Description
This crunchy, flavorful biscotti recipe combines zesty citrus notes with toasted almonds for a delightful Italian cookie that pairs perfectly with coffee or tea. Made with almond milk and vegetable oil, these biscotti are easy to prepare and ideal for gifting or enjoying as a light snack.
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 teaspoons baking powder
- 2 cups all-purpose flour
- 1 pinch salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and almonds to evenly distribute the ingredients.
- Mix wet ingredients: In another bowl, combine almond milk, vegetable oil, sugar, powdered sugar, lemon zest, orange zest (if using), and vanilla extract. Stir well until sugars are mostly dissolved.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a firm, slightly sticky dough forms.
- Shape the dough: Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced apart.
- First bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are firm to the touch and lightly golden.
- Cool and slice: Remove the logs from the oven and let them cool for about 10 minutes so they are easier to handle. Using a sharp serrated knife, cut the logs diagonally into ½-inch thick slices.
- Second bake to crisp: Arrange the slices cut-side down on the baking sheet. Bake for an additional 10-15 minutes until the biscotti are crisp and golden brown. Flip halfway through baking for even crispness if desired.
- Cool completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing.
Notes
- For extra flavor, toast the almonds lightly before adding them to the dough.
- Orange zest is optional but adds a lovely citrus twist to the biscotti.
- Ensure biscotti are fully cooled before storage to maintain crispness.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- These biscotti are perfect for dipping in coffee, tea, or dessert wine.
Keywords: biscotti, Italian cookies, almond biscotti, crunchy cookies, citrus zest biscotti, coffee cookies, homemade biscotti