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Almond biscotti

Import-Author - KitchenAid Chef
KitchenAid Chef
almondbiscotti thumbnail

These Italian inspired cookies pair perfectly with an afternoon cup of coffee but also serve as a sweet homemade gift.

Duration
Total1h25
Prep10min
Cooking45min
Rest30min

Tools

StandMixerStandMixer

Ingredients

Serving

175 g

almonds, unpeeled

280 g

all purpose flour

150 g

caster sugar

3/4 tsp

baking powder

1/2 tsp

salt

2

eggs

60 g

honey

60 g

melted butter, room temperature

Step by step

  1. Spread the almonds evenly on a baking tray and toast them for 10 minutes in a preheated 180°C oven. Allow them to cool completely.

  2. In the bowl of a Stand Mixer fitted with the Flat Beater, combine all the ingredients except for the almonds. Mix on speed 2 until a wet dough comes together. Add the nuts and mix on speed 1.

  3. Cover the bowl with cling film and chill the dough for 30 minutes.

  4. Divide the dough in 3 portions and roll each portion into a smooth log. Place the dough onto a lined baking tray and bake 25 minutes in a 180°C preheated oven. Allow the baked dough to cool off enough to handle before proceeding.

  5. Cut each log into slices, then arrange the cookies with their cut sides up on a baking tray. Bake for an additional 10 minutes. Let rest on a wire rack and store for up to 2 weeks in an airtight container.