Almond Biscotti

Equipment

• Hand Mixer

Ingredients

Cream Ingredients

• 3 Tbsp butter, softened
• 7/8 cup sugar
• 1 Tbsp olive oil
• 2 eggs
• 1/4 tsp vanilla extract
• 3/4 tsp almond extract

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup almonds, whole

Instructions

Make the dough

1. Using a hand mixer, beat sugar, softened butter, and olive oil until creamy and smooth
2. Add eggs, vanilla extract, and almond extract, whisk until smooth
3. Combine dry ingredients, then add to mixture and mix until incorporated
4. Add whole almonds, mix in evenly
5. Fridge dough (covered) for 30-60 minutes or until dough is cold and workable

First Bake

1. Preheat oven to 350°F
2. Divide the dough into two logs per batch (check scale above)
3. Roll each log into a rectangular shape about 3” height x 1/2” thick x variable result length
4. Bake on a Silpat or parchment paper for 30 minutes, or until the top just turns a pale light gold and a toothpick comes out clean
5. Cool for 15 minutes

Second Bake

1. Reduce oven to 300°F
2. Cut each rectangle into individual biscotti pieces using a serrated knife, about 3/4” wide per biscotti
3. Place individual biscotti pieces on wire rack and prepare for second bake. One batch should fit on one wire rack
4. Bake at 300°F to finish drying out the biscotti
5. If mutiple wire racks are used, rotate the racks every 10-12 minutes
6. Bake for about 20-25 minutes, or until the biscotti is golden brown and crunchy
7. Cool completely on a wire rack before storage

Notes

Tips

Substitutions

Adaptation

• Sugar reduced from 1 cup to 7/8 cup

Revision History

• 2022-07-20 - Initial version
• 2022-12-29 - Andrew update
• 2023-06-21 - Andrew update
• 2025-11-15 - Andrew update
• 2026-05-01 - Andrew update