It’s that time of year to dust off your favourite Christmas recipes! Our Christmas wouldn’t be complete without these traditional almond biscotti. On Christmas eve, we would usually go over to my Nonno and Nonna’s house for a huge Italian feast. Nonna Natalie would always have a plate of delicious treats, these being one of them. I’ve adapted her recipe and one that my cousin Alicia gave me over the years. Since we are allergic to peanuts, cashews and pistachios, finding almonds that are not cross contaminated is very challenging. You can shell them yourselves, but it definitely is a process. *Instead of using sliced almonds, I chose to roast my almonds whole first to give it even more flavour and pulse them in the food processor or you can coarsely chop them. I roast them for 10-15 mins on a baking sheet at 325F or until you just begin to smell them. You don’t want them to burn!
Almond Biscotti adapted from Julia.
Yield: makes about 48 biscotti
- 3 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/2 cups sugar
- 10 tbsp (1 1/4 sticks) unsalted butter, melted
- 3 eggs
- 1 tbsp vanilla extract
- 1 tbsp almond extract
- 1 cup roasted crushed almonds ( see above note)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
1. Sift flour, baking powder and salt into medium bowl.
2. In a stand mixer with the whisk attachment, mix the sugar, melted butter, eggs, vanilla extract, and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it’s well combined. Mix in almonds.
3. Divide the dough in half. If your dough is sticky, flour your hands and shape each dough portion into a 13 inch-long x 3 inch-wide, x 1 1/2 inch thick log on the prepared baking sheet, spacing about 2 inches apart. The flatter the log , the longer the cookie!
4. Bake the logs until they’re golden brown, about 30-40 minutes. Remove from the oven and cool the logs completely on the baking sheet on a wire rack, about 30 minutes. Keep your oven on.
5. Transfer the cooled logs to a cutting board. Use a serrated knife and very carefully cut logs into 1/2-inch-wide slices. Arrange the slices cut side down on the same baking sheet. Return to the oven and bake for 12 minutes. Flip the biscotti over and continue baking about 10-12 more minutes, just until they’re starting to get some colour.
6. Transfer the biscotti to a wire rack and cool. They’ll harden even more as they cool.
Store on the counter for up to 1 week. Or store them in the freezer in an airtight container for 3 months.