Description
With a sensational crunch and delicate almond flavor, these Italian sourdough almond biscotti are twice-baked for a light and crisp bite (just the thing for coffee and dessert wine!). Keeps well at room temperature or frozen. Makes 20-24 golden, crunchy biscotti.
Ingredients
- 250 g (scant 2 cups) all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. fine sea salt
- 120 g (~8 tbsp) unsalted butter, softened
- 150 g (~3/4 cup) granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 50 g (~1/4 cup) sourdough starter
- 90 g (~ 3/4 cup) sliced almonds
Instructions
- Preheat your oven to 325 F. Coat a sheet pan with butter (or spray oil). Line with parchment paper to stick.
- Sift the flour, baking powder, and salt together in a mixing bowl; set aside.
- In a separate large bowl: cream the butter and sugar with a hand-held mixer until light and fluffy, about 2 minutes. Alternatively, use a stand mixer fitted with the paddle attachment.
- Add the egg; mix well to combine.
- Pour in the vanilla and almond extract.
- Add the sourdough starter.
- Gradually add the flour mixture to the wet mixture. Mix until just combined. Note: this dough is soft, but shouldn’t be sticky. Add more flour, 1 tbsp. at a time if needed.
- Fold in the almonds with a rubber spatula (it’s ok if some break).
- Scoop the dough onto a lightly floured surface. With floured hands, gently form the dough into a rough ball or disc.
- Divide the dough in half. Roll each half into a thick log, about 8-10 inches long by 2 inches wide.
- Set the logs onto your baking sheet spaced 5 inches apart. Brush off any residual flour on the surface. Gently flatten the logs with your hands to 2 3/4- 3 inches wide.
- Bake on the center rack for 30 minutes. This is your first bake. When ready, the logs will be light in color and just starting to turn golden around the edges. There might be cracks on the surface- this is normal.
- Remove the baking sheet from the oven. Transfer the logs a wire rack to cool, about 45 minutes to 1 hour. If you rush this step, the biscotti might crumble when you go to slice them.
- With a large serrated knife, cut the logs (on a diagonal) into 1/2-inch slices. Arrange cut side down on your baking sheet.
- Bake for 20- 25 minutes, flipping them over at the halfway mark. Keep an eye on them as they bake. You’re looking for a slightly darkened exterior with a lighter, “almond color” interior. Adjust bake time as needed.
- Remove from the oven. Transfer to a wire rack to cool.
Notes
To Store: Baked and cooled biscotti can be stored in an airtight container for 2+ weeks.
To Freeze: I layer my biscotti in between sheets of parchments paper and freeze in an air-tight container (1-2 months). Defrost at room temperature.
