Crunchy Almond Biscotti Recipe - Allrecipes.com
Crunchy Almond Biscotti Recipe
  • READY IN 3+ hrs

Crunchy Almond Biscotti

Recipe by  

"No oil or butter added. These cookies are very crispy and crunchy."

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Ingredients Edit and Save

Original recipe makes 28 biscotti Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 20 mins
  • READY IN

    3 hrs 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
  2. Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
  3. Reduce oven heat to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
  4. Lightly beat eggs, vanilla extract, and almond extract in a bowl. Combine flour, sugar, baking powder, and salt in another bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
  5. Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
  6. Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife. Return biscotti slices to baking sheet, cut-side up.
  7. Return biscotti to the oven and bake until biscotti are firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2013

I use this recipe as a base to make other flavors as well. Just substitute the sugar with brown sugar, the almonds with walnuts, delete the almond flavoring, then add mini chocolate chips for Chocolate Chip Biscotti. I also sprinkle any that contains chocolate with flaked salt. Delish!

 
Most Helpful Critical Review
May 26, 2013

These are very dry without butter and not as rich. They don't spread when baking so remain 3 inch slices. Great for dipping in your coffee.

 
May 12, 2013

Just finished baking these and they are yummy. I substituted 1 cup of the flour with almond flour which I make from the almond pulp when I make almond milk. I was out of almond extract so used a little rum extract. Can't really tell in the flavor though. I also used brown sugar instead of white and added in some chocolate chips along with the almonds. The house smelled so good it was hard to wait through the second baking. This recipe was really easy. I put it together in between doing other stuff. In my oven it took 50 minutes the first baking. I'll be making this again and use it as a base to try other flavors as well.

 
Aug 09, 2014

Oh my! I don't often leave reviews, but this requires my two cents! This is a FABULOUS recipe. It is easy --and delicious! I am always confused by people who review based on how the changed the recipe. Leave it alone... it needs no changes! Someone mentioned they did not have them "toast" in the final baking process and that they were very pale. Mine are a lovely golden color. This is going to be my go-to recipe from here on out.

 
Dec 14, 2014

my batter was sticky...used a little more flour to knead. I used 3/4 almonds chopped and a 1/4 cup almond flour. these do not spread at all. I made two blogs, 2 1/2 x 13in. baked for 25 min first and then 15 on the second. they were undercooked on first bake so the texture was off. still tasty.

 
Nov 30, 2014

Dont mess with perfection!!!I have done and redone this recipe......always a hit....When a recipe is altered it is no longer the same recipe.???????

 
May 06, 2014

made these for my sister she loved them

 
Nov 22, 2013

I have baked for many years and have made several biscotti recipes. This recipe stumps me. The flavor is terrific however I do not understand why they do not brown at all. If you do not mind the white exterior of the biscotti enjoy the flavor but they are not toasted looing.

 

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Nutrition

  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 36 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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