Almond Biscotti
In the blink of an eye, it’s already March. Chinese Lunar New Year has passed and the first quarter of the year will soon be over. March is also a month where seven of my family members celebrate their birthdays. This includes my not-so-little boy (who is turning eight soon) and me. As usual, we don’t hold birthday parties but will celebrate in a simple way. On my recent birthday, my hubby and son made me a cup of freshly brewed coffee and served it with a few slices of almond biscotti during our afternoon tea break. It was nothing grand but I cherish such precious moment dearly.
Speaking of these twice baked, oil-free biscotti, they are easy-to-make as they require only a few simple ingredients. If you want them to be extra crisp, then the thickness of the slices must be around 0.3cm. Although it may sound very challenging for first timer, there are some useful tips to make cutting easier. When shaping the logs, make sure they are flattened to a height of 1.5cm. After the first round of baking, allow the logs to cool down and then slice them with a serrated knife. I have baked these biscotti many times before but I’m still not an expert at cutting them into thin slices. Sometimes, the slices may crumble and break into pieces especially at both ends of the log. Anyway, if you can’t, it’s still fine to have thickness between 0.8-1cm. If you find them too thick and hard for your kids to munch on, then dunk them into milk or other hot beverage to soften.
Making these biscotti with almonds is an ideal way for parents to introduce first nut to their kids as almonds have a low allergic potential. Furthermore, almonds are packed with lots of essential nutrients and eating them is good for the brain, the heart as well as the bones. (To know more about almonds, please go to this post ). As these biscotti contains nut, they may not be suitable for young toddlers and kids who have nut-allergy. For this, you may substitute them with dried fruits (such as cranberries) and seeds (such as pumpkin seeds and sunflower seeds).
I gave a box of these biscotti to my sister during our recent get together. She later called to tell me that the biscotti were gone in less than half an hour and she couldn’t have a second helping! I also shared the biscotti with other relatives and friends. Surprisingly, the demand far exceeded supply! Some got hooked and asked for more while some offered to pay me to bake these biscotti for them. Looking at such over-whelming responses, how could I not share this wonderful recipe with all of you? So, bake some and share them with your family and friends. I assure you that it’s definitely worth an effort!
-> Get the recipe for Almond Biscotti and step by step photos at PAGE 2 BELOW.
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I’m very pleased to be invited by Munch Ministry to share this recipe at their Homecooks Spotlight. Check out also their interview with me over there.
Those biscottis are damn cute, super nutty and absolutely catchy.
Priya: Thanks! 😉
Definitely something that I would like to try! 🙂
Alice: Great! Hope you’ll like it. 😉
Even we prefer celebrating birthdays quitely with the family. Have a wonderful party time ahead! Oh, this biscotti is LOVELY! This looks like something I must try. The recipe is great and I loved the picture!!
Purabi Naha: Thanks for your sweet compliment! 😉
Your photos are stunning and your biscotti sounds lovely!
Rosie: Thank you so much for your lovely words! 😉
OMG… those are super cute and tempting.. Love the presentation too.. Great job 🙂
Hari Chandana: Glad you like it! Thanks for your wonderful compliment! 🙂
So cute!! I love your biscotti and of course the last picture is just fab!
Lee Mei (MCH): Thank you!! I’m so pleased to hear that. 😉
Almond biscotti – my hubby’s fave – goes well with a nice cup of coffee!
The Sudden Cook: Yes, the same for both hubby and I too. 🙂
the last photo is so cute! i always find it difficult to slice biscotti thinly and evenly somehow, but yours look perfect
My favourite Italian cookies. These look great!
Hi!
Thanks for sharing this lovely recipe! May I know where I can buy the almond flour for making the almond biscotti?
Abby: I bought mine from Sun Lik Trading at Seah Street. You can find them at any local baking supplier shops such as Phoon Huat. 🙂
love this recipe! Made it twice already with great results. Added oreo cookie crumbs instead of almonds the second time:) cant wait to try other additions and flavours:)
Janice: Thank you for the kind feedback! Yes, the combination is just endless. They are easy to make, and easier to love too! You may also add some grated orange rind/ zest to give them a hint of citrus flavour.:)
Hi..
May I check why my first baking is not cooked through.
Could it be my log dough is too thick?
Do you place the oven rack at the center for the first baking?
Jaslin: If your dough is wet and sticky, then it is not properly cooked through. Then you may need to extend the baking time. But if it is soft, then it is fine for the first round of baking. Yes, I place the baking tray at the middle rack of the oven. 🙂
I just tried your recipe. Taste so good. Will be substituting almond with pistachio next time. Thanks for sharing your recipe.
LC Lim: Thank you for the feedback!! So glad it works for you!! Feel free to share your feedback on your suggested substitution. 🙂
Hi, may I know how long did you beat the egg and sugar mixture till pale and fluffy? Thanks.
Soh: I usually beat it with hand and it takes about 5-10 minutes to reach this stage. 🙂
Hi I would like to try this recipe. If I’m using baked almond like Tai Sun or Camel, Can I skip the baking in step 2?
Lily: I haven’t tried these ready baked almonds before. However, there would be some concerns if you use them. Firstly, since almonds will be baked twice (before and after slicing) in this recipe, thus they may be over-cooked and browned before the cookies are properly crisp. Secondly, these stored-bought almonds may contain salt and other favourings, thus the taste of the biscotti may be a bit salty and different than the traditional ones. Hope it helps! 🙂