Almond Biscotti

Recently I shared with you a recipe for Maple Walnut Biscotti which my husband and I really enjoyed.  That version was along the lines of a traditional Italian biscotti, very hard and crunchy.  Today I’m sharing a recipe for Almond Biscotti which is typical of a North American biscotti.  It isn’t as hard due to the addition of butter.  This version of biscotti was a big hit with everyone at home.  The second time I put them in the oven, they darkened a little too much but were still delicious!  My boys really enjoyed having them for an after-school snack.

Almond Biscotti
Adapted from America’s Test Kitchen

1 1/4 cup whole almonds, lightly toasted
1 3/4 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 eggs
1 cup sugar
4 tbsp unsalted butter, melted and cooled
1 1/2 tsp almond extract
1/2 tsp vanilla extract

Preheat oven to 325°F with the rack placed in the middle.  On a piece of parchment paper, draw 2 rectangles (8 inches by 3 inches) that are 4 inches apart.  Spray a baking sheet with oil and place parchment paper on baking sheet, ink side down.

In a food processor, pulse 1 cup of almonds until coarsely chopped (about 8-10 pulses).  Transfer to a bowl and set aside.

Add remaining 1/4 cup of almonds to the food processor and process until finely ground.  Add flour, baking powder and salt.  Process until combined and transfer to another bowl.

Add the eggs and process until lightened and doubled in volume, about 3 minutes.  With the food processor running, slowly add the sugar and process until combined.  Add them melted butter and extracts.  Process until combined and transfer to a large bowl.  Fold in half of the flour mixture until just combined.  Add the remaining flour and reserved almonds.  Fold until just combined.

Divide the dough in half.  Using lightly floured hands, transfer each half onto the prepared baking sheet.  Shape into a rectangle that measures 8″x3″ using the lines on the parchment paper as a guide.  Lightly spray each loaf with oil.  Using a spatula, smooth out tops and edges.  Bake for 25-30 minutes, rotating pan halfway through (I found 25 minutes was a bit too much for my oven.  Next time I will check them at 15-20 minutes).  Loaves should be golden and starting to crack.

Allow loaves to cool on baking sheet for 30 minutes.  Transfer loaves to a cutting board.  Using a serrated knife, cut loaves on a slight diagonal into 1/2 inch thick slices.  Place a rack on a baking sheet.  Lay cookies, cut side down, on the rack.  Bake until crisp and golden, about 25-30 minutes, flipping halfway through.  Allow to cool before eating.