Almond Carob Biscotti Recipe

Biscotti, also known as cantucci, is a classic Italian crunchy cookie that is baked twice for its signature crisp texture. This Almond Carob Biscotti Recipe brings that traditional biscotti style together with the warm and naturally sweet aroma of BallıÇubuk carob powder. In this recipe, carob powder gives the biscotti a beautiful brown color and a smooth, roasted, slightly cocoa-like flavor. Whole almonds add crunch, while cinnamon, vanilla, honey and maple syrup create a balanced and aromatic taste. The key to biscotti is the twice-baked method. First, the dough is baked as logs. Then the logs are sliced and baked again until crisp. The result is a crunchy, long-lasting cookie that pairs beautifully with coffee, tea or a warm carob drink.

Ingredients for Almond Carob Biscotti

Makes 12 slices*

Dry Ingredients

1 + 3/4 cups all-purpose flour
3 tablespoons BallıÇubuk carob powder
1 teaspoon baking powder
1/2 teaspoon instant espresso powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Wet Ingredients

2 large eggs
1/4 cup light brown sugar
1/4 cup maple syrup
1 teaspoon honey
1 teaspoon pure vanilla extract
1/2 teaspoon orange zest or orange flavoring
3/4 cup roasted whole almonds

Preparation

Preheat the oven to 350°F / 175°C.

Line a baking tray with parchment paper.

In a medium bowl, mix the flour, BallıÇubuk carob powder, baking powder, espresso powder, salt and cinnamon.

Make a small well in the center of the dry mixture and set aside.

In a separate bowl, beat the eggs until frothy.

Add the light brown sugar and continue beating until well combined.

Add the maple syrup, honey, vanilla extract and orange zest.

Pour the wet mixture into the dry ingredients.

Mix until the dough starts to come together.

Add the roasted whole almonds and fold them into the dough.

Knead the dough briefly by hand until it holds together.

Divide the dough into two equal pieces.

Shape each piece into a long log and place them on the prepared baking tray.

With slightly wet hands, gently press and smooth the tops of the logs.

Bake for 20-25 minutes, until the tops begin to crack slightly.

Remove from the oven and let the logs cool for about 10 minutes. They should still be slightly warm when sliced.

Reduce the oven temperature to 300°F / 150°C.

Using a serrated knife, slice the logs into 1/2-inch slices.

Place the slices back on the baking tray with one cut side facing up.

Bake for 5 minutes.

Turn the slices over and bake for another 5 minutes.

Remove from the oven and let them cool completely.

Serve with coffee, tea, milk or a warm carob drink.

Recipe Notes

Biscotti is baked twice, which gives it a crisp and crunchy texture.

For a stronger carob flavor, add 1 extra tablespoon of carob powder.

You can use hazelnuts, walnuts, pistachios or mixed nuts instead of almonds.

Orange zest can be replaced with lemon zest if preferred.

Espresso powder helps deepen the color and flavor of the carob powder. You can leave it out if you prefer.

For a sweeter biscotti, slightly increase the amount of brown sugar.

Once completely cooled, store the biscotti in an airtight jar for 1-2 weeks.

These biscotti taste especially good when dipped into a hot carob drink, coffee or milk.