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 give 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:

Makes: 44

INGREDIENTS:
- 2 cups (330g) all-purpose flour (self raising 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.

Print this Recipe

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: 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

Useful tips:

Use whole almonds not toasted almonds. After baking whole almonds stay hard and crunchy.
Almond biscotti recipe is also an excellent example of how food can be a very nice gift sent by mail. Because of biscotti hardness you don't need to worry about breakage.
Don't under or overstuff the container. If there is too much space left in the container just fill it with tissue paper.
It is recommended to place some paper at the bottom of container and between cookie layers just to prevent breakage.

Good to know:

Almonds are high in fibers, vitamin E, magnesium and antioxidants. They help to protect against cell damage and help to fight against heart disease, cancer and strokes.

Shortcuts