Classic, crunchy, dunkable, and delicious. A must-have recipe in your repertoire.
Makes about 3 dozen
Vegetable oil, for the baking sheet
2 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
2 teaspoon finely grated lemon zest
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (4 oz.) whole, skin-on almonds, toasted
3 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon. pure almond extract
Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil a large rimmed baking sheet.
Put the flour, 3/4 cup of the sugar, lemon zest, baking powder, and salt in a stand mixer fitted with the paddle attachment. Mix on low speed until combined, about 30 seconds. Add the almonds and mix to combine and break the nuts into pieces about 1/3 to 1/4 their original size, 1 to 2 minutes. Reserve 1 tablespoon of the beaten eggs in a small bowl. Add the remaining eggs and both extracts to the mixer. Mix on medium-low speed until a soft, sticky dough forms, about 2 minutes.
Turn the dough out onto a clean work surface and pat it into a 5-inch disk; halve the disk. Lightly moisten your hands with oil or water, then squeeze and pat one piece of dough into a log. Lay the log lengthwise on one side of the prepared baking sheet. Stretch and pat the dough into a flat loaf that’s about 12 inches long and 2 to 2-1/2 inches wide. Repeat with the remaining dough on the opposite side of the sheet; leave at least 2 inches of space between the loaves.
Mix the reserved beaten egg with 2 teaspoon water. Lightly brush the loaves with the egg wash and sprinkle with the remaining 1 tablespoon sugar.
Bake until pale golden around the edges and just set, 20 to 25 minutes. (There will be cracks on the surface, which is OK.) Reduce the oven temperature to 300°F.
Set the baking sheet on a cooling rack. Gently slide an offset spatula under each loaf to loosen it. Let cool on the sheet for 5 minutes, then transfer to the rack and let cool for 20 to 30 minutes longer.
Transfer the loaves to a cutting board. Using a sharp knife, cut the loaves on the diagonal into 1/2-inch-thick slices. Arrange the slices, cut side up, on the baking sheet; it’s fine if they fit snugly. Bake for 10 minutes, then flip and bake until golden, about 10 minutes more. Transfer the biscotti to the rack and cool completely; they will become firm and crunchy as they cool.
Make Ahead Tips
The biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Two-Bite Biscotti: Shaping smaller loaves yields smaller—dare I say adorable?— biscotti. You’ll get about 4 dozen. Make the biscotti dough as directed, but quarter it (instead of halving it). Shape each piece into a loaf that’s about 9 inches long and 1-1/2 inches wide. Bake and slice the loaves as directed, but bake the second time for 8 to 10 minutes on each side.
Add craisins, dried fruit, coconut, mini chips of any kind, additional nuts or orange zest in place of lemon zest.