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Ingredients needed
- 1 cup (120 g) almonds, coarsely chopped
- 2 1/3 cups (350 g) Favuzzi “00” pastry flour
- 1 tsp (5 ml) baking powder
- 1/4 tsp salt
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60 ml) melted butter, cooled
- 1 tsp (5 ml) vanilla extract
- 1 tsp orange or lemon zest (optional)
Products used in this recipe
Steps of preparation
- Preheat the oven to 175 °C (350 °F).
- Line a baking sheet with parchment paper.
- Spread the almonds on the baking sheet.
- Bake for 8–10 minutes, until lightly toasted and fragrant.
- Let cool slightly.
- In a bowl, mix the flour, baking powder and salt.
- Set aside.
- In a large bowl, whisk the eggs and sugar until pale and slightly thickened.
- Stir in the butter and vanilla.
- Add the dry ingredients to the wet mixture.
- Mix just until a smooth dough forms.
- Fold in the almonds (and zest, if using).
- Divide the dough into two logs about 25–30 cm long.
- Place on the baking sheet and flatten slightly (about 2 cm thick).
- Bake for 20–25 minutes, until firm and lightly golden.
- Let cool for 10 minutes.
- Slice into 1–1.5 cm thick biscotti using a serrated knife.
- Lay the biscotti flat on the baking sheet.
- Return to the oven for 10–12 minutes, turning halfway through, until dry and crisp.
- Let cool completely on a wire rack.
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