Now 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!
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
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.