candied almond biscotti

We are right in the middle of summer changing to fall here in Southern California and the weather is still a bit unpredictable. However, here is one thing about your mornings that don’t have to be that way: Candied Almond Biscotti. This week, I have a recipe to make your morning coffee routine hit a new level of awesome. Grab your travel mug, a couple of these biscotti, and hit the road! You are set.

Candied Almond Biscotti

What inspired this scrumptious breakfast treat? This recipe in particular was inspired by our friend Leilani. She had a birthday last week and I was so excited to bake for her. She is a lovely woman with all the makings of sugar, spice, and everything nice. What better to give her than a big batch of Candied Almond Biscotti! They’re light, toasty, and they feel like you’re eating something super fancy-pants. I have always been a fan of giving and receiving food for gifts. It’s something people can delight in for days and they will think of you when they enjoy each bite. So fun!

CAB process 2You get to spice and candy the almonds! This was my favorite part of the recipe. And the cayenne pepper? Genius. Thanks Joy.

CAB process 3Creaming butter, sugar, eggs, and all that good stuff in my beloved KitchenAid.

CAB process 4I didn’t get a good picture of the two portions of dough before they initially went in the oven, but here they are all cut and ready to baked one more time!

Candied Almond Biscotti 2These are UHHH-mazing. Make them. Do it now. 5, 4, 3, 2, 1…do it now! GO.

Candied Almond Biscotti

Makes about 2 dozen biscotti

Ingredients:

For the Candied Almonds

  • 1 1/3 cup of raw almonds
  • 1 large  egg white (do not discard the yolk – it will be used in the biscotti dough)
  • 1/2 cup granulated sugar
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper

For the Biscotti

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 3/4 stick of butter (6 Tbsp.) at room temp.
  • 1 cup granulated sugar
  • 1 egg and 1 egg yolk
  • 1 tsp. vanilla extract
  • Cinnamon sugar mixture: 2 Tbsp. sugar & 2 tsp. cinnamon

Directions:

For the Candied Almonds

  1. Begin by making the candied almonds. Place rack in the upper third of the oven and preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Separate your egg white into a medium bowl and whisk vigorously until it foams and white bubbles begin to form. Whisk in the sugar and then the spices and salt until the glaze is opaque.
  3. Toss the almonds in the glaze until well-coated, then spoon coated almonds onto prepared baking sheet. Save any extra glaze to add to the biscotti dough later on.
  4. Bake for 35 minutes until the almonds are golden brown and smell toasty. Remove from oven and allow to cool. Once cool, chop into small pieces.

For the Biscotti

  1. Keep the oven at 325 degrees F and place racks in the upper portion of the oven. Line 2 baking sheets with parchment paper.
  2. Mix the flour, baking powder, spices, and salt in a medium bowl.
  3. In a separate bowl (I used my stand mixer with the paddle attachment), cream together butter and sugar until light and fluffy. Scrape down the sides of the bowl and beat in the egg, egg yolk, and then the vanilla extract. If you did have extra glaze leftover from the almonds, add that to the mixture as well.
  4. Add the flour mixture all at once to the wet mixture. Mix until a stiff dough is formed. Fold in the chopped almonds.
  5. Divide the dough in half. Place each portion onto a prepared baking sheet and form each portion into a 9-inch long log shape. Bake the two logs on two different racks in the oven for 20 minutes.  Rotate the cookie sheets for even baking and bake for another 25 minutes until firm and golden brown.
  6. Remove logs from oven but keep the oven on.  Let biscotti cool until able to handle.  Using a large serrated knife, cut logs into 1/2-inch wide diagonal slices.  Place biscotti on their sides on 1 of the baking sheets and sprinkle with cinnamon sugar.  Bake once more for 10-15 minutes until golden and delicious.
  7. Enjoy and remember to eat these up quickly! They will last up to 1 week in an air-tight container.

Candied Almond Biscotti 3

Candied Almond Biscotti + A cup of sweet and creamy coffee = Heavenly. Excuse me while I go enjoy a piece!

xo sarah

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