Why You’ll Love This Recipe
These almond biscotti are easy to make, store well, and deliver a crisp texture that’s perfect for dunking. They’re not overly sweet, which makes them an excellent pairing with hot drinks or a cheese platter. You’ll love the aroma of toasted almonds and vanilla, and the satisfying snap when you bite into them. Plus, they make a lovely homemade gift or treat for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
granulated sugar
baking powder
salt
eggs
vanilla extract
almond extract (optional, for deeper flavor)
whole almonds (toasted and roughly chopped)
unsalted butter (melted, optional for a richer texture)
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then stir in vanilla and almond extracts.
- Combine wet and dry ingredients to form a stiff dough. Fold in chopped almonds.
- Divide dough in half. On the prepared baking sheet, shape each portion into a log about 12 inches long and 2–3 inches wide. Flatten slightly.
- Bake for 25–30 minutes, until golden and firm to the touch. Remove and let cool for 10–15 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, slice logs diagonally into ½-inch thick pieces.
- Place slices cut-side down on the baking sheet and bake for 10–12 minutes per side, until crisp and lightly golden.
- Let cool completely on a wire rack before storing.
Servings and timing
Makes approximately 24–30 biscotti
Prep time: 15 minutes
First bake: 30 minutes
Second bake: 20–25 minutes
Total time: about 1 hour 15 minutes (plus cooling)
Variations
- Chocolate-dipped: Dip the ends of the cooled biscotti in melted dark or white chocolate.
- Cranberry almond: Add dried cranberries to the dough for a sweet-tart twist.
- Lemon zest: Mix in a teaspoon of lemon zest for a fresh citrus note.
- Spiced biscotti: Add ground cinnamon or cardamom for a warm flavor.
- Gluten-free: Use a gluten-free flour blend designed for baking.
Storage/Reheating
Store almond biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze them in a zip-top bag for up to 3 months. To refresh their crispness, bake frozen biscotti in a 300°F (150°C) oven for 5–8 minutes.
FAQs
What makes biscotti crunchy?
Biscotti are baked twice, which dries them out and gives them their signature crunch.
Can I use sliced almonds instead of whole?
Yes, sliced or slivered almonds work well and make slicing easier.
Why is my biscotti dough sticky?
Biscotti dough can be sticky—use floured hands or a bit of oil when shaping the logs.
Can I skip the second bake?
No, the second bake is essential for achieving the dry, crisp texture classic to biscotti.
How thick should I slice biscotti?
Cut them about ½ inch thick for a nice balance of texture and sturdiness.
Can I add butter to the dough?
Yes, a bit of melted butter makes the biscotti slightly richer and less dry, but it’s optional.
How do I keep them from crumbling when slicing?
Let the logs cool slightly and use a serrated knife with a gentle sawing motion.
Are biscotti supposed to be very hard?
Yes, they are meant to be firm and dry—ideal for dunking in hot drinks.
Can I make these ahead for gifting?
Absolutely. They store well and stay crisp for days, making them perfect for gifting.
What’s the best drink to serve with biscotti?
Traditionally, biscotti are served with espresso, cappuccino, or dessert wine like Vin Santo.
Conclusion
Homemade Almond Biscotti are a deliciously crisp and nutty treat that’s as versatile as it is simple to make. Whether you’re baking a batch for your own enjoyment or sharing them as a thoughtful gift, these twice-baked cookies are a satisfying addition to any table. Serve them with coffee or tea, and enjoy their delightful crunch in every bite.
PrintHomemade Almond Biscotti
Homemade Almond Biscotti are crisp, twice-baked Italian cookies featuring toasted almonds and a delicate vanilla-almond flavor. Perfect for dunking in coffee, tea, or dessert wine, they’re easy to make and ideal for gifting or entertaining.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24–30 biscotti
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 cup whole almonds, toasted and roughly chopped
- 2 tbsp unsalted butter, melted (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then stir in vanilla and almond extract (if using).
- Combine wet and dry ingredients to form a stiff dough. Stir in chopped almonds and melted butter (if using).
- Divide the dough in half and shape each half into a 12-inch long, 2–3 inch wide log on the prepared baking sheet. Flatten slightly.
- Bake for 25–30 minutes, or until golden and firm. Let cool for 10–15 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Arrange the slices cut-side down on the baking sheet and bake for 10–12 minutes per side, until crisp and lightly golden.
- Cool completely on a wire rack before storing.
Notes
- Use floured hands to shape sticky dough easily.
- Let the biscotti logs cool slightly before slicing to reduce crumbling.
- Dip cooled biscotti in chocolate for an elegant finish.
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
