Ina Garten Almond Biscotti Recipe is pure magic. These crunchy Italian cookies are simply perfect.
I’ve made this Ina Garten Almond Biscotti Recipe dozens of times. They’re ideal for coffee dunking or tea time. The almonds add wonderful flavor and crunch.
This recipe creates bakery-quality biscotti at home. How to make Ina Garten Almond Biscotti is surprisingly easy.
Even beginners can master these delicious treats. The Ingredients for Ina Garten Almond Biscotti are basic pantry staples.
You’ll love sharing these with family and friends. Let me show you exactly how to succeed.
When I First Introduced to Ina Garten Almond Biscotti
My aunt served these at Sunday brunch. I took one bite and fell in love. The texture was incredibly crunchy and satisfying.
The almond flavor danced on my tongue. I immediately asked for the recipe details. She smiled and mentioned Ina Garten’s name.
I went home and researched it online. That same week, I baked my first batch. They turned out absolutely wonderful and impressive.
Now I make them for every special occasion.
Equipment List
- Large mixing bowl
- Whisk and wooden spoon
- Baking sheet
- Parchment paper
- Sharp knife
- Measuring cups and spoons
- Electric mixer
Ingredients You Need for Ina Garten Almond Biscotti
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds (toasted)
Step-by-Step Guide
- Preheat your oven to 350°F first.
- Line your baking sheet with parchment paper.
- This prevents sticking and ensures easy cleanup.
- Toast almonds for 5 minutes until fragrant.
- Combine flour, sugar, baking powder, and salt.
- Whisk everything together in your large bowl.
- Make sure there are no lumps remaining.
- Beat eggs, vanilla, and almond extract separately.
- Pour this mixture into your dry ingredients.
- Stir until just combined and slightly sticky.
- Fold in your toasted almonds gently now.
- Divide dough into two equal portions carefully.
- Shape each into a long, flat log.
- Each log should be about 12 inches long.
- Place them on your prepared baking sheet.
- Bake logs for 30 minutes until golden.
- They should feel firm to gentle touch.
- Remove and let cool for 10 minutes.
- Cut logs diagonally into 3/4-inch slices.
- Use a sharp, serrated knife for this.
- Lay slices flat on the baking sheet.
- Bake 10 minutes, flip, then bake 10 more.
- They’ll become crispy and perfectly golden brown.
Tips to Make the Best Ina Garten Almond Biscotti
- Don’t overbake during the first baking session.
- Use a serrated knife for clean cuts.
- Let biscotti cool completely before storing them.
- Toast almonds to intensify their delicious flavor.
- Store in an airtight container for freshness.
- They stay crispy for up to two weeks.
- Double the recipe for gift-giving during holidays.
FAQs about Ina Garten Almond Biscotti
Q: Can I freeze biscotti for later?
A: Yes, freeze them for three months easily. Thaw at room temperature before enjoying them.
Q: Why are my biscotti too soft?
A: They need more time in second baking. Bake until completely dry and very crispy.
Q: Can I use different nuts instead?
A: Absolutely! Try pistachios, hazelnuts, or pecans instead. Toast them first for best flavor always.
Q: Do I need almond extract?
A: It enhances flavor but isn’t absolutely required. Vanilla extract alone works fine too nicely.
Final Thoughts
This Ina Garten Almond Biscotti Recipe never disappoints. You’ll impress everyone with your baking skills. The crunchy texture pairs perfectly with coffee.
These cookies make wonderful homemade gifts too. Try this recipe this weekend and enjoy. Your kitchen will smell absolutely amazing today.
Share them with people you love dearly.
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Almond Biscotti Recipe
Equipment
- Large mixing bowl
- Whisk and wooden spoon
- Baking sheet
- Parchment paper
- Sharp knife
- Measuring cups and spoons
- Electric mixer
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds toasted
Instructions
- Preheat your oven to 350°F first.
- Line your baking sheet with parchment paper.
- This prevents sticking and ensures easy cleanup.
- Toast almonds for 5 minutes until fragrant.
- Combine flour, sugar, baking powder, and salt.
- Whisk everything together in your large bowl.
- Make sure there are no lumps remaining.
- Beat eggs, vanilla, and almond extract separately.
- Pour this mixture into your dry ingredients.
- Stir until just combined and slightly sticky.
- Fold in your toasted almonds gently now.
- Divide dough into two equal portions carefully.
- Shape each into a long, flat log.
- Each log should be about 12 inches long.
- Place them on your prepared baking sheet.
- Bake logs for 30 minutes until golden.
- They should feel firm to gentle touch.
- Remove and let cool for 10 minutes.
- Cut logs diagonally into 3/4-inch slices.
- Use a sharp, serrated knife for this.
- Lay slices flat on the baking sheet.
- Bake 10 minutes, flip, then bake 10 more.
- They’ll become crispy and perfectly golden brown.
Notes
- Don’t overbake during the first baking session.
- Use a serrated knife for clean cuts.
- Let biscotti cool completely before storing them.
- Toast almonds to intensify their delicious flavor.
- Store in an airtight container for freshness.
- They stay crispy for up to two weeks.
- Double the recipe for gift-giving during holidays.
