Almond Biscotti or "cantucci".
User Reviews
5
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Prep Time
10 mins
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Cook Time
32 mins
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chill
20 mins
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Total Time
1 hr
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Servings
48 pieces
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Calories
84 kcal
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Course
Baked Goods
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Cuisine
Italian
Almond Biscotti or "cantucci".
Description
This recipe uses a dough enriched with butter and amaretto or almond liqueur alongside almond extract to emphasize the nutty flavor. Coarsely chopped toasted almonds add a crunchy texture within the crisp cookie. After creaming butter and sugar with the liqueur and eggs, dry ingredients are folded in to form a dough that is chilled and shaped into long logs.
Following an initial bake at 350°F until lightly golden and just firm, the logs are sliced diagonally and baked again on their cut sides until just barely golden, ensuring the biscotti become crisp but not overly hard. Cooling completely before storing maintains their texture. These cookies keep well for about a week to ten days in an airtight container without refrigeration.
Optional additions like dried cherries and chocolate chips can be incorporated for variations. Care should be taken to avoid overbaking during either stage to retain the ideal balance between crispness and bite. Biscotti serve as a versatile snack or accompaniment for coffee and dessert beverages.
Ingredients
- 2 3/4 cups all-purpose flour 12.2 ounces
- 1 1/4 cups sugar 8.5 ounces
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 ounces butter room temperature, unsalted
- 1 cup almonds coarsely chopped and toasted
- 2 egg large
- 4 Tablespoons amaretto or almond liqueur
- 2 teaspoons almond extract
Instructions
- Preheat oven to 350 degrees F.
- Coarsely chop almonds, then lightly toast for about 5-10 minutes.
- Line cookie sheet with parchment or silpat (sliicone baking sheets)
- In a standing mixer, cream butter and sugar together until light and fluffy. Add Amaretto and almond extract, then beat in eggs, one at a time.
- Combine flour, sugar, salt and baking powder. Add to butter and sugar, just until mixed.
- Stir in chopped almonds. If dough is too stiff, mix in by hand.
- Form into 2 or 3 long logs about 1 1/2" wide and about an 3/4" high.
- Chill until dough is firm. About 20 minutes.
- Bake biscotti at 350 degrees F. for about 20-25 minutes or until golden. Don't over cook. They will be very light and give slightly to the touch. Transfer to wire rack and cool about 10 minutes.
- Cut logs diagonally into 1/2 to 3/4" wide slices. Bake, cut side down, for about 7 minutes. Turn biscotti and then bake another 7 minutes, or until just barely golden. Cool completely. Store in an airtight container.
Notes
- Do not overbake during the first bake since biscotti will harden further after the second bake and as they cool.
- For a cherry and almond chocolate chip variation, fold in 2/3 cup dark chocolate chips and 6 ounces dried cherries with the almonds.
- Store biscotti in an airtight container at room temperature; refrigeration is not recommended.
- Biscotti keep fresh for up to 10 days when properly stored.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48pieces
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 84kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 28mg | 1% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 69IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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