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
Kelly
Amazing recipe! I am a first time biscotti maker and this recipe could not be easier and so delicious!
Maria
Fantastic Kelly! Welcome to the wonderful world of biscotti ♥ I am thrilled to hear you are enjoying this recipe. Thanks so mush for taking the time to comment, appreciate it. Happy Holidays!
Ruth
This may be a dumb question but do you have to twice bake….sometimes I like mine a bit softer.
I just got back from the grocery store and got all my ingredients and can’t wait to give these a try.
Maria
I’m excited as well! Ruth,there are no such things as dumb questions 🙂 No, you do not have to bake these biscotti twice… That being said, you can also adjust the second baking time to your liking so that they still have a soft texture. The only thing to keep in mind if you are not doing the second bake is to properly store them. I would freeze them and take out only what you need on a daily basis. Have fun baking!
Kezia tha Baker :D
Best biscotti recipe EVER! You just cant beat this recipe, its a classic! I love looooooove it, and whenever I’m thinking about making biscotti, I think about making some fancy flavor, but then I always go back to this one. It’s just so perfect, I wouldn’t change a thing!
Maria
Hi Kezia tha Baker ♥ I am thrilled to hear you enjoyed these biscotti! I absolutely agree with you… simplicity for the win!!! Appreciate you taking the time to share 🙂
Angie
Will the texture be ok if I don’t add the almonds?
Maria
Although I have never tried, I think you should get a great tasting simple biscotti. If you do decide to try it, I would love to hear about your results. Thanks so much for stopping by 🙂
Karen
This is a wonderful , simple recipe with great results! This was my first attempt at making biscotti and I am so thankful I finally did! Thanks for adding a new addition to a favorite “cookie” in my house.
Maria
Fantastic Karen! I am thrilled to hear this 🙂 Biscotti are really a great cookie to make at home.. Thanks for taking the time to share, appreciate it.
Trudy
I plan on making these tomorrrow. I’ve seen so many comments about how good they are. My only question is is it really 1 TBS of almond extract. Love the taste of marzipan. Just don’t want the cookies to be bitter. Also I have made biscotti with a nearly identical recipe but with 1 TBS of ground fennel instead of almond extract. They were delicious. The tast is a bit more subtle then amuse but similar
Maria
Thanks for stopping by Trudy. It really is 1 tablespoon of almond extract 🙂 The biscotti are not bitter, but pleasantly fragrant. If you are worried that the taste might be too overpowering for you, start by adding 1 teaspoon of almond extract and taste them. Slowly increase the amount the next time you make the biscotti. Better to start on the lower end and work your way up.
I like the idea of fennel… if you are feeling ambitious, you can separate the dough in half and add 1 teaspoon of almond extract to one batch and ground fennel to the other batch. Would love to hear about your results if you do decide to try it. Thanks so much for stopping by 🙂
Phyllis
Enjoyed making them. Wonderful & flavorful. Thank you
Maria
I am thrilled to hear you enjoyed these almond biscotti Phyllis. Thanks so much for taking the time to comment, appreciate it 🙂
Marie
Hi Maria!
This biscotti recipe is absolutely delicious. They are perfect for our morning and afternoon teas, not to mention gift baskets we put together.
Thank you for sharing your family recipe. I’m sure through your generosity, your recipe will become a traditional recipe in families to be handed down from generation to generation.
Maria
Thank you so much for your kind words Marie ♥ I am so thrilled to hear you are enjoying these almond biscotti. Appreciate you taking the time to share, thank you 🙂
Lukas
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.
Maria
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 🙂
Kristina Harper
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!
Maria
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!