Easy Almond Biscotti
This is a quick once-baked Italian biscuit recipe. They come out very crunchy and delicious. Perfect with coffee.
Ingredients
Serves: 18
- 3 cups (425g) almonds
- 1 cup (200g) white sugar
- 2 cups (250g) plain flour
- 1 cup (220g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3 tablespoons unsalted butter
- 3 eggs
- 2 tablespoons milk
Directions
Preparation:30min ›
Cook:25min ›
Ready in:55min
- Pre-heat oven to 190 degrees C.
- Toast almonds in Swiss roll tin for 10 minutes. Let cool. Grind finely 1/4 of the almonds, mix with 1/4 cup of the white sugar and set aside.
- Grind coarsely the remaining 3/4 almonds and set aside. In a large bowl stir together flour, remaining 3/4 cup sugar, brown sugar, cinnamon and baking powder. Add the butter and stir until all ingredients are combined.
- Stir in coarsely ground almonds and 2 of the eggs, then knead the dough in the bowl until all ingredients are combined. Divide dough in half.
- Form each half into a 10x40cm rectangle. Transfer rectangles to baking trays which have been buttered and floured. Brush rectangles well with 1 egg combined with 2 tablespoons of milk. Sprinkle with reserved almond/sugar mixture. Bake them in the upper third of the oven for 20-25 minutes or until golden brown and skewer comes out clean. Cut rectangles crosswise into slices 2cm thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly. Store airtight.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (6)
This is the best biscotti, everyone likes tham so much that I quit making any of the other biscotti. Iv'e sent this recipe to my friends and family. Thank you Rosina - 11 Dec 2003 (Review from Allrecipes USA and Canada)
Absolutely great tasting! This was a favorite of my Dad's and eating them with my Mom had us thinking of fun times spent with him. I did have trouble with the dough. It was very crumbly where I could not form the dough into any sort of a form to bake. I had to add 1 more egg and 2 more tablesoons of butter to the recipe. It then was a little bit wet, but just a touch of flour to handle the dough worked fine. I am a bit of a biscotti nut in that I love to bake all different kinds. This BY FAR is the best biscotti recipe I have ever made. Very Authentic in flavor. Thank you so much Rosina for sharing this recipe with us! I will have to always have a batch of these on hand for when unexpected guests arrive! - 27 Feb 2010 (Review from Allrecipes USA and Canada)
I just made these biscotti and I'm a little disappointed in the way they came out. When I took them out of the oven after 25 minutes they were very hard to cut and the slices are very jagged. I tried to put them back into the oven for the next 15 minute drying time and they are not that easy to hold their shape. Also way too sweet. Sorry. - 06 Dec 2011 (Review from Allrecipes USA and Canada)