Almond Biscotti with Citrus Recipe
If you're like me, and you love biscotti, you know how expensive it can be to purchase from your local favorite baker (that is if you can find freshly baked biscotti, at all!). Imagine my delight when I discovered this Almond Biscotti with Citrus Recipe is so delicious, and surprisingly easy to make. The most difficult part might be shaping the logs (and not eating ALL the biscotti).
Give it a try...and enjoy!!
Recipe note: Because I typically have salted butter on hand, I use it, and omit salt when called for in baked goods. If you substitute unsalted butter when making this recipe, simply add 1/2 teaspoon of salt, as a flavor enhancer.
- 2 3/4 cups all purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1 1/4 cup sugar
- 1/2 cup (1 stick) butter, melted
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 2 teaspoons grated orange peel
- 3 large eggs
- 1 1/2 cups almonds, coarsely chopped
- In a medium bowl, whisk flour, and baking powder.
- In a large bowl (I use my Kitchenaid Stand Mixer), mix together the sugar, melted butter (and salt, if using unsalted butter), almond extract, vanilla extract, and orange peel until smooth. Add the eggs, one at a time. Add the flour mixture at little at a time, and mix until just incorporated (do not over mix). Refrigerate the dough, covered, until just firm enough to handle (approx. 30-60 minutes).
- Preheat oven to 350 degrees F. Divide dough in half, and shape into two 12" x 3" logs (about 1" thick). I use baggies over my hands, as the dough is quite sticky. Try to get the ends squared (and not too thin), so as to not end up with overcooked ends. Remember, they don't have to be perfect, they are artisan. Place on a parchment lined baking sheet.
- Bake until just golden brown around the edges, and firm to the touch, approximately 25-30 minutes. Transfer loaves to wire racks to cool (approximately 15-30 minutes).
- Using a serrated or very sharp knife, cut logs into 1/2" thick slices, and arrange in a single layer on a baking sheet. Bake until golden on the newly cut edges, approximately 20 minutes.
- Cool completely on baking sheet. Store biscotti in an airtight container at room temperature for up to two weeks.