Description
This biscotti recipe is a delightful treat that combines crisp texture with vibrant citrus flavors. With a blend of almond milk, vegetable oil, and zesty hints of lemon and optional orange, these twice-baked Italian cookies are perfect for dipping in coffee or tea. The use of almonds adds a satisfying crunch and nutty taste, while vanilla extract enhances the overall aromatic profile.
Ingredients
Scale
Wet Ingredients
- ⅓ cup almond milk or other milk
- ⅓ cup vegetable oil (olive oil, canola oil, or other)
- ½ cup sugar
- ¼ cup powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon orange zest (optional)
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup almonds
- 1½ teaspoon baking powder
- 2 cups all-purpose flour
- 1 pinch salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the biscotti.
- Prepare Almonds: Roughly chop the almonds and toast them lightly in a dry skillet over medium heat until fragrant, about 3-5 minutes. Set aside to cool.
- Mix Wet Ingredients: In a large bowl, combine ⅓ cup almond milk, ⅓ cup vegetable oil, ½ cup sugar, ¼ cup powdered sugar, 1 teaspoon lemon zest, optional 1 teaspoon orange zest, and 1 teaspoon vanilla extract. Whisk together until the sugars are mostly dissolved and the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, and a pinch of salt to evenly distribute the leavening and salt.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the toasted almonds evenly throughout the dough. The dough will be somewhat sticky but firm enough to shape.
- Shape the Logs: On a lightly floured surface, divide the dough in half. Shape each half into a long, flat log approximately 12 inches long and 2 inches wide. Place the logs on a parchment-lined baking sheet, leaving space between them.
- First Bake: Bake the logs in the preheated oven for 25-30 minutes or until they are lightly golden and firm to the touch. Remove from the oven and allow to cool for about 10 minutes until firm enough to handle.
- Slice the Biscotti: Using a sharp serrated knife, slice the logs diagonally into ½-inch thick pieces to create the characteristic biscotti shape.
- Second Bake (Bake Again): Arrange the slices cut side down back on the baking sheet. Bake them for an additional 10-15 minutes, flipping halfway through, until the biscotti are crisp and golden on both sides.
- Cool and Store: Remove the biscotti from the oven and allow to cool completely on a wire rack. Store in an airtight container to maintain crispness.
Notes
- To intensify the citrus flavor, use fresh lemon and orange zest from unwaxed fruits.
- Almonds can be substituted with other nuts such as hazelnuts or walnuts based on preference.
- Biscotti are best enjoyed fresh but can be stored up to two weeks in an airtight container.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend with xanthan gum.
- Use a serrated knife to slice biscotti for clean edges and minimal crumbling.
Keywords: biscotti, almond biscotti, Italian cookies, twice baked cookies, citrus zest biscotti, almond milk biscotti