Classic Italian Almond Biscotti Recipe

This Classic Italian Almond Biscotti Recipe (Cantucci) can be adapted for other flavours. Master this simple Italian biscotti recipe by reading all the tips.

Ingredient

– 3 cups all purpose flour – 2 teaspoons baking powder – pinch salt – 4 eggs, room temperature – ¾ cup granulated sugar – ½ cup butter, room temperature – 1 teaspoon vanilla extract – 1 teaspoon almond extract – (optional add ins about ½ for each add in. If doing 2 flavors ¼ cup of each) : cranberries, pistachios, raisins, sliced almonds, chocolate chips, white chocolate chunks, 1 teaspoon for the: lemon zest or orange zest)

Direction

Preheat oven to 350°F (180°C). Put rack in centre. Use parchment paper to line a large 9X13 baking sheet. Sift flour, baking powder, and salt in a medium bowl. Set aside.

Step 1

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Beat eggs on medium speed in a large bowl or electric mixer bowl with whisk attachment until light and frothy (about 2-3 minutes). Add sugar slowly and whisk for another minute.

Step 2

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Put the butter and extracts in there. Mix for one more minute. Combine the flour and salt. If you're adding mix-ins, do so and mix them in. Mix everything together.  Cut the dough in half. 

Step 3

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Flour your hands and use them to shape the dough into two logs that are about 12 inches long and 2 inches wide. Place one log on a baking sheet that has already been prepared.

Step 4

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For the first bake, put it in the oven for 30 to 35 minutes, or until it feels a little firm. Let it cool for 5 minutes on a baking sheet. Move the bread to a cutting board and cut it into ¾-inch slices across the grain after the first bake. 

Step 5

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Second bake: Lay the cut slices flat on baking sheets lined with parchment paper and bake for another 5 to 8 minutes, or longer if you like. The longer they stay in the oven, the crispier they get. 

Step 6

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To make sure the toasting is even, flip the slices over halfway through the second bake. In a roomy place, they can stay for a few weeks, if they last that long.

Step 7

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also see

also see

Lemon Ricotta Cookies Recipe