Almond biscotti with pour-over coffee is m-m-m! I think they were meant to go hand-in-hand. These Italian cookies are made by forming fragrant, almond studded dough blended with sweet chocolate into loaves. They are first baked, then sliced, and toasted again to make a rich tender cookie. They are everything you want a biscotti to be; buttery, lightly sweet, but not tooth-shattering. They are hands-down our household favorite!
Biscotti makes the perfect traveling companion since they need no refrigeration and can store for months. Make them dairy free by substituting the butter for Earth Balance Butter sticks. Share some fresh-baked biscotti with your neighbors this year. I'm sure they'll be glad you did. Bake. Share. Smile.
Makes 16-18 cookies.
Prep time 20 min. Bake time 45-55min.
- 1½ c. The Perfect Pie Crust Mix
- ¾ tsp. baking powder
- ⅛ tsp. salt rounded
- ½ c + 1 Tbsp sugar (granular sugar substitute)
- ½ c + 1 Tbsp. sliced almonds
- ⅓ c. white chocolate chips
- ¾ tsp. GF vanilla
- 3 (⅛) tsp. almond extract
- 1 egg + 1 egg white
- 3 Tbsp butter melted (butter substitute - earth balance butter stick)
- white chocolate chips for drizzle (optional)
- Preheat oven to 350° F. Position rack in the center.
- Line baking sheet with parchment paper.
- Meanwhile, in a stand mixer, whisk together pie crust mix, baking powder, salt, sugar, almonds and chocolate chips.
- Add vanilla, almond extract, eggs and melted butter and mix until just incorporated.
- Use a large serving spoon to scoop out the dough and place it on a 12"x 18"sheet of plastic wrap. Use the plastic wrap to roll dough into a log about 14" long. Transfer the log to the parchment paper. Lay the plastic wrap on top of the log and press with a rolling pin to flatten into 14" x 4" wide. Square up the ends. (If making dairy-free, refrigerate log 1 hour before baking.)
- Bake for 25 minutes or until lightly golden. Remove from oven and loosen baked loaf from the parchment paper with a wide metal spatula. Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
- Reduce oven temp to 300° F.
- Lay cookies slice side down and return to the oven for another 10-15 minutes. Turn slices over and bake another 10-15 minutes. (The longer they stay in the oven, the crispier they get).
- Drizzle with chocolate and let cool completely.
- Store in air tight container.
Freezer Friendly instructions: The Dough can be Frozen for up to 3 Months:
- Shape the dough into a log, wrap securely in plastic wrap, and place in a sealable bag.
- When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with the recipe.
To Freeze After Baking:
- Prepare your biscotti up through the first round of baking and cut them before freezing – this allows you to do more of the work ahead, and because it will already be sliced, it will take less time to defrost and bake.
- After the biscotti are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap.
- Thaw overnight on the countertop before serving.
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