Easy Small Batch Almond Biscotti

Incredibly tasty and super easy small batch almond biscotti are crunchy, crumbly and packed with almonds. They are the perfect cookie for dunking into a hot cup of tea, coffee, or hot chocolate. AND they are also surprisingly so easy to make. The only downside is that they are quite crave-worthy… so you might want to make a double batch and hope that there will be some leftovers.

What is in Almond Biscotti?

• almonds - slivered or roughly chopped whole almonds. You can use regular almonds or ones with the skin removed. The almonds need to be toasted on a skillet for a few minutes until golden brown. Do not skip this test, it gives such incredible flavour to the biscotti.
• eggs - leave them out on the counter to get them to warm up to room temperature.
• brown sugar
• almond oil - or you can use a combination of olive oil and almond extract. If you don't have almond extract, you could even leave this out. The biscotti won't have as intense of an almond flavour but you will still get loads of flavour from the almonds.
• vanilla extract
• lemon zest - give a subtle hint of citrus flavour that pairs so well with the nutty almonds.
• all-purpose flour
• baking powder
• almond flour - or ground almonds. You can even make your own by putting almonds into the blender and grinding them up.

You can also melt some chocolate and dip half the biscotti into it, or drizzle it on top.

How to Make the Best Small Batch Almond Biscotti

Biscotti is almost a one-bowl type of recipe. The prep is quite minimal and it is just so easy to to make.

1. Roast the almonds. Add almonds to a large non-stick skillet, and heat over medium high heat for 5-7 minutes, until golden brown and toasted. Keep an eye on them because they can burn quickly once they start to brown.
2. Combine the wet ingredients. In a medium bowl, add eggs and brown sugar. Use an electric mixer on medium speed, to beat together until light and fluffy, about 1-2 minutes. Add in oil, vanilla, and lemon zest and beat together for another minute.
3. Add wet ingredients to dry ingredients. In a large bowl, sift flour and baking powder together. Add almond flour and stir to combine. Gradually stir in the wet ingredients, until just combined. Fold in the toasted almonds and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
4. Shape the dough. Transfer the dough onto a lightly floured surface and shape it into a rectangle log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick. Transfer to a parchment-lined baking sheet.
5. Bake and slice. Bake in a 375 F preheated oven for 20 minutes, until golden brown. Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into 1-inch slices, crosswise. You should get about 10-12 slices, depending on how thick you rolled out the log.
6. Bake for the second time. Place the biscotti (standing up) back on the lined baking tray and bake for 8 minutes. Then remove from oven and flip the biscotti over. Bake for another 6-7 minutes until crisp and golden. Allow biscotti to cool before serving.

More Coffee Time Recipes

• Lemon Loaf with Lemon Glaze (Starbucks Copycat)
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• Chocolate-Dipped Shortbread Cookies
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• Chocolate Chip Banana Bread Cookies

Easy Small Batch Almond Biscotti

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★★★★★

5 from 2 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 55 minutes
• Yield: 10-12 biscotti
• Diet: Vegetarian

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Description

Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea or coffee, and they are super easy to make.

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Ingredients

• ⅓ cup almonds, slivered or roughly chopped
• 2 eggs, at room temperature
• ¾ cup brown sugar
• ¼ cup almond oil (or ¼ cup olive oil and 1 and ½ teaspoons almond extract)
• ½ teaspoon vanilla extract
• ½ teaspoon lemon zest (approximately ½ lemon)
• 1 + ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup almond flour (or ground almonds)

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Instructions

1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
2. Add almonds in a large non-stick skillet, and heat over medium high heat for 5-7 minutes, until golden brown and toasted. Keep an eye on them because they can burn quickly once they start to brown.
3. In a medium bowl, add eggs and brown sugar. Use an electric mixer on medium speed, to beat together until light and fluffy, about 1-2 minutes. Add in oil, vanilla, and lemon zest and beat together for another minute.
4. In a large bowl, sift flour and baking powder together. Add almond flour and stir to combine. Gradually stir in the wet ingredients, until just combined. Fold in the toasted almonds and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
5. Transfer the dough onto a lightly floured surface and shape it into a rectangle log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick. Transfer to a parchment-lined baking sheet. Bake for 20 minutes, until golden brown.
6. Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into 1-inch slices, crosswise. You should get about 10-12 slices, depending on how thick you rolled out the log.
7. Place the biscotti (standing up) back on the lined baking tray and bake for 8 minutes. Then remove from oven and flip the biscotti over. Bake for another 6-7 minutes until crisp and golden.
8. Allow biscotti to cool before serving.

Notes

The texture. Biscotti is meant to be hard. The ideal texture is dry and crunchy. This is the perfect texture for dunking into tea, coffee and hot chocolate. For an even crispier biscotti, bake for an additional 5-10 minutes at step 7, until desired crispiness is achieved.

Baking twice. When you bake twice, your biscotti becomes crunchy and crumbly. Bake them to the texture that you like. For extra crunchy and dry biscotti, bake them longer, for softer ones, then bake them for less time. In fact, you don't have to bake these twice and can just slice them up and enjoy after the first bake. They will be a lot softer and fluffy.

How to store biscotti. Store almond biscotti in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Cookie
• Method: Bake
• Cuisine: Italian

Keywords: almond biscotti, biscotti, almond cookie, small batch biscotti

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