Mohamed Shili This easy julia child almond biscotti is crispy, nutty, and perfect for dunking in coffee or tea. Made with toasted almonds, olive oil, and a hint of lemon zest, it’s a simple yet delicious treat. You can customize it with chocolate or dried fruit for extra flavor.
Ingredients Needed
- 1 cup (5 oz / 140g) whole raw almonds
- 2¼ cups (11.3 oz / 320g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup (3.5 oz / 100g) granulated sugar
- ¾ cup (5.3 oz / 150g) brown sugar
- 3 large eggs, room temperature
- ½ cup (4 fl oz / 120ml) olive oil
- 1 tbsp pure almond extract
- ½ tsp pure vanilla extract
- 1 tsp lemon zest
How To Make Almond Biscotti
- Preheat & Toast Almonds: Preheat oven to 325°F. Line a baking sheet with parchment paper. Spread almonds on the sheet and toast for 12-15 minutes until fragrant. Let cool, then coarsely chop.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, granulated sugar, and brown sugar.
- Mix Wet Ingredients: In a large bowl, whisk eggs, then add olive oil, almond extract, vanilla extract, and lemon zest. Whisk lightly to combine.
- Combine & Fold in Almonds: Add the dry mixture to the wet ingredients, stirring with a wooden spoon until just incorporated. Fold in chopped almonds.
- Shape Dough: Scoop out the dough onto the prepared baking sheet, forming two parallel logs. Use damp fingers to shape them smoothly.
- Bake First Time: Bake for about 30 minutes or until golden brown and firm. Let cool for 10 minutes.
- Slice & Bake Again: Using a serrated knife, slice diagonally into ½ – ¾ inch thick pieces. Arrange slices back on the baking sheet. Bake for 15-20 minutes, flipping halfway, until crisp.
- Cool & Serve: Transfer to a wire rack to cool completely. Enjoy with coffee, tea, or on their own!
Recipe Tips
- Toast almonds for better flavor: Toasting deepens their nutty taste, making the biscotti richer.
- Use a serrated knife: A sharp, serrated knife helps you slice cleanly without breaking the biscotti.
- Let the biscotti cool before slicing: This prevents crumbling and keeps the texture firm.
- Bake longer for extra crispiness: If you love extra crunchy biscotti, bake for a few more minutes.
- Shape logs with damp hands: This prevents the sticky dough from clinging to your fingers.
How To Store Leftovers
- Refrigerate: Storel eftover almond biscotti in an airtight container at room temperature for up to 2 weeks. Refrigeration is not needed.
- Freeze: Place leftover almond biscotti in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Fact
Serving Size: 1 biscotti (of 24)
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 15mg
- Sodium: 35mg
- Potassium: 70mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 2g
More Julia Child Recipes:
Julia Child Almond Biscotti
Description
This easy julia child almond biscotti is crispy, nutty, and perfect for dunking in coffee or tea. Made with toasted almonds, olive oil, and a hint of lemon zest, it’s a simple yet delicious treat. You can customize it with chocolate or dried fruit for extra flavor.
Ingredients
Instructions
- Preheat & Toast Almonds: Preheat oven to 325°F. Line a baking sheet with parchment paper. Spread almonds on the sheet and toast for 12-15 minutes until fragrant. Let cool, then coarsely chop.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, granulated sugar, and brown sugar.
- Mix Wet Ingredients: In a large bowl, whisk eggs, then add olive oil, almond extract, vanilla extract, and lemon zest. Whisk lightly to combine.
- Combine & Fold in Almonds: Add the dry mixture to the wet ingredients, stirring with a wooden spoon until just incorporated. Fold in chopped almonds.
- Shape Dough: Scoop out the dough onto the prepared baking sheet, forming two parallel logs. Use damp fingers to shape them smoothly.
- Bake First Time: Bake for about 30 minutes or until golden brown and firm. Let cool for 10 minutes.
- Slice & Bake Again: Using a serrated knife, slice diagonally into ½ – ¾ inch thick pieces. Arrange slices back on the baking sheet. Bake for 15-20 minutes, flipping halfway, until crisp.
- Cool & Serve: Transfer to a wire rack to cool completely. Enjoy with coffee, tea, or on their own!
Notes
- Toast almonds for better flavor: Toasting deepens their nutty taste, making the biscotti richer.
- Use a serrated knife: A sharp, serrated knife helps you slice cleanly without breaking the biscotti.
- Let the biscotti cool before slicing: This prevents crumbling and keeps the texture firm.
- Bake longer for extra crispiness: If you love extra crunchy biscotti, bake for a few more minutes.
- Shape logs with damp hands: This prevents the sticky dough from clinging to your fingers.
Julia Child Almond Biscotti
