Biscotti di Mandorle Recipe

Let me show you how I make Biscotti di Mandorle, a beloved Italian almond cookie that has roots in Sicily, where it’s often baked for festive occasions and enjoyed alongside a cup of coffee or wine. From my own personal experience, these cookies are wonderfully crunchy, fragrant with almonds, and have a delightful sweetness that’s not overpowering.

Notes on What to Expect:

When making these biscotti, expect a crunchy, nutty treat with a slight sweetness. They will be perfect for dunking in coffee, tea, or even a sweet dessert wine.

Biscotti di Mandorle Recipe

Prep Time: 15 minutes
Cook Time: 1 hour
Time to Stand: 1 hour for cooling
Total Time: 2 hours 15 minutes
Ease of Cooking: Medium
Servings: 20-24 cookies
Calories per Serving: ~130 calories (depending on size and ingredients used)
Cost of Ingredients: Approx. $8-10
Cuisine: Italian (Sicilian)
Course: Dessert or Snack
Equipment Needed: Mixing bowls, baking tray, parchment paper, serrated knife, cooling rack

• Go get the must-have equipment and ingredients for making a Savory  #Biscotti di Mandorle  here.

Ingredients:

• 200g whole almonds, lightly toasted
• 300g all-purpose flour
• 150g sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1 tablespoon olive oil or vegetable oil
• Go get the must-have equipment and ingredients for making a Savory  #Biscotti di Mandorle  here.

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Toast the almonds in a dry pan or oven for about 8-10 minutes until golden and fragrant. Let them cool, then chop coarsely.
3. Mix the dry ingredients: In a bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
4. Add the wet ingredients: Make a well in the center of the dry ingredients and add the eggs, vanilla extract, almond extract, and oil. Mix everything into a dough using your hands or a wooden spoon.
5. Incorporate the almonds: Gently fold in the toasted almonds until evenly distributed.
6. Shape the dough: Divide the dough into two equal portions and shape each into a log about 12 inches long and 2 inches wide. Place them on the baking sheet.
7. Bake the logs: Bake for 30-35 minutes, or until golden and firm to the touch.
8. Cool and slice: Remove from the oven and let the logs cool for about 10 minutes. Lower the oven temperature to 275°F (135°C). Once cool enough to handle, slice the logs diagonally into 1/2-inch thick biscotti.
9. Second bake: Arrange the slices back on the baking sheet and bake for another 30-35 minutes, turning them halfway through, until crisp and dry.
10. Cool completely: Let the biscotti cool on a rack before storing.

Variations:

• Chocolate-Dipped Biscotti: After the second bake, dip the ends of the biscotti in melted dark chocolate for a rich twist.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.

Tips:

• If the dough feels too sticky, add a little extra flour until it’s manageable.
• Biscotti are best when completely cooled, so be patient during the cooling process to get the perfect crunch.
• Go get the must-have equipment and ingredients for making a Savory  #Biscotti di Mandorle  here.

Substitutions:

• Egg-free version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
• Nut-Free: Swap almonds for seeds like sunflower or pumpkin seeds for a similar crunch.

Nutritional Information Per Serving (1 Biscotto):

• Calories: 130
• Fat: 6g
• Carbs: 16g
• Protein: 2g

I hope this guide has made making Biscotti di Mandorle seem a little less daunting! Have you tried making biscotti before? Please, be honest and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!