Biscotti di Prato (Twice-Baked Almond Biscuits)
Why this recipe works
- Crisp twice-baked texture: Baking the dough as logs first, then drying the sliced biscuits at a lower temperature, creates the firm crunch biscotti are known for.
- Toasted almond depth: Toasting the almonds before mixing them into the dough brings out their nutty aroma and gives the biscuits a fuller flavour.
- Keeps well: Once fully cooled and stored airtight, the dry texture stays crisp for days, making these biscuits well suited to advance baking.
Get the most out of this recipe
Timing notes
- Let the logs firm before slicing: The 10-minute rest after the first bake helps the logs set, making them easier to slice cleanly without crumbling.
- Cool completely before storing: Any trapped warmth will create steam in the container and soften the biscotti, so let them cool fully on the tray first.
Texture tips
- For a drier crunch: Extend the second bake slightly if you prefer a firmer, more traditional texture, keeping a close eye on the edges so they do not over-brown.
- Avoid taking them too dark: Biscotti should be dry and golden rather than deeply browned; too much colour can make the almonds taste bitter.
Ingredient notes
- Use whole almonds for character: Whole almonds give Biscotti di Prato their recognisable speckled slices and a satisfying bite.
- Toast the almonds first: A short toast in the oven improves both flavour and texture before the nuts are folded into the sticky dough.
Authenticity notes
- Tuscan style: Biscotti di Prato are associated with Tuscany and are typically made as firm, dry almond biscuits designed for dunking.
- Classic serving: They are often served with Vin Santo, though coffee or tea work just as well for everyday eating.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Tip the almonds onto a baking tray and toast for 8 to 10 minutes until lightly golden and fragrant, then cool for 5 minutes.
- In a mixing bowl, whisk together the plain flour, baking powder and fine sea salt. In a second bowl, whisk the eggs with the caster sugar for 1 to 2 minutes until glossy, then whisk in the vanilla extract and dried orange zest.
- Add the dry ingredients to the egg mixture and fold with a spatula until a thick, sticky dough forms. Fold in the toasted almonds until evenly distributed.
- Line the baking tray and divide the dough into 2 portions. With lightly damp hands, shape each portion into a log about 30 cm long and 5 cm wide, spacing them well apart.
- Bake for 25 to 30 minutes until the logs are set and lightly golden, and a skewer comes out clean. Leave on the tray for 10 minutes so they firm up for slicing.
- Reduce the oven to 150°C (300°F). Using a bread knife, slice the logs on a slight diagonal into 1.5 cm pieces, then lay the slices cut-side down on the tray.
- Bake for 10 minutes, then turn the biscotti over and bake for a further 10 to 15 minutes until dry and golden at the edges. Cool completely on the tray before storing so they stay crisp.
Recipe notes
Tips
- For clean slices, let the first-bake logs cool for the full 10 minutes, then use a gentle sawing motion with a bread knife.
- If you like a drier, more traditional cantuccini, add 5 extra minutes to the second bake, watching closely so they do not darken too much.
- If serving to young children, consider chopping the almonds before mixing in to reduce the risk of hard bites.
Substitutions
- Replace Vanilla extract with Vanilla sugar for a softer vanilla note; add it with the caster sugar.
- Replace Dried orange zest with Lemon extract for a different citrus profile; use half the amount.
Storage
- Store completely cooled biscotti in an airtight container at room temperature for up to 14 days. Freeze in a sealed container for up to 2 months; defrost at room temperature, then refresh in a 150°C (300°F) oven for 5 minutes if needed.
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Recipe overview
- Servings: 18 pieces
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Almonds Eggs Gluten Wheat
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