Almond Biscotti. She loves biscotti you say…more specifically Almond Biscotti. My whole biscotti obsession started with this family recipe for Italian Almond Biscotti. Simple and great tasting -it will quickly become one.

These almond biscotti are everything you want biscotti to be: buttery, lightly sweet, crunchy, and What you'll need to make almond biscotti. The recipe calls for a few unusual ingredients that make. This recipe has been submitted by the Good Food community. You can have Almond Biscotti using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Almond Biscotti

Prepare 6 tbsp of butter.
You need 2/3 cup of sugar.
You need 1/2 tsp of salt.
Prepare 3 tsp of vanilla extract.
You need 1/4 tsp of almond extract.
It's 1 1/2 tsp of baking powder.
You need 2 large of eggs.
It's 2 cup of all purpose flour.
You need 1 of spray bottle with room temperature water (optional).

This homemade vegan almond biscotti recipe is made without eggs and dairy, and substitutes agave nectar for the traditional honey that is used as a sweetener. Yes, this recipe for almond biscotti is healthy! We're swapping out traditional flour for a mixture of almond flour and tapioca flour (starch) to make this almond biscotti recipe healthy. This Chocolate-Dipped Almond Biscotti turned me into a biscotti lover!

Almond Biscotti instructions

Preheat oven to 350°..
Line a baking sheet with parchment paper or grease it lightly with non stick cooking spray..
In medium bowl beat butter, sugar, salt, vanilla, almond extract and baking powder until smooth and creamy..
Beat in eggs at a low speed and add the flour mixing until smooth. The dough should be sticky..
Turn the dough onto the baking sheet and divide it in half. Shape each half of dough into 2-9 1/2" x 2" logs about 3/4" tall. Make sure to straighten them out smoothing the tops and sides. Sprinkle with sugar and gently pat it in..
Bake the biscotti for 25 minutes. Remove from oven..
**Tip-When I take these out of the oven I like to take a spray bottle with room temperature water and spritz the sides and tops just lightly. This will soften your crust just a bit so that the biscoti slices easier.**.
Reduce oven temperature to 325°..
Wait 5 minutes after spritzing the biscotti (if you choose to use the tip) and then cut it into 1/2-3/4" slices..
Set the biscotti on its edge on the baking pan. Return to the oven and bake for another 25 to 30 minutes until they feel very dry and start to turn golden brown. Remove from oven. These will continue to dry out as they cool. You can either leave them on the baking sheet or transfer them onto a wire rack to cool. Store in an airtight container and these will last a couple of weeks..
Once biscotti is cooled, you can melt some chocolate, dip and decorate with your favorite toppings!.

It's crunchy, crumbly, and full of flavor! Your coffee has never been paired with something better. Share: Rate this Recipe Tuck stray almonds into the dough as you work. Line two large baking sheets with parchment paper. almond biscotti. This biscotti is what I like to think of as a Hole in One Recipe.