Almond biscotti

Almond biscotti

Too few ratings

Melanie Steup

“I originally found the recipe online but gave it more freshness by adding lemon zest and leaving out the amaretto. These little Italian cookies are now the favorite coffee companion of both my family and friends! Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com”

Difficulty

Easy 👌
20
min.
Preparation
25
min.
Baking
30
min.
Resting

Ingredients

Servings:-50+
200 g almonds
250 g flour
175 g sugar
1 tsp vanilla extract
lemon (zest)
1 tsp baking powder
25 g butter
eggs
12 drops bitter almond oil
salt
flour for dusting
Metric
Imperial

Utensils

  • plastic wrap
  • bowl
  • fine grater
  • hand mixer with dough hooks
  • cutting board
  • knife
  • baking sheet
  • oven
  • parchment paper
  • fine sieve

Nutrition per serving

Cal
70
Protein
2g
Fat
3g
Carb
9g

Step 1/3

  • 250 flour
  • 1 tsp baking powder
  • 175 sugar
  • 25 butter
  • 1 lemon (zest)
  • 2 eggs
  • 1 tsp vanilla extract
  • 12 drops bitter almond oil
  • 200 almonds
  • salt
  • plastic wrap
  • bowl
  • fine grater
  • hand mixer with dough hooks
  • cutting board
  • knife

Sift flour and baking powder into a bowl and mix with sugar and salt. Cut the butter into small cubes and zest the lemon. Then add the butter, eggs, vanilla extract, lemon zest, and bitter almond flavor and mix into a smooth dough. Finally, knead in the almonds, wrap the dough in plastic and allow to rest for approx. 30 min. in the refrigerator.

Step 2/3

  • flour for dusting
  • baking sheet
  • oven
  • parchment paper

Preheat the oven to 175°C/350°C (convection). After the dough has rested, divide it into five equal pieces. With floured hands, form the pieces into rolls approx. 4-cm/1.5-in in diameter and place on a parchment-lined baking sheet. Bake in preheated oven for approx. 12 – 15 min. then let cool.

Step 3/3

  • baking sheet
  • oven
  • fine sieve
  • parchment paper
  • cutting board
  • knife

Using a sharp knife, cut the cooled rolls at an angle into approx. 1.5-cm/0.5-in wide slices. Place the individual biscotti back on the parchment-lined baking sheet and bake at 175°C/350°C for approx. 8 – 10 min. or until golden brown. Store in an airtight container.