This biscotti video is another installment in our long-running series, “Recipes I Can’t Believe I Haven’t Posted Yet.” But, while I took my sweet time recording this classic Italian dipping cookie, at least I picked a good time to finally feature it, since winter is coming, and with it, plenty of cookie-appropriate occasions.
I decided to go with a very straightforward version, since that’s my personal favorite, but that doesn’t mean you can’t jazz these up in any number of ways.Different nuts, like hazelnut and/or pistachio work beautifully in these, as does any type of dried fruit. And of course, dipping these in dark chocolate is never a bad idea.
By the way, don’t let that cup of sugar fool you. These are not particularly sweet cookies, and there’s a good reason for that. Traditionally, these are served to dip into sweet dessert wines, like Vin Santo, which is why we don’t want them too sugary to begin with. That’s also the reason why we really do want these crunchy all the way through.
I was pretty noncommittal with the cooking time once these are sliced and put back in the oven, since depending on the size and shape, your baking times will vary greatly. The best plan is to keep peaking at them once they get close, and wait for that perfect golden brown. So, with my apologies for bringing up the holidays so early, I’ll finish by saying I really do hope you give these almond biscotti a try soon. Enjoy!
Ingredients for about 28-30 cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt (1/2 teaspoon kosher)
3 tablespoons room temperature unsalted butter
1 cup plus 1 tablespoon white granulated sugar
1 tablespoon olive oil
2 large eggs
1/4 teaspoon vanilla extract
3/4 teaspoon almond extract
1/2 cup roasted whole almonds
1/2 cup roasted chopped almonds – Bake loaves at 350 F., let cool 15 minutes before slicing, and then finish at 325 F. until golden brown, and crunchy