This easy recipe produces the best crispy almond bread biscotti. If you're a fan of almonds and twice-baked cookies, you'll adore this almond bread biscotti recipe!
Preheat oven to 350° F. Position the rack in the center.
Line a large baking sheet with parchment paper, alternatively, if using, coat pans with a non-stick spray.
In a medium bowl, sift flour. Set aside.
In a large mixing bowl or bowl of an electric mixer fitted with a whisk attachment beat the yolks.
Add the sugar. Whisk together.
Add vanilla extract.
Switch to the paddle attachment. Add flour to the egg mixture and incorporate. The mixture will look like bread crumbs.
With a wooden spoon, incorporate the almonds. Set aside.
In a large mixing bowl or bowl of an electric mixer fitted with the 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 it into a log. I find it easier if my hands are slightly moistened with water. Alternatively, divide the dough in half and place in loaf pans. (9.25x5.25x2.75)
Bake for approximately 15-20 minutes or until firm to the touch (it 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 a cutting board.
Using a serrated knife, slice cookies about ⅛-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).
They can be stored at room temperature for a few weeks...if they last that long.
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Notes
To toast the almonds: Preheat the oven to 325°F (162°C). Place the whole almonds on a rimmed baking sheet in an even, single layer, and roast for 9-15 minutes or until fragrant. Allow to cool down to room temperature before using in the recipe.Almonds must be cool before using them in the recipe. Pistachios can replace almonds. 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.