Crunchy Almond Biscotti

Crunchy Almond Biscotti

12
kel7298 9

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

Ingredients

3 h 20 m servings 90 cals
Serving size has been adjusted!

Original recipe yields 28 servings

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Nutrition

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
  2. Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
  3. Reduce oven heat to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
  4. 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.
  5. Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
  6. 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.
  7. 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.

Reviews

12
  1. 12 Ratings

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Most helpful

I use this recipe as a base to make other flavors as well. Just substitute the sugar with brown sugar, the almonds with walnuts, delete the almond flavoring, then add mini chocolate chips for C...

Most helpful critical

These are very dry without butter and not as rich. They don't spread when baking so remain 3 inch slices. Great for dipping in your coffee.

I use this recipe as a base to make other flavors as well. Just substitute the sugar with brown sugar, the almonds with walnuts, delete the almond flavoring, then add mini chocolate chips for C...

Just finished baking these and they are yummy. I substituted 1 cup of the flour with almond flour which I make from the almond pulp when I make almond milk. I was out of almond extract so used...

These are very dry without butter and not as rich. They don't spread when baking so remain 3 inch slices. Great for dipping in your coffee.

Oh my! I don't often leave reviews, but this requires my two cents! This is a FABULOUS recipe. It is easy --and delicious! I am always confused by people who review based on how the changed ...

I have baked for many years and have made several biscotti recipes. This recipe stumps me. The flavor is terrific however I do not understand why they do not brown at all. If you do not mind t...

Delicious, very easy. OF COURSE these cookies are dry; they're meant to be that way. Very nice dipped in a hot drink or nibbled on as-is; drizzling some melted chocolate on them is good, too.

my batter was sticky...used a little more flour to knead. I used 3/4 almonds chopped and a 1/4 cup almond flour. these do not spread at all. I made two blogs, 2 1/2 x 13in. baked for 25 min f...

Dont mess with perfection!!!I have done and redone this recipe......always a hit....When a recipe is altered it is no longer the same recipe.???????

These are delicious and a true biscotti, perfect for dunking! I've made them as written and also with the addition of orange zest. Great either way! Some reviewers stated they did not get bro...