Crunchy, crispy almond biscotti with a chocolate coating. Let’s have some coffee
This is a crunchy, crumbly cookie, can you think of a better way to enjoy it than to dunk it in coffee?
Have you ever made biscotti before?
It’s really easier than you think. I was surprised myself.
I wanted an authentic biscotti recipe without butter. I found it here. It’s one of the best I’ve had.
Oh, and apologies for the hand there. I don’t have model hands. 
Once you’ve mixed all the ingredients and shaped the log, you bake it for 25 minutes; remove from the oven, slice it and bake for 10 more minutes on each side. That’s it.
Don’t worry if it hasn’t browned much after the first 25 minute bake. The slices will turn nice and golden brown when they bake for the next 20 minutes.
I slathered some chocolate on 1 side because, really, almond and chocolate together are killer good. At least I think so.
Psst, one more thing. I added an ingredient to the mix. Wanna know what it is?
Cardamom. If you have it, add it. It kicked the flavor up a notch.
Almond Biscotti
Lisa’s recipe calls for blanched almonds. I didn’t blanche the almonds and it was fine. I got 11 slices from this recipe.
Ingredients
1 cup almonds toasted and coarse chopped
⅔ cup sugar
2 large eggs
1 teaspoon almond extract
1¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cardamom (optional)
Directions
- Line a large baking sheet with parchment paper.
- Preheat oven to 375
- Spread almonds out on a baking pan and bake for 10-12 minutes until toasted.
- Remove from the hot pan and set aside to cool. Coarsely chop when cool enough to handle.
- Turn the oven temp to 350.
- In a large bowl whisk the flour, baking powder, salt and cardamom together and set aside.
- In a medium bowl add the eggs and sugar and beat on medium until thick. (about 5 minutes).
- Add the almond extract and beat to combine. (a few seconds more)
- Add the egg mixture and chopped almonds to the dry ingredients. Fold to combine until all the flour is moistened.
- The batter will be thick and sticky.
- Form the dough into a 12 inch by 3 inch log and transfer to the parchment lined pan.
- This will be tricky because the dough will be very sticky. Oil your hands to work with the dough. It will make it easier to work the dough.
- Bake at 350 for 25 minutes.
- Remove from the oven and let rest for 10 minutes.
- Turn the oven down to 325.
- After 10 minutes slice across the biscotti into 1 inch thick pieces.
- Lay the slices cut side down onto the parchment paper.
- Bake for 10 minutes at 325.
- After 10 minutes flip each slice over on the other side and bake 10 more minutes.
- Enjoy!
