Addicted to crunchy? These Thin Crispy Almond Biscotti di Nunzia will deliver. Come take a look. You will not be disappointed.
It’s so easy to overdose on chocolate and all things sweet during the month of December. After all, it is the holiday season! There is no shortage of office parties, celebrations or get-togethers. And who can possibly resist all the homemade baked goodies? Well… I guess we sort of have to, don’t we? We should at least try.
That’s why I always include an assortment of cookies and treats that vary on the indulgence scale. By my own admission, I go a little overboard with the cookie making. I cannot help myself.
I have always had this fascination with cookies. I just love cookies. I question the origin of the cookie, the shape, why certain ingredients are used. It’s just a story waiting to be told and to be discovered.
As was mentioned in this recipe for Chocolate Hazelnut Biscotti, I am presently in cookie mode (and will be for the next month or so) and so the first week of December is dedicated to biscotti. Be sure to consult my Biscotti Category for more recipes and this guide on How to Make Biscotti for all my tips and tricks.
For now, I would like to share this recipe for these Italian biscotti. I got hooked from the very first crunch. I am confident that you too will find these biscotti to be quite addictive. Allow yourself to be consoled: these cookies have no source of “added” fat.
POST UPDATE: I made a variation of this thin almond biscotti recipe. I substituted the almonds with pistachios and dried cranberries. I have included a picture so that you can see just how festive looking these biscotti look and let me tell you, they taste great! You’re really going to love these! Just click on this recipe link for the recipe: Super Thin Cranberry Pistachio Italian Biscotti.
ORIGINS OF THE RECIPE FOR THIN CRISPY ALMOND BISCOTTI DI NUNZIA:
It was over twenty years ago that one of my mom’s dearest friends, Nunzia, shared this biscotti recipe with her. Needless to say, they became a household staple. Nunzia told me recently that she obtained the recipe from a Calabrian acquantance, but only after a real struggle! (Sometimes people can be so possessive with their recipes!) I, for one, am grateful for Nunzia’s persistence – these biscotti were well worth it.
Nunzia also told me that her sister, who lives in Australia, recently spent some time in Montreal. During her stay, the two sisters baked together. Would you believe that her sister had a similar recipe? The almonds were replaced with pistachios, which definitely contributes to a more festive biscotti. Nunzia also learned that it is easier to cut super thin slices by allowing the biscotti to cool down, wrapped in a clean tea towel. Sound advice from down under!
So, if you are a fan of biscotti, and you like food with a crunch, you have to try these Thin Almond Biscotti.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this Thin Almond Biscotti recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Thin Crispy Almond Biscotti di Nunzia
- 3 cups all purpose flour 425 grams
- 5 eggs separated
- 1 cup sugar 198 grams
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups roasted almonds whole (see note)
- pinch of salt
- Preheat oven to 350° F. Position rack in the center.
- Line baking sheet or loaf pans with parchment paper.
- In a medium bowl, sift flour. Set aside.
- In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the yolks.
- Add the sugar. Whisk together.
- Add vanilla extract.
- Switch to paddle attachment. Add flour to egg mixture and incorporate. Mixture will look like bread crumbs.
- With wooden spoon, incorporate the almonds. Set aside.
- In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the egg whites with a pinch of salt until they reach the stiff peak stage.
- Fold whites in flour and nut mixture.
- Divide dough into quarters. Place each quarter on the cookie sheet, shaping into a log. I find it easier if my hands are slightly moistened with water. Alternatively, divide dough in half and place in loaf pans. (9.25x5.25x2.75)
- Bake for approximately 15 - 20 minutes or until firm to the touch (will take a little longer in the loaf pans).
- Remove from oven, wrap in clean dish towels and allow to cool down.
- Once cool, transfer loaves to cutting board.
- Using a serrated knife, slice cookies about 1/8 inch thick (or thinner).
- Place slices on the baking sheets, and bake for about another 10-15 minutes (the longer they stay in the oven, the crispier they get).
- Can be stored at room temperature for a few weeks...if they last that long.
Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.
Almonds must be cool before using them in the recipe.
Almonds can be replaced by pistachios. No need to toast. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.