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).
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
DO YOU LOVE THIS ALMOND BISCOTTI RECIPE?
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Bev S. says
May 22, 2019 at 11:41Great 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
May 22, 2019 at 21:19Dried tart cherries are one of my favorites… love your variation Bev! Thanks so much for taking the time to comment, appreciate it.
Leslie says
May 14, 2019 at 17:01I am assuming you can use sliced or slivered almonds instead? I don’t biting into the chunky pieces of almonds.
Maria says
May 14, 2019 at 20:08Yes, that would be fine. Thanks for stopping by Leslie.
Pat says
April 28, 2019 at 12:12Easy 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
May 10, 2019 at 10:24How wonderful Pat! Appreciate you taking the time to share your variation. Thanks so much for dropping by!
Emily Brehmer says
April 24, 2019 at 15:06I 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
May 10, 2019 at 10:26My pleasure Emily! Welcome to my world… lol. I am thrilled to hear this. Thanks so much for sharing, appreciate it!
Melisa says
April 22, 2019 at 14:36I 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
April 22, 2019 at 16:01How wonderful Melisa! So glad you enjoyed the recipe. Thanks for taking the time to share, appreciate it.
Letizia says
April 10, 2019 at 21:10The biscotti were delicious. This recipe is a keeper. Will do them often.
Maria says
April 10, 2019 at 21:17I am thrilled to hear you enjoyed these almond biscotti. Thanks so much for taking the time to comment Letizia, appreciate it.
Felicia Pirrello says
March 18, 2019 at 23:07This 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
March 18, 2019 at 23:10Thanks 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
March 13, 2019 at 10:49Hi!
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
March 13, 2019 at 10:49I meant 250 ml and not 25 ml (sorry) 🙂
Maria says
March 13, 2019 at 21:22No problem… yes, 250mL. Have fun with the recipe… hope you like it!
Maria says
March 13, 2019 at 21:21Great 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
March 7, 2019 at 21:21Hi 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
March 7, 2019 at 21:53Hi 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
March 10, 2019 at 15:09Maria, 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
March 27, 2019 at 17:57My 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
April 2, 2019 at 16:30I 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
March 7, 2019 at 20:28This is an excellent recipe – one of the best I have found. Thank you!
Maria says
March 7, 2019 at 21:55How 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
January 22, 2019 at 09:45Do I buy raw almonds? I know, probably stupid question!
Maria says
January 22, 2019 at 10:08Hi 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 🙂