This Almond Brown Sugar Biscotti is crispy on the outside and chewy on the inside. The flavors of the almond in this recipe really shine through as the star of the show in each crunchy bite. The rich brown sugar provides that chewy texture on the inside.
I first tasted this Almond Brown Sugar Biscotti at a cookie exchange years ago. One of my mom’s very good friends named Judy had brought it. If you’ve never been to a cookie exchange, all of your guests bring a dozen cookies for each guest attending. Each guest leaves with a dozen cookies from each person. You also receive the recipe for each. I held on to this one!
You can eat this biscotti for breakfast or as an afternoon snack on your coffee break. Whatever the occasion, you will LOVE it! 😋 My family looks forward to me making this recipe every year over the holidays. I’m not sure I would be allowed to participate in our get-togethers if I didn’t have it with me. 😜
Biscotti may seem intimidating to make, but it’s pretty easy to put together. The ingredients for this recipe are mixed together in a big bowl. At the end, I blend the dough with my hands to make it easier to mix together. The dough is separated into two equal parts and shaped into 10 x 4-inch logs. The biscotti is baked on a cookie sheet lined with parchment paper.
After baking for about 45 minutes on 300 degrees F, the biscotti is removed from the oven and cooled for 10 minutes on the baking sheet. After cooling, the biscotti is moved to a cutting board and sliced into 3/4-inch slices. The biscotti is then returned to the baking sheet on their sides and baked for 15 minutes on each side at 250 degrees F.
Essentially, we bake the biscotti twice. The word Biscotti originates from the latin word biscotus, meaning “twice-cooked”.
Almond Brown Sugar Biscotti
- 3 eggs
- 1/2 cup unsalted butter, melted 1 stick
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups almonds
- 3 1/4 cups all-purpose flour
- 1 1/4 cups brown sugar, dark or light I prefer dark
- 1 cup sugar plus 2 tablespoons
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
Preheat oven to 300 degrees F.
Line baking sheet with parchment paper and set aside.
Whisk eggs, melted butter and both extracts in a medium bowl. Stir in almonds.
In a separate large bowl, whisk flour, both sugars, baking powder and salt.
Add egg-almond mixture to dry ingredients and mix. Knead with hands until dough comes together. (You can transfer to a floured work surface to do this, but I prefer to keep it in the bowl.)
Form dough into two 10 x 4-inch logs on prepared baking sheet, spacing 3 inches apart. Using moistened fingertips, shape logs neatly, pressing almonds into dough. Bake until brown and firm to touch, about 45 minutes.
Cool logs on baking sheet 10 minutes. Reduce oven temperature to 250 degrees F.
Transfer warm logs to work surface. Discard parchment paper. Using a large serrated knife, cut logs on slight diagonal into 3/4-inch thick slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 15 minutes per side. Cool completely.
Store biscotti in an airtight container up to one week. Biscotti can be frozen for up to 2 months.
Remember as a kid asking if you could have cookies for breakfast? Well the Creative Cookie Exchange is giving you permission to go ahead and indulge in a cookie or two to get your day started. Whether you are looking for a cookie that can be dunked, a cookie a little more on the healthy side, or like the cookie monster you just want cookies we have you covered.
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Italian Breakfast Cookies by All That’s Left Are The Crumbs
- Brown Sugar Almond Biscotti by Queen Bee Baker
- Trail Mix Cookies by Karen’s Kitchen Stories
- Ricotta Lemon Cookies by Cream and Butter
- Peanut Butter Oatmeal Muffin Top Cookies by Food Lust People Love