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Jump to recipeThis almond biscotti was made for dipping. Biscotti, meaning ‘twice baked’, is a crunchy cookie perfect with a cup of hot cocoa, coffee, or even milk!
Are you a dipper or a non-dipper?
Biscotti was made for dipping. It’s name actually means twice baked. And that’s done so it gets good and dry and crispy so it has maximum absorption. I’m particular to dipping in a hot cup of coffee, but hot cocoa is yummy too!
These cookies have a reserved spot in my gift giving lineup. They’re fun to wrap up with some hot cocoa mix and chocolate dipped spoons.
This biscotti is not hard to make. It has more steps than your typical cookie, but none are difficult. And it’s a little messy. I feel I need to tell you these things. Otherwise, I envision someone in the middle of the process silently (or not so silently) cursing me and vowing to never make one of my recipes again. It’s not like your kitchen will be a disaster area or anything. It’s just that it’s a bit more involved than mixing up a batch of your usual cookies.
But it’s worth it! They’re special and so much better than the store bought version.
Almond Biscotti
The dough is easy to mix up.
Then you divide it and pat it into flattish logs. You can decide if you want smaller biscotti (more logs) or larger (fewer logs). I have done just two logs and the cookies get pretty large. Three or four yields a good, medium-sized biscotti.
After they bake, you slice them on the bias. A note on knives here: I have tried using both a serrated knife and a smooth one. I don’t care for the serrated in this recipe as it tends to snag on the crunchier edges and pull them off. A good, sharp…what is that, a carving knife? (I don’t know names of knives…it’s long and thin and sharp). Anyway, you don’t want to squash the bready-cookies, so make sure whatever you use is good and sharp!
Lay the slices on their sides and return to the oven. This is where most recipes leave you, but not me! I like to flip my cookies over and bake them a third, shorter, time. (Would that make these “triscotti” cookies??) I find that doing this extra step dries them out further and makes for a better cookie. And hey, what’s one more step?
See how bready the cookies look after slicing? They will dry out and crisp up after baking again.
Let them cool, then package them up for gifts, or stash them in an airtight container at home. They’re not so hard that you couldn’t eat them on their own…but they are definitely made for dunking.
Related: Yummy Gifts to Make and Give
Who would you wrap these up for this Christmas?
Here’s the recipe:
Ingredients
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- pinch of salt
- 5 cups flour
- 1 teaspoon baking soda
- 1 cup sliced almonds
Instructions
- Preheat oven to 350
- In mixing bowl, cream sugar and butter
- Beat in eggs
- Stir in sour cream and extracts
- Combine dry ingredients and stir into butter mixture
- Add almonds while some flour is still un-mixed (to avoid over mixing)
- Using floured hands, shape dough into 3-4 flattish logs (dough will be sticky and will not hold perfect shape)
- Bake for 30 minutes or until golden brown. Do not under bake
- While warm, cut on the bias into 1/2" slices
- Lay slices on their sides on baking sheet and return to oven for 12-15 minutes
- Flip cookie slices to other side and bake another 8-10 minutes, or until just starting to brown
- Transfer to cooling racks and cool completely before storing in airtight containers
Chondra Rankin says
I LOVE biscotti (I’m a dunker… which is not surprising, given my crush on coffee!) – haven’t made them in years, but may have to try your recipe! Thanks!
Susan says
Welcome, fellow dunker! Pairing these with a good, hot cup of coffee is my favorite afternoon snack (or breakfast, this morning)!
Jennifer Kelly says
Oh my gosh Susan, another amazing recipe! I can’t wait to try this one too!
Susan says
Thanks, Jenn! I’d love to know what you think if you try them.
Veena says
I love to bake biscottis!! I tried Gaida’s chocolate chip and anise seeds recipe before. Thank you for sharing this recipe, would love to try it!
Susan says
Do try this recipe! I’ve made several different ones and these are my favorite.
Roy A Ackerman, PhD, EA says
So, I am going to try this- but I’ll add cocoa- because I love chocolate almond !
And, I never knew these treats were dairy… I will have to try Tofutti sour cream to make them useful for me, too.
Susan says
Roy, I made a chocolate version once. They were delish! I’ve made recipes without the sour cream, so you could possibly just leave it out, maybe throw in an extra egg for the moisture? If you do make it with the Tofutti, I’d love to know how they come out!
The Great Gordino says
Lovely!
Lovely looking, lovely gift idea, and lovely that you make them!
(that’s coming from an eater of delicious things rather than a maker)
That’s not the first post of yours that has had me drooling 😉
Cheers,
Gordon
Susan says
Thanks, Gordon!
angie says
Biscotti is a treat that I adore every since being sent some from a friend a few years ago. Now it is important to have every year and share it with the ones I love
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