Almond Biscotti

Firm, twice-baked biscuits with a satisfying crunch and toasted whole almonds. The aroma of baked sugar and vanilla fills the air during the second drying stage.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 377
• Protein: 9 g
• Carbs: 57 g
• Fat: 11 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 100 g White sugar
• 1.3 piece Egg ( whole )
• 66.7 g Almond with skin ( whole )
• 0.7 tsp Baking powder
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt
• 0.3 tsp Bitter almond extract

Instructions

1. Dry mix

   In a mixing bowl, combine the wheat flour, white sugar, baking powder, and a pinch of grey sea salt. Make a well in the center.

2. Binding

   Crack the eggs into the well, add the vanilla extract and bitter almond extract. Work the dough by hand until it forms a smooth, slightly sticky ball.

3. Adding almonds

   Fold in the whole unpeeled almonds. Press firmly so they are well distributed throughout the mass without tearing the dough.

4. First bake

   Form two long logs about 5 cm wide. Bake at 180°C for 25 minutes. The top should be firm and lightly golden.

5. Slicing

   Remove the logs, let cool for 5 minutes. Cut into 1.5 cm thick slices on the diagonal using a serrated knife.

6. Final drying

   Arrange the slices flat on the baking sheet. Return to the oven for 10 to 12 minutes, turning halfway through, until they are dry and crunchy.

Chef's tips

• Use a sharp serrated bread knife to slice the logs without shattering the almonds.
• If the dough is too sticky, lightly dampen your hands before shaping the logs.

Storage

Store for up to a month in an airtight tin. Humidity is their enemy.