Best 2 Crunchy Almond Biscotti Recipes

Indulge in the delightful symphony of flavors and textures as you delve into the world of crunchy almond biscotti, a classic Italian treat that fuses simplicity and sophistication. These elegant twice-baked cookies, often referred to as "biscotti di mandorle," exude a perfect balance between crispness and chewiness, offering an odyssey of flavors with every bite. Whether you prefer them as an accompaniment to your morning coffee or as an elegant addition to your dessert platter, these almond-studded biscotti promise a sensory journey that will leave you captivated. This comprehensive guide will equip you with all the essential knowledge and techniques to create the perfect crunchy almond biscotti, ensuring a delicious and rewarding baking experience.

Let's cook with our recipes!

CHEF JOHN'S ALMOND BISCOTTI

Chef John's Almond Biscotti image

My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 2h

Yield 15

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

Steps:

Whisk flour, baking powder, and salt together in a mixing bowl.
Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
Reduce oven temperature to 325 degrees F (165 degrees C).
Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
Transfer biscotti to a cooling rack; let cool to room temperature.

Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g

CRUNCHY ALMOND BISCOTTI

Crunchy Almond Biscotti image

No oil or butter added. These cookies are very crispy and crunchy.

Provided by kel7298

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 3h20m

Yield 28

Number Of Ingredients 8

Ingredients

1 cup blanched slivered almonds
3 large eggs
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
2 ¼ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
⅛ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
Reduce oven heat to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
Lightly beat eggs, vanilla extract, and almond extract in a bowl. Combine flour, sugar, baking powder, and salt in another bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife. Return biscotti slices to baking sheet, cut-side up.
Return biscotti to the oven and bake until biscotti are firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 13.9 g, Cholesterol 19.9 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 35.9 mg, Sugar 5.6 g

Tips:

Use high-quality ingredients for the best flavor and texture.
Make sure the butter and eggs are cold before you start baking. This will help the cookies hold their shape in the oven.
Cream the butter and sugar together until light and fluffy. This will help the cookies be chewy and tender.
Add the eggs one at a time, beating well after each addition. This will help prevent the cookies from curdling.
Stir in the dry ingredients until just combined. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies in a preheated oven. This will help them bake evenly.
Let the cookies cool on a wire rack before serving. This will help them crisp up.

Conclusion:

Crunchy almond biscotti are a delicious and easy-to-make treat that can be enjoyed with coffee, tea, or as a snack. With a few simple ingredients and a little time, you can create these delectable cookies that are perfect for any occasion. So, gather your ingredients, preheat your oven, and let's get baking!