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
Nina
Hi there! I am so excited to try this recipe! I saw your other Cranberry Pistachio Biscotti recipe as well. I’m thinking of using this Almond Biscotti recipe, but substituting 1/2 cup of almonds with 1/2 cup of pistachio, and adding the zest of one orange. We’re out of cranberries at the moment, but love the nutty flavor of pistachios and freshness of orange. Does that substitution make sense, or do I need to adjust further? Thanks in advance! Can’t wait to try this out.
Maria
I am sure that will be a great flavor combination. Anxious to hear how they turn out for you!
Rose Conklin
Merry Christmas Maria!
My daughter made these wonderful biscotti last night for Christmas morning. This was the first time she has made biscotti. The instructions were easy to follow and I am sure they will become a Christmas tradition. The whole family enjoyed them!
Thank you so much for sharing this recipe with all of us!
Rose
Maria
Merry Christmas to you as well Rose! How wonderful! Thanks so much for sharing!
Victor Bartram
I just added them to the oven. Anything Italian I am sure they will turn out great. Thank you for sharing Maria. Have a Merry Christmas and a happy healthy and prosperous New Year. All the best wishes to the other bakers online. Be well and stay safe.
Maria
Thank you so much for this wonderful email Victor! Merry Christmas to you and your loved ones as well! Wishing you health, wealth, happiness and memorable moments with family and friends.
Liane Donovan
Fantastic. Just right almond biscotti. I used a Meyer lemon’s zest. Yummy.
Maria
Thanks so much for sharing Liane! So thrilled to read this.
Susan Rotert
Like many, I had never made biscotti before. I LOVE anything almond. This was such an easy, wonderful recipe. I will make this many more times. Thank you
Maria
My pleasure Susan! Welcome to the wonderful world of biscotti! I think I need to start a biscotti club!
Lisa
I made some of this in October and my husband said it was THE BEST he had ever tasted so I’m making it again for gifts for Christmas. Delicious. Thank you Maria xx
Maria
How wonderful Lisa! Thanks so much for sharing!
Allison F.
Made this last night. It was my first time making biscotti. I love that the recipe uses olive oil and not butter. it was not hard at all and it totally delicious! I will make it again. Thanks for sharing.
Maria
Thanks so much for sharing Allison! So thrilled to read this!
Kathleen
This is at least my 2nd year baking your almond biscotti. I also love biscotti and rarely bake any other kind of cookie. At Christmas, I add a thin layer of chocolate to the bottom of each piece, pass it out to my neighbors and ship it all over the country. The raves start rolling in. I’ve accumulated lots of biscotti recipes over the years, but this one is so good, I’ve started using it as my base for all kinds of flavor variations. I’d give your recipe 10 stars if I could….it’s that good!
Maria
You just made my day Kathleen! Thanks so much for sharing. Have a wonderful Christmas!
Lisa
Touche Kathleen… I have made this recipe about 8 times this year and I always get raves!
And thank you Maria for sharing your fabulous recipe. I direct anybody who asks for the recipe to your website.
And now, for the burning question that I’ve wanted to ask since I discovered this website. Are you related to singer Gino Vanell?
Maria
My pleasure Lisa!
Unfortunately not related. Thanks again for your support Lisa!
Samantha
First time biscotti maker here and this recipe was absolutely perfect! I couldn’t believe how easy it was to obtain perfect, crisp biscottis. It’s going to make me neighbor of the year!! Thank you!
Maria
lol… love this comment! I support this! Welcome to the world of biscotti Samantha. Enjoy!
Missing Italy
I have just finished making these for a friends Christmas present who is crazy about biscotti, wow! of course I had to taste them and they certainly do not disappoint. I think I will have made a rod for my own back by making them fore rather than buying some 🙂
I followed the recipe exactly and they are just perfect…I am having a hankering to make one with figs or dates in fact I think the only limit is imagination.
Now I am not and never have been a great biscotti fan that however changed this morning due to this recipe, so tasty!!! Thank you
Maria
Thank you so much for sharing! This made my day! Enjoy!!!