Twice-Baked Almond Biscotti
Biscotti are firm, dry biscuits defined by a double-baking process. You bake the dough as a flattened log, slice it while still warm, and toast the individual pieces until they reach a clean, crunchable texture. The result is a biscuit that holds its own when dipped into coffee or wine without dissolving.
Mind the slicing temperature
If you slice the logs while they are piping hot, they will crumble; if you wait until they are stone cold, they will crack. Aim for the moment they are firm enough to hold their shape but still slightly warm to the touch.
- baking sheet
- parchment paper
- serrated bread knife
- mixing bowl
What goes in.
- 2 cupsall-purpose flour
- 1 cupgranulated sugar
- 1 tspbaking powder
- 1/4 tspfine sea salt
- 2large eggs
- 1 tspvanilla extract
- 1 cupwhole raw almonds, toasted
Controlled dehydration
The first bake sets the structure of the log. The second bake draws out the internal moisture, which is what gives the biscuit its characteristic hard, snap-like finish.
The method.
Prepare the dough
Whisk your dry ingredients, then fold in the eggs and vanilla until a sticky, cohesive dough forms. Fold in the toasted almonds last.
Shape the logs
On a parchment-lined sheet, form the dough into two logs, each about 12 inches long and 2 inches wide. Keep the edges rounded.
First bake
Bake at 350°F (175°C) for 25 minutes or until the logs are golden brown and firm to the light pressure of a finger.
Slice
Let the logs sit for 10 minutes. Use a serrated knife to cut them into 3/4-inch thick slices using a gentle sawing motion to prevent breaking the almonds.
Second bake
Lay the slices flat on the baking sheet. Return them to the oven for another 10 to 12 minutes until they are dry and toasted.
Other turns to take.
Chocolate Dipped
Once the biscotti are fully cooled, dip one end into melted semi-sweet chocolate and let set on wax paper.
Citrus Zest
Add the zest of one whole lemon or orange to the dry ingredients for a bright aromatic lift.
When it doesn't go to plan.
Always toast your almonds before adding them to the dough; it deepens the flavor and prevents them from softening during the bake.
If the dough feels too sticky to handle, lightly dampen your palms with water to shape the logs.
Store in an airtight container at room temperature; they remain crisp for up to two weeks.
The ones that keep coming up.
Why did my biscotti crumble when I sliced them?
You likely waited too long and the log became too brittle, or your knife was not sharp enough. Ensure you use a serrated knife and cut while the log is still slightly warm.
Can I use other nuts?
Pistachios or hazelnuts work well, but keep the ratio of one cup of nuts to two cups of flour to ensure the logs hold together.
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