This biscotti recipe is a combination of my dad’s and my dad’s wife’s recipes. They’re both good but neither are perfect. My dad’s recipe is very flavorful but it’s hard as a rock. Kim’s is OK, but it’s texture makes it edible without being dipped. Many recipes call for anise of some sort in them. It makes me gag when I smell it, and I find that I don’t much like baked goods that include it, so I left it out. If you wanted, you could add a 1/2 teaspoon or so with or in place of the almond extract.
This combo recipe of mine is still pretty hard, but the flavor is great, and it does something magical when dipped in coffee. It immediately becomes soaked through to the center, and is immediately soft. It also maintains some level of crispy crunchiness. I have no idea what the science behind that is, but it’s totally rad.
When these have been finished, you can either dip them in your coffee and enjoy, or you can melt some dark chocolate and dip them. It makes the biscotti look fancier if you’re giving it as gifts. The chocolate does affect the liquid absorption rate though.
Laurel’s Almond Biscotti
3 1/3 c all purpose flour (475 g)
2 t baking powder (6 g)
3/4 t kosher salt (4 g)
2 c sugar (410 g)
1/4 c butter (60 g)
3 eggs + 1 egg yolk
1 t vanilla or the caviar from 1 bean
1 t almond extract
1 1/2 c almonds, chopped into smallish pieces (.5 lb)
Combine the flour, baking powder, and salt in a bowl. Stir to combine.
Combine all of the wet ingredients in the bowl of a stand mixer. Scrape sides of bowl and remix to ensure that everything is combined evenly.
Add dry ingredients in a few batches, fully incorporating after each addition.
Add almonds and stir until just combined.
Form into 2 logs on a parchment or silpat lined baking sheet. Brush with 1 egg, beaten.
Bake in a 360º oven for 45 minutes, turning baking sheet partway through cooking.
Remove, cool 10-15 minutes on sheet, then remove to wire cooling rack.
Let cool until you can easily handle the loafs. Remove to a cutting board and slice on a bias.
Place sliced biscotti back on silpat or parchment lined baking sheet. Bake at 310º for 20 minutes, turn each cookie over, and bake an additional 20 minutes.
Remove from oven and let cool several minutes before removing to a cooling rack.
Can be kept in an airtight container for weeks. These have never lasted long enough for me to find out how well they keep for extended periods of time.