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Crispy Strawberry Rhubarb Biscotti Recipe Easy Homemade Almond Delight Treats

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A delightful biscotti recipe combining the tartness of strawberry and rhubarb with toasted almonds for a crispy, nostalgic treat perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure almond extract
  • 1 tsp pure vanilla extract
  • 1/2 cup (70g) sliced almonds, toasted
  • 1 cup (150g) fresh strawberries, chopped (frozen works too, thawed and drained)
  • 1/2 cup (75g) rhubarb, finely chopped
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1 tbsp lemon juice
  • 1 tsp cornstarch

Instructions

  1. Prepare the strawberry rhubarb filling: In a small saucepan, combine chopped strawberries, rhubarb, sugar, and lemon juice over medium heat. Stir occasionally until the mixture starts to bubble gently.
  2. Mix cornstarch with a teaspoon of water to create a slurry, then stir into the bubbling fruit. Cook for another 2-3 minutes until thickened. Remove from heat and let cool completely.
  3. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  4. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  5. In a separate bowl, beat the eggs with almond and vanilla extracts until well blended.
  6. Slowly add the wet ingredients into the dry, mixing until a sticky dough forms. Fold in the toasted sliced almonds gently but thoroughly.
  7. Flour your hands lightly and divide dough in half. On the prepared baking sheet, shape each half into a log about 12 inches (30 cm) long and 3 inches (7.5 cm) wide. Flatten the tops slightly.
  8. Using a spoon, gently dollop the cooled filling along the center of each log. Spread evenly without making the dough soggy. Use the back of the spoon to gently smooth the filling but avoid pushing it to the edges.
  9. Bake the logs for 25-30 minutes, or until the edges turn golden brown and the logs feel firm to the touch.
  10. Remove logs from the oven and let cool for about 10 minutes.
  11. Using a sharp serrated knife, slice the logs diagonally into 1/2-inch (1.3 cm) thick biscotti.
  12. Arrange the slices cut side down on the baking sheet. Bake again at 325°F (163°C) for 12-15 minutes, flip each biscotti, and bake for another 10 minutes or until crisp and golden.
  13. Transfer biscotti to a wire rack to cool fully before storing.

Notes

Do not slice biscotti logs before they have cooled for about 10 minutes to avoid crumbling. Toast almonds beforehand to enhance flavor. Be gentle folding in the fruit filling to prevent sogginess. Use an oven thermometer for accurate baking temperature. Store biscotti in an airtight container to maintain crispness. Frozen strawberries and rhubarb can be used if thawed and drained well.

Nutrition

Keywords: biscotti, strawberry rhubarb biscotti, almond biscotti, crispy biscotti, homemade biscotti, almond delight, strawberry rhubarb dessert, easy biscotti recipe

Find it online: https://leilameals.com/crispy-strawberry-rhubarb-biscotti-recipe-easy-homemade-almond-delight-treats/