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 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!
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 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.
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.
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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!
Recipe
Almond Biscotti
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.
Video
Notes
Nutrition
Carolyn
I made these for Christmas gifts at work. Everyone loved rhem so much I’m making another batch today (snow day) to share tomorrow
Maria
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 ♥♥♥
Molly Vogel
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!
Maria
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 ♥♥♥
Lori Martin
I tried a couple of biscotti recipes this Christmas. Your’s was by far my favorite! Easy, delicious, and the perfect texture!
Maria
Fantastic Lori, glad you liked them! Appreciate you taking the time to comment. Best wishes to you and yours for a happy holiday season 🙂
Janis
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
Maria
Hi Janis, I would use vegetable oil. Enjoy 🙂 Thanks for stopping by!
Carol
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.
Karen
The best biscotti recipe, thank you for sharing❤️So glad I found this, have made them twice so far, and are a big hit!
Maria
I’m so glad you are enjoying them Karen! Appreciate you taking the time to let me know ♥
Karen K
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!
Maria
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 ♥♥♥
Paula Barbarito Levitt
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.
Maria
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 ♥♥♥
Elaine @ Dishes Delish
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!
Maria
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 🙂
Veronica
Love this recipe! Definetly 5 stars!! My family devoured them in 2 days.
Maria
Hi Veronica,
So glad you and your family enjoyed them! Thanks for taking the time to comment 🙂
Antonella
Good Job Zia!!!! I’m sooo looking forward to following your blog, and making biscotti. xo
Maria
Thanks for your support Antonella!
xo
Mary
Love this almond biscotti recipe! My granddaughter can have these because they are dairy free! Thank you for posting!
Maria
My pleasure Mary 🙂 I am happy to hear you are all enjoying this biscotti recipe. Thanks for taking the time to comment 🙂