This Biscotti recipe, passed down from my Italian grandmother, is authentic, delicious, and totally perfect for your morning coffee. This almond biscotti recipe would be great on a holiday brunch table with some crustless vegetable quiche and the best buttermilk pancakes.
Happy Friday guys!!
For whatever reason, this week kind of kicked my butt . . . moms, is this just how we feel at the end of every week? Like. Maybe I forget. This business of raising tiny people to be smart, kind, functioning members of society is exhausting.
But! Here we are. It’s Friday, and I have a great weekend recipe for you . . . my grandmother’s homemade biscotti recipe (I’ll take mine with a latte please!!!). I first published these guys waaaaay back in the day before I knew anything about what I was doing, so I figured they needed a makeover. If you guys want to have a good laugh at my expense and read about my amazing grandma and sweet great aunt, both greatly missed, you can read it here.
This recipe, like most classics that get passed down from generation to generation, is simple to make, no special equipment needed, and is absolutely delicious.
HOW TO MAKE BISCOTTI
- Preheat your oven and line some baking sheets with parchment paper.
- Grab two big bowls.
- In one bowl whisk together your dry ingredients, flour and baking powder.
- In another bowl whisk together the wet ingredients, eggs, oil, extract, and the sugar.
- Combine the two bowls and stir in some sliced almonds.
- Form the dough into 1 1/2 inch by 5 inch logs (approximately, no need to measure). Bake, but leave lots of room as these guys grow a lot!
- While the cookies are still warm and fresh out of the oven, use a serrated knife to gently slice them.
Another reason that I love this recipe is because it is so versatile! If you google biscotti, you will see that there are so many variations out there. Just like any great cookie recipe, these are easy to transform into whatever flavor you are feeling.
- Take out the almonds and anise and replace them with chocolate chips and more vanilla. Go the extra mile and drizzle some chocolate on top.
- Leave out the almonds all together.
- Take out the almonds and anise and add in some lemon zest, lemon extract, and white chocolate chips
- Replace the almonds with pistachios pieces.
I want to add a note that most Italian biscotti recipes have you put the cookies back in the oven after slicing. But! That’s not how grandma did it, so that’s not how I do it either. In fact, my dad loves to stir in some chocolate chips, under bake them just slightly when they are those nice big doughy logs, and they are amazing. If you would like a crispier cookie, feel free to throw them back in standing up (like you see in front of the mug in the picture below) for 10 to 15 minutes after slicing.
If you are looking for some great things to dip your biscotti in try these!
- 5 cups all purpose flour
- 5 teaspoons baking powder
- 6 eggs beaten
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 1 tsp anise
- 1 tsp vanilla extract
- 1/2 cup sliced almonds
- Preheat your oven to 350 degrees and line baking sheets with parchment paper. Set aside.
- In a large bowl whisk together the flour and baking powder.
- In another large bowl whisk together the eggs, sugar, vegetable oil, anise, and vanilla extract.
- Slowly stir the flour mixture into the egg and sugar mixture until just combined. Then stir in the almonds. The dough will be very sticky.
- Form 1 1/2 inch by 5 inch long logs with the dough. Place more than 2 inches apart on the parchment lined baking sheets. Bake for 30 to 35 minutes or until the dough is golden brown.
- While hot, slice the biscotti diagonally, creating 1 inch thick slices. Allow to cool completely before packing away. Or enjoy right away with coffee.
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