Ina Garten Almond Biscotti Recipe
Ina Garten Almond Biscotti Recipe is pure magic. These crunchy Italian cookies are simply perfect.
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.