Italian Almond Biscotti

Julia, from Jul's Kitchen, the famous Italian chef, teaches you everything you need to know to make Authentic Italian Almond Biscotti with this recipe. It's a classic Italian biscotti with a hint of citrus and almond flavor in a sweet, crisp cookie-like stick that turns out perfect every time.

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings pieces

Calories 202

Author Gina Dickson

Ingredients

2 eggs large
1 cup sugar
1 1/2 tablespoon honey orange
1 1/3 cups flour
1/2 teaspoon baking soda
1 tablespoon orange zest freshly grated orange peel
5 ounces almonds whole, unpeeled

Instructions

Separate the egg yokes placing the whites into a large bowl and yokes in a medium bowl.
Next, hand mix the egg whites with a whisk for about 5 minutes until firm. You could use a hand mixer for this also.
Then slowly add the sugar and whip until you get a glossy and thick meringue.
Mix the honey and egg yolks until blended well.
Slowly pour in egg mixture with the meringue and whip them together.
Next, fold gently in the sifted flour with the baking soda and the grated orange peel. The dough will be sticky, this is good, that is the right consistency.
Pour in the almonds and mix until they are distributed throughout the dough.
Line a large baking pan with parchment paper. With the help of two spoons, form two loavLine large baking sheets with parchment paper. With two spoons, form two loaves from the biscotti dough on the baking tray in a log shape. Be sure to keep them well separated.
The first bake is 15 minutes in a preheated 350-degree oven. The outside crust will be golden brown.
Remove from oven rack and allow to cool for 5 minutes.
After cooled, cut the loaves with a long serrated knife slantwise about 2 inches thick. Place them back on the baking pan cut side down.
Return to oven for second baking to crisp the biscotti. This second time should take another 5 minutes, or until toasted.
Remove from the oven and place the pieces on a cooling rack.

Notes

Be sure to note there are two baking times for this recipe. The first baking is to cook the dough, and the second baking is to dry the individual biscotti pieces. This second baking gives it a crunchy texture and makes it perfect for dipping in a warm cup of coffee.
After the second baking, allow biscotti to cool to room temperature. Then store biscotti in an airtight container so it remains crisp and dry. They should keep for a week unrefrigerated. You can freeze them at this point and pull out a few at a time to go with coffee. Just allow them to thaw on the counter for an hour.

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