Almond biscotti recipe & coffee
Go straight to the almond biscotti recipe
Biscotti recipe is really great for parties. I am such a big fan of yummy almond biscotti and couldn't stop munching them even while taking those pictures. Almond biscotti are sweet, crunchy and hard cookies, full of vanilla flavor, cinnamon and almonds. The combination of all ingredients gives them an irresistible taste. They are such a great dunking cookies and that is another reason to be baked so often. I kind of really enjoy spoiling my friends with yummy coffee and homemade cakes or cookies. But ever since I started testing almond biscotti recipe there is always something in the kitchen to be offered to our guests. If I don't have time to bake a cake there is always a jar of yummy almond biscotti.
That is way biscotti recipes are so great. You can bake biscotti even two or three weeks in advance and they will be still incredibly tasty on the day you serve them. They can be stored for month or two in a glass jar or in an air tight container. But they never last so long in our family.
This is my favorite almond biscotti recipe:
INGREDIENTS:
- 2 cups (330g) all-purpose flour (plain flour)
- 1 cup (220g) granulated sugar
- 3 large eggs
- 1tsp baking powder
- pinch of salt
- 1tsp vanilla extract
- 1/2tsp almond extract
- 1tsp cinnamon
- 1/2 cup milk
- 1 1/2 cup whole almonds (175g)
- Preheat fan oven to 300 degrees F/150 degrees C (20C higher for ordinary ovens). In a mixer or a large bowl combine together flour, sugar, baking powder, salt and cinnamon and beat until blended - 30 seconds. Set aside.
- In another bowl beat together eggs, vanilla extract, almond extract and milk.
- Add the milk mixture to dry ingredients.
- Knead with your hands until a dough forms.
- Add the almonds and fold them in the dough.
- Transfer the dough with the spoon to the prepared non-stick baking sheet. The dough will be quite runny, but don't worry about that. Place the baking sheet in the middle of the oven. Bake it for 35-40 minutes or until firm to the touch.
- When the biscotti loaf is baked leave it for about 5 minutes to cool down. Lift it with the metal spatula and transfer it to the chopping board.
- Cut 1cm wide cookies and put them back to the baking sheet. For cutting use a serrated knife. Bake them on the same oven temperature (150C/300F) for another 20 minutes (10 minutes on every side) to dry them out. Remove them from the oven and cool on a wire rack.
Use this handy conversion calculator
Method (step by step):
STEP 1:
Preheat fan oven to 300 degrees F/150 degrees C.
In a mixer or a large bowl combine together flour, sugar, baking
powder, salt and cinnamon and beat until well blended - 30 seconds. Set
aside.
STEP 2:
Preheat fan oven to 300 degrees F/150 degrees C.
In another bowl
beat together eggs, vanilla extract, almond extract and milk.
STEP 3:
Add the milk mixture to dry ingredients.
STEP 4:
Knead with your hands until a dough is formed.
STEP 5:
Add the almonds and fold them in the dough.
STEP 6:
Transfer the dough with the spoon to the prepared non-stick baking sheet. The dough will be quite runny, but don't worry about that. Place the baking sheet in the middle of the oven. Bake it for 35-40 minutes or until firm to the touch.
STEP 7:
When the biscotti loaf is baked leave it for about 5 minutes to cool down. Lift it with the metal spatula and transfer it to the chopping board.
STEP 8:
Cut 1cm wide cookies and put them back to the baking sheet. For cutting use a serrated knife. Bake them on the same oven temperature (150C/300F) for another 10-15 minutes (7 minutes on one side and 7 minutes to another side) to dry them out. Remove them from the oven and cool on a wire rack.
You will notice a difference in taste between stored and freshly baked almond biscotti, particularly when tried with coffee. Freshly baked biscotti have a sweeter taste and they are in a perfect harmony with Turkish coffee. But after a few weeks they lose their sweetness and the taste of almonds becomes dominant. Because of that in my opinion stored almond biscotti match cappuccino best.
Our coffee choice for freshly baked almond biscotti recipe:
Cappuccino
Espresso
Cafe latte
Turkish coffee
Our coffee choice for stored almond biscotti recipe:
Cappuccino
Espresso
Cafe latte
Turkish coffee
* all combinations have been tested with medium roast Arabica blend
Baking tips:
- For better result use whole almonds not toasted almonds. After baking whole almonds stay hard and crunchy.
- Make Almond biscotti recipe if you want to give cookies as a present. You can send them by mail. Because of biscotti hardness you don't need to worry about breakage.
- When you prepare container with biscotti don't under or overstuff it. You can fill all empty gaps with tissue paper.
- To prevent breakage place some paper between cookie layers.
Good to know:
- Almonds are very rich with fibres, vitamin E, magnesium and antioxidants. They help to protect against many diseases like cell damage, heart disease, cancer and strokes.
