Almond Biscotti
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5
4 reviews
Excellent
Almond Biscotti
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Almond biscotti with dark chocolate are wonderfully crunchy biscuits that are perfect for dessert, a mid-afternoon treat, or for dipping in your morning coffee! Our step-by-step instructions walk you through exactly how to make these beautiful cookies!
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Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 4 large egg divided
- 1 tablespoon (15ml) honey
- 1 teaspoon vanilla extract
- 3/4 cup (105g) almonds raw, unsalted, and roughly chopped
- 6 ounces (170g) dark chocolate
- 1 tablespoon (15ml) milk for the eggwash
Instructions
- Preheat the oven to 350f and line two baking sheets with parchment paper.
- In a large bowl, mix the flour, sugar, salt, cinnamon, and baking powder until combined.
- In a separate bowl, whisk together 3 eggs, honey, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix together until a rough dough is formed.
- Add the almonds to the dough and mix with your hands until the almonds are well combined and a dough ball is formed. The dough will be sticky.
- On a floured work surface, cut the dough in half and use your hands to shape each piece into a log roughly 3 inches wide and 1 inch thick.
- Whisk together 1 egg and 1 tablespoon of milk to create an egg wash, then use a pastry brush to wash the mixture onto the tops of the logs.
- Bake the logs in the oven for 20 minutes, then remove from the oven and cool for 10 minutes. Drop the oven temperature down to 275f.
- Transfer the logs to a cutting board and slice them into 3/4-inch slices. Place the slices back onto the baking sheet, cut side up, and bake for another 25 minutes until lightly golden.
- Allow the cookies to cool completely, then melt the chocolate over a double boiler and dip one end of the biscotti into the chocolate, or use a pastry brush to brush the chocolate onto the biscotti, and place on a baking sheet. Allow the chocolate to set completely before serving or storing. Enjoy!
Notes
- The biscotti dough will be very sticky. If it's too sticky to handle, add a little flour at a time, and keep your hands floured while shaping the dough.
- Allow the chocolate to set on the biscotti before serving or storing. To speed up the process, you can place the biscotti in the refrigerator.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- Almond biscotti can be stored at room temperature in an airtight container for up to 1-2 weeks.
Nutrition Information
Show Details
Serving
1cookie
Calories
121kcal
(6%)
Carbohydrates
18.8g
(6%)
Protein
3.1g
(6%)
Fat
3.9g
(6%)
Saturated Fat
1.6g
(8%)
Cholesterol
28mg
(9%)
Sodium
35mg
(1%)
Potassium
82mg
(2%)
Fiber
0.9g
(4%)
Sugar
9.3g
(19%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28biscotti
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 121kcal | 6% |
| Carbohydrates | 18.8g | 6% |
| Protein | 3.1g | 6% |
| Fat | 3.9g | 6% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 28mg | 9% |
| Sodium | 35mg | 1% |
| Potassium | 82mg | 2% |
| Fiber | 0.9g | 4% |
| Sugar | 9.3g | 19% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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