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
Christine Sharpe
I make these constantly! Everyone gobbles them up!
Maria
So thrilled to read this! Thanks for sharing Christine!
Christina
I have made these several times. They are so easy AND Delicious 😊 Thank you!’
Maria
How wonderful Christina! Thanks so much for sharing!
Claudia Racalbuto
Hi Maria, I am new to your site & am enjoying the information you share with others.
I made the Almond Biscotti yesterday for a gathering last evening. Everyone liked them!
Question: recipe calls for brown sugar. I used dark brown sugar. Do you have a preference for either using light or dark brown sugar?
I am going to try more of your biscotti recipes & will keep you posted.
Thank you 🙏
Maria
Welcome, Claudia! Thanks so much for taking the time to comment. I do not find there is a difference between the two types of sugars. Thanks again for stopping by.
Melanie Posthuma
I don’t usually review recipes because it can’t be bothered with the whole sign-up thing, but I felt compelled to do so for this recipe. These biscotti are amazing! I have made them over and over again and usually bring them to dinner parties, people cannot believe that I made them myself. They are crunchy but not too much so, and just the right amount of sweetness. They stay fresh for a long time in an airtight container. Try not to substitute the brown sugar for white because I have made it both ways and brown sugar makes it so much better.
Maria
I truly appreciate your comment Melanie! So very thrilled to read this. Thank you!
Teresa Livoti
Maria, I am going to make your recipe this weekend. Will let you know how I go.
As always, such clear and precise instructions coupled with the video, truly evokes the inspiration to bake.
Kind regards,
Teresa
Maria
Thank you so much for your kind words Teresa. Enjoy!
Jo
Love this recipe and very easy to do. Tried a few, but always come back to this one. Family favourite.
Maria
Thanks so much Jo! It’s definitely a family favorite!
Heather
I love these biscuits so easy to make. For the second bake I also cook at a lower temperature for a little longer to get a crisper result. An Italian colleague at work says they are very authentic. Thank you!
Maria
My pleasure Heather! So happy to read you are enjoying them.
Maryanne Losorelli
Made this recipe today!!!! Very easy to put together.
I always wanted to make biscottis but thought it was complicated.
Will make it again!!!!
Absolutely delicious!!
Definitely authentic!!!
Thank you
Maria
How wonderful Maryanne! I am so thrilled to read this! Thanks so much for sharing.
Sarah
Very very good recipe. I have made this multiple times and they always turn out great. My father’s favourite and my mother asked me to make another “double batch” for them again as soon as possible. Thanks!
Maria
Thanks so much for sharing Sarah. I am so thrilled to read this!
Debrupa
Thank you so much. We are die hard biscotti fans and this one turned out just perfect. Couldn’t believe I got this right on my 1st go. Thanks a ton!
Maria
How wonderful Debrupa!
Julie Smith
Love this recipe use it all th time many thanks
Maria
How wonderful Julie! Thanks for sharing!
Florence
About to make these for the fourth time this month! I live with my Mom and we both LOVE them – she even brings a huge bag of them to work! My only suggestion is, if you want to have crisp biscottis that aren’t too done, turn the oven down to 300 degrees for the second cooking, and cook them for a little bit longer. In my experience it will dry them out better. 🙂 Of course this may vary depending on your climate and elevation.
Thanks for the awesome recipe!
Maria
How wonderful Florence! I am so thrilled to read this! Thanks so much for sharing ♥
Francine
BEST biscotti recipe ever! I already made them 3 times in a month. My husband loves them
Maria
Thanks so much Francine!