These traditional Italian biscotti are the ultimate companion for your morning espresso or afternoon tea. The secret lies in the double-baking process, which creates a satisfyingly crisp texture that lasts for weeks. Rich with the nutty aroma of toasted almonds and brightened by fresh orange zest, each bite offers a perfect balance of sweetness and depth. The addition of almond extract or a splash of Amaretto elevates the flavor profile, making these cookies feel luxurious yet rustic. They are incredibly versatile; dunk them in coffee for a softer experience or enjoy them dry as a crunchy snack. Perfect for holiday gifts, potlucks, or simply treating yourself to a taste of Italy on a cozy weekend afternoon.
Biscotti
Description
These traditional Italian biscotti are the ultimate companion for your morning espresso or afternoon tea. The secret lies in the double-baking process, which creates a satisfyingly crisp texture that lasts for weeks. Rich with the nutty aroma of toasted almonds and brightened by fresh orange zest, each bite offers a perfect balance of sweetness and depth. The addition of almond extract or a splash of Amaretto elevates the flavor profile, making these cookies feel luxurious yet rustic. They are incredibly versatile; dunk them in coffee for a softer experience or enjoy them dry as a crunchy snack. Perfect for holiday gifts, potlucks, or simply treating yourself to a taste of Italy on a cozy weekend afternoon.Ingredients
Directions
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Preheat oven to 350°F. Spread almonds in a shallow pan and toast for 10 minutes until fragrant. Remove and let cool, then chop coarsely.
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In a large mixing bowl, combine flour, sugar, baking soda, and the chopped toasted almonds.
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In a separate bowl, beat eggs, vanilla, almond extract (or Amaretto), and orange zest together for about 1 minute until well blended.
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Pour the egg mixture into the dry ingredients and mix until a sticky dough forms.
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Divide the dough in half. On a greased and floured baking sheet, shape each half into a log that is 1/2" thick, 1-1/2" wide, and 12" long. Place the logs 2 inches apart.
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Reduce oven temperature to 300°F. Bake the logs for 50 minutes, or until golden brown. Allow them to cool on a wire rack for 5 minutes.
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Using a serrated knife, slice the logs diagonally at a 45-degree angle into 1/2" thick pieces. You should get about 16-20 pieces per log.
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Lay the slices flat on a baking sheet. Bake at 275°F for 20-25 minutes, turning them once halfway through, until dry and crisp.
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Remove from oven and let cool completely before storing.
Note
Store in an airtight container at room temperature. These cookies can last for several weeks due to the low moisture content.
For variation, try adding chocolate chips or dried cranberries to the dough.
If the dough is too sticky to handle, add a tablespoon or two more flour.
Recipe adapted from Eleanor Kellner.
