Name: Cirspy Almond Biscotti
Prep time: 30 min
Cook time: 35 min
Total time: 5 h 5 min
Cuisine: Italian
Ingredients: 3 eggs (large size, about 60g++); 85g caster (I used organic sugar, blended in food processor until fine), please use more sugar if you prefer it sweeter.; 1 1/2 tsp vanilla extract or paste; 255g plain flour; 1 1/4 tsp baking powder; 1/4 tsp salt; 180g whole almond, toasted; 2 baking trays

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I was planning to make this Crispy Almond Biscotti for Christmas but I was too busy. I think it works as a Chinese New Year cookie too. This is really an Italian cookie that we Asians Chinese have adopted as one of the many goodies enjoyed during Chinese New Year. Of course, it is still Biscotti and they are always good at any time with a coffee!

Few years ago I shared an "Almond Hazelnut Cranberry Biscotti" recipe using only eggs whites. However, I found it can be a little hard even though it is nice and my hubby likes it that way. I am sharing an improved recipe now as "Crispy Almond Biscotti" using whole eggs this time. To be honest, I find this whole egg recipe yields a lighter crispier Biscotti. My family love it.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Crispy Almond Biscotti

INGREDIENTS:

3 eggs (large size, about 60g++)

85g caster (I used organic sugar, blended in food processor until fine), please use more sugar if you prefer it sweeter.

1 1/2 tsp vanilla extract or paste

255g plain flour
1 1/4 tsp baking powder

1/4 tsp salt

180g whole almond, toasted

Utensils:

2 baking trays

METHOD:

1st Bake

Preheat oven to 170C (top & bottom heat) or 150C (fan-forced). Line a baking trary with parchment paper.
Sift flour and baking powder together in a bowl, add in salt. Set aside.
Whisk egg until foamy with electric mixer. Add in sugar and whisk until fluffy.
Add in vanilla extract/paste and whisk until well combined.
Fold in the flour mixture with a spatula gently. Then add in the toasted almond. Gently mix until well mixed. The batter is very sticky.
Divide batter into 2 portions and pour the batter into the prepared tray. Oil your both hands and scrapper. Shape each batter into a oblong shape (about 3" X 8" with 0.75" height)
Bake at preheated oven for 20 - 25 minutes or until light brown.
Remove from oven and let it cool on wire rack. Once completely cool, wrap with cling film and keep in the fridge overnight or at least 4 hours before slicing. It is better to keep it refrigerated over night for easier slicing.

2nd Bake

Preheat oven to about 140C - 150C (top & bottom heat) or 120C - 130C (fan-forced) and line the baking trays with non-stick baking paper.
Remove loaf from fridge and slice as thinly as you can. Thin slices are crispier. I sliced it about 1.5mm - 2mm thick). It is better to use a very sharp or serrated knife. I used slicing cleaver. Please watch the video above "How To Slice Thin Biscotti"
Spread the biscotti on the prepared baking trays and bake again at preheated oven for about 10 - 15 minutes or until crisp, dried and light brown. Flip the biscuit over halfway through baking.
Remove from oven and leave to cool completely on a wire rack before storing in an airtight container.

Note:

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.