Chef John's Almond Biscotti
Description
This almond biscotti recipe makes the classic Italian dipping cookies with almonds, but you can add hazelnuts, pistachios, and any type of dried fruit.
Ingredients
•
2 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon fine salt
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3 tablespoons unsalted butter, room temperature
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1 cup white sugar
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1 tablespoon white sugar
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1 tablespoon olive oil
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2 large eggs
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1/4 teaspoon vanilla extract
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3/4 teaspoon almond extract
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1/2 cup whole roasted almonds
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1/2 cup chopped roasted almonds
Directions
1
Whisk flour, baking powder, and salt together in a mixing bowl.
2
Place butter, 1 cup plus 1 tablespoon sugar, and 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.
3
Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
4
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.
5
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.
6
Reduce oven temperature to 325 degrees F (165 degrees C).
7
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.
8
Transfer biscotti to a cooling rack; let cool to room temperature.