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    Home » Biscotti » Almond Biscotti

    Almond Biscotti

    October 12, 2017 , Updated August 24, 2024 Maria 877 Comments

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    A few almond biscotti set upright in a glass.

    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.

    Close up of a sliced Almond Biscotti.

    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.

    A few Almond Biscotti standing upright in a glass.

    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 with 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! 

    Raw dough for Almond Biscotti being mixed together.

    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!

    Rows of sliced Almond Biscotti.

    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 the second round of baking. The longer these Italian biscotti stay in the oven, the crispier 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

    • Start with ingredients that are at room temperature.
    • Once the biscotti loaves are baked, allow them 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.

    How to store

    Store your biscotti cookies in airtight containers, but they don’t need to be absolutely hermetically sealed. A slight flow of air will help them stay crispy!

    You can store biscotti for up to 3 weeks in a variety of different containers, including glass or ceramics as well as cookie tins. A paper towel placed at the bottom of the container will help absorb excess moisture; making sure they stay crisp.  Always store at room temperature -never the refrigerator.

    Can also be frozen for up to 3 months. 

    More biscotti recipes

    Biscotti is the perfect snack for any coffee or tea lover, with its crunchy additions of nuts and flavorful add-ins like dried fruit. Some favorites include these festive-looking pistachio biscotti, these earthy pumpkin biscotti as well as these decadent chocolate hazelnut biscotti.

    They also make a great addition to any homemade Christmas cookie box. 

    Close up picture of Almond Biscotti in a glass.

    Recipe origins 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 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 biscotti cookies 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.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    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!

     

    An espresso coffee with an Almond Biscotti.

    Recipe

    An overhead view of a cup of espresso with an almond biscotti.

    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.
    4.93 from 292 votes
    Print Save RecipeSaved! Pin Rate
    Course: cookies
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 50 minutes minutes
    Servings: 3 dozen
    Calories: 112kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1 cup whole almonds raw
    • 2¼ cups all purpose flour 320 grams
    • 1½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup granulated sugar
    • ¾ cup brown sugar
    • 3 large eggs (room temperature)
    • ½ cup olive oil
    • 1 tablespoon pure almond extract
    • ½ teaspoon pure vanilla extract
    • 1 teaspoon lemon zest

    Instructions

    • Preheat oven to 325°F/165° C. Position rack in the center.
    • Line baking sheet with parchment paper.
    • Spread almonds on a baking sheet and toast in the 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 them from the oven and coarsely chop.
    • Add flour mixture to egg mixture; stir with a 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 color and firm. Allow to cool slightly for about 10 minutes.
    • Remove from baking sheet and transfer to a cutting board.
    • Using a serrated knife, slice cookies at an angle about ½ - ¾ 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 halfway mark.
    • Place on a wire rack to cool.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    Note: Store in a container at room temperature for 3 weeks or freeze for up to 3 months.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1unit | Calories: 112kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Cholesterol: 13mg | Sodium: 39mg | Potassium: 64mg | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.6mg
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    Filed Under: Biscotti, Christmas, Italian Cookies

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Eleni

      May 17, 2025 at 1:17 pm

      5 stars
      I’ve done this recipe so many times! Really easy and delicious

      Reply
      • Maria

        May 17, 2025 at 5:33 pm

        Thanks so much for sharing Eleni ♥

        Reply
    2. Barbara Downing

      May 16, 2025 at 9:43 am

      Don’t know what I did but cookies look like pancakes

      Reply
      • Maria

        May 17, 2025 at 5:54 pm

        Hi Barbara! It sounds like the dough might have been a bit too wet, which can happen if there isn’t quite enough flour. This often comes down to measuring—flour can be tricky to measure accurately with cups because it can settle or pack differently each time.

        For the best results, I recommend weighing your flour rather than measuring by volume. If your dough feels too sticky or wet, try adding a little extra flour, a tablespoon at a time, until it’s firm enough to shape but still soft. Feel free to watch the video in the recipe card to see the consistency of the dough.

        I hope this helps! Don’t hesitate to reach out if you need more info. I’m sure you’ll get perfect biscotti in no time!

        Reply
    3. Martha

      April 07, 2025 at 8:21 am

      5 stars
      These were so easy to make – and I hardly had any that broke/split. I thought these were delicious; a friend who just returned from 5 years in Italy confirmed my thought! I might use the basic recipe to make black pepper and hazelnut biscotti; I had a recipe from years ago, but now I can’t find it.

      Reply
      • Maria

        April 07, 2025 at 8:43 am

        Thank you so much for taking the time to share Martha! So happy to read this ♥

        Reply
    4. Jessica

      March 02, 2025 at 4:30 pm

      5 stars
      I’ve made this biscotti for years now and always come back to this recipe, it’s perfect! Thank you!!

      Reply
      • Maria

        March 22, 2025 at 7:54 pm

        Thanks so much for sharing Jessica!

        Reply
    5. Lesley Flaminio

      February 25, 2025 at 10:47 am

      5 stars
      I have been making this recipe for many years – It is bookmarked in my recipe folder. I always bake a double batch and freeze them. My whole family loves them and I have gifted them to many people always to rave reviews. I make it my own by adding coconut and cranberries. Thank you for this wonderful recipe.

      Reply
      • Maria

        May 09, 2025 at 3:30 pm

        Thanks so much for sharing Lesley ♥ Coconut and cranberries are a great combination!

        Reply
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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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