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.
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!
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
Jessica
This was my 1st attempt at making biscotti. Had a craving last night, found your recipe, and made it first thing this morning! Easy to follow recipe, simple steps, & DELICIOUS flavor! I did not have any lemons on hand, so I was not able to add the zest the recipe calls for (I’ll plan for it next time). Hands down better than any biscotti I’ve ever had. Thank you so much for sharing your recipe- for the beautiful photos and the detailed, well-written instructions, Maria! The tip for shaping the biscotti loaf with wet fingers is genius. I’ll be trying your other biscotti recipes 😀
Maria
I am thrilled to read this Jessica! Thanks so much for taking the time to share, appreciate it!
Joe
Thanks Maria – good recipe. I’m not much of baker except for bread. Even though I divided by 3 this came out good. Hard to cut thin slices after the first bake. Next time I’ll do the second bake longer. Maybe I’ll try the pistachio version!
Maria
Thanks Joe! I appreciate you taking the time to comment.
iza
I made them today … and they came out perfect. Followed the recipe, except for almond extract, as I didn’t have any at home, I just added a bit more vanilla extract. The house smells gorgeous ( I love when the house smells of baking – it is so homely). Even my boy who is not keen on almonds ate it and said they are nice. Will definitely try other recipes. Thank you for sharing this. x
Maria
My pleasure Iza. Thrilled to read this! Thanks so much for taking the time to share.
Kasija
Incredible, couldn’t wait for them to cool!! Smells so good and so crunchy. First time making biscotti and got approval from everyone who tried.
Maria
Amazing Kasija! Thanks for sharing!
Sue Sheehan
Dondi, same thing just happened to me! I’ve read some other recipes for Almond Biscotti and most call for 1 tsp almond extract. I wonder if this should be 1 tsp, not 1 Tablespoon almond extract??
Maria
I appreciate your comment Sue. The measurement for almond extract is exact, 1 tablespoon. My guess is that not enough flour was used.
Joyce
This is my favorite receipe, along with the pistachio one. Easy to make and so delicious . I have to bake these every two weeks…my family loves the . I am going to try the chocolate next. Thank you so much.
Maria
Thanks so much for sharing Joyce!
Sherry
Hello and thank you for this recipe. It’s very thought out and descriptive and the biscotti were amazing! Everyone that tried them absolutely loved them and wanted the recipe. I’m making them today for my very Italian mother in law and no doubt she will love them too! Thanks again
Maria
I am thrilled to read this! Thanks so much for taking the time to share Sherry, appreciate it.
Olivia
Dondi, the exact same thing happened for me too. I try chilling the dough but that didnt seem to help.
Dondi
😩 HELP! I obviously did something very wrong….my dough would not hold form when put in to a “log” and when I tried baking them they fell flat and didn’t rise? I’ve gone over and over the ingredients to make sure I had it all correct, I did. The ONLY thing I didn’t have was whole almonds, they were already sliced?! I live in MN so not in a high altitude. Any suggestions would be appreciated. Thank you!
Maria
I am so sorry to read this Dondi. I know how frustrating this can be. If there were no substitutions to the recipe (apart from the almonds) I can only think of 2 things. The first is that the flour was not enough. When you mixed you dough together, did it look like the one in the video? The only other thing I can think of is expired baking powder.
Cherie
Made it several times and it’s absolutely delicious. Recently tried adding 1 cup butterscotch chips…yummy
Maria
Thanks so much for sharing Cherie.