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
Maria Croft
Hi Maria! Just made these and they are delish! I’ve always used butter when making biscotti and the texture of these with olive oil is amazing. Next time, I’ll use a milder olive oil, as the olive flavor is very pronounced with extra virgin.
Maria
Thanks Maria! So thrilled to read this. Experimenting with different types of oils will produce slightly different flavors. Have fun experimenting!
Felicity Beck
Hello Maria
I have made your biscotti biscuits before and absolutely love them! I have tweaked the recipe slightly by adding dried cranberries and reducing the sugar amount plus I use almond butter and they turn out perfect.
My question is can I substitute the flour for almond meal?? I am on keto diet and would still like to make these with a little less carbs!
Kind regards Felicity
Maria
Thanks so much for your interest Felicity! Unfortunately, I have never tried. I would love to hear about your results if you do decide to try it.
Barbara G
The Almond Biscotti Cookie recipe is so delicious and easy to make. Thank you for a gem of a recipe.
Maria
I am so thrilled to read this! Thank you Barbara for taking the time to share!
Mandy
These are so good and pretty much foolproof as well as easy . I am not a star baker but even I got star results! Definitely making theses again!
Maria
How wonderful Mandy! Thanks so much for sharing!
Ceres
You’ve just converted me, Maria!!! And now you can add me to your growing list of Biscotti fans…yummmm! I’ve been scrolling up and down this recipe page for a metric converter, but couldn’t find it. Is it possible for you to add a metric equivalent of the ingredient amounts? We in Europe would greatly appreciate this. Many thanks for sharing this irresistible delight and best wishes.
Maria
Welcome to the wonderful world of biscotti Ceres! Thank you for your comment. As I am revising my recipes, I am including the metric measurement. Thanks again!
Carol pulvino
One word for the almond biscotti! Fantastic!
Maria
Such a great word!!! Thanks so much for sharing Carol.
Rachel P.
Love this recipe! Been making these in the pandemic. Thanks for sharing.
Maria
My pleasure Rachel! Thank you for sharing!
JOANN MENNA
MARIA IN THE ALMOND BISCOTTI RECEIPE OLIVE OIL IS USED, CAN IT BE REPLACED WITH VEG. OIL WILL IT AFFECT THE TASTE. THIS WILL BE MY FIRST TIME MAKING THESE FOR THE HOLIDAYS. THANKS
Maria
Thanks for your interest Joann. The type of oil you use will affect the overall flavor. That being said, this biscotti recipe works with any kind of oil. Enjoy!
Jean Benson
Agree with everyone! Easy to make. I used 1/4 cup white sugar instead of half, and next time will use entire tablespoon of almond flavoring since the flavor wasn’t as strong as I thought it would be. Great recipe; will make again with different add ins.
Jean
Maria
So thrilled to read this! Thanks for sharing Jean!
Robin
Once you try these, you won’t stop making them. Even friends who don’t care for Biscotti’s will after trying these. Soooo Good!
Maria
I am so happy to read this! Thanks so much for sharing Robin!
Frances
I didn’t have enough almonds nor any almond extract but they still turned out delish with pumpkin seeds and extra vanilla extract!
Maria
How wonderful! Thanks for sharing Frances!