




Almond Biscotti
Prep time
Cook time
Total time
"Corby Kummer's Unbeatable Biscotti"
Author: Corby Kummer
Recipe type: Dessert
Serves: 24
Ingredients
- 1¼ c. whole, unblanched almonds
- 2 c. all-purpose flour
- 1 c. granulated sugar
- 1 tsp. baking soda
- Pinch of salt (I used kosher)
- 3 large eggs
- ½ tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Place almonds on a baking sheet and toast 8-10 minutes or until they begin to perfume the kitchen; remove from oven and cool.
- Reduce oven to 300 degrees and line a baking sheet with parchment paper or foil.
- In the bowl of a mixer fitted with a paddle attachment, place flour, sugar, baking soda and salt.
- In a separate bowl, beat eggs and vanilla; set aside.
- Blend dry ingredients on low speed, then pour in egg mixture; the dough starts to form after a minute or two, but will be sticky.
- Add nuts and mix until they start to break up (keep your mixture in the locked position because this is a sturdy task!).
- Turn the dough onto a well-floured surface then use a pastry scraper (or your hands) to fold the dough over itself 3-4 times to distribute the nuts. Add a little bit more flour if it’s still too sticky. Let dough rest for a minute then divide into two equal parts.
- With lightly floured hands, elongate each piece into a strip 2-3” wide, 12” long. Transfer each to the baking sheet, leaving 4” between them.
- Bake 45-50 minutes or until they are slightly browned; remove and cool on baking sheet 5 minutes.
- Carefully transfer each strip to a cutting board.
- Using a sharp, serrated knife, cut the strips on a diagonal into ½" slices.
- Place slices on the baking sheets (you’ll need 2 sheets, total).
- Return sheets to the oven and bake about 35 minutes.
- Remove from oven and transfer cookies to a cooling rack.
- Store in a container that allows air to escape, which will keep them from softening.
They were delicious. 🙂 Thank you!
You’re welcome! Happy New Year 🙂
I have been fortunate enough to have tasted your almond biscotti. It is the perfect Christmas cookie! I may even try making a batch this year.
Thanks Wendy. You might just find yourself with a batch this week 🙂
I’ve always wondered why people only make these around the holidays and not all year round. Biscottis go great with a cup of tea or coffee and keeping them in a tin of some sort will have them last for months. Nicole your almond biscotti look delicious.
So I’m not the only one wondering about biscotti?!? Thanks for sharing my love of these crunchy treats, Joe. Happy Holidays!
Joe is right, biscotti can and should be made all year long! These were another one of my step-grandmother’s specialties (in addition to jam thumbprints and pizelles). She always added a little anise seed which was an acquired taste for me, but now I crave them with it. Love the idea of orange zest for a little homegrown Florida flavor.
Wish I was there for the wine and burned cookie night! HA!
It seems many of us agree that biscotti should be a year-round cookie 🙂 I do love anise in my cookies, too, so I might try some in my next batch. My friend Karen and I still talk about that ‘biscotti disaster’ night, but we still managed to have fun. Happy Holidays!