Last updated on May 19th, 2013
WHAT’S CRUNCHY, only slightly-sweet, and perfect for dunking in a cup of hot coffee? The Almond Biscotti you see pictured above. If I can make these awesome Italian biscuits on a busy gardening- and housekeeping-day, I’ll wager you can, too. Here’s the super-simple recipe:
Awesome Almond Biscotti
Adapted from Bon Appetit
Ingredients for approximately 40 cookies
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon pure vanilla extract
1 tablespoon orange liqueur
1 tablespoon orange zest
1 cup slivered almonds
1 large egg white
To start, set a sieve over a medium bowl.
Then pour 3 1/4 cups of all-purpose flour into the sieve.
Add 1 tablespoon of baking powder…
And 1/3 teaspoon (a heaping 1/4 teaspoon) of salt.
This next step is a two-handed affair, so no picture: lift the sieve over the bowl with one hand, and with the other hand, tap the side of the sieve so that all ingredients sift into the bowl.
Folks, sifted flour is heavenly thing.
Now dump 1 1/2 cups of sugar into a large bowl. If you are going to mix the dough with your standing mixer, not by hand, use the machine’s work-bowl.
I’ve made this dough plenty of times by hand. All you need is a stout wooden spatula or spoon. And strong biceps.
Add 1 1/4 sticks (10 tablespoons) of melted butter.
Now grab 3 large, local eggs, and break them into the sugar-and-butter mixture.
Add 1 tablespoon of pure vanilla extract…
And 1 tablespoon of orange liqueur.
For the orange liqueur, I used Grand Marnier. The stuff ain’t cheap, but I’m willing to spend a little extra on your behalf.
Because you deserve only the best.
Add one tablespoon of grated orange peel. A micro-zester, pictured above, will “zest” a whole orange in 5 seconds flat. I hope you have this gadget in your kitchen-arsenal.
If you are mixing by hand, use a wire whisk to thoroughly blend the sugar and egg mixture together.
Otherwise, attach the work-bowl to your standing mixer. Blend the sugar mixture at medium-speed for about 10 seconds.
If you are mixing by hand, gradually beat the flour into the sugar mixture. If mixing by machine, just dump all of the flour into the wet mixture. Blend first on low-speed; then at medium, until all ingredients are incorporated.
And don’t worry that over-mixing will produce a tough cookie. Biscotti is, in fact, a very tough cookie. That’s why it’s perfect for dunking in coffee. Or for dipping into champagne.
If you’ve never never tasted champagne-dipped biscotti, you must do so.
At once.
As you can see, the batter — whether mixed by hand or by machine — will be very thick. It will also be very delicious, even at this point.
I dare you not to steal a taste of this orange-scented goodness.
Now add one cup of slivered almonds, and mix them in by hand. If you mix them in by machine, the almonds will disintegrate.
I speak from experience.
Dump the dough onto your work surface. And then cut it in half.
With floured fingers, form each half into a 13-inch long, 2-inch wide log.
And don’t worry if your measurements aren’t exact. Mine never are.
Place the logs on a parchment-lined baking sheet, spacing them at least 2-3 inches apart. They will spread as they bake.
Now, in a small bowl, quickly whisk one egg white until foamy.
Brush the sides and top of each log with the foam.
Bake on the middle rack of a preheated 350 degree oven for 30 minutes, or until the logs spread out, and turn a lovely shade of gold.
Set the logs, still on their baking sheet, on a wire rack to cool. Let them cool completely — about 25 minutes.
Oh. Don’t turn the oven off — we’re going to bake these babies again in just a moment.
Transfer the logs to a wooden board. Using a serrated knife, cut them on the diagonal into 1/2-inch-wide slices.
The two ends of each log are the exclusive domain of the cook. Enjoy them in good health.
Discard the parchment paper, and arrange the cut slices on the baking sheet. You can cram all of the slices onto one sheet, or you can work in two batches. I prefer the two-batch-route.
Bake for 12 minutes; then flip the cookies over and bake for another 8 minutes. If they seem soft and cake-like, just bake them a little longer on each side. True biscotti has a firm texture.
Ladies and gentlemen, we now have a blessedly-beautiful batch of biscotti. Let the biscuits cool on a wire rack.
And try not to eat all 40 (or so) cookies in one fell swoop.
You are permitted only 12 at this point.
You can store the cookies at room-temperature in an air-tight container for up to 3 days. Frozen, they will keep for months.
But let’s be truthful here. You aren’t going to freeze your biscotti. You’re going to eat every last crumb within 48 hours.
Need a copy-and-paste version of the above deliciousness? Here goes:
Awesome Almond Biscotti
Adapted from Bon Appetit
Ingredients for approximately 40 cookies
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon pure vanilla extract
1 tablespoon orange liqueur
1 tablespoon orange zest
1 cup slivered almonds1 large egg white
Position rack in center of oven and preheat to 350 degrees. Line baking sheet with parchment paper. Sift flour, baking powder and slat into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla, extract, orange liqueur and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well-blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into a 13-inch-long, 2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
Think you’ll try these deliciously-crisp, crunchy, morsels? Talk to me in the comments field below.
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English Cream Scones
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Rosiland Ball says
Are these biscotti cakey or crunchy? I’ve tried 2 recipes and each time the cookies turned out cake like? I’m looking for a snappy crunchy cookie.
Kevin Lee Jacobs says
Hi Rosiland – I don’t care for the soft, cake-type so-called “biscotti” either. These are firm. And crunchy. And perfect for dunking in hot coffee or tea.
Kimmer says
this looks so good, gonna have ta try it!
Brigitte says
These sound wonderful! I will have to make them this afternoon!
Debbie says
I recently found your blog and enjoy it very much. Your gardening photos make me homesick! I am from Orange Co. NY and now live in east central IL.
Gardening here is very different; it is a lot hotter and drier than in NY and although the soil is free of rocks, it is rock hard! I am going to give your newspaper mulch a try in one of my perennial borders. Thank for sharing through your blog!
Annie Hogsett says
I would love to try these. Tell me what bad thing would happen if I used whole wheat flour. (You don’t have to take responsibility for the outcome; just your best guest.) I’m looking for good-carb solutions.
Love your blog.
Annie
Annie Hogsett says
Oh, rats. Best guess.
Kevin Lee Jacobs says
Annie – Funny. I read “guest” as “guess.” I must be blind to typos! To answer your question, I suspect this biscotti could be delicious with whole wheat flour. Maybe try equal parts whole wheat and all-purpose flour, or even 75% ww to 25%AP. Let me know how the biscuits turn out for you!
Suzanne says
I absolutely, positively cannot stand the taste or smell of orange in any way, shape, or form. (Please do not ask why…) I’m going to try this recipe but use lemon instead of orange. Since I am not aware of a lemon liqueur, can I substitute lemon flavoring? in what quantity?
Kristina says
I’m going to try these, but since I only have lemons on hand and Disaronno in the cabinet I might substitute these ingredients. Also, no slivered almonds, so maybe I’ll try out chopping some whole ones. Also, I dont have a stand mixer, but will try out my hand mixer. Hopefully the dough isnt stiff enough to kill my (grandmother’s hand-me-down) mixer and the flavors wont end up clashing. Luckily I have some hungry people around who will be happy to have a small treat regardless. 🙂 I was looking for a something to bake today, thanks for the inspiration!
Kevin Lee Jacobs says
Hi Kristina – The batter is too thick for an electric hand-held mixer. I’ve made the dough by hand — it isn’t hard to do.
Michael says
I love apricot almond biscotti. I presume dried apricots would not effect the recipe appreciably.
Kristina says
Thanks for the heads up on that, Kevin! It was a snap to mix by hand. And the ingredient switches still resulted in a super yummy end product. These are easy to make and special treat. I will be making these again. Thank you.
Pam says
Looks so good, and easy too! Sent this link to my sisters……hope they perfect it by the time I go visit them this fall! 😉
TriciaLee says
Recipe seems easy enough for me to give it a try! Thank you, Kevin.
One observation: the caption under the photo of measuring cup of melted butter may be a typo??? 1 1/4 cups vs. 1 1/4 sticks of butter?
Kevin Lee Jacobs says
TriciaLee – Fixed…and thanks!
Oriane says
Bonjour!
This is the ultimate dunking biscuit, Gewurtztraminer, Merlot, Champagne, Expresso……..
A box of home made biscottsi and a bottle of Champagne make a nice host/hostess gift.
Even my parrot loves them 🙂
I wonder if Lilly aka Sous Chef, aka Patisserie Apprentice was on duty when you made those crunchy delights.
Well it’s off to baking Biscottis, you’ve inspired me.
Comme toujours merci.
Beverly, zone 6 eastern PA says
On behalf of all VISUAL LEARNERS… we are grateful for your meticulous series of photos. You go the extra mile for your fans.
What a guy!
Kattrinka says
Oh YUM! I will be making these next week, for not only munching but also to make a crust for a cheesecake I’ll make for my darling son for Father’s Day 😉
Liz Klingler says
I’ve been using this as my basic biscotti recipe ever since it appeared. I say basic because using your recipe amounts for the first 7 ingredients – through vanilla – I then decide what sort of biscotti I’m going to make instead. Sometimes I do use the orange liqueur -2 tbsp.-, and orange zest (Which I grate into the flour and mix in with a whisk) but I’ll add a cup of Craisins and a cup of chopped walnuts , or maybe a tbsp. of anise seeds, or I might use Amaretto or Chambord instead of orange liqueur along with almonds and dried cherries (and a cup of each.). Also,
I find wetting my hands more effective than flouring. Biscotti has become he only cookie I’ve made in months…what fills our cookie jar now, and they freeze well, too. Many thanks.
Liz Klingler says
I think I’ve been making these for about a year now, since you first posted it. I still use your basic recipe (with exception of having reduced sugar to 1 1/2 C. as someone suggested), but I’ve learned the following: I melt butter first thing, cool it and add flavorings and eggs to it before adding it to sugar. For me, having wet hands works better than floured hands. I use a total of two cups of whatever I’m adding, and that can be a cup of chopped walnuts or pine nuts or almonds and another cup of dried cranberries or cherries. Instead of using 1 T. of orange liquor, I use 2 T and it might be Amaretto if I’m using almonds, or Chambord if cherries, etc. along with the 1 Tbsp. of vanilla, which I always add. I might add 2 T. of anise seeds along with whatever..the recipe is easy and very forgiving and our family and friends are addicted. I’ve been told I could sell them, but they are indeed a labor of love, since while they’re easy to put together and make, they take a big chunk out of a day so for ourselves is enough, but wanted you to know how good and adaptable they really are.
Liz Klingler says
P.S. Forgot I had written last June. Sorry for repetition.
Rebecca says
I am definitely going to try these. I’m a Biscotti “virgin” as I’ve always intended to make some, but never have. This recipe plus Liz’s post stating this is her basic recipe for biscotti, I’m certainly going to make it. Perhaps today as it is a cold, cloudy, wet day in SE Oklahoma! Enjoy your blog so much!! Merry Christmas, Happy Hanukkah, or whatever you celebrate!!!
Kattrinka says
Oh my goodness!
Mariana Mill says
I have used “Fiori di Sicilia” which imparts an orange taste (combination citrus & vanilla) ONCE opened, “must refrigerate”. A bit costly but lasts forever; I buy it from King Arthur. I use to sparingly 1/8 to 1/2 tsp as it says on the label.
Louise says
Kevin, have you substituted King Arthurs Gluten Free Mix for All Purpose flour? I am making them next weekend and would love to make them gluten free. To Mariana, I’ll use Flori di Sicilia, because I have it and love it in baked goods. Thanks for that tip.
Oraange almond sound glorious! Thanks.
Sheri Rice says
I’ve been making biscotti for 25 years from an old recipe I read in Esquire that captured my heart. The author starts by saying they were already cookie crazy when they discovered the original biscotti di Prato with a glass of vin santo on a trip to Italy. The story of the hunt to uncover a true Italian crunchy biscotti is as charming as the recipe, which I swear by (sorry Kevin), as it’s easy, super crunchy and not too sweet. My aunt, upon receiving these from me the first year, declared them a success. She said, “I nearly ate the whole tin before anyone else got home.”
The ingredients are appealingly even:
2 cups flour (if you wish to use whole wheat, go half and half with white, it’s actually yummier that way. And you get to eat more because they’re healthy now, right?)
I cup sugar
I tsp baking soda
Three eggs (large but not jumbo)
Dash vanilla
Mix sugar and vanilla well with the eggs, then add flour, soda and a pinch of salt.
You can mix all the above in a food processor.
Fold into the batter with a spatula at least a cup of whole toasted almonds. Or pistachios. Or both. (We operate under the more is better rule). We have experimented with dried cherries, chocolate chips, etc. it’s all good. But unnecessary. The basic cookie is irresistible.
It will be a sticky mess. Oil and flour two baking sheets and turn your oven to 300. If your oven tends to run high as most do, play it safe and set it at 290.
Wet your hands to handle the dough.
If you prefer short cookies, make two long narrow strips, one on each pan. You may also make one larger loaf but try to make it uniform width or you’ll have a time slicing them.
Bake for 50 minutes. Remove from the oven, use a spätula to remove each mound onto a cutting board and with a swift downward slice, cut the loafs into cookies. We prefer slightly wider ones. We also argue over who gets the “heels”. You’d think we fight a lot.
Return to pan and bake another hour at about 300.
I’m told that they improve greatly by being put into a paper bag and stored for a few days. I have yet to discover a hiding place sufficient for me to test this theory.
Italians dunk these in sweet homemade wine but any beverage will do 🙂
debi says
These are by far the BEST biscotti I’ve ever made and eaten (even down to the ends reserved for the cook!) Everyone raves about them wherever I take them.
Kevin Lee Jacobs says
Hi debi – I’m so glad you enjoyed these biscotti!