Traditional Italian Almond Biscotti

By • December 11, 2009 • 5 Comments



Author Notes: These traditional Italian biscotti are fool-proof. I know, because my mom and I have been making them for years. They're classic no-frills biscotti that are just chock-full of toasted whole almonds and laced with fragrant orange zest. They're satisfyingly firm rather than jaw-breakingly hard, which makes them ideal for dunking in hot coffee. Biscotti can be made ahead and stored. Given their sturdy texture, they stand up well to packing, so they make a great edible gift to mail.Food Blogga

Makes 36 biscotti

  • 3 cups whole almonds
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 2 1/2 cups all-purpose flour
  • 3 jumbo sized eggs
  • 1 teaspoon pure vanilla extract
  • zest of 1 large orange (about 2 teaspoons)
  • 1 egg, lightly beaten for brushing on top of loaves
  1. In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking powder, and flour.
  2. In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well blended. Add to the flour mixture. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into four equal pieces.
  3. On a lightly floured surface place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. Repeat with remaining three pieces of dough. Place two logs per baking sheet.
  4. Bake for 40 minutes, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the cookie is crumbling, then let it cool a few more minutes. Don't let it rest too long, however, or they could become too hard to slice. Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30-60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an air-tight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
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Tags: can be made ahead, doubed easily, Holidays, Holidays, Italian, travels well

Comments (5) Questions (0)

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about 4 years ago Sagegreen

I have wanted a fool-proof recipe like this. Thank you. This is on my fall baking list!

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over 4 years ago alovess

Although I love biscotti, I have never had much luck baking it myself - until today. This is a great recipe which I'm sure I'll enjoy many more times to come. Thanks for sharing a family recipe!

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over 4 years ago amysarah

Hi there - me again. Just started making these and noticed you forgot to note the oven temp. - just fyi. I'm going to assume 350, just from the way the recipe reads.(Pls let me know if that's incorrect.) Thanks!

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over 4 years ago amysarah

Coincidentally, I was going to make a batch of biscotti today, to send to my son who just left for his new college semester - will give your recipe a try. (You're right - they're absolutely the perfect cookie for shipping.)

I usually use Julia Childs' basic recipe (from Baking with Julia) and vary the fixings according to what I have handy (different nuts, spices, chocolate chips, orange/lemon peel, dried currants, etc.) but I like that these use brown sugar - generally an auspicious sign in any recipe.

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over 4 years ago Maria Teresa Jorge

Great recipe. I made some biscotti today and was going to post the recipe. I will look forward for many votes for yours. Good luck