Classic Italian Almond Biscotti

Before you start

Biscotti in the Tuscan style, often called cantucci, contain no butter or oil. Eggs bind the flour and sugar, whole toasted almonds give the crunch, and the second bake dries the slices all the way through. That lean dough is why they keep for weeks and why they are hard enough to dunk without falling apart.

The decisions that matter happen between the two bakes. Pull the logs when they are firm but still pale at the cracks, cool them just long enough to slice cleanly, and use a serrated knife with a sawing motion. Slice too hot and the crumb tears; wait too long and the logs harden and shatter under the blade. The second bake is low and slow so the centers dry before the edges darken.

Ingredients

• 150 g (1 cup) whole raw almonds — skin on
• 250 g (2 cups, spooned and leveled) all-purpose flour
• 200 g (1 cup) granulated sugar
• 1 tsp baking powder
• ¼ tsp fine salt
• 3 large (about 150 g) eggs — after beating, set 1 tbsp aside for brushing
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 tsp finely grated orange zest — optional

Method

1. Heat the oven to 175°C (350°F). Spread the almonds on the baking sheet and toast for 8 to 10 minutes, until fragrant and lightly golden inside when you split one. Let them cool, then line the same sheet with parchment.
2. Whisk the flour, sugar, baking powder and salt in a large bowl. In a second bowl, beat the eggs with the vanilla, almond extract and orange zest, then set 1 tablespoon aside in a cup for brushing.
3. Pour the egg mixture into the dry ingredients and stir with a spatula until a stiff, slightly sticky dough forms. Fold in the cooled almonds, squeezing the dough with your hands if needed so every nut is coated.
4. With lightly floured hands, divide the dough in half. Shape each piece into a log about 30 cm (12 in) long and 6 cm (2½ in) wide, then flatten it to about 2 cm (¾ in) high. Space the logs 8 cm (3 in) apart on the sheet.
5. Brush the logs with the reserved egg. Bake for 25 to 30 minutes, until they are firm when pressed, lightly golden and starting to crack along the top. They will have spread to about 8 cm wide.
6. Lower the oven to 150°C (300°F). Let the logs cool on the sheet for 15 minutes, until you can handle them but they are still warm in the middle.
7. Move one log to the board. Using a serrated knife and a gentle sawing motion, cut it on a sharp diagonal into 1.5 cm (⅝ in) slices. Repeat with the second log.
8. Stand the slices upright on the sheet, about 1 cm apart, so air reaches both cut faces. Bake for 18 to 22 minutes, until the cut surfaces look dry and feel firm. Cool completely on a rack; they crisp further as they cool.

Tips for success

• Standing the slices upright for the second bake means you never have to flip them, and both sides dry evenly.
• A slightly sticky dough is right. If it is too wet to shape, wet your hands with cold water rather than working in more flour, which makes harder biscotti.
• For very even slices, mark the log every 1.5 cm with the tip of the knife before you start cutting.

Substitutions

Whole almonds

Hazelnuts or shelled pistachios work at the same weight. Rub toasted hazelnuts in a towel to remove loose skins, which can taste bitter.

Almond extract

Use ½ teaspoon anise extract or 1 teaspoon anise seed for a licorice note, or simply double the vanilla for a milder cookie.

Granulated sugar

Up to half can be light brown sugar. The dough gets softer and the biscotti come out slightly chewier and darker, so watch the second bake closely.

Variations

Chocolate-dipped

Melt 120 g bittersweet chocolate and dip one long edge of each cooled biscotto. Let them set on parchment for about an hour.

Cranberry pistachio

Use 100 g pistachios and 75 g dried cranberries in place of the almonds, and swap the orange zest for lemon.

Troubleshooting

Slices crumble and nuts fall out

The logs cooled too long or the knife pressed straight down. Slice while still warm, use a sharp serrated knife and saw back and forth with little downward pressure.

Biscotti are hard enough to hurt your teeth

The slices were cut too thick, the second bake ran too hot, or extra flour went in. Keep slices about 1.5 cm, bake at 150°C and weigh the flour.

Centers stay soft after cooling

The second bake was too short. Return them to a 150°C oven for 5 to 8 minutes more; they should feel dry, not springy, even while warm.

Logs spread into a flat sheet

The dough was too wet or the logs were shaped too low and wide. Keep them about 2 cm high and leave room between them; a few minutes in the fridge helps on a warm day.

Storage

Keep fully cooled biscotti in an airtight tin at room temperature for up to 3 weeks. If they soften in humid weather, re-crisp them at 150°C (300°F) for 5 minutes. They also freeze well for up to 3 months.

Safety notes

Contains wheat, egg and tree nuts. Do not taste the raw dough, which contains uncooked egg and flour.