Embark on a culinary adventure with Chef John’s Almond Biscotti recipes. These classic Italian twice-baked cookies boast a perfect balance of crunch and tenderness. Packed with almond flavor and adorned with whole almonds, they make a delightful treat for coffee or tea.
Chef John’s easy-to-follow recipes ensure your biscotti come out perfectly every time, whether you’re a seasoned baker or a novice. With the aroma of toasted almonds filling your kitchen, these biscotti are bound to become a favorite.
Savor the artistry of Chef John’s Almond Biscotti—create a batch to share with loved ones or indulge in a moment of self-care with these exquisite homemade delights.
Chef John's Almond Biscotti Recipe | S2Recipes
Details Chef John's Almond Biscotti Recipes
Prep Time: 15 mins
Cook Time: 1 hr
Additional Time: 45 mins
Total Time: 2 hrs
Servings: 15
Yield: 30 biscotti
Ingredients For Chef John's Almond Biscotti Recipes
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds
Instructions: Chef John's Almond Biscotti Recipes
Step 1: Whisk flour, baking powder, and salt together in a mixing bowl.
Step 2: Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
Step 3: Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
Step 4: Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
Step 5: Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
Step 6: Reduce oven temperature to 325 degrees F (165 degrees C).
Step 7: Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
Step 8: Transfer biscotti to a cooling rack; let cool to room temperature.
Lovely biscotti! I have made them many times, with almonds and anise, almonds orange peel and cranberries, hazelnuts and espresso powder. They are always crisp and not too sweet.
Love the recipe but was having g trouble with the texture. I live at a high altitude. (6000ft asl) increased butter to 4TBS and came out perfect.
I make these frequently. Love this recipe. I love the whole almonds. Delicious
I have to bake about 20F lower. Added lemon and orange zest. Fantastic.
I use an organic spelt flour. All organic ingredients and I sweetened with monk fruit and some coconut sugar. I added anise. I love the video which really helped. The mixture came out too dry so I added some melted butter and heavy cream. The dough sat for two days in the refrigerator, the cookies came out at fantastic. I used pecans and cranberries so this recipe is really a good shell for creative ambitions! Thanks Chef John!
I have been making this recipe for the last few years and became a Christmas staple in my home. Easy and delicious. I love so many of chef John’s recipes.
So far so good- second bake in oven. I used a wooden spoon like chef john and one bowl. Add ins were chocolate covered almonds, orange zest, and cranberries. I used 60% of sugar and found that I could probably go less but hopefully won’t affect texture. Loved the video!
I've made a lot of Biscotti, but never an almond version. This recipe was simple and baked up well. I adjusted the quantity to make 50 pieces, but only netted about 30 pieces about 3" each. Next time I will increase the initial bake to about 40 minutes to ensure the centers are fully cooked and don't stick to the knife when slicing.
All Nutrifacts of Chef John's Almond Biscotti Recipes
