Natalie's Ultimate Almond Biscotti (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
360 grams plain flour
02 -
60 grams almond flour
03 -
12 grams baking powder
04 -
3 grams fine salt
→ Wet Ingredients
05 -
113 grams unsalted butter, softened
06 -
250 grams granulated sugar
07 -
3 large eggs
08 -
15 millilitres amaretto liqueur
09 -
5 millilitres vanilla extract
→ Add-ins
10 -
140 grams chopped almonds
# Instructions:
01 -
Preheat oven to 175°C. Line one or two baking sheets with parchment paper.
02 -
In a large bowl, whisk together plain flour, almond flour, baking powder, and fine salt until well distributed.
03 -
Place unsalted butter and granulated sugar in the bowl of a stand mixer and beat on medium speed for 3 minutes until light and fluffy.
04 -
Add eggs, amaretto liqueur, and vanilla extract to the creamed mixture. Mix until fully combined.
05 -
Gradually add the dry ingredients to the butter mixture, mixing on low speed just until incorporated. Fold in chopped almonds.
06 -
Transfer dough to the prepared baking sheet. Divide dough in half and shape each portion into a log approximately 30 cm long and 7.5 cm wide. Lightly moisten hands with water for easier handling.
07 -
Bake logs for 25–30 minutes or until golden. Remove from oven and allow to cool on the tray for 15 minutes.
08 -
With a sharp knife, cut the slightly cooled logs diagonally into 1.25 cm thick slices for longer pieces, or straight across for shorter pieces.
09 -
Arrange slices cut side down on the baking sheet. Return to oven and bake for 20–25 minutes, turning biscotti halfway through, until golden and crisp. If using two sheets, rotate trays at the halfway point.
10 -
Transfer biscotti to a wire rack to cool completely. Store in an airtight container once fully cooled to preserve crispness.
# Notes:
01 -
For almond flour, finely grind whole almonds in a food processor, stopping before they turn to almond butter. Amaretto can be substituted with anisette, brandy, or rum for a different flavour profile.
02 -
For best slicing results, allow baked logs to cool longer before cutting.