Almond Biscotti

Submitted by P48422

"After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich."

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photo by A Marsteller

Ready In:: 1hr 45mins
Ingredients:: 9
Yields:: 20 biscotti

ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
¹⁄₈ teaspoon salt
3 large eggs
2 tablespoons Amaretto (OR 2 tbs rum with 1 tsp. almond extract)
1 teaspoon vanilla
1 teaspoon anise extract (optional)
1 cup whole almond, toasted and chopped a few times, not too fine

directions

Preheat oven to 300°F.
Line 2 baking sheets with parchment.
Combine dry ingredients and set aside.
Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
Add the dry ingredients and mix until combined.
Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
Scrape the dough out onto a parchment lined sheet pan.
Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
Bake until firm and dry, about 50 minutes.
Remove from the oven and cool 10 minute.
Use a long serrated knife and slice into 1/2-inch wide slices.
Lay the slices cut side down on the baking sheet and bake another 20 minutes.
Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
Cool the biscotti on a rack; cool completely before storing.

Questions & Replies

Hello! Can I substitute the anise extract for fennel seeds?

kaykkv
How many calories per piece??

Paula S.
Does this recipe make one or two logs? Just asking because of the two separate cookie sheets

jmccall05784
I wonder if this would be slightly less tough if I double sifted the flour or used cake flour. I'm also wondering if I add butter (the manufactured Italian biscotti I buy has butter in it), or even a good olive oil, if that would soften it up a little. Anyone try these ideas?

Diana V.
I'm out of rum or amaretto can I substitute with water?

cjcardinal.cc

Reviews

Since recently discovering the amazing difference between homemade and storebought biscotti, I have been upon a quest to try as many recipes as possible. This one is definately a keeper. I did not have amaretto (nor anise extract), so used the rum/almond extract substitution. What an incredible flavour! My husband kept on commenting on how wonderful the kitchen smelled as these were baking. These are a real treat- thanks!

skat5762
Wow are these hard... I mean texture wise! The recipe was EASY... something I think I could whip up whenever I felt like it! I was surprised that the flavorings did not come out more pronounced though. I used the rum and almond extract and 3/4 tspn of anise (didn't want to over power it)... but the flavor was definitely toasted almond. Next time I will add a bit more rum... because you know, a little more rum never hurt anyone! Anyway, thanks for a keeper!

Dans La Lune
These are perfect....the flavor is right on! Directions are easy & though the time is more than the usual cookie takes the end product is well worth the effort. Dunking is what Biscotti are for!!!

Iron Bloomers
these biscottis i think are the best ones that i have ever made. not to over powering on almond flaver. they were perfect. my mother said that they were pretty hard but when she dipped them in coffee, they just melt in your mouth. i also dipped them in chocolate to give them a little extra something. they were great. thanks!

crystal worsley
These are real crowd pleasers and easy to make. The amaretto or almond extract gives these an edge over other almond biscotti I've made. I still bake first at 350 (25 mi.) and then at 275 (30-40 mi.) after cutting. Delicious but a little on the sweet side.

TommyGato

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Tweaks

Very delicious biscotti! This was the first time I made biscotti, and it was so easy! I used a little under a cup of sugar and used 2 tablespoons of almond milk instead of rum and added a little extra almond extract. I made two little "loaves" to bake the first time and ended up with about twice the amount of biscuits than the recipe stated... but they were perfect size! I'd say the baking time is a tad overestimated -- 20 minutes each side is way too much; about 25 minutes total (second round) will suffice. Very yummy, though, even if rather browned!

keileen
These are easy to make and taste great. Like another reviewer I added 1/3 cup cocoa. Then used 1 cup of sliced almonds that a sauted in a little butter until lightly toasted, and Captain Morgan spiced rum in place of the Amaretto. I'll definitely make these again and maybe next batch I'll skip the cocoa and dip them in some good dark chocolate. Lots of things you could do with this and sure they are great as is. Thanks! :)

*Huntergirl*
I've baked biscotti for years and this has been my favorite for the last two Christmases. I give this as gifts every year. I add 1/3 cup of cocoa and then substitute choc chips for the almonds. I've not tried WW/white flour combination but will try. Also, I'm going to try at least half Stevia this year since we use it in a lot of things. Great recipe

happyacres
This is a beautiful recipe, but I would like it better if I could tilt the result just a pinch from "hard" to "crunchy". Suggestions? A bit more baking powder? Slightly shorter baking times. Also, I read all of the reviews and noticed that everyone who mentioned quantity said they made just one "loaf", and this was my experience as well. I substituted Marsala for Amaretto for the usual reason. Wonderful baking aromas! 10 stars! Thanks to all who commented. Very helpful.

ebmdad
YUM and YUM!!! I bake a lot but I have never ever made biscotti because I was intimidated by it...it just seemed to be too hard. Well...I was sure pleasantly surprised at how easy it is...and how good this recipe is!!! It is tasty, hard and crunchy...just the way I like it. I did not use amaretto as I didn't have any but used 2tbsp of water with 1tsp of almond extract instead. And I did not use the anise extract. I will definitely make these again. In fact, I am gonna make another batch tomorrow to give as Christmas gifts!!! Thanks so much for an easy and oh so yummy recipe :)

heartsmiles