Italian Harvest Almond Biscotti
Introduction
Fall is here, and what better way to celebrate the season than with a batch of Italian Harvest Almond Biscotti? These crunchy, flavorful treats are perfect for dunking in your morning coffee or enjoying with an afternoon tea. With a harmonious blend of spices and the delightful crunch of almonds, this recipe is a must-try! Subscribe now to receive the recipe straight to your inbox.
Why You’ll Love This Recipe
This biscotti recipe is a true crowd-pleaser. It’s packed with the warm spices of cinnamon and nutmeg, making it the perfect autumn treat. The recipe is straightforward and approachable, ideal even for beginner bakers. Plus, the toasted almonds add a satisfying crunch, making it an excellent snack for the whole family.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 3 large eggs
– 2 teaspoons vanilla extract
– 1 teaspoon almond extract
– Zest of 1 orange
– 1 cup whole almonds, toasted and coarsely chopped
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
Necessary Tools
– Mixing bowls
– Whisk
– Baking sheet
– Parchment paper
– Serrated knife
– Wire rack
Ingredient Swaps and Additions
Experiment with your favorite nuts like walnuts or hazelnuts. For a fruity twist, add dried cranberries or cherries. You can also dip one end of the biscotti in melted chocolate for a decadent touch.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk flour, sugar, baking powder, and salt in a large bowl. In another bowl, beat eggs and add in vanilla, almond extract, and orange zest. Combine the wet and dry ingredients, mixing just until combined. Fold in almonds, cinnamon, and nutmeg. Shape the dough into two logs on the baking sheet and bake for 25-30 minutes. Cool slightly, then slice diagonally before baking again at 325°F (160°C) to achieve the perfect crunch.
Serving Suggestions
These biscotti are fantastic with a hot beverage. Pair them with espresso for an authentic touch or a chai latte for an October-inspired flavor profile.
Pro Tips for Success
Ensure your almonds are well toasted for maximum flavor. Slice the biscotti with a serrated knife to prevent crumbling. Don’t skip the second bake – it’s essential for achieving the right texture.
Storing and Reheating
Store biscotti in an airtight container at room temperature for up to two weeks. For a toasty warmth, reheat in a low oven for a few minutes before serving.
FAQ Section
Can I freeze biscotti? Yes, they freeze well! Store in an airtight container for up to three months.
Conclusion
These Italian Harvest Almond Biscotti are a real seasonal delight, combining ease and deliciousness. We hope you enjoy making them as much as you enjoy eating them! Share your photos or tag us on Instagram—we’d love to see your creations.
Nutritional Information
Approximately 100 calories per biscotto, with 4g of fat, 15g carbohydrates, 2g protein, and 1g fiber.
Italian Harvest Almond Biscotti
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and add the vanilla extract, almond extract, and orange zest.
- Combine the wet and dry ingredients, mixing just until combined.
- Fold in the chopped almonds, cinnamon, and nutmeg.
- Shape the dough into two logs on the baking sheet and bake for 25-30 minutes.
- Cool slightly, then slice diagonally.
- Bake again at 325°F (160°C) until crunchy.
