Adaptive Recipes
← All recipes

Baking & dessert

Almond biscotti

Makes About 24 slices.

Recipe bywjf.morris
BakingNon-sourdough
To edit this recipe to your preferences, add it to your recipe book first.
Total time2 hr 14 min
DifficultyModerate
Community ratingNew recipe
Whole recipe67.5g protein
Photograph of Almond biscotti
OK
Structure checkedAdaptive recipe data
Serves
24

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  4. 04

    Make biscotti dough

    6 minHands-on

    Mix flour, sugar, baking powder and salt. Stir in beaten eggs, vanilla and zest, then almonds. Gather into firm sticky dough; use optional dough water only if dry flour remains.

  5. 05

    Shape logs

    5 minHands-on

    With damp hands form logs about 25 cm long and 6 cm wide, leaving expansion room on the lined tray.

  6. 06

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  7. 07

    First bake

    28 minHands-off · check as directed

    Bake at 180°C conventional / 160°C fan for 25–30 minutes until set and lightly golden.

  8. 08

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  9. 09

    Cool

    15 minHands-off · check as directed

    Cool on the tray for 15 minutes: very hot logs crumble, but completely cold logs are harder to slice.

  10. 10

    Lower temperature

    1 minHands-on

    Reduce to 150°C conventional / 130°C fan.

  11. 11

    Slice

    8 minHands-on

    Use a serrated knife to cut diagonal slices about 1½ cm thick, supporting each log. Lay slices on their sides.

  12. 12

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  13. 13

    Dry first side

    12 minHands-off · check as directed

    Bake for about 10–13 minutes.

  14. 14

    Turn slices

    2 minHands-on

    Turn all slices carefully.

  15. 15

    Dry second side

    12 minHands-off · check as directed

    Finish drying, allowing 20–25 minutes of second baking in total, until dry and lightly coloured.

  16. 16

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  17. 17

    Cool

    30 minHands-off · check as directed

    Cool completely on a rack; the biscotti crisp further as they cool.

Equipment check

2 items required

  • Lined baking tray
  • serrated knife

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Community reviews

No reviews yet.

Rate a recipe and record how you cooked it using Made it. The community score uses each cook’s latest public rating.

Cook this recipe, then use Made it to add your first rating or review.