These Flaked Almond Biscotti are so easy to make. Biscotti are biscuits that are baked twice. The name comes from Italian. Indeed, they are an Italian biscuit. The first bake is in the form of a log. That log is then cut into slices, and they go back into the oven to bake again. That creates a lovely crisp and crunchy texture to the biscuit. Biscotti are often eaten, in Italy, along with some wine or coffee. For me, though, I will enjoy mine with tea.
Easy Recipe
The recipe is very easy indeed. Simply mix all the ingredients together, wet first and then add the dry. Form the dough into logs and bake them. Then slice, as mentioned, and bake again.
Ingredients for Flaked Almond Biscotti
For this recipe, the ingredients list is small too. Flour, butter, sugar, flaked almonds, baking powder, salt, and vanilla extract. Of course, instead of flaked almonds, you can add other ingredients, such as hazelnuts, chocolate chips, etc. But for me, the almonds work very well.
Process
I already outlined the process a little but will go through it more fully now. Cream the butter and sugar together and then add in the eggs and vanilla extract. Mix the flour, salt, baking powder, and almonds together. Add them to the wet ingredients and stir to fully combine. Then simply divide the mixture into 3 and form each part into a log that is about 1 1/4 inches in diameter.
Place the logs on parchment paper on a baking tray. Bake them in a preheated oven at 160C/140C Fan/350 F for 30 minutes. Then allow the logs to cool for a few minutes. Next, cut the logs into slices, on a diagonal. Place the slices back onto the baking trays, cut side down. Bake them for another 15 minutes, turning them over halfway through that time. Then cool the biscotti on a baking tray. They store very well in an airtight container.
My Biscotti
My biscotti turned out very well indeed. The texture was crunchy, but very light and tender. The vanilla added great flavour. The flaked almonds gave flavour and extra texture too. Altogether they were very good indeed.
Another great recipe, that is very easy, is Rock Cakes – Quick & Easy.
Flaked Almond Biscotti
75
servings20
minutes45
minutesKeep the screen of your device on
Ingredients
275g(1 2/3 cups+3 tbsp, based on scooping packed flour into a 250ml cup) plain flour
110g(1 1/4 cups) flaked almonds
113g(1/2 cup) soft unsalted butter
150g(3/4 cup) caster sugar
10ml(2 tsp) vanilla extract
6g(1 1/2 tsp) baking powder
3g(1/2 tsp) salt
2 medium eggs(large in USA)
Directions
- Preheat the oven to 160C/140C Fan/325F.
- Line two baking trays with parchment paper.
- In a large bowl cream the butter and sugar together until light and fluffy. You can do this with a hand mixer or by hand.
- Add one egg and the vanilla extract and mix until fully combined.
- Put the second egg in as well and mix again.
- In another bowl mix the flour, baking powder, salt and flaked almonds together.
- Tip that dry mixture into the wet ingredients and stir until fully combined.
- Divide the mixture into 3 equal portions.
- Place each portion onto a floured surface and roll them into logs that are 1 1/4 inches (3 cm) in diameter.
- Carefully transfer the logs to the baking trays, leaving a large gap between them.
- Bake the logs for 30 minutes and then allow them to cool for 5 minutes.
- Cut each on the logs, diagonally, into slices about 1/2 inch (1.25 cm) thick, using a serrated knife.
- Place the slices, cut side down, on the baking trays.
- Return the trays to the oven and bake for a further 15 minutes, turning the slices over half way through.
- Transfer the biscotti to a wire rack and allow them to cool completely.
- Store the biscotti in an airtight container.