, use your hands to complete the mixing as the dough comes together.

Divide the dough in half and shape each piece into an 8” long log. Place the logs 2” – 3” apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3” wide.

Bake for 20 – 25 minutes, until firm and starting to crack on top. Transfer to a wire rack to cool for 15 minutes. lower the oven temperature to 275 degrees.

Place logs on a cutting board, trim the ends and cut each diagonally into 1/2” to 3/4” thick slices with a sharp serrated knife. place biscotti cut side down on the cookie sheet.

Return them to the oven for 15 minutes, then flip them over and bake for another 15 minutes. transfer to a wire rack to cool.

Makes 2 dozen biscotti.


*chocolate chip biscotti: add 1/2 cup chocolate chips to the dough along with the flour mixture.

*almond biscotti: use 1 tsp. almond extract instead of the vanilla, and add 1 cup slivered or chopped almonds to the dough along with the flour.

*almond chocolate chunk biscotti: use almond extract instead of vanilla, and add 1 cup of slivered, sliced, or chopped almonds and ½ cup chopped chocolate chips to dough along with the flour.

* fruit and nut biscotti: add 1/2 cup chopped dried fruit (such as raisins, apricots, dates, cranberries, or cherries), and 1/2 cup chopped nuts (try hazelnuts, almonds, walnuts, or pecans) to the dough along with the flour.

*orange cashew biscotti: add the grated zest of 1 orange to the egg mixture, and 1 cup chopped cashews to the dough before shaping.

*lemon poppy seed biscotti: add the grated zest of 1 or 2 lemons to the egg mixture, and 1/4 cup poppy seeds to the flour mixture.

Recipe source: One Smart Cookie by Julie Van Rosendaal


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