These Almond Biscotti are the perfect classic cookie for any occasion. They’re full of flavor and wonderfully crispy, making them a favorite for everyone who tastes them. Whether you’re going for breakfast, snacks, or something to serve after dinner, these cookies are sure to please.
Almond biscotti origin is believed to date back to the Ancient Roman times, where it was known as ‘biscotum’. It was a sweet, crunchy cookie that was often served with wine. The first recorded recipe for almond biscotti, however, is believed to have come from 14th-century Tuscany. The recipe called for almonds, sugar, and spices, all of which were ground together before being baked. The Italian word ‘biscotto’ means ‘twice-baked,’ and this is what gives almond biscotti its distinctive crunch. Today, almond biscotti is a popular treat all over the world, and it is enjoyed with coffee, tea, or even on its own as a snack.
FAQ:
Q: What measurements should I use for the almond extract?
A: While 1 teaspoon of almond extract can be used, you can also substitute this with 1 tablespoon of almond liquor, such as Amaretto. This will mean that you may need to add an extra tablespoon of flour, though, since you are adding liquid to the dough.
Q: Do I need to toast the almonds?
A: Toasting the almonds before adding them to the cookie dough will add extra flavor, making them taste even better. Place them on a baking sheet lined with parchment paper, and bake them at 350°F/180°C for about 6 minutes. You don’t need to fully toast them, as they will continue toasting when you bake the biscotti.
Q: How long will the biscotti last?
A: The biscotti will remain fresh for up to a month when kept in an airtight container.
To give the nuts a toasted flavor, spread them on a baking sheet lined with parchment paper and bake at 350°F for around 6 minutes. It is not necessary to fully toast them as they will be done later when the biscotti is baked. In lieu of almond extract, you can use 1 tablespoon of almond liquor like Amaretto. As more liquid is added to the dough, additional flour should be added (1 tablespoon at a time) until the mixture holds together.
