This Almond Carob Biscotti recipe offers a foundational base for a myriad of biscotti flavors. Also known as Cantucci, this sweet and crunchy biscotti that is of Italian origin is a lovely treat to dunk into a Hot Carob Drink. Once you start making carob biscotti, you’ll be inspired to explore a variety of taste directions for it. Aside from being this snack’s sweetener, the inviting brown color of course is from the roasted carob powder.
Easy Biscotti Recipe (Cantucci)
This is an absolutely simple biscotti making recipe. Our ingredient list is basic and it’s divided into two, wet and dry.
- Flour provides the base of our biscotti.
- Carob Powder, pure maple syrup, light brown sugar (a small amount) are our natural sweeteners.
- Baking Powder is used as leavening agent for the Cantucci Cookie, causing it to rise.
- Eggs act both as binding agent and as leavening agent.
- Instant Espresso Powder heightens the color and flavor of our carob powder.
- Almonds add richness to this biscotti.
- Salt, cinnamon, orange bitters, honey, and real vanilla extract deliver more hints of flavor into this carob recipe.
Almond Carob Biscotti Details
There is one key thing to remember and that is to always note that this is a simple dough yet uses a twice-bake technique. For us, this recipe is already great as it is. However, for variation and gifting purposes, there is a world of add-ins that can be explored. Here are some examples:
- Pistachios, walnuts, pecans, and other nuts and seeds.
- Homemade Carob Chips.
- Cranberries and/or raisins.
Enjoy making this at home and please don’t forget to share a photo of your baked creations on Instagram by tagging #AustralianCarobs.
RECIPE: Almond Carob Biscotti
- 1 Baking Oven
- 1 3/4 cup all-purpose flour
- 3 tbsps The Australian Carob Co. Roasted or Raw Carob Powder
- 1 tsp baking powder
- 1/2 tsp instant espresso powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 2 large eggs
- 1/4 cup light brown sugar, packed
- 1/4 cup maple syrup
- 1 tsp honey
- 1 tsp pure vanilla extract
- 1/2 tsp orange bitters
- 3/4 cup dry roasted and salted whole almonds, skin on
- In a medium to large bowl, mix all the dry ingredients thoroughly and make a well in the center.
- In a small bowl, beat the eggs until frothy and beat in the light brown sugar until well-combined.
- Beat in the maple syrup, honey, vanilla, and orange bitters, and then pour the wet into the dry, and mix until combined.
- When the dough is coming together, add the almonds to the dough.
- Finish the dough by hand kneading briefly, and divide in half.
- Roll each half into a log approximately 10 inches long, and place the logs on a parchment lined baking sheet.
- With wet hands, pat the logs down slightly, and smooth and shape them.
- Bake for 20 to 25 minutes at 350-degree F.
- Remove from oven when the top of the log is cracking after 20 to 25 minutes, and let them cool slightly for 10 minutes until they can be handled but are still warm!
- Turn the oven down to 300-degree F.
- Using a serrated knife in a sawing motion, score the logs (diagonally optional) into 1/2 inch slices, and then cut down all the way through in one motion.
- If necessary, use the serrated knife to start the cut, and then finish it through with a large sharp kitchen knife.
- Place the slices back on the baking sheet with either of the cut sides facing up, and bake for 5 minutes at the 300-degree F setting.
- Then, flip them over and put them back for another 5 minute baking time.
- Remove from oven, let cool, serve with coffee, tea, or other beverage, or store air tight for a week or two.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.