These almond biscotti are very popular in my family throughout the year. Home baked biscotti make gorgeous original gifts for friends and family and they’re a lovely biscuit to have in your tin at home.
Biscotti are perfect for Christmas as they’re simple to make with a few ingredients, they taste incredible and will keep for weeks in an airtight container. If you can resist them, that is! They’re perfect for making in the weeks before Christmas when you might have a little time. You can pause between stages with this recipe too, should you need to.
Once you’ve tried this almond biscotti recipe, you will bake it again and again. A little effort gives a huge reward with this recipe.
Dip your biscotti into your wine, port or sherry over the festive season. Or dunk them into your coffee any time of year.
I like to be generous with my almond extract in this recipe. I slosh it in without measuring it into a spoon first. I know I’ve added enough when my dough aroma reminds me of a shop bought Battenburg cake. Irresistible. That’s my preference, but you might prefer a gentler almond flavour, at least the first time you bake these biscotti.
If you’d prefer an alternative flavour to this traditional almond biscotti, I’ve added some tasty alternatives below the recipe.
I use my Kenwood stand mixer with K-beater for this recipe, but you can also use a hand mixer or a bowl and a wooden spoon to mix your dough.
Almond Biscotti
Makes approximately 60 biscuits
Ingredients:
- 350g plain flour
- 2 tsp baking powder
- 250g caster sugar
- 3 eggs (I use medium free range)
- 1 – 2 tsp almond extract
- 100g blanched almonds, roughly chopped (this makes them easier to mix into your dough)
Method:
Heat your oven to 180°C/160°C fan/gas 4
Line 2 large baking sheets with baking parchment.
Weigh your flour, baking powder and sugar into your mixing bowl and stir together.
Add the eggs and almond extract and mix together until combined.
The mixture will appear grainy at first, but keep mixing.
As your dough comes together it will become smooth, shiny and it will come away from the edges of the bowl.
Add your chopped almonds and mix again.
Tip your dough onto a lightly floured worktop.
Divide your dough into four pieces and using a little flour on your hands and your worktop roll each piece into a log around 30cm long.
Put two logs onto each of your baking trays, space them apart so they have room to rise and spread.
Flatten the top of each log.
Bake for 30 minutes until risen and slightly golden brown.
Remove from the oven – they should feel dry on top if you touch them gently.
Leave to cool for 10 minutes or so, until they’re cool enough to handle safely.
Turn your oven down to 140°C/120°C fan/gas 1.
Using a serrated knife and a chopping board, slice your dough into biscuits one centimetre thick.
You can slice your biscuits straight across as I have, or on the diagonal for longer biscuits.
Put your biscuits back onto your baking trays and bake for 15 minutes, then turn them over and bake for another 15 minutes.
Remove to a wire rack to cool.
Your biscotti will keep for 4 weeks in an airtight container.
Top tips: you can change these biscuits if you’re not a fan of almonds:
For chocolate biscotti take out the almonds and almond extract. Use 300g plain flour & 50g of cocoa and add 100g of chocolate chips or chunks.
Alternatively, take out the almonds and almond extract. Add orange zest, mixed spice, cherries, cranberries, sultanas, whatever you enjoy.
I’ve made this recipe every which way and the results are ALWAYS delicious. I’d love to hear from you if you bake these biscotti. Share your photos and your own tips with me on social media anytime.
Enjoy your baking!
Abi – The Brownie Lady
