Almond Biscotti
by Tarla Dalal

Biscotti are a special class of biscuits, which are baked twice. This gives them a unique texture, which is firm to bite but soft on the palate! Baking twice also gives them a rich, well-done aroma.

This recipe shares the secret of making fabulous Almond Biscotti, with the aesthetic flavour of vanilla and cinnamon and the amazing crunch of almonds. You can serve them fresh and warm, or cool and store in an airtight container.

Enjoy with a cup of Hot Coffee or Hot Chocolate .

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Almond Biscotti recipe - How to make Almond Biscotti

5 tbsp cocoa powder
1/2 cup almonds (badam)
1 1/2 cups plain flour (maida)
2 tsp baking powder
1 tsp cinnamon (dalchini) powder
1/2 cup castor sugar
3 eggs
1 tsp vanilla essence
oil for greasing

Method

Combine the plain flour, baking powder, cocoa powder, cinnamon powder, castor sugar and almonds in a deep bowl and mix well.
Add the eggs and vanilla essence, mix well and knead into a soft and sticky dough without using any water.
Grease your palms with little oil, place the dough on a greased baking tray and spread it with your fingers to form a 200 mm. × 75 mm. (8” x 3”) rectangle.
Bake it in a pre-heated oven at 160°c (320°f) for 25 minutes. Keep aside to cool completely.
Once cooled, cut diagonally into 15 thin pieces.
Arrange them on a baking tray and bake in a pre-heated oven at 160°c (320°f) for 30 minutes or till they are crisp, turning them once after 15 minutes.
Serve or store it in an air-tight container.

Nutrient values (Abbrv) per biscotti

Energy	127 cal
Protein	3.6 g
Carbohydrates	15.1 g
Fiber	0.6 g
Fat	6.2 g
Cholesterol	0 mg
Sodium	1.4 mg

Click here to view calories for Almond Biscotti

SS24

on 07 Mar 19 11:05 AM

cocoa powder still a part of the ingredients & method - please change

Tarla Dalal

08 Mar 19 09:17 AM

Change what? Cocoa powder is a part of the recipe.

on 03 Sep 16 04:47 PM

One more query please . The biscotti turned out quite nice but felt a bit dry. Are we not supposed to add any form of oil or butter into the dough?

07 Sep 16 09:22 AM

Hi, No need to add oil or butter as there is already egg in it. For the dryness, check the temp you are baking at and also the rack you are placing them in the oven to bake, as that might cause dryness. Place in a medium tray and at the temp mentioned in the recipe.

on 02 Sep 16 07:38 PM

Method ( point 1) mentions cocoa powder while ingredients don''t mention it!!

03 Sep 16 02:12 PM

Thanks, we have fixed the error.

on 28 Aug 16 01:15 PM

Does this have a diabetic version? How can I make it using sugar free?

29 Aug 16 12:00 PM

Hi, We have not tried making it with sugar free.

Ragini

on 31 Jul 16 11:15 PM

What can I use instead of eggs here in this recipe?

01 Aug 16 09:01 AM

Hi Ragini, Biscotti is always made with eggs, however we have a recipe of almond biscuits which you can try. http://www.tarladalal.com/Almond-Biscuits-41059r

Foodsie

on 28 Mar 14 03:06 PM

Hesitant at first... I still made up my mind to take up this dreadful task... and to my surprise... I sailed through it... Deliciously crisp, these Biscotti's are worth every effort... Dunk 'em... into hot cappuccino... and unwind your long day... or even as a light dessert after Dinner.

shreya_the foodie

on 04 Jan 11 06:34 PM

Good recipe. Requires skill and practice in baking.