Almond Biscotti
Crisp and dunkable, almond biscotti are classic Italian cookies beloved for their crunchy texture and nutty flavor. One of the best things about biscotti is how customizable they are—once you master the base dough, the variations are endless. Pastry Chef Chloe Hodgman of The Girl & The Fig in Sonoma, California, walks us through how to make almond biscotti three delicious ways: fragrant Earl Grey, sweet-tart White Chocolate Cranberry, and a bold, unexpected Savory Hot Honey version. Whether you’re baking to gift, to entertain, or just to dunk into your morning coffee, these biscotti have a flavor for every occasion.
Ingredients
230 Grams Butter, room temperature
328 Grams Sugar
6 ea. Eggs, room temperature
600 Grams Flour
300 Grams Almond Flour
3 Grams Salt
8 Grams Baking Powder
120 Grams Almonds, slivered, toasted
- For Earl Grey (For 1/3 of this recipe each)
10 Grams Earl Grey, whole leaf tea
- For White Chocolate Cranberry (For 1/3 of this recipe each)
50 Grams Dried Cranberries
20 Grams White Chocolate Chips
- For Savory Hot Honey Biscotti (For 1/3 of this recipe each)
110 Grams Hot Honey
2 Grams Crushed Red Pepper Flakes
100 Grams All-purpose flour
as needed Egg wash
Directions
- Preheat an oven to 350°F.
- In a bowl, cream together butter and sugar. Once combined, slowly add eggs one at a time, making sure to scrap the sides of the bowl in between each addition.
- In a separate bowl, combine the flour, almond flour, salt, baking powder, and slivered toasted almonds.
- Add the dry ingredients to the wet ingredients and gently mix to combine.
- When the dough has started to form, add in any flavor additions you would like, or portion into three equal batches and flavor separately.
A.) For Earl Grey: Add the loose leaf tea
B.) For White Chocolate Cranberry: Add dried cranberries and chocolate chips
C.) For Savory Hot Honey Biscotti: Add the hot honey, brushed red pepper and extra flour. - Once flavor additions have been added, shape each batch into a long log then press the top to flatten slightly.
- Egg wash before baking at 350°F for 30-45 minutes or until golden brown.
- Allow to cool completely before slicing and placing back on the sheet pan to bake for another 15-25 minutes to toast and dry completely.
