Mini Almond Biscotti
One of the first times I visited a newer coffee shop in town, I ordered my usual coffee (decaf americano), and it came with a teeny tiny almond biscotti. It was adorable. And delicious. I knew then and there that I had to go home and make my own mini almond biscotti. And here they are!
Mini But Mighty
These cuties have every bit of the flavor of a regular-sized biscotti, but in mini form. They’re the perfect little treat for your afternoon coffee break (or for breakfast…you do you). Plus, they’re easy to make.
If mini isn’t your jam, I have a regular-sized biscotti recipe on the site too. Check out my original choose-your-own-adventure-style biscotti recipe here (where I also briefly go over the origins of biscotti). But if you’re up for some tiny biscotti action, stick around and let’s get to it!
Twice Baked = Twice the Flavor
The crispy, crunchy treat we know as biscotti is so crispy and crunchy because it’s baked twice. It’s baked in a log first (in the case of this mini version, two logs), then cut into slices and baked again. This double baking dries the biscotti out, making them nice and crisp. It also gives them an extra-toasty flavor.
Bonus: it makes them last longer too! Kept in an airtight container, biscotti will stay tasty and delicious for weeks. A delicious treat that lasts for weeks…what more could you want?
The Secret Ingredient
These biscotti are chock full of almond flavor. A large part of that flavor comes from a cup of toasted chopped almonds and a little almond extract. But there’s one ingredient that really brings that almond flavor over the top. And it’s one you might be surprised by.
Anise extract. Yep, anise — that licorice-y flavor that most people either love…or, more often, hate. If you’re someone who despises the flavor of black licorice, fennel, or other similar flavors, you’re probably thinking, “ew, why would I add that to my baking?”.
But even if you’re not typically an anise fan, you’re not going to want to skip it here — trust me. It gives these biscotti something extra, makes them more than just an almond-flavored cookie. Anise extract is magical stuff.
Mini Almond Biscotti Are the Perfect Size for Sharing
The best part about these tiny biscotti is that they make a perfect gift! Toss a bunch in a decorative bag, tie it up with a ribbon, and voila! A great gift for the hostess of your next dinner party, your house guests, your neighbors, your coworkers, or anyone you think could use a little treat. Don’t forget to keep a few for yourself though…you’re going to want them.
So bake up some mini almond biscotti, and let me know what you think in the comments below!
Mini Almond Biscotti
Ingredients
- 2 (112g) large eggs
- 3/4 c (150g) granulated sugar
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 1/2 tsp anise extract
- 2 c (240g) flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 c (150g) almonds, toasted and chopped
Instructions
- Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer or handheld electric mixer, beat eggs for 1 minute. Add sugar and beat until well mixed, 30 seconds-1 minute. Add vanilla, almond, and anise extracts and mix until combined.
- Add dry ingredients and mix until almost combined but there are still some unmixed bits of flour throughout the dough.
- Add almonds, fold in until incorporated and all flour is mixed in.
- Dough will be sticky: To keep it from sticking to your hands, wet your hands with a little water. Form batter into two flat log about 10" long, 1 1/2" wide, and 3/4" tall.
- Bake 16-18 minutes until logs are just starting to brown, tops are dry, and a toothpick inserted into the center of each log comes out clean. Remove from oven and let cool completely, at least 20 minutes.
- Move cooled logs to a cutting board, and use a serrated knife to slice into 1/2" thick slices. Place slices face up on the cookie sheet.
- Bake for 8-9 minutes, then flip and bake for another 8-9 minutes. Biscotti should be a nice light brown color and starting to crisp up. They'll continue to get crispier as they cool.
- Let cool completely. Stored at room temperature in an airtight container, the biscotti should last several weeks.
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4 Comments
Betsy Turcotte
Disappointing… should have noticed that there was no oil or butter!!!!
Jamie
I’m sorry this recipe didn’t work for you! Traditional biscotti don’t contain oil or butter, though more modern iterations often do. Sounds like that might be more what you’re looking for. Happy baking!
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