She loves biscotti you say…more specifically Almond Biscotti.
My whole biscotti obsession started with this family recipe for Italian Almond Biscotti. Simple and great tasting -it will quickly become one of your favorites.
This recipe was originally published on September 28, 2014 and re-published on October 12, 2017 with updated content, photos and more recently with a video.
Born to Italian immigrants, growing up in Montreal, my definition of biscotti refers to a variety of cookies, which include the twice baked cookie.
As a kid I thought this cookie was too hard and looked boring. Whenever I opened the pantry door, there they were again, almond biscotti. I remember thinking why can’t we be like the other kids and have store-bought cookies. It was only as an adult that I came to appreciate this simple cookie which was absolutely created to be dunked.
If you have never ventured into the world of biscotti…you should.
They are truly simple to make, do not require any special cooking equipment (that means manual labor i.e. mixing by hand) and you can easily control the amount of sugar and the flavors (for example, the anise flavor found in this Anise Biscotti can easily be replaced with vanilla flavoring).
Be sure to consult this guide on How to Make Biscotti. It will provide you all the tips and tricks to make the best homemade biscotti, every single time. This post also includes a recipe for Lemon Biscotti. If you like lemon cookies, you are going to love these!
Once you have combined the ingredients, it’s time to shape this mixture into logs. My method is definitely unconventional, but it works for me. I will use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. I will then add another scoop adjacent to the batter on the cookie sheet and keep going until I have formed my two logs.
As far as the size of the log is concerned, you can make them as wide or as narrow as you want. I will usually make 3-3½ inch wide logs. Once I have placed the batter on the cookie sheets, I will gently “press” and shape the dough mixture into logs with my damp fingers. Like I mentioned, unconventional and amateurish…but hey, it works!
Once baked, allow them to cool off before attempting to slice them.
Biscotti, as you may know, is Italian for “twice-cooked” – so if you like a bit of a crunch, put those biscotti back in the oven again for a second round of baking. The longer these Italian biscotti stay in the oven, the crisper they will get. Although it is a well-known practice to bake these biscotti cookies twice, personnel preference should dictate for how long, if at all. These Almond Biscotti are fantastic even without the second baking.
Another well-known fact is that biscotti will last forever! Well, maybe not forever… but you get my point. Because they are baked twice, there is little moisture in the dough. Since biscotti are a low moisture cookie, this will allow you to store them at room temperature, where they will keep for a few weeks. It is best to keep them in an air tight container.
TIPS, TRICKS AND RECIPE NOTES:
- Start with ingredients that are at room temperature.
- Once the biscotti loaves are baked, allow to cool down for at least ten minutes before slicing into them.
How do you cut biscotti without breaking them? Allow the biscotti to cool down on a cookie rack before slicing into them. Carefully transfer the biscotti loaves to a cutting board. With a sharp serrated knife, slice the loaves at an angle into ½-inch thick slices.
Are biscotti supposed to be hard? Yes, biscotti cookies are supposed to be hard. The best biscotti recipe will provide you with biscotti that are firm and crunchy. The word “biscotti” means twice baked; in doing so, the moisture is removed from these Italian cookies leaving you with a dry, dunk-able cookie.
Biscotti Recipes we love!
Cranberry Pistachio Thin Biscotti
Origins of the recipe for Almond Biscotti:
As you can well imagine, every Italian family has “their” biscotti recipe and I have collected quite a few over the years. This is one of my personal favorites. In fact, my whole biscotti obsession started with this Almond Biscotti recipe. As you may have guessed, this was one of my mom’s recipes.
A simple and great tasting biscotti -I am sure they will quickly become one of your favorites!
I hope you enjoy these Almond Biscotti with some Vin Santo, coffee, tea or even milk!
Don’t forget to dunk 🙂
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this recipe for Almond Biscotti, I would love to hear about it in the comments below and be sure to rate the recipe!
Almond Biscotti
Ingredients
- 1 cup whole almonds raw
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 3 large eggs (room temperature)
- 1/2 cup olive oil
- 1 tablespoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325° F. Position rack in the center.
- Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.
- Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
- In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
- When almonds are toasted, remove from oven and coarsely chop.
- Line baking sheet with parchment paper.
- Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.
- Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
- Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.
- Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.
- Remove from baking sheet and transfer to cutting board.
- Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
- Place slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
- Place on a wire rack to cool.
Video
Notes
Nutrition
Suki says
Yum! Crispy and crumbly and almost buttery. Just absolutely delicious and a straightforward easy recipe. Definitely would recommend.
Maria says
I am thrilled to hear you enjoyed this biscotti recipe Suki! Thanks so much for taking the time to comment, appreciate it!
Angela galati says
Just wanting to know if they crumble when you cut them that’s always the trouble I’ve had with other recipes ?
Jessica Collins says
Just made these and they are perfect! I couldn’t wait to get on here to review them. I accidentally roasted sliced almonds instead of whole almonds, and I am kinda glad I did. I think it might have made them easier to cut. Thanks for the recipe!
Maria says
My pleasure Jessica! I am thrilled to hear you enjoyed this biscotti recipe. Everything happens for a reason 🙂
Thanks so much for taking the time to comment, appreciate it!
Marika says
Thank you from Stellenbosch, South Africa too. Delicious!
Maria says
My pleasure Marika. Nice to “virtually” meet you. Thank YOU Marika for taking the time to comment, appreciate it.
Clive says
Thanks for this simple delicious recipe, I don’t bake much but these are the best biscotti. We bake theses often cause they don’t
Last My daughter is 4 and knows the ingredients by heart now.
Clive
Maria says
How wonderful Clive! I’m happy to hear you are enjoying this biscotti recipe. Thanks so much for taking the time to comment, appreciate it!
Cathy says
Thank you for this almond biscotti…….Can i use Bert…. lite olive oil??? Also nut allergies in family members, can i leave out the nuts??? Thank you for all your wonderful recipes.
Maria says
My pleasure Cathy. Yes, the lite olive oil would be fine to use. You can leave out the nuts and still get a great biscotti. Great comment, thanks for stopping by Kathy.
Kathy says
Thank you for replying about the lite olive oil and nuts….Have a wondeful weekend.
Maria says
My pleasure Kathy. Hope you also have a great weekend!
Summer says
Delicious, I love the olive oil!!
I made these as a gift for my Italian professor and he loved them as well 🙂
Maria says
What a thoughtful gift Summer! I am so happy to hear you both enjoyed these almond biscotti. Thanks for taking the time to share your experience with this recipe, appreciate it!
Bev S. says
Great recipe…I added dried tart cherries ( 1 cup) and decreased almond extract to 1 tsp and increased vanilla extract to 1 tsp. I also decide to have. I/ 4 c olive oil and 1/ 4 c unsalted butter. My logs also spread during baking, however it was ok and tasted delicious. My extracts are very strong and 1 tbsp almond extract would have overwhelmed the biscotti.
Maria says
Dried tart cherries are one of my favorites… love your variation Bev! Thanks so much for taking the time to comment, appreciate it.
Leslie says
I am assuming you can use sliced or slivered almonds instead? I don’t biting into the chunky pieces of almonds.
Maria says
Yes, that would be fine. Thanks for stopping by Leslie.
Pat says
Easy recipe and came out well. I left out 1/4 cup of white sugar and switched the amounts for the extracts because I prefer vanilla. They were still sweet and may leave out a little more next time.
Maria says
How wonderful Pat! Appreciate you taking the time to share your variation. Thanks so much for dropping by!
Emily Brehmer says
I am obsessed! I have now made the biscotti three times in the last two weeks (I share with others!)
I used orange zest instead of lemon and they are just as delicious. Also, added 82% chocolate chunks to half of last batch – very yummy if you like chocolate.
Thank you for sharing 🙂
Maria says
My pleasure Emily! Welcome to my world… lol. I am thrilled to hear this. Thanks so much for sharing, appreciate it!
Melisa says
I have a biscotti obsession. I have about 10 recipes for them. I made yours for Easter and these were fantastic. I think the Olive Oil makes these special.
Maria says
How wonderful Melisa! So glad you enjoyed the recipe. Thanks for taking the time to share, appreciate it.
Letizia says
The biscotti were delicious. This recipe is a keeper. Will do them often.
Maria says
I am thrilled to hear you enjoyed these almond biscotti. Thanks so much for taking the time to comment Letizia, appreciate it.
Felicia Pirrello says
This recipe is excellent. I’ve made them numerous times and they disappear quickly. It does appear that different locations yield different results. In Denver the recipe is perfect but when in lower elevations or more humid climates, I need to toast them longer. Thank you! Felicia
Maria says
Thanks so much Felicia. Yes, that makes a lot of sense as humidity and altitude affects baking and adjustments are sometimes needed. Great comment. Thanks so much for taking the time to share your experience with this family recipe for biscotti.
Ian says
Hi!
I would love to try this – just have a question or two 🙂
Can I use salted butter instead of the olive oil? Or should I rather stick to the oil? (no pun intended)
Also, are the measurements based on e.g. 1 cup equaling 25 milliliters or 1 cup equaling 240 milliliters? (Sorry if my question is a bit vague , some recipes use the “American” convention and others don’t)
thanks a million!
Ian
Ian says
I meant 250 ml and not 25 ml (sorry) 🙂
Maria says
No problem… yes, 250mL. Have fun with the recipe… hope you like it!
Maria says
Great comment Ian, thanks! 1 cup = 250 mL
You could use salted butter, naturally I would eliminate the salt. You may have to use a little more than 125mL to get the right consistency.
Would love to hear about your results if you do decide to try it. Thanks again 🙂
Silvia says
Hi there,
I bake a lot of biscotti, and when I came across this recipe I thought mmm I should try it. I usually bake them at 350F.
This recipe says 325F and I followed the instructions, it spread a lot, to thing I think, its because the oven is so low?
My question is, it is suppose to happen?
Maria says
Hi Silvia, I’m sorry to hear you had a hard time with the recipe. I don’t think the oven would cause the batter to spread. I am curious to know the texture of the batter when you formed the logs. Did it look like the one in the video? Were you able to form the 2 longs? Was the taste okay after the second bake? Appreciate your feedback with this recipe.
Silvia says
Maria, Thanks for the reply.
I couldn’t see the video, maybe my blocker? but doesn’t give me opportunity to click where it says video. I saw the pics though and it was the same, I formed the logs fine.
Although it spread I still finished the process, and it turned very good. I even coated 1/2 of the biscotti with dark chocolate and they were a success. I wish I could send you a pic. 😉
Next time I think I will try the oven at 350F maybe in the first 5 minutes to set a little and then bring it back down to 325.
Overall a nice crunchy biscotti, like it is suppose to be.
Thanks a bunch, I will try others of your recipes.
Good job.
Maria says
My pleasure Silvia. I’m glad they turned out. Yes, probably the ad blocker. I also upload all of my videos to YouTube. Feel free to follow. Thanks for taking the time to comment, appreciate it!
Gina says
I agree…my recipe spread and both logs came together. The dough was not hard enough. I should have added a little more flour.
Jezra says
This is an excellent recipe – one of the best I have found. Thank you!
Maria says
How wonderful Jezra! I am so happy to hear you enjoyed these almond biscotti. Thanks so much for taking the time to comment, appreciate it!
Amy says
Do I buy raw almonds? I know, probably stupid question!
Maria says
Hi Amy! There are never any stupid questions ♥ Yes, you are starting off with raw almonds that is to say, they have not been processed either by roasting or the addition of salt, etc… I will clarify in the recipe card. Appreciate your question, thanks for stopping by 🙂