Almond Biscotti
A twice-baked crunchy almond cookie with a golden brown exterior and great flavour.
It’s not the holiday season without biscotti! It’s one of my favourite holiday cookies and this year we’re baking up a classic. These almond biscotti have that tradmark crunchy texture and a beautiful golden brown exterior. With a full almond flavour that isn’t overwhelming, they’re perfect for pairing with all of your favourite cozy holiday drinks.
Biscotti area great cookie to make in big batches and stock up your freezer so you can make them ahead of time and save yourself some stress when in the thick of the holiday season.
Why you’ll love this recipe:
Super crunchy bite!
A subtle flavour perfect for pairing with any drink.
Freezer-friendly so it can save you some stress.
Top tips for making almond biscotti:
Use a stand mixer. In the past we’ve made biscotti with our hands and while that definitely still works. Using the stand mixer can save yourself some work during the busy holiday season.
Don’t overmix the dough. Mix until just combined to avoid and overworked dough. Overmixing can lead to tough cookies.
Let the cookie logs cool completely. For the best slicing we like to let the cookie logs cool completely, even overnight if you have the time. This results the cleanest slice.
Use a sharp knife to slice. For the best slice a sharp chef’s knife is the best option. We have also found a sharp bread knife works well too.
Bake until lightly golden. For the second bake you’re looking for the cookies to dry out and achieve a light golden brown colour.
Pro tip: Biscotti are freeze-able at every stage. Freeze the dough, after the first bake or after the second.
How to make almond biscotti:
Prep Time: 20 Min | Rest Time: 30 Min | Bake Time: 60 Min | Total Time: 1 Hr 50 Min
Makes: 24 cookies
Ingredients
113 g (½ cup) vegan butter, softened
200 g (1 cup) brown sugar
2 flax eggs, (2 tbsp ground flaxseed + 6 tbsp lukewarm water)
½ tsp almond extract
300 g (2 ½ cups) all-purpose flour
1 ½ tsp baking powder
(1 cup) sliced almonds
Instructions
Before You Start: Remove the vegan butter from the fridge to soften at room temperature and prepare the flax eggs by combining ground flaxseed and water and letting rest for 5 minutes until thickened.
Preheat oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
Beat softened butter in a stand mixer (or hand mixer) for 3-4 minutes or until light and fluffy. Add the flax eggs and continue to beat for an additional 2-3 minutes or until combined. Beat in the almond extract.
Mix the all-purpose flour and baking powder to the butter mixture until just combined (no dry patches remain). Do not overmix the dough.
Mix in the sliced almonds (reserving a little bit to top on the logs) until evenly distributed – no longer than 30 seconds to 1 minute to avoid overmixing the flour.
Divide the dough in half. Form two logs approximately 13 inches long, 2 inches wide and 1 inch thick on the prepared baking sheet. Top with leftover sliced almonds, gently pressing into the top.
Bake for 40 minutes and remove. Let cool completely, Once cool, slice into 1 inch thick strips and place back on the baking sheet, cut side down.
Change oven temperature to 300°F.
Bake the cut biscotti for an additional 15-20 minutes or until golden brown, flipping half way.
Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.