Almond Biscotti with Vanilla Glaze
Toasted almond biscotti is made with chopped almonds and almond extract for plenty of almond flavor. Pair it with espresso or hot tea.
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.
Why this recipe works: The almond flavor is perfect thanks to toasted whole almonds and pure almond extract. The recipe is easy to follow if you’ve never made biscotti before! You can make the dough by hand or using an electric mixer.
Overview: How to make almond biscotti
- Toast the almonds: Preheat oven to 350 F. Line a baking sheet with parchment paper and place almonds on top. Bake for 10 minutes, stirring every three minutes for even toasting. Let the almonds cool, then coarsely chop them for the biscotti.
- Make the biscotti dough: Whisk together the dry ingredients—flour, baking powder and salt. Set aside. Using an electric mixer (or by hand), beat the butter and sugar together. Add the eggs, then the almond extract. Stir in the almonds. Finally, add the dry ingredients and stir until incorporated (avoid over mixing).
- Shape the dough: Split the dough in half and use floured hands to shape the dough into a log about 13 inches long and 2 inches wide. Repeat with remaining dough.
- First bake: Bake the loaves for 35 minutes at 350 F until golden in color. Remove from oven and cool for 10 minutes.
- Cut the biscotti: Use a serrated knife to diagonally into 1/2-inch thick slices. Return slices to baking sheet cut side up.
- Second bake: Reduce oven temperature to 325 F. Bake for 12 to 15 minutes until golden brown on both sides. Flip the biscotti halfway through. Cool on on wire rack completely.
- Make the glaze: Whisk together confectioners’ sugar, butter, milk and vanilla. Use a spoon or icing bag to drizzle icing over cooled biscotti.
Tips for making biscotti
- Let the biscotti cool only for 10 minutes after first bake. If you leave the biscotti to cool for too long after the first bake the biscotti will be too tough to cut. You want to biscotti warm, but not hot or else it will crumble.
- Use a serrated knife and cut in a sawing motion. I like to cut the loaves on a diagonal for a bakery style biscotti.
- Flip the biscotti during the second bake so both sides bake evenly.
- Transfer cut biscotti to wire rack to cool completely after second bake. This will ensure both sides of the biscotti are crisp.
Related Recipes
- Gingerbread biscotti is perfect for the holidays!
- Chocolate biscotti has chocolate chips in the dough and melted chocolate on top
- Birthday cake biscotti – Brown Sugar blog
- Orange cranberry biscotti – Fifteen Spatulas blog
- Pistachio biscotti – Certified Pastry Afecionado blog
Frequently Asked Questions
How to store biscotti: Place in an airtight container or tin and store at room temperature. Place parchment paper or wax paper between layers to protect the icing/glaze.
How long will biscotti keep? Stored properly, biscotti will keep for 2 weeks.
Can you freeze biscotti? Yes. Once the sliced biscotti has cooled, place the wire rack in the freezer for 1 hour until each cookie is frozen. Then transfer the frozen cookies into an airtight container or plastic bag with parchment paper between layer. Freeze for up to 3 months. Defrost in the refrigerator before adding glaze and serving.
How to serve biscotti: Biscotti is meant to be served with a warm drink such as coffee or black tea. Dunk the biscotti in your drink of choice.
Pumping up that almond flavor really did take traditional Italian biscotti to another level and the vanilla 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.
If you try this recipe, be sure to tag @ifyougiveablondeakitchen on social media so I can see your creation!
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Almond Biscotti with Vanilla Glaze
Ingredients
Almond Biscotti
- 2 cup (250 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons (67 g or 1/2 stick) unsalted butter,, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs,, room temperature
- ¾ teaspoon pure almond extract
- ¾ cup whole almonds with skins, toasted, cooled and chopped coarse
Vanilla Bean Glaze
- 1 cup (120 g) confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter,, melted
- 1 tablespoon milk
- Pinch of salt
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Place almonds on parchment paper and bake for 10 minutes, stirring every 3 minutes for even toasting. Let almond cool, then coarsely chop them on a cutting board. Keep oven on.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside. By hand or using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, then the almond extract. Stir in the almonds. Sprinkle the dry ingredients over the egg mixture, then fold in until the dough is just mixed.
- Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly stretch each portion of dough into a rough 13 by 2 inch log. Place the loaves about three inches apart on the baking sheet, patting each one smooth.
- Bake until the loaves until are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time. Cool the loaves for 10 minutes, lower the oven temperature to 325° F.
- Transfer the loaves to a cutting board. With a serrated knife cut each loaf diagonally into 1/2-inch-thick slices. Lay the slices about 1/2-inch apart on the baking sheet, cut-side up..
- Bake at 325° F, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer the biscotti to a wire rack to cool completely.
- For the glaze, whisk together confectioners' sugar, vanilla extract, butter, milk and salt until combined. Add more milk if necessary to reach desired consistency. Use a spoon or icing bag to drizzle glaze over the biscotti.
Notes
- Kitchen scale to accurately weight ingredients.
- Large baking sheet to fit the biscotti on.
- Serrated knife for cutting the biscotti.
Recipe adapted from Baking Illustrated | Photography by Our Salty Kitchen
