Crispy, crunchy and packed with almonds, these Italian almond biscotti are perfect for dunking in a cup of coffee. Their nutty flavour makes them a delightful treat for any time of the day.
If you have ever been to South Africa, you'll know how the Saffas love their rusks. So I thought I'd make the Italian equivalent, called biscotti, which literally translates to 'twice-baked'!
Yes, twice-baked, which simply means the dough is baked once to cook it, and then it is sliced and baked a second time to dry the slices out. Just like a rusk!
The difference between these amazing almond biscotti and a South African rusk, however, is that where proper South African rusks are normally made with yeast and take ages to knead, rise and prove, these biscotti are made with only 3 main ingredients. Flour, eggs and sugar! There is no kneading, no leaving to rise and no proving time. You might even call them instant rusks! (If you like instant recipes, why not try these instant vetkoek too)
I love how different countries, thousands of miles apart, have different versions of what is essentially the same thing!
For these Italian biscotti I chose to use almonds because I wanted a nutty taste to the biscuits, but there is nothing stopping you from swapping out the almonds with fruit (sultanas, raisins, cranberries etc) or chocolate chips, or even different types of nuts (pistachio or chopped pecans). Make this recipe your own!
If you want a traditional South African rusk recipe, why not try one of these recipes:
Otherwise, let me show you how easy these Italian almond biscotti are to make.
Jump to:
Ingredients
The yield from this recipe depends on how large you make the log. If you make one log (as I did in these process shots) you will get approximately 12 large slices of biscotti. However, if you divide the dough into 2 thinner logs you will get around 2 dozen smaller biscuits.
- Flour - you will need some plain or all-purpose flour. Don't use self-raising because there is too much raising agent in it and the biscotti will rise too much.
- Baking powder - a small amount of baking powder is all that is needed. One teaspoon will be sufficient for the amount of flour.
- Salt - a small amount of salt will provide extra flavour. If you are on a salt-free diet you can leave this out.
- Eggs - I used medium-sized eggs - each weighing around 60 grams or just over 2 ounces.
- Sugar - caster sugar is preferable because it dissolves more easily in the eggs. You can substitute with granulated sugar.
- Lemon essence - traditional biscotti normally have a teaspoon of grated lemon zest in them, but I didn't have any lemons so I substituted the zest with lemon essence.
- Almond essence - enhances the flavour of the almonds - leave it out if you don't have any.
- Whole almonds - I used whole almonds. You can blanche them if you prefer but I don't find it necessary. You can customise these biscotti to your own taste by swapping out the almonds for your ingredient of choice. See Variations below.
***You can find the exact ingredient quantities for making biscotti on the printable recipe card at the end of this post***
Instructions
Step 1: Using a hand blender or a whisk, beat the eggs, sugar nd essences together until pale and creamy.
Step 2: Sieve the dry ingredients (flour, baking powder and salt) into the eggs.
Step 3: Using a spatula, mix the flour into the egg mixture until you get a thick and sticky paste.
Step 4: Add the almonds (or whatever other ingredients you are using).
Step 5: Use your hands to incorporate the nuts into the pastry.
Step 6: Form the mixture into a flat log shape and place it on a baking tray lined with silicone or baking parchment.
Step 9: Bake at 180C / 360F for 20 to 25 minutes until lightly browned. Remove from the oven and allow to cool.
Step 10: Once cooled, use a serrated knife to slice the biscotti thinly at a slight angle. The wider the angle, the longer the biscotti will be.
Step 11: Bake for a second time at 180C / 360F for about 10 minutes until lightly browned and dry.
Tips for a successful outcome
Here are my top tips to ensure your biscotti always turn out perfectly:
- Be sure to blend the eggs and sugar until the sugar has dissolved and the mixture is pale and creamy.
- Once the flour has been mixed in, you will end up with a thick and sticky paste. Mix well, to ensure all the flour has been incorporated.
- Use your hands to ensure that all the nuts (or other ingredients) are well distributed throughout the mixture.
- Depending on how large you want to make the biscotti, you can divide the dough into either one or two logs before baking. I made one large log and had to bake for 20 to 25 minutes. Two smaller logs will bake in less time and you will probably find you need 16 to 20 minutes until they have browned.
- When forming the dough into a log, wet your hands so the dough does not stick to them.
- Allow the baked log(s) to cool before attempting to slice them or you will find they crumble. Also, use a serrated knife and a sawing motion to cut through the baked log(s). You may find it easier (and less crumbly) if you turn the baked logs upside down and slice them that way!
- When drying the biscotti for the second bake, do not leave them for too long in the oven or they will be overly dry. The idea is just to dry out any remaining moisture.
Variations
These almond biscotti are intended to be dried in the oven (the second bake) until they are completely dry and hard. The way of eating them is to dunk them in a cup of tea or coffee so they soak up the liquid and soften.
However, that said, they are also delicious when eaten without being dried, while they are still slightly soft in the middle. The choice is yours!
I've mentioned above that you can use your own choice fruit or nuts to make biscotti. Here are a few suggestions to give you some ideas. Adjust the quantities to match the volume of almonds used in this recipe.
- chocolate chips and flaked almonds (pictured above). As you will notice the chocolate chips tend to melt in the oven, but they still have a chocolatey taste!
- chopped glace cherries and pistachio nuts - the red of the cherries combined with the green of the pistachios would make this combination ideal for Christmas;
- sunflower and/or pumpkin seeds for a nut-free option;
- chopped walnuts or pecans;
- chopped cranberries - with orange essence instead of lemon;
- chopped dried apricots;
- sultanas or raisins.
Equipment
You will need a mixing bowl for mixing the dough, and a spatula. If you have an electric hand mixer, this will make light work of beating the eggs and sugar; if not, a balloon whisk will be fine.
You will also need a baking tray large enough to hold the biscotti log while it is in the oven. I like to line my baking tray with silicone or baking parchment to prevent the biscotti from sticking to the tray.
Storage
The dried biscotti should be stored in an airtight container in the kitchen. They will stay fresh for up to 2 weeks.
You can also freeze the cooled biscotti and then wrap them tightly in plastic wrap inside a freezer bag to keep out as much air as possible.
Freeze them for up to three months
To thaw, allow the biscotti to sit at room temperature for about half an hour and reheat in the oven at a low temperature (150C / 300F) for 5 to 10 minutes to crisp them if needed.
FAQ
Biscotti comes from two Italian words - bis, meaning 'twice', and cotto, meaning 'baked'.
In historical times, biscotti were twice-baked to create a hard dry texture which could be stored for long periods without spoiling. This made them ideal for Roman soldiers and sailors who needed a reliable food source that wouldn't spoil easily.
If you dry the biscotti in the oven (second bake) then the texture is very hard and you will have to dunk your biscotti in a cup of coffee to enjoy it.
If you don't bake them the second time the texture is more like a dense cake with a crispy biscuit-like shell.
Either way, they are delicious.
Save for later
If you would like to make these Italian almond biscotti, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my cakes, biscuits and dessert recipes page for more delicious bakes. Here are a few that you might enjoy:
📋The recipe
Italian almond biscotti
(Click the stars to rate this recipe)
Equipment
- Baking sheet approximately 10" x 12"
- Mixing bowl
- Spatula
- Electric hand mixer OR
- Balloon whisk
Ingredients
- 1 cup / 200 grams white caster sugar
- 2 medium eggs
- 2 cups / 280 grams plain or all-purpose flour not self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon lemon essence
- ½ teaspoon almond essence
- ½ cup / 70 grams whole almonds no need to blanch
Instructions
- Preheat the oven to 180°C/360°F
- Using a hand blender or a whisk, beat the eggs, sugar and essences together until pale and creamy.1 cup / 200 grams white caster sugar, 2 medium eggs, 1 teaspoon lemon essence, ½ teaspoon almond essence
- Sieve the dry ingredients into the eggs and sugar mixture.2 cups / 280 grams plain or all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Using a spatula, mix the flour into the egg mixture until you get a thick and sticky paste.
- Add the almonds and use your hands to incorporate the nuts into the pastry.½ cup / 70 grams whole almonds
- Form the mixture into a flat log shape and place it on a baking tray lined with silicone or baking parchment.
- Bake at 180C / 360F for 20 to 25 minutes until lightly browned. Remove from the oven and allow to cool.
- Once cooled, use a serrated knife to slice the biscotti thinly at a slight angle. The wider the angle, the longer the biscotti will be.
- Bake for a second time at 180C / 360F for about 10 minutes until lightly browned and dry.
Notes
- Be sure to blend the eggs and sugar until the sugar has dissolved and the mixture is pale and creamy.
- Once the flour has been mixed in, you will end up with a thick and sticky paste. Mix well, to ensure all the flour has been incorporated.
- Use your hands to ensure that all the nuts (or other ingredients) are well distributed throughout the mixture.
- Depending on how large you want to make the biscotti, you can divide the dough into either one or two logs before baking. I made one large log and had to bake for 20 to 25 minutes. Two smaller logs will bake in less time and you will probably find you need 16 to 20 minutes until they have browned.
- When forming the dough into a log, wet your hands so the dough does not stick to them.
- Allow the baked log(s) to cool before attempting to slice them or you will find they crumble. Also, use a serrated knife and a sawing motion to cut through the baked log(s). You may find it easier (and less crumbly) if you turn the baked logs upside down and slice them that way!
- When drying the biscotti for the second bake, do not leave them for too long in the oven or they will be overly dry. The idea is just to dry out any remaining moisture.
- chocolate chips and flaked almonds;
- chopped glace cherries and pistachio nuts - the red of the cherries combined with the green of the pistachios would make this combination ideal for Christmas;
- sunflower and/or pumpkin seeds for a nut-free option;
- chopped walnuts or pecans;
- chopped cranberries - with orange essence instead of lemon;
- chopped dried apricots;
- sultanas or raisins.
- The dried biscotti should be stored in an airtight container in the kitchen. They will stay fresh for up to 2 weeks.
- You can also freeze the cooled biscotti and then wrap them tightly in plastic wrap inside a freezer bag to keep out as much air as possible.
- Freeze them for up to three months
- To thaw, allow the biscotti to sit at room temperature for about half an hour and reheat in the oven at a low temperature (150C / 300F) for 5 to 10 minutes to crisp them if needed.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!
If you'd like to continue browsing, just click on this link to all my recipes.
Did you make this recipe? Let me know!