Double Almond Biscotti is an almond biscotti recipe that call for almond paste. The recipe is originally from Recipe Goldmine where it was posted by Pam Simmons. The introduction said that Pam developed the recipe in her test kitchen and that it was very popular in her office.
To make Double Almond Biscotti you will probably want to use a food processor. If you use a food processor, this recipe comes together very quickly. . Mine were delicious, but the were a little too brown. These aren’t hard and crunchy like some biscotti, but rather crispy and crunchy. The flavor is outstanding.
Update: It’s been a while since I’ve made these because I rarely buy almond paste. If you try the recipe, I suggest baking the cut biscotti at 300 rather than 325. When I first tried the recipe I used 325, but since then I’ve made a lot of biscotti and it’s always safer to do the second bake low and slow — so 300 would be a better temperature than 325.
Double Almond Biscotti Made With Almond Paste
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (7 ounce) package almond paste
1/2 cup granulated sugar
1/2 cup (1 stick) cold butter, cut into small pieces
4 large egg whites
1/2 teaspoon vanilla
1 cup slivered or sliced almonds (toasted)*
Preheat oven to 325 degrees F. Adjust rack to center.
Take 2 large cookie sheets and stack one inside the other. This helps prevent burning. Line top cookie sheet with parchment paper, or lightly grease.
Combine flour, baking powder and salt and stir well so that salt and baking powder are evenly distributed. Set aside.
Grate almond paste on large-hole side of grater or grate with grating blade in food processor. Fit food processor with metal blade. Add grated almond paste, sugar, flour mixture, and butter. Pulse until mixture has texture of small crumbs.
In a large bowl beat egg whites with vanilla extract until frothy. Add food processor mixture, plus the slivered almonds to the beaten egg whites. Mix with a large spoon until dough holds together. Turn out on a lightly floured counter and shape into two 2-inch thick by 10 inch long logs. Flatten each log gently with hands until 1/2 to 3/4 inch thick.
Using spatula, transfer flattened dough logs to cookie sheet and set them about 3 inches apart on sheet. Bake 35 minutes until golden and firm. Put doubled-up cookie sheets, with biscotti still on them, on wire rack to cool (about 1 hour).
When completely cool, slice 3/4-inch diagonal pieces, using a serrated knife. Return the pieces to cookie sheets, cut side down (you may need to do this in two batches). Bake for 25 minutes at 325 degrees F, or until slightly golden. (For softer textured biscotti bake 2 or 3 minutes less; for drier biscotti bake 2 or 3 minutes more).
Cool completely. Store in airtight container.
Makes 22 biscotti.