I like biscotti, but I won’t go out of my way to eat one. I’m also not a fan of almond flavoring. (Great selling points, Tina. I’m going somewhere with this, trust me). Why did I make these almond biscotti? I made them for my dad, who is a huge fan of almond biscotti and I knew he’d love them with his morning coffee.
You know what the nice surprise was though? The rest of my family and I fell in love with them too. In fact, my youngest sister wanted to bake them for her boyfriend. She came over my house so that I could supervise her making them (since she’s never baked cookies before). She did great and they came out just as delicious as mine. 🙂
These almond flavored biscotti have now become one of my favorite cookies!
Almond Biscotti Recipe
(Makes 28 cookies)
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (equivalent to 1 and 1/2 sticks) butter
- 1 and 1/2 cups dark brown sugar
- 3 large eggs
- 1 (12.5 ounce) can Solo Almond Cake & Pastry Filling
- 1/2 cup sliced almonds, for topping
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper or a silicone mat. Set them aside.
- In a large bowl, whisk together the flour, baking soda and salt. Set the dry ingredients aside.
- In another large bowl, cream together the butter and brown sugar (for about 2 minutes).
- Mix in the eggs and almond filling.
- Mix the dry ingredients into the wet ingredients until well blended.
- Divide the cookie dough in half.
For each half of the dough, do the following steps:
- Flour your baking surface and your hands. Shape the dough to be about 14 inches long and 6 inches wide.
- Transfer it to a prepared baking sheet.
- Gently press the sliced almonds into the top of the shaped dough.
- Bake in the preheated oven for 30 minutes.
- Let it cool on a cooling rack. (This is a great point to multi-task, you can prepare the other piece of dough and this one should be cool enough by the time you are done.)
- Drop the temperature of the oven to 300 degrees F.
- Lightly spritz the baked dough with lukewarm water. This will make them easier to cut and help to keep them from crumbling while cutting.
- Using a serrated knife, cut into 1 inch wide slices. (If you got the 14 inches long part correct above, you should get 14 slices.)
- Arrange the slices, cut side down, on the baking sheet.
- Bake in the preheated oven for 10 minutes.
- Flip the slices over and bake them for an additional 10 minutes.
- Transfer the biscotti to a cooling rack and let them cool completely.
- (Repeat these steps with the other half of the dough.)
Store them in an air tight container at room temperature or in a freezer friendly bag in the freezer.
Almond cake & pastry filling is made from corn syrup, sugar, water, almonds, evaporated milk and a few other ingredients. It’s different from almond paste so make sure you pick up the right ingredient. Almond paste is made from blanched ground almonds and sugar, similar to marzipan. I’ve now officially become a fan of this almond cake & pastry filling because it has an awesome almond flavor, without tasting like fake almonds or “way too almond-y” (like how some almond extracts do).
Biscotti cookies are not difficult to make, but they do require a lot of time. Don’t worry, I’ll walk you through each step. 😉
You start the baking process like you’re making a typical cookie. Once all of the ingredients have been combined, the dough will be sticky but you should be able to work with it.
Divide the cookie dough in half and shape each half into something resembling a board of wood with rounded edges. It should be about 14 inches long and 6 inches wide. Gently press some sliced almonds on top.
The first round of baking is just like making a funny shaped loaf of bread. Once they’ve cooled a bit, cut them into 1 inch wide slices. I cut them on a diagonal because it makes the ends of the slices have a fun angle to them. It’s like you would see with a French baguette sliced on the Food network. They always do it at an angle so the slices have fancy edges.
Gosh, my kitchen smells like heaven!
At this point, the biscotti are in between a hard and soft texture. Sure you can eat them now, but they’re not quite at their biscotti status. Biscotti means twice cooked, in Italian, so we need to bake them for a second time. The point of this second baking time is to dry them out without browning them too much, which is why the oven temperature must be lowered.
Place the cookies back on the baking sheet and bake them for a second time. Bake them for 10 minutes, flip them over and bake them for an additional 10 minutes. My husband points out that is sorta triple cooked, but we’ll count the flip as being in the middle of the second cooking.
Guys, I’m very serious when I say that these are the best biscotti that I’ve ever eaten! They are not overly sweet, so they are an awesome breakfast treat with coffee. (Of course coffee isn’t a requirement, but if you know me then you know I’m a huge fan of the lovely beverage.) 😉
I also love that these biscotti are crunchy (as a biscotti should be), but not rock hard. The exact reason my husband doesn’t like biscotti is that they tend to be so hard they must be bitten into with care and then chewed carefully to avoid scraping up the roof of your mouth. For the record, he ate these as often as he could get his hands on one and loved every bite commenting about how they taste great and how happy he was that it wasn’t “like chewing on gravel.” 😀
If you’re a fan of almond flavored treats then these biscotti will become your best friend. If you don’t care for almond flavored things, well, you may want to try these anyway. I’m glad I did. I can’t get over how the almond flavoring is spot on with these biscotti! Have you ever worked with almond cake & pastry filling? I’d love to know how else to use this fabulous ingredient.
The sliced almonds on top are not only pretty, but they add great texture and a toasty nutty flavor to every bite.
Mmm, cookies. Cookies make me happy. 🙂
Slightly adapted from: The Novice Chef
Here are some of my other favorite cookies.