Almond Biscotti

Toasted Almond Biscotti
Toasted Almond Biscotti
Crunchy, crumbly twice-baked cookies studded with almonds are the perfect complement to a cup of coffee or glass of vin santo.James Oseland

These traditional Italian cookies, brimming with toasted almonds, are twice-baked for extra crispiness. This recipe first appeared in our December 2013 issue along with Mike Colameco's article All is Calm, All is Bright.

Almond Biscotti
These traditional Italian cookies, brimming with toasted almonds, are twice-baked for extra crispiness.
Yield: makes 40

Ingredients

  • Unsalted butter, for greasing
  • 3 cups flour, plus more for pan
  • 8 oz. sliced almonds, plus 1 lb. whole, lightly toasted
  • 1 12 cups granulated sugar
  • 1 12 cups packed brown sugar
  • 14 cup canola oil
  • 1 tbsp. baking powder
  • 1 12 tsp. ground cinnamon
  • 1 12 tsp. vanilla extract
  • 4 eggs

Instructions

  1. Heat oven to 375°. Grease and flour a baking sheet; set aside. Combine sliced almonds and granulated sugar in a food processor; pulse until smooth. Add flour, brown sugar, oil, baking powder, cinnamon, vanilla, and eggs; pulse until dough comes together. Fold in whole almonds and transfer to prepared pan. Pat dough into a 7" × 15" rectangle; bake until golden and slightly firm, 18–20 minutes. Let biscotti cool.
  2. Reduce oven to 325°. Remove cooled biscotti from pan; cut crosswise into twenty 7"-long strips; cut each strip in half to form forty 3 12"-long strips. Transfer strips to parchment paper-lined baking sheets. Bake until golden brown, 20–25 minutes. Let cool completely before serving.