Crunchy Almond Biscotti
Crispy, twice-baked almond biscotti with toasted almonds and bright orange zest, perfect for dunking in coffee, tea, or dessert wine, with a crunchy texture and balanced nutty-citrus flavor.
Equipment
- 1 Large mixing bowl
- 1 baking tray with parchment
- 1 digital kitchen scale
- 1 Sharp chef’s knife
- 1 small bowl & whisk
Ingredients
- 130 g whole almonds skin-on
- 150 g granulated sugar plus 1 tsp for sprinkling
- Zest of 1 orange
- 220 g plain flour all-purpose
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs room temperature, lightly beaten
- 60 g unsalted butter melted and cooled
- 1 tsp almond extract
- 1 small egg for egg wash
- 1 tsp milk for egg wash
Instructions
- Toast Almonds for Flavor: Preheat your oven to 180°C (350°F). Spread the whole almonds evenly on a baking tray and toast them for 10 minutes until fragrant and lightly golden. Allow them to cool, then coarsely chop. Toasting intensifies their nutty flavor, which is the foundation of your biscotti’s rich taste.
- Infuse Sugar with Orange Zest: In a large mixing bowl, combine the granulated sugar and freshly grated orange zest. Using your fingertips, rub the zest into the sugar for about one minute to release its oils. This step ensures that every bite has a subtle citrus aroma and sweetness.
- Combine Dry Ingredients: Sift together the plain flour, baking powder, and salt. Gradually add this dry mixture to the sugar and zest bowl, creating a well in the center for the wet ingredients. This ensures even distribution of leavening and flavor.
- Mix Wet Ingredients: In a separate bowl, lightly beat the eggs and stir in the melted, cooled butter and almond extract. Pour the wet mixture into the well in the dry ingredients. Using a wooden spoon, fold from the center outward until just combined into a sticky dough.
- Incorporate Almonds and Knead: Add the chopped toasted almonds into the dough and mix until evenly distributed. Gently knead the dough a few times to bring it together. If the dough feels too sticky, refrigerate for 30–45 minutes to make it easier to shape.
- Shape and Apply Egg Wash: Lightly flour your work surface and hands.Divide the dough into two portions and roll each into a log approximately 30 cm long and 5 cm wide. Place logs on a parchment-lined tray, flatten the tops gently, and brush with a mixture of the remaining egg and milk. Sprinkle with a teaspoon of sugar for a glossy, golden finish.
- Bake, Slice, and Re-Bake: Bake the logs at 180°C (350°F) for 20–25 minutes until firm and golden. Let them cool for 10 minutes, then reduce oven heat to 135°C (275°F). Slice diagonally into 2 cm pieces and place on their sides on the tray. Bake again for 15–20 minutes until crisp, flipping halfway for even drying. Optional: decorate with melted white chocolate and chopped almonds before chilling to set.
Notes
- Toast almonds before mixing to maximize flavor and crunch.
- Rub orange zest into sugar to release essential oils for a fragrant aroma.
- Chill sticky dough for 30–45 minutes to make shaping easier.
- Slice logs after initial baking while slightly warm to prevent cracking.
- Double-bake for the perfect crisp texture; adjust time for softer or crunchier biscotti.
- Optional: drizzle melted white chocolate and sprinkle chopped almonds for a decorative finish.
- Use parchment paper to prevent sticking and simplify cleanup.