History in the Making

Recipe of the Day: Easy Almond Biscotti

For Blogmas 2020, I have decided that I’m going to share some of my favourite holiday recipes. Not only do I enjoy baking, I love being able to give people baking packages to enjoy. I had to think creatively about what I could make this year as I wanted everything to sit for 4-5 days prior. So, I turned to some of my favourite cookies and loaves the freeze and/or pack well. This easy almond biscotti recipe is one of my favourite recipes year round, but biscotti is more than perfect for the holiday season!

Easy Almond Biscotti

Easy Almond Biscotti Recipe

I found this recipe on Kristine’s Kitchen Blog here. It uses a base biscotti recipe to make it four different ways- the almond biscotti are by far the superior out of the four. (The chocolate is in second place, but I find that people seem prefer the almond overall.) I would recommend poking around her site, she has some wonderful recipes, and I’ve used many more than once.

Almond Biscotti Ingredients 

-4 tablespoons cold unsalted butter (cut into 4 pieces)
-3/4 cup granulated sugar
-2 large eggs
-1 teaspoon almond extract
-1/2 teaspoon vanilla extract
-1 cup all purpose flour
-1 cup white whole wheat flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1 cup chopped almonds
-turbinado sugar (coarse sugar, optional)

Almond Biscotti Directions 

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Using an electric mixer, beat the butter and sugar together until creamy.
3. Add the eggs, almond extract and vanilla extract. Mix until well combined.
4. In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
5. Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
6. Stir in the chopped almonds.
7. Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
8. Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
9. If desired, sprinkle the logs with turbinado sugar.
10. Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
11. Let the logs cool on the baking sheet for 30 minutes.
12. Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
13. Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
14. Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
Almond biscotti

Packing Your Christmas Cookies

I’ve been doing my best to “think green” when it comes to my holiday baking. Unfortunately I had to use some plastic and paper bags. However, I was able to get some holiday themed tupperware at the dollar store to lessen my environmental impact. If biscotti are kept in a sealed container, I find that they will last 2-3 weeks, longer if they are frozen. (And people can reuse the tupperware! Win win)

An Historian's Christmas Guide

While you are here, my An Historian’s Christmas guide has several of my favourite holiday recipes and DIYs for the holidays. I have all the historical inspiration you will need for your holiday season, including decorating ideas, book recommendations, and traditions to start. This year can be an incredible and special holiday season for you, no matter where you are or who you are with!  You can purchase it here!

Are you going to be making these easy almond biscotti for your holiday baking?

Cheers,
The Historian
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