Almond Biscotti

Almond Biscotti with Chocolate Chips | Life CurrentsNow that the weather is getting cooler I can start baking again! And, it was the husband who thought about these biscotti. I’ve made this recipe for years, and it’s defiantly my go-to for biscotti. I’ve tried lots of different recipes, some good, some not. But, this one is always crunchy without being dry. It’s lightly sweet, only ½ cup of sugar for the whole batch (though there is some sugar in the almond paste as well). It originally came from the Odense Almond Paste company, and I haven’t really changed much in all the years I’ve made it.

You can make the biscotti fancy by dipping in dark chocolate or white chocolate. Or, you can add chocolate chips to the batch to make chocolate almond biscotti. For this batch, I made half plain, and half with chocolate chips. Once the dough was mixed and cut in half, I rolled one of the logs into 1/3 cup of chocolate chips. A little mixing, and there you have half with chocolate, and half without. I’ve included step by step photos for you after the recipe.

Serve these with afternoon coffee, and you have a great snack! Or, make these as gifts for Christmas; people will love them!

Almond Biscotti | Life Currents

Almond Biscotti (no chocolate chips)

Almond Biscotti
Makes 22 Biscotti

1 (7 ounce) box Almond Paste
1 stick (8 tablespoons) cold unsalted butter
1 ¾ cups flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup slivered almonds
4 large egg whites
½ teaspoon vanilla extract
2/3 cup chocolate chips, optional

Preheat oven to 350° F. Line a cookie sheet with a Silpat or parchment paper.

Using the large holes of a box grater, grate the Almond Paste and the butter into a medium bowl. Add the flour, sugar, baking powder and salt, and mix together with fork or pastry blender until crumbly. Add almonds and chocolate chips, if desired.

In a separate bowl, whisk together egg whites and vanilla until frothy. Add to almond mixture. Mix until dough holds together. Turn out onto a lightly floured counter.

Roll dough into a 2-inch thick log. Cut in half and roll each piece 10 inches long. Transfer rolls to cookie sheet. Flatten to 3/4-inch thickness.

Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes.

Cut into 3/4″ diagonal slices. Return to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more. Cool on wire rack, and store in air-tight container for up to 3 weeks.

crumbly dough for almond biscotti

The almond paste, butter, flour, sugar, baking powder and salt have all been mixed together. I used a pastry blender. I love the method of grating the almond paste and butter on a grater first; it makes it so easy to mix!

cutting the almond biscotti in half

cutting the almond biscotti in half

flattening the logs to 3/4 inch thickness

flattening the logs to 3/4 inch thickness

I added chocolate chips to one of the logs

I added chocolate chips to one of the logs

both logs have been baked and are cooling a bit before I cut them

both logs have been baked and are cooling a bit before I cut them

starting to cut one of the logs on the diagonal

Starting to cut one of the logs on the diagonal. The serrated knife makes this an easy job.

Once they are all cut, pop them back in the oven

Once they are all cut, pop them back in the oven

Almond biscotti, all baked and golden brown, cooling on a wire rack

Almond biscotti, all baked and golden brown, cooling on a wire rack

Almond Biscotti with Chocolate Chips and afternoon coffee, yum!

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Comments

  1. says

  2. says

    Forwarding this one to my step-daughter. She’s made some almond biscotti before, but maybe this will encite her to make another batch!

  3. says

    This looks great!! Yummy! Thanks for joining the party at Keep Calm and Link Up! Come back again this Thursday night!
    Barbara at Chase the Star
    chasethestar dot net

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