Almond Biscotti, crispy, sweet, full-bodied almonds are perfect with a warm cup of tea or coffee, melts in your mouth and seems like it’s just the most perfect snack that could exist. Let’s go to the preparation!
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp almond extract
- 2 cups flour 00
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4` cup chopped almonds
- 1 tbsp lemon zest
- 100 g white chocolate
- sliced almonds
- Line a large baking sheet with baking paperand preheat the oven to 165 ° C (325 ° F).
- Add softened butter and sugar to the stand of the stand mixer, then turn on the mixer for a few minutes until the mixture becomes light and fluffy.
- Beat one egg at a time, then add the almond extract.
- In another bowl, whisk together the flour, baking powder and salt. Then gradually stir it into the butter mixture.
- When you get a fine, thick, smooth mixture, add the almonds and combine with a spatula. You will get a very soft dough. Cover the dough and leave to cool in the fridge for about 20 minutes.
- When the dough has cooled, flour the work surface and roll a long roll of dough. Then transfer the roll to a baking sheet.
- Coat the dough with egg yolk and sprinkle with almond leaves.
- Bake the dough rolls for about 40 minutes or until slightly browned.
- Leave the dough to cool for about 15 minutes, then cut the roll diagonally, about 2or 2.5 cm thick. Return the slices to the baking sheet with the cut side facing up.
- Bake for 5-10 minutes until golden brown. When finished, allow to cool on the racks.
- Melt the white chocolate and when the biscuits are baked, pour it over the surface, then sprinkle with almond flakes over the chocolate.
Almond Biscotti introduction
Biscotti is an Italian word that means twice baked. This is exactly the main specificity of these famous Italian biscuits. In Italy they have another name – “cantucci”.
Biscotti, or cantucci, are double-baked Italian almond biscuits, making them super crunchy. These cookies usually contain nuts – in this case, almonds. But they also go great with pistachios, canola, hazelnuts… The preparation of delicious almond biscuits is so simple, and the result is like the one from the bakery, so it is worth the effort, crunchy, sweet, with lovely almonds.
How do I store almond biscuits? Biscuit residues can be stored in a hermetically sealed container at room temperature for up to 3 days. You can also freeze these biscuits in an airtight container for up to 2 months!
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