Almond Biscotti

Almond Biscotti.

The traditional recipe for biscotti recipe is considered to be Antonio Mattei (Antonio Mattei, baker in Prato), drawn up in the mid-19th century. The composition of the test include flour, sugar, eggs, pine nuts and almonds, not roasted and brown.

The traditional recipe is not used yeast, rippers and fat (butter or vegetable oil and milk). Formed as a long tile baked dough, then cut into slices in finger thickness and re-dried in oven. The basic technology of preparation has remained to this day.

Currently, there are many variations of recipes biscotti. Primarily they relate additives. The dough is put ripper, dried fruit (cranberries, raisins, cherries …), candied fruit, nuts (almonds, hazelnuts, pistachios, pine nuts …), chocolate, spices (cinnamon, ginger, anise, vanilla and almond extracts …), add the butter that cookies were slightly softer and poryhlee (biscotti however these are not stored as long as biscotti without oil). Ready biscotti sometimes glazed or dipped in chocolate.

Traditionally very dry biscotti served in Italy with Tuscan dessert wine Vin Santo (Vin Santo), in which they dip and eat. They are also good with sparkling wine, coffee (cappuccino, latte) or tea. IMG_4207 tvztticaryygsz kepiirgh1

40-45 biscotti


150 g (240 mL) almonds (peeled or with skin)

260 g (480 mL) flour

1 teaspoon ripper test (baking powder)

1/8 teaspoon salt

150 grams (180 ml) white granulated sugar

3 large eggs

1 teaspoon natural vanilla extract or 2 teaspoons vanilla sugar *

1/2 teaspoon almond extract natural **

For the chocolate coating (optional):

90 grams of dark chocolate

1 tablespoon butter

* In baking, try to use natural vanilla extract (without artificial flavors). Vanilla extract can be prepared by, or replace it with the vanilla sugar. Also use vanilla sugar with the addition of powdered vanilla and not with vanillin (artificial substitute for it). The extract was added to the liquid ingredients, sugar and vanilla to dry (e.g., sugar).

** If you can not find almond extract, simply exclude it. If you have a choice – use only natural extract.

*** If you wish, you can add 1 tablespoon of lemon peel or orange (mix it with eggs before pouring them into the flour mixture)


If toasting almonds, preheat the oven to 180 C °, place the almonds on a baking sheet and toast in the oven for 8-10 minutes. He has quite a bit of gilding and become brittle. Cool. You can coarsely chopped, or you can leave as is and add to batter whole nuts.

Reduce the oven temperature to 150 C °, Shots pan with parchment paper.

In a small bowl, lightly beat the eggs, add a vanilla extract (sugar), and almond extract.

In a large bowl combine the flour, sugar, salt, ripper and almonds. Add egg extracts. Hands knead the dough (do not knead long, just until smooth). Put the dough (it will be quite sticky, so it’s best to do it hands soaked with water) on a lightly floured surface. Divide it into 2 equal parts and roll each of long sausages (about 30-35 cm long). Put sausages on a baking sheet at a distance of 10-12 cm apart (the dough is slightly away in the baking process) and priplyusnite to a thickness of 1.5 cm.

Put the pan in the oven on the middle level for 30-40 minutes. The dough should rise slightly, to become golden brown and harden. Remove from oven and cool on a wire rack for 5 minutes.

Place the baked sausage, which is more like a flat loaf on a cutting board. With a sharp knife (it is best to use a knife for cutting bread), cut it into slices (cut slightly on the diagonal, then the slices will be longer), a thickness of about 0.5-1 cm.

Repeat the same with the second sausage. Arrange the cookies on the baking sheet. Put in the oven for 8-10 minutes, remove, turn the other side of the pastry and bake for another 8-10 minutes. Biscotti should be solid.

Remove from oven and cool.

Biscotti are stored in a tightly sealed container for 3-4 months.

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