Almond Biscotti
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 32 biscotti
Ingredients
- 3¼ cup white whole wheat or all purpose flour
- 1 tablespoon baking powder
- ⅓ teaspoon salt
- 1 tablespoon orange zest (from one small orange)
- 3 eggs
- 1 cup sugar
- 10 tablespoons butter, melted
- 1 tablespoon vanilla
- 1 tablespoon orange liqueur (grand marnier, cointreau, triple sec)
- ½ cup sliced almonds or whole almonds, roughly chopped
Instructions
- Preheat oven to 350 degrees F. Line one large or two small cookie sheets with parchment paper.
- Add eggs, sugar, melted butter, vanilla and orange liqueur to the bowl of a stand mixer and mix on medium-low until combined.
- Combine flour, baking powder, salt and orange zest in a small bowl. Add to wet ingredients in stand mixture and turn on low until a dough has started to form. Remove from stand mixer and, using your hands, knead in the almonds.
- Divide dough into two equal parts. One at a time, roll into a ball and then form into shape of a log roughly 4½ by 13 inches (see photos within blog post).
- Bake each log 30 minutes, until golden brown. Let cool 15 minutes and then transfer to a cutting board. Using a serrated knife, slice on the diagonal roughly ½ inch thick.
- Place back on cookie sheet(s) cut side down and bake an additional 10-12 minutes. Flip to other side and bake for 5 more minutes, if needed.
Notes / Variations
Tips & Tricks
- To shape the biscotti log, first form each half of the dough into a ball, then roll out into a log. Place on the cookie sheet to flatten with hands and shape.
- Be sure to square off the edges of the biscotti log so that the ends aren't too small and can be cut evenly.
- If you don't have a large enough cookie sheet to fit both biscotti logs, you can use two small cookies sheets instead. If you can't fit them both in the oven at the same time, simply bake one after the other, noting that it does increase the overall baking time for the recipe. For example, bake the first half of the dough and, while it cools, put the second half in to bake. Then slice the first half of the dough and put it back in the oven while the second half cools, etc.
- If the first two bakes produce biscotti that are already a dark golden brown, feel free to omit the final bake, to avoid burning.
Recipe from: Almond Biscotti | Smitten Kitchen
- To shape the biscotti log, first form each half of the dough into a ball, then roll out into a log. Place on the cookie sheet to flatten with hands and shape.
- Be sure to square off the edges of the biscotti log so that the ends aren't too small and can be cut evenly.
- If you don't have a large enough cookie sheet to fit both biscotti logs, you can use two small cookies sheets instead. If you can't fit them both in the oven at the same time, simply bake one after the other, noting that it does increase the overall baking time for the recipe. For example, bake the first half of the dough and, while it cools, put the second half in to bake. Then slice the first half of the dough and put it back in the oven while the second half cools, etc.
- If the first two bakes produce biscotti that are already a dark golden brown, feel free to omit the final bake, to avoid burning.
Recipe from: Almond Biscotti | Smitten Kitchen
Nutrition Information
Serving Size: 1 biscotti Calories: 95 Fat: 4.9g Carbohydrates: 11.5g Sugar: 6.6g Sodium: 55mg Protein: 1.7g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/almond-biscotti/