Italian biscotti recipe

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4.67 from 6 votes

Italian biscotti recipe

An easy Italian biscotti recipe with chocolate covered almonds

Prep Time15

Cook Time45

Chilling time15

Total Time1 15

Course: Dessert

Cuisine: Italian

Keyword: Biscotti, Italian

Servings: biscotti

Calories: 208kcal

Author: Mia Kouppa

Equipment

1 Stand mixer with paddle attachment
Medium size mixing bowl
1 Baking tray
Parchment paper
1 Serrated knife

Ingredients

3 eggs, large
1 cup sugar
⅓ cup olive oil
1 tbsp grated lemon rind
1 tsp almond extract
2¾ cup all purpose flour
2½ tsp baking powder
½ tsp salt
1 cup chocolate covered almonds

Slivered almond topping - optional

1 egg white
¼ cup slivered almonds

Metric - Grams

Instructions

In the bowl of your stand mixer fitted with the paddle attachment combine the eggs, sugar and olive oil and beat well on medium speed for approximately 5 minutes.
3 eggs, large, 1 cup sugar, ⅓ cup olive oil
Meanwhile, in a medium size bowl whisk together your dry ingredients.
2¾ cup all purpose flour, 2½ tsp baking powder, ½ tsp salt
Add the grated lemon rind and the almond extract to your wet ingredients in your mixer bowl and mix well. Next, with the mixer speed set on low, slowly add in the dry ingredients. When just combined (that is, you no longer see any flour), add in the chocolate covered almonds and mix briefly until well combined.
1 tbsp grated lemon rind, 1 tsp almond extract, 1 cup chocolate covered almonds
Line your baking tray with parchment paper. Separate your dough into two and make two logs which are approximately 1 inch think and 4 inches wide (see photos for reference). Optional: If you wish to decorate the top of your biscotti with slivered almonds, brush the top of the dough with a thin layer of egg white and then sprinkle the slivered almonds on top. Chill in refrigerator for 15 minutes.
While dough is chilling, preheat oven to 325 °F
Remove the dough from the refrigerator and then bake in the middle rack of your oven for 30 minutes. Remove, and allow to cool on baking sheet for 15 minutes. Once cooled, use a serrated knife to carefully cut the logs into biscotti (keep them on the baking tray). We like to cut on the diagonal and have each biscotti about 1 inch wide. Arrange biscotti so that a cut side is up and bake in the middle rack of the oven for 15 - 20 minutes, turning over half way through.
Allow to cool on baking tray for a few minutes and then transfer to a cooling rack. Biscotti should be crisp and dry, but not too hard. Store in a well sealed container at room temperature for several weeks. Baked biscotti can also be stored in the refrigerator, or frozen. Enjoy!

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