Best 3 Double Almond Biscotti Recipes
Indulge in a delightful journey through the world of Italian delights with our Double Almond Biscotti recipe. Originating from the charming region of Tuscany, these crispy and flavorful twice-baked cookies are a staple in Italian households. Made with a combination of almonds, flour, sugar, eggs, and a touch of almond extract, these biscotti are a true celebration of simple yet exquisite flavors. Discover the secrets of achieving the perfect balance of crunch and chewiness, as we guide you through the process of creating these delectable treats. Along with the classic Double Almond Biscotti, we present variations that cater to diverse preferences. Explore the zesty Lemon Almond Biscotti, adding a refreshing citrus twist to the traditional recipe. For those who love a touch of decadence, the Chocolate Almond Biscotti is a must-try, featuring rich chocolate chunks that melt in your mouth. And for a unique twist, the Pistachio Almond Biscotti combines the nutty flavor of pistachios with the almond base, resulting in a delightful symphony of flavors. Prepare to impress your friends and family with these homemade biscotti, perfect for any occasion, whether it's a casual gathering or a special celebration.
Here are our top 3 tried and tested recipes!
DOUBLE ALMOND BISCOTTI
The original recipe is from the Odense.com site. I love almond paste and thought these were quite tasty and looked like biscotti from a coffee house- not hard to make at all. Next time I might add a little almond extract and even a little lemon zest would be nice but they were gone in a short time just the way the recipe is posted. I doubled the recipe and only made 2 loaves so my biscotti were quite big.
Provided by nadia murray
Categories Dessert
Time 1h30m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and line baking sheets with parchment.
- Grate almond paste and butter into a medium bowl.
- Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
- Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
- Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
- Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
- Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
- Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
- Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
- Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).
DOUBLE CHOCOLATE ALMOND BISCOTTI
Make and share this Double Chocolate Almond Biscotti recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 55m
Yield 2 logs
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Combine flour, cocoa, baking powder and salt.
- Beat butter and sugar until light and fluffy. Beat in eggs, vanilla and almond extracts.
- Mix in the flour mixture in stages. Stir in almonds and chocolate chips.
- Shape dough into 2 logs 3 inches wide and about 12-14 inches long.
- Place on ungreased baking sheet 3 inches apart.
- Bake for 20-30 minutes.
- Cool slightly and cut into 3/4-inch diagonal slices.
- Bake again for 10 minutes each side.
- Cool on a wire racks.
Nutrition Facts : Calories 2246.5, Fat 116.2, SaturatedFat 49.8, Cholesterol 333.5, Sodium 1286.2, Carbohydrate 284.2, Fiber 21.1, Sugar 150.7, Protein 43.5
DOUBLE ALMOND BISCOTTI
Steps:
- 1. Preheat oven to 350o 2. Grate Almond Paste and butter into medium bowl. 3 Add flour, sugar, baking powder, and salt. Mix together well with fork until crumbly. Add slivered Almonds. 4. Whisk together egg whites and vanilla until frothy. Add to mixture. Mix with large spoon until dough holds together. Turn out onto lightly floured counter. 5. Roll dough into a 2" thick log. Cut in half and roll each piece 10" long. Flatten to ¾" thick. 6. Transfer to cookie sheet. 7. Bake 35 minutes until golden. Cool pan on wire rack for 10 minutes. 8. Cut into ¾" diagonal slices. Return to cookie sheet, cut side down. Bake 12 minutes. Flip and bake 12 minutes more. 9. Cool and store in an air-tight container.
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your biscotti. Look for fresh almonds, good quality butter, and pure vanilla extract.
- Make sure your almonds are finely ground. This will help them distribute evenly throughout the biscotti and prevent them from becoming too chunky.
- Don't overmix the dough. Overmixing will make the biscotti tough. Mix just until the ingredients are combined.
- Chill the dough before baking. This will help the biscotti hold their shape and prevent them from spreading too much.
- Bake the biscotti until they are golden brown. This will ensure that they are cooked through and have a nice crispy texture.
- Slice the biscotti while they are still warm. This will make them easier to cut and prevent them from crumbling.
- Store the biscotti in an airtight container at room temperature. They will keep for up to 2 weeks.
Conclusion:
Double almond biscotti are a delicious and easy-to-make treat that are perfect for any occasion. They are crispy, flavorful, and packed with almonds. Whether you enjoy them on their own, dipped in coffee, or served with ice cream, these biscotti are sure to please everyone. So next time you are looking for a sweet treat, give this recipe a try. You won't be disappointed!
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