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Almond biscotti

Almond biscotti

Based on 14 ratings
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Melanie Steup

Melanie Steup

Community member

"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!"
Difficulty
Easy 👌
Preparation
20 min
Baking
25 min
Resting
30 min

Ingredients

2Servings
8 g
almonds
10 g
flour
7 g
sugar
tsp
vanilla extract
lemon (zest)
tsp
baking powder
1 g
butter
eggs
½ drops
bitter almond oil
salt
flour for dusting
MetricImperial

Utensils

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

Nutrition per serving

Cal70
Fat3 g
Protein2 g
Carb9 g
  • Step 1/ 3

    • 10 g flour
    • tsp baking powder
    • 7 g sugar
    • 1 g butter
    • lemon (zest)
    • eggs
    • tsp vanilla extract
    • ½ drops bitter almond oil
    • 8 g 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.

  • Enjoy your meal!

    Almond biscotti

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