Aunt Mary’s Almond Biscotti
And just like that, we’re done with Thanksgiving and on to Christmas.
Doesn’t it feel like the holidays fly by faster each year? Or is that just a sign that I’m getting old?
Don’t answer that question.
Sadly I didn’t get a chance to eat any pumpkin pie yesterday but that’s okay, I have every intention of making up for it by baking ALL THE COOKIES.
In case you are wondering, biscotti is totally a cookie.
It was created when some Italian guy tried to get a little dunk action goin’ by shoving a circular cookie into his espresso cup and it wouldn’t fit. Lo and behold, the birth of a long skinny cookie that you can dunk until the very last bite.
Genius.
I just made that up.
Speaking of Italians, this recipe comes from straight from my grandfather’s sister (aka Aunt Mary) who makes the best biscotti I have ever eaten. And I’m not making that part up, promise.
I modified her recipe slightly by using whole wheat pastry flour and adding dark chocolate so that might explain why they look kind of rustic. That and I made them thick so that they’re crunchy on the outside but still slightly soft on the inside. <3
If you like them really crunchy then you can just make each side of the dough into long skinny logs rather than…err, loaves?
Either way, they’re dangerous. I tried to bring half of them to work to remove the temptation for me to reach into the container every time I entered the kitchen but Brandon was not having it. He refused to share them with anyone else!
I’d say that’s a good sign.
Ingredients
2 and 1/2 cups flour (I used whole wheat pastry flour)
2 teaspoons baking powder
1/2 cup lightly toasted almonds, chopped
1/2 teaspoon fine sea salt
2 eggs
3/4 cup sugar
3/4 cup melted butter (I used Earth Balance- omit salt if using salted butter)
1/2 teaspoon vanilla extract
1/2 teaspoon anise extract (or another 1/2 teaspoon vanilla)
3/4 cup chopped dark chocolate (or chocolate chips)
Instructions
- Preheat the oven to 350°F degrees and line a cookie sheet with parchment paper.
- Using a medium-sized bowl, sift together the flour with the almonds, baking powder and salt.
- In a separate large bowl, whisk together the eggs, sugar, melted butter and vanilla extract.
- Add the dry ingredients to the wet along with the chopped chocolate and use a spatula to fold together until a dough forms.
- Shape the dough into a round ball with your hands and then slice it in half. Form each side into logs, about 12 inches long. If you prefer smaller biscotti then you make each log longer and skinnier.
- Bake them in the oven for 20 minutes and then allow to cool for 10 minutes or so. Slice each one diagonally so that each piece is roughly 1-2 inches thick. You can make them thinner or thicker depending on your preferences.
- Lay each piece cut side down on the cookie sheet and then return to the oven to cook for 15 minutes. Flip each piece so that the other side is down and cook for 15 more minutes. They should be golden brown by this point.
- Allow to cool for at least 20 minutes and then serve.
Notes
Toast the almonds by placing them on a cookie sheet and baking in the oven (at 350°F) for about 7 minutes.
Well thanks Anut Mary for this tasty looking treat. I love biscotti but to be honest, I’m a bit intimidated to make it. I’ve made oodles of cookies but biscotti is so foreign to me! Maybe I’ll bite the bullet and test this out.. your recipes never fail me!
These look like such a great treat! I love biscotti.
Hi Sarah! I hope you get to have some fun this weekend to make up for missing the holiday. Okay, I’ve never been a huge biscotti fan because they always seem so dry. Are these ones are moist and yummy or are all biscotti meant to be a little crispy and airy?
I love that these aren’t thin like many I have been given over the years as Christmas gifts. Not to complain of course, but if they looked more like this than it would be perfect! Well made!!!
I had no idea that was the origin of biscotti. Makes perfect sense now that I know though. Love the use of whole-grain flour here.
Yum! I love biscotti, but it’s been forever since I had some. These sound so good, especially with the chocolate. I feel like biscotti is always better with chocolate!
Yes! Way too fast! I was out today and I heard Christmas music playing and at first I got a little annoyed and then realized that it is now socially acceptable to be playing it. I love biscotti and this one looks so good! I’ve never tried to make my own before, but I think I need to soon!
Family recipes are dabomb and I love that you have a biscotti baking maven in your family! In spite of the fact that the loads of aunts in my family are super into baking, not a single one of them has ever made biscotti to my knowledge. I’m thinking I need to start a biscotti tradition this year because a.) it’s totally a cookie and b.) it has the reputation for being healthy. BOOM let the biscotti tradition begin!!
P.S. I’m drinking all the coffees right now and wishing I had a stack of biscotti for the dipping. Just sayin. Hope you had a marvelous Thanksgiving even though it was pie-less!!!! xoxoxo
This looks delicious!!! And I think actually have all of these ingredients in my pantry :) I might have to make this tonight!
Oooh my mom loves biscotti and anything almond flavored, so I’ll have to make these for her!
I love biscotti because, yes, they are actually like cookies, but they can be made with less butter. I like that you added whole wheat flour, I’ll definitely make this way next time.
I think next to actually baking biscotti at home, the best bit is all the crumbs you get to nibble up whilst cutting the log. That – and the fact that there is a literal LOG of cookie. Go you, this looks awesome.
I’d probably refuse to share these, too. Biscotti is a MAJOR weakness of mine. Looks delicious! I love it when it’s super crunchy on the outside but still has a little softness/chew on the inside.
I love biscotti and these look so good! I wouldn’t want to share either. :)
I haven’t made biscotti for too long! I used to make several kinds at this time of year, sometimes gave it as gifts. I like the idea of the anise extract in your recipe, I’ll bet that’s good!
Is there ANY chance you could make a gluten free biscotti recipe???? If anyone can do it, I feel it would be you!!! I LOVE all your recipes!!! A cranberry pistachio almond would be amazing for Christmas!! :D