Martha Stewart Almond Biscotti

Martha Stewart almond biscotti is a crisp Italian cookie made with flour, eggs and toasted slivered almonds, ready in 60 minutes. It's an easy twice-baked cookie for coffee breaks, holiday gift tins or cozy winter mornings, and it's a simple recipe with no butter or oil at all.

Cut the cooled logs on the diagonal into thin 1/4-inch slices, because thin slices dry out all the way through in the second bake. Slice them thick and the centers stay soft and chewy instead of snapping.

Martha skips butter and oil completely, so the dough is just eggs, flour and sugar, and that is what gives these cookies their dry, sandy crunch. She also toasts the almonds first and rotates and flips the pans in the second bake, which keeps every slice evenly golden.

Martha Stewart Almond Biscotti

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Course: DessertCuisine: American, ItalianDifficulty: Easy

Servings

40

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

70

kcal

A twice-baked dough of eggs, flour and toasted almonds dries into slim, crunchy slices that hold up to a dunk in hot coffee. The first bake sets the logs, then the sliced cookies crisp and turn golden in the oven.

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled)
  

• 1 cup sugar
  

• 2 teaspoons baking powder
  

• 1/4 teaspoon fine salt
  

• 3 large eggs, lightly beaten
  

• 1 tablespoon pure vanilla extract
  

• 1 cup slivered almonds, toasted
  

Directions

• Mix the dough: Preheat the oven to 350°F, then whisk 2 1/2 cups flour, 1 cup sugar, 2 teaspoons baking powder and 1/4 teaspoon salt in a large bowl. Beat in 3 beaten eggs and 1 tablespoon vanilla with an electric mixer, then add 1 cup toasted slivered almonds and beat until combined.
• Shape the logs: Divide the dough in half and set both pieces on a parchment-lined rimmed baking sheet. Form each into a log 2 1/2 inches wide and 3/4 inch tall, keeping them as even as you can.
• Bake the logs: Bake for 20 to 25 minutes, rotating the sheet halfway through. They're done when the dough is firm but gives slightly when pressed.
• Cool the logs: Leave the logs on the sheet and set it on a wire rack for 20 minutes. Cooling them first keeps the slices from crumbling when you cut.
• Slice the biscotti: Use a serrated knife to cut the logs into 1/4-inch slices on the diagonal. Arrange them cut side down on 2 parchment-lined rimmed baking sheets.
• Bake the slices: Bake for about 15 minutes, rotating the sheets and flipping the biscotti halfway through. Pull them when they look crisp and golden, then cool on the sheets set on wire racks.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut in these biscotti?

Yes, chopped toasted hazelnuts or pistachios work in place of the slivered almonds at the same 1 cup. Toast them first, because that brings out the flavor the dough has no butter to carry.

How long do almond biscotti keep?

Keep them in a sealed container and they stay crisp for about 2 days, or you can freeze them for up to 3 months. Since they dry out further as they sit, they're best eaten soon after baking.

Why is my biscotti dough so sticky?

This dough is naturally sticky because it has no butter or oil. Lightly flour your hands or coat them with cooking spray before shaping the logs, and avoid adding extra flour to the dough itself.

Can I make the biscotti ahead of time?

You can bake the logs, cool them and slice them later the same day or the next, then finish the second bake when you want fresh cookies. Or bake everything and freeze the finished biscotti for up to 3 months.

What's the most common mistake with biscotti?

Uneven logs and thick slices are the usual culprits, since uneven logs bake unevenly and thick slices stay soft in the middle. Keep the logs uniform and cut at 1/4 inch, then flip the slices halfway through the second bake.