What makes biscotti irresistible? Maybe it’s the satisfying crunch when bitten into or perhaps it’s how perfectly it pairs with your morning coffee, but I personally like biscotti because of the endless variations it can adapt to. Today, I looked to almonds for flavor and made toasted almond biscotti with a vanilla bean glaze.
Toasted almond is one of my favorite flavors and I probably owe that to the Good Humor man—that ice cream bar was always my go-to choice. Now I get a tinge of excitement every time I use almond extract in my baked goods. I can’t help that amaretto flavor is just irresistible to me!
Almonds are typically a staple in traditional Italian biscotti so I took that and ran with it. I toasted some almonds up and added almond extract to the dough to enhance the flavor. Bonus: the coarsely chopped almonds make the biscotti texture even crunchier.
To toast the almonds, I suggest putting them on a baking sheet and into the oven at 350° F for 15 minutes, stirring them every three minutes to ensure even toasting. Let them cool to room temp and then coarsely chop them. I prefer this method over toasting in a pan on the stovetop. Even though stovetop is quicker, I find that the almond don’t always toast as evenly.
Pumping up that almond flavor really did take traditional Italian biscotti to another level and the vanilla bean glaze added just the right amount of sweetness. The end result was “perfetto!” In fact, I’m dipping my biscotti in my coffee as I type.
Recipe adapted from Baking Illustrated.