The classic almond biscotti is the type of biscotti we all know best. Now, in Italy you can call biscotti almost any kind of cookies. These cookies or biscuits are actually called cantucci. At some point, it became generalized to call this specific type of cookies biscotti. But it is good to know that they are actually called cantucci.Jump to recipe
Cantucci are biscuits from Italy that are now known almost all over the world. Now, for the purposes of this recipe, we will continue to call it biscotti. This biscotti recipe is the classic biscotti recipe, and it’s the most basic, because there are so many types of biscotti. There are biscotti (cantucci) with different ingredients, and people get very creative, which we love. You can add all kinds of nuts, aromas and natural or artificial flavorings that make this biscotti so good.
I love biscotti, they are a simple dessert, which I’m pretty sure is usually eaten with a little liquor to go with it. As far as I know, it is very common to have them after eating, for dessert, with a fruit liquor that is very sweet, and in fact sometimes people dip the biscotti in the liquor to eat them. Now, biscotti are also classically eaten with a cup of good coffee, either as a dessert or as a kind of mid-afternoon snack.
This recipe is very good. It calls for toasted almonds, which makes the biscotti smell delicious and have a “deeper” flavor to them. And with the other ingredientes the recipes calls for, like the lemon, vanilla extract and almond extract, this becomes a bomb of flavor and aromas that are simply delicious.
If you like this recipe, and you like Italian desserts, then you have to check out our recipe for tiramisu, you will love it!
Classic almond biscotti
- 1/2 C (112 gr) unsalted butter, at room temperature
- 3/4 C (150 gr) granulated white sugar
- 2 eggs, big
- 2 tsp (10 ml) vanilla extract
- 1/2 tsp (2.5 ml) almond extract
- The zest of half an orange or one lemon (optional)
- 2 C (260 gr) all purpouse flour
- 1 1/2 tsp (7.5 gr) baking powder
- 1/2 tsp (2.5 gr) salt
- 1 1/4 C natural almonds, cut in medium size pieces
- Preheat the oven to 329º F (165° C). Place the almonds on a baking sheet and bake for 10 minutes just until lightly browned.
- In a medium bowl sift the flour with the baking powder and salt.
- In a large bowl with an electric mixer or hand whisk, cream together the butter and sugar for 3 minutes until the mixture is light and fluffy.
- Add in the eggs, vanilla extract, almond extract, orange/lemon zest and beat for 1 minute more until blended.
- Add the flour mixture and the almonds and mix with a rubber spatula until a soft dough forms that does not stick to your hands.
- Divide the dough into 3 pieces and, on a lightly floured surface, form each piece of dough into a log approximately 9,9 inches (25 cm) long by 2 inches (5 cm) wide.
- Place the logs on a large baking sheet lined with baking paper, with about 2 inches (5 cm) apart from each other. Bake at 329º F (165° C) in the center of the oven until lightly browned, about 30 minutes.
- After 30 minutes, place the biscotti on a cutting board and let them cool slightly. Using a bread knife, cut the biscotti diagonally into 1-1.5 cm thick pieces.
- Place the biscotti back on the baking sheet and bake for another 15 minutes until slightly browned, turning them over halfway through. Transfer the biscotti to a cooling rack and then store them in an airtight container.