Almond Biscotti
RECIPE FOR ALMOND BISCOTTI
Ingredients:
120g plain flour (all-purpose flour)
30g almond flour (ground almond)
½ tsp baking powder
1 egg (about 65g) – at room temperature
75g castor sugar
Pinch of salt
95g almonds (raw)Methods:
- Rinse almonds lightly. Pat dry with kitchen towel. (it’s optional)
- Place almonds on a baking tray, bake in a preheated oven at 160°C for 8 minutes. Give it a stir after the first 4 minutes. Set aside to cool.
- In a mixing bowl, sieve plain flour, almond flour and baking powder. Then use a hand whisk to combine.
- In another bowl, beat the egg lightly with a hand whisk or electrical mixer. Then add in sugar and salt. Beat until the mixture is fluffy and pale.
- Add in flour mixture (from step 3). Use a rubber spatula or plastic scraper to mix all the ingredients until well combined. You can use technique such as cut, press and scrape to mix.
- Then add in the roasted almonds. Mix until well combined and form a dough. At this stage, the dough is quite sticky. So, dust your hands and counter top with more flours before proceeding to the next step.
- Transfer the dough to a floured surface. Divide the dough into two equal portions, roll into log shapes (22cm length x 5cm width x 1.5cm thickness) and then flatten slightly (refer to note 4).
- Place the logs on a baking tray lined with grease-proof baking paper. Transfer the tray to oven, bake at 160°C for 30 minutes or until well risen and firm. If your logs show uneven colour, rotate them at 180 degree towards the last 5 minutes.
- Remove from the oven and let it cool for about 15-20 minutes (note 1).
- When the logs are cooled, use serrated knife (refer to photo below) to cut it diagonally into thin slices (0.3cm thickness – note 1). Arrange slices on the lined baking tray, transfer to oven, place at the lowest rack and bake for a further 150°c for 14 minutes (7 minutes for each side) or until slightly golden brown.
- Cool on rack and keep in an air-tight container for several weeks.
Note:
- After baking the logs for the first round, allow them to cool down and then slice them with a serrated knife. Otherwise, the biscotti will crumble and break easily. If you find problem cutting the slices into 0.3cm thickness, then the thickness between 0.8-1cm should be fine too.
- If these biscottis turn soft after some time, bake them in a preheated oven at 150°c for 5 minutes to crisp.
- Watch THIS VIDEO on how to shape the dough.
- 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).
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! 🙂