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
Silvia
Hi there,
I bake a lot of biscotti, and when I came across this recipe I thought mmm I should try it. I usually bake them at 350F.
This recipe says 325F and I followed the instructions, it spread a lot, to thing I think, its because the oven is so low?
My question is, it is suppose to happen?
Maria
Hi Silvia, I’m sorry to hear you had a hard time with the recipe. I don’t think the oven would cause the batter to spread. I am curious to know the texture of the batter when you formed the logs. Did it look like the one in the video? Were you able to form the 2 longs? Was the taste okay after the second bake? Appreciate your feedback with this recipe.
Silvia
Maria, Thanks for the reply.
I couldn’t see the video, maybe my blocker? but doesn’t give me opportunity to click where it says video. I saw the pics though and it was the same, I formed the logs fine.
Although it spread I still finished the process, and it turned very good. I even coated 1/2 of the biscotti with dark chocolate and they were a success. I wish I could send you a pic. 😉
Next time I think I will try the oven at 350F maybe in the first 5 minutes to set a little and then bring it back down to 325.
Overall a nice crunchy biscotti, like it is suppose to be.
Thanks a bunch, I will try others of your recipes.
Good job.
Maria
My pleasure Silvia. I’m glad they turned out. Yes, probably the ad blocker. I also upload all of my videos to YouTube. Feel free to follow. Thanks for taking the time to comment, appreciate it!
Gina
I agree…my recipe spread and both logs came together. The dough was not hard enough. I should have added a little more flour.
Jezra
This is an excellent recipe – one of the best I have found. Thank you!
Maria
How wonderful Jezra! I am so happy to hear you enjoyed these almond biscotti. Thanks so much for taking the time to comment, appreciate it!
Amy
Do I buy raw almonds? I know, probably stupid question!
Maria
Hi Amy! There are never any stupid questions ♥ Yes, you are starting off with raw almonds that is to say, they have not been processed either by roasting or the addition of salt, etc… I will clarify in the recipe card. Appreciate your question, thanks for stopping by 🙂
Melina
Thank you for sharing your family recipe. We also love biscotti in my family and so nice to be able to make these with my son this morning. We will be making more of these.
Maria
Thanks so much Melina, I am happy to hear you are enjoying this biscotti recipe. Thanks so much for taking the time to comment, appreciate it ♥
Evie
Happy New Year! I made yesterday evening biscotti and today I might need to make some more! Just fab!!! Thank you for the recipe!
Maria
My pleasure Evie! I am thrilled to hear you enjoyed this biscotti recipe. As you can see, they are easy to make and wonderful to dunk in your coffee. Thanks so much for taking the time to comment, appreciate it 🙂
Mary
I used this recipe to make biscotti for the first time. They were delicious. Definitely keeping this recipe.
Maria
Welcome to the wonderful world of biscotti Mary ♥ I am so excited to hear you enjoyed the recipe! Thanks so much for taking the time to share, appreciate it:)
Theresa
This was delicious! The whole family loved it. Thank you for sharing! I can’t wait to make it again.
Maria
I am so happy to hear you enjoyed this biscotti recipe Theresa. They really are a family favorite. Thanks so much for taking the time to comment, appreciate it 🙂
Marlene
Love these. My favorite recipie.
Maria
Thanks so much Marlene. Appreciate you taking the time to comment. Happy New Year 🙂
Karen Lippman
I made these for New Year’s Eve and they were a big hit. I am definitely making them again! I normally make mandel bread with butter. I can’t believe how wonderful these were with olive oil. Thanks so much! Delicious.
Maria
Happy New Year Karen! How wonderful to hear you enjoyed this biscotti recipe. Thanks so much for taking the time to share your experience with me, truly appreciate it 🙂
Liz
I’ve tried this recipe twice now, the first time they came out basically burnt so I bout a new pan because mine was really cheap and caused everything to over darken. I just made them again with my new pan which is insulated and light, I lessened the temperature and raised the oven rack and they still came out very dark. I’m not sure what I’m doing wrong.
Maria
I’m sorry to hear this. Let me see if I can brainstorm with you.
It sounds like your oven might be the issue. Do you have an oven thermometer? It would be important to confirm that the set temperature is in fact the temperature in the oven.
Do you use the convection mode on your oven? If you do, you must decrease the temperature by at least 25 degrees F. I would leave the rack in the center of the oven.
How many loaves are you making with the batter? Are they smaller? The biscotti loaves need to be removed from the oven once they are firm to the touch.
When you say “they still came out dark” I’m not sure if you are referring to the log or to the actual biscotti. Once again, you can pull out the sliced biscotti once they begin to have a golden color.
Hope that helps Liz. Please let me know if you have any other questions. Thanks for stopping by.