She Loves Biscotti

Simple & Tasty Family-Friendly Recipes with an Italian Twist

Almond Biscotti

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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 recipe can easily be replaced with vanilla flavoring).
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 a 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, 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 cuttting board. With a sharp serrated knife, slice the loaves at an angle into ½-inch thick slices.

Close up picture of Almond Biscotti in a glass.

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 for dropping by,

Ciao for now!

Maria 🙂

 

An espresso coffee with an Almond Biscotti.

Close up picture of Almond Biscotti in a glass.
5 from 15 votes
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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.

Course cookies
Cuisine Italian
Keyword almond biscotti, best biscotti recipe, family recipe for biscotti, how to make Italian biscotti
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 3 dozen
Calories 112 kcal
Author Maria Vannelli RD (shelovesbiscotti.com)

Ingredients

  • 1 cup whole almonds
  • 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

  1. Preheat oven to 325° F. Position rack in the center.
  2. Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.

  3. Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).

  4. In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.

  5. When almonds are toasted, remove from oven and coarsely chop.
  6. Line baking sheet with parchment paper.

  7. Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.

  8. Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).

  9. 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.

  10. Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.

  11. Remove from baking sheet and transfer to cutting board.

  12. Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.

  13. 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.

  14. Place on a wire rack to cool.

Recipe Video

Recipe Notes

Note: Store in an airtight 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 Facts
Almond Biscotti
Amount Per Serving (1 unit)
Calories 112 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 13mg 4%
Sodium 39mg 2%
Potassium 64mg 2%
Total Carbohydrates 14g 5%
Sugars 7g
Protein 2g 4%
Vitamin A 0.4%
Vitamin C 0.1%
Calcium 2.5%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

DO YOU LOVE THIS ALMOND BISCOTTI RECIPE?

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A few almond biscotti set upright in a glass.

 

IF YOU LIKE THIS ALMOND BISCOTTI RECIPE, YOU MAY ALSO LIKE…

Italian Anise Biscotti
Thin Cranberry Pistacchio Biscotti
Chocolate Hazelnut Biscotti

 

 

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Comments

  4. I never ever, ever, ever, forget to dunk! I love biscotti, especially almond biscotti! In fact, it’s one of the flavors my grandmother used to make the most! I can not wait to try your recipe as it looks fabulous!

    Reply

    • Thanks Elaine! It never seizes to amaze me that despite all the wonderful and creative biscotti recipes, I always go back to my true love… almond biscotti. Thanks so much for dropping by 🙂

      Reply

  5. We had the same experience growing up, I wondered why we just could have Oreos as a staple like all of the other kids. Your unconventional method for shaping the biscotti is actually rather clever, thank you for sharing it. I am intrigued but the addition of brown sugar and will have to try this soon.

    Reply

    • If you do try the recipe, you will find there is a “yielding” crunch… no doubt caused by the brown sugar and the oil. Not really sure if my mom “modified” this biscotti recipe … the only thing I know for sure is that as much as I did not like these almond biscotti as a kid… I crave them as an adult. Thanks for dropping by Paula ♥♥♥

      Reply

  6. I have an ongoing love affair with biscotti and am actually working on a new flavour combination coming up very soon. Almond biscotti are a true classic and these look delicious Maria! I don’t believe I’ve ever used oil in biscotti before but I’m so looking forward to trying your version…..beautifully done!

    Reply

  8. I just got back from Italy and what was my favorite dessert? Almond Biscotti from Nannini in Siena. I brought home a bag and am rationing myself and was wondering NOW what do i do when I polish these off? WHY bake some yourself! So I am eager to try this recipe to keep the memories alive and my taste buds satisfied.
    Thank you for sharing!

    Reply

    • Oh my, I can only imagine how wonderful… they probably use fresh almonds! Sounds like you had a wonderful time in Italy. These biscotti are very popular in my household… hopefully you will like them Karen. Thanks so much for taking the time to comment. Have a great week ♥♥♥

      Reply

  9. The best biscotti recipe, thank you for sharing❤️So glad I found this, have made them twice so far, and are a big hit!

    Reply

  10. I want to make this recipe but I don’t have olive oil. Can I substitute vegetable oil or real butter. I’ve never made these. Please reply soon 😊. Thank you

    Reply

    • Hi all. I would say no as the olive oil is very different from the veg. Or butter.
      I make a pizzelli and it calls for LL marg. I have tried substiting butter and forget it they were terrible. But that is only me. I think most biscotti come out best with olive oil.
      This is only my feeling and experience this biscotti.
      All Marie’s recipe are wonderful. At least those I have made.

      Reply

  11. I tried a couple of biscotti recipes this Christmas. Your’s was by far my favorite! Easy, delicious, and the perfect texture!

    Reply

    • Fantastic Lori, glad you liked them! Appreciate you taking the time to comment. Best wishes to you and yours for a happy holiday season 🙂

      Reply

  12. Hi Maria,

    Thank you for sharing your biscotti recipe for so many to enjoy. My friend made me some biscotti from her family recipe years ago and promised to share the recipe but for whatever reason didn’t. I’ve been trying to find a recipe for years that I loved. I made it yesterday and just enjoyed two with my coffee for my quiet Christmas morning in front of the fire. 💕 One was your original recipe and the other I had coated the top with chocolate. I love this recipe! 💕 I will definitely keep this in my favorites.

    Merry Christmas!

    Reply

    • How wonderful Molly! Now you know why I have a biscotti obsession that I am so happy to share 🙂 Thank you so much for taking the time to comment. Wishing you and yours a very Merry Christmas ♥♥♥

      Reply

  13. I made these for Christmas gifts at work. Everyone loved rhem so much I’m making another batch today (snow day) to share tomorrow

    Reply

    • Snow days are the best for baking 🙂 Carolyn, how wonderful to hear you liked these almond biscotti! Appreciate you taking the time to let me know. Happy baking ♥♥♥

      Reply

    • Thanks so much Marlene 🙂 Although I love all biscotti recipes, like you, these almond biscotti are one of my favorites. Appreciate your comment. Thanks for stopping by 🙂

      Reply

  16. I really want to make this but where do I buy almond extract? And if I can’t find it, will it dramatically affect the final result?

    Reply

    • You can buy it at any grocery store; it is also available online. As an option, you can increase the amount of vanilla extract to 1 teaspoon -the texture will be the same but the taste will be a little different. Thanks for stopping by 🙂

      Reply

    • Any type of olive oil works in this recipe… I will use extra virgin because it is what I usually have on hand. Thanks for stopping by Christy 🙂

      Reply

  18. Looking fwd to trying this recipe, thanks! I am on a perennial search for biscotti recipes. Ages ago, I had the fortune to live near a bakery in Rome that made biscotti that were a revelation to me. Not dry & crumbly…but a perfect amount of ‘crunch’ on the outside and ‘chew’ in the middle. Heaven!

    Reply

    • My pleasure Josh 🙂
      I can only imagine what a wonderful experience living in Rome must have been… I totally understand your quest.
      You have in fact, just described the perfect biscotti… keeping my fingers crossed 🙂 Thanks for stopping by and taking the time to comment 🙂

      Reply

  19. I was looking forward to trying this recipe as I find the store bought are, tasteless and too dried out. I loved using olive oil, which is different from other recipes I looked at. They are delicious and the best part? The cook gets to sample the “ends” while the cookies go in for the second bake. Yum!

    Reply

    • lol… that is also my favorite part!
      I am thrilled to hear you like the recipe Pat. Thanks so much for taking the time to comment, appreciate it.
      Have a wonderful week-end 🙂

      Reply

  20. This is a great recipe! Easy, fast, delicious. I experiment often with biscotti and have never used brown sugar. It adds a nice caramel note. I love using olive oil in this recipe as my standard go-to favorite recipe contains butter at room temperature. So with these, there’s no waiting for the butter to soften & no mixer which feels more gratifying, right? It’s definitely adaptable to other flavor and nut combinations too. Thank you! Made them last night. Will definitely bake them again soon!

    Reply

    • Amazing Katie! Yes, there are infinite variables with this recipe. Thanks so much for sharing your experience with making these almond biscotti, truly appreciate it ♥

      Reply

  21. I have a few friends who cannot eat nuts, how can the same good almond flavor without them, almond flour was too pricey to buy

    Reply

    • Hi Terry, Unfortunately almond flour is made by grinding almonds and I have not tested the recipe without the almonds.
      I can suggest this recipe for anise biscotti as they are totally nut free. I made them for a colleague of mine and she just loved them! Thanks for stopping by 🙂

      Reply

  22. I tried the recipe and it is delicious! Mine came out super crumbly so I’m not sure what happened! This is my first try though so I’m happy with them! So delicious!!!!

    Reply

    • Thanks Shannon 🙂 It really is a great biscotti recipe. It took me a couple of test runs before I got the dough right. Remember to always fluff the flour before measuring it. Also, the oven temperature might be another factor. I just recently was having problems with my mom’s recipe for ciambella (Italian ring cake)… it just would not rise… Now, this is a cake I make once a week, so I could not understand this. The date on my baking powder was good -still I went out to buy another one… and still my cake did not rise. Then I bought an oven thermometer… would you believe my oven was off by almost 25 degrees? So, needless to say, the oven might be a factor. I would try decreasing the amount of time in the oven of the first bake. Thanks so much for sharing your experience with these biscotti, appreciate it!

      Reply

  23. I made these this weekend and they came out perfect! It’s my first time using olive oil in a recipe and initially I thought I’d miss butter but these have a warm, rich flavor. Thanks for sharing! xo Becky

    Reply

    • You made my day Becky! I am thrilled to hear you enjoyed the recipe for almond biscotti. Thanks so much for taking the time to comment, appreciate it ♥

      Reply

  24. This recipe worked really well; I did make a few slight modifications though. I was making this for a friend and she is allergic to almonds. Instead of almonds I used pistachios and instead of almond extract I used 1 Tblsp. of Anise extract. I also added 3/4 C. chopped dried cherries. Everything else I followed exact and they came out great. The anise flavor wasn’t too strong, so if anybody likes a strong anise taste, I would add more than the 1 Tblsp.

    Thanks for posting this recipe, it seems pretty versatile; I plan on making several varieties for the upcoming holidays.

    Reply

    • Hi Bill, I am thrilled to hear your enjoyed this biscotti recipe. I love the combination you tried. As you say, it really is a great basic dough to work with. Appreciate your comment. Thanks so much for taking the time to share 🙂

      Reply

  25. I followed the recipe as written but I didn’t like it. The biscotti are edible, but not great. I don’t like the almond extract in there, olive oil gives them a funny taste, and I don’t care for brown sugar in biscotti. That’s just my opinion. Our tastes differ, so I would encourage others to try them for themselves.

    Reply

    • Appreciate your comment Ann, thank you. I am truly sorry to hear you did not like them… as you say, our tastes are different.

      It has been my experience that most recipes can be modified to suit personal preferences… it does however take a little tweaking. Take for example this recipe… you can replace the brown sugar with white granulated sugar, the almond extract can be eliminated, and you can replace the olive oil with a neutral tasting oil or even butter (with a little tweaking as to the total amount).

      Thanks for trying this family recipe for almond biscotti. Hope you are able to find a biscotti recipe that suits your personal tastes.

      Reply

  29. I had a hankering for biscotti today and decided to try making it myself for the first time. I googled biscotti recipes and yours came up! The biscotti turned out beautifully, they’re delicious, and they’re something I’ll make regularly. Thank you so much!

    Reply

    • Welcome to the wonderful world of biscotti! Thrilled to hear you are enjoying these almond biscotti Kristina 🙂 Thanks so much for taking the time to share, appreciate it. Have a great week-end!

      Reply

  30. For everyone who is worried or has suffered from crumbling biscotti, make sure you LET IT COOL for 10 min before cutting. The hotter it is, the more likely to crumble. Also, we use a chef’s knife and rock it in 1 motion to cut.

    We substituted the lemon for 1TBSP of orange zest and it was amazing.
    Great recipe.

    Reply

    • Great comment Lukas! I think I would love the orange zest for these almond biscotti… sounds delicious! Thanks so much for taking the time to stop by 🙂

      Reply

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