Best 3 Almond Vanilla Bean Biscotti Recipes

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**Almond Vanilla Bean Biscotti: A Delightful Italian Treat**

Indulge in the exquisite flavor and texture of Almond Vanilla Bean Biscotti, a classic Italian cookie that combines the nutty crunch of almonds with the aromatic sweetness of vanilla beans. These delightful treats are perfect for dunking in your favorite warm beverage or enjoying as a crispy snack. With our carefully curated collection of recipes, you'll discover a variety of tempting variations, from classic biscotti to unique flavor combinations like chocolate orange and cranberry pistachio. Get ready to embark on a culinary journey and create the perfect biscotti for every occasion.

Here are our top 3 tried and tested recipes!

ALMOND VANILLA BEAN BISCOTTI



Almond Vanilla Bean Biscotti image

Wonderful dunker with tea, coffee or hot chocolate. Keep these out overnight after baking so that they completely dry out. A good biscotti is a crisp biscotti.

Provided by - Momma Loon

Categories     Dessert

Time 1h10m

Yield 20 cookies

Number Of Ingredients 12

3 tablespoons butter
2/3 cup granulated sugar
1 egg, plus
1 egg white
1/4 teaspoon pure vanilla extract
1 vanilla bean, scraped
1/4 teaspoon salt
3 tablespoons buttermilk
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup finely chopped almonds

Steps:

  • Preheat oven to 350 degrees.
  • Cream together the butter and sugar in a large mixing bowl until smooth.
  • Add egg and egg white and continue beating until creamy, then add the vanilla,vanilla bean (scrapings) salt and buttermilk and mix until combined.
  • Sift the flour, baking powder, and baking soda together into a medium bowl.
  • Add the dry stuff to the wet stuff in the mixing bowl, but do it a little at a time.
  • When all the flour's in, toss in the finely chopped almonds, but save a couple tablespoons of the nuts for something we'll do later.
  • Don't mix this dough too much or it might toughen up; you only want to mix it enough to get all the ingredients incorporated, and then you'll have tender biscotti.
  • You may want to use your hands to work everything together as the dough thickens.
  • Form the dough into a rectangular loaf on a lightly greased or parchment paper-lined sheet pan.
  • The dimensions of the loaf should be somewhere around 10 inches long and 5 inches wide, and about an inch thick in the middle.
  • Sprinkle the left over almond bits over the top of the loaf, then bake it for 30 to 35 minutes or until the top has turned light brown.
  • Remove this now puffed-up loaf from the oven and let it cool for 5 minutes or as long as it takes for it to be cool enough to handle and slice.
  • When it's cool, move the biscotti loaf to a cutting board.
  • Use a long serrated bread knife to slice the dough across its width.
  • Make slices that are approximately 3/4-inch thick.
  • Keep the slices standing up and move them back to the sheet pan.
  • Position them in rows on the pan so that they aren't touching, then pop the whole pan back into the oven for 10 to 15 minutes or until the cookies are crisp on the outside.
  • When you remove the cookies from the oven, keep them out on the sheet pan for several hours or overnight so that they completely dry out.

BISCOTTI



Biscotti image

These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.

Provided by Molly O'Neill

Categories     cookies and bars, dessert

Time 1h

Yield About 24 cookies

Number Of Ingredients 9

1 vanilla bean, split in half lengthwise
3/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/4 cups slivered almonds, coarsely chopped

Steps:

  • Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
  • Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
  • Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 7 grams, TransFat 0 grams

CHEF JOHN'S ALMOND BISCOTTI



Chef John's Almond Biscotti image

My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

Steps:

  • Whisk flour, baking powder, and salt together in a mixing bowl.
  • Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
  • Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
  • Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
  • Transfer biscotti to a cooling rack; let cool to room temperature.

Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g

Tips:

  • Use high-quality ingredients, especially the almonds and vanilla beans. This will make a big difference in the flavor of the biscotti.
  • Toast the almonds before using them. This will bring out their flavor and make them more crunchy.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more easily.
  • Do not overmix the dough. Overmixing will make the biscotti tough.
  • Bake the biscotti until they are golden brown and slightly firm to the touch. If you bake them too long, they will be dry and crumbly.
  • Let the biscotti cool completely before slicing them. This will help them keep their shape.
  • Store the biscotti in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Almond vanilla bean biscotti are a delicious and versatile cookie that can be enjoyed on their own or served with coffee or tea. They are also a great gift for friends and family. With a little planning and effort, you can easily make this classic Italian cookie at home.

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