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
Denise
I love this almond biscotti recipe and have made them about 8 times now. I have supplemented other ingredients and found myself baking again today! Thanks so much for sharing your recipe and traditions! Ciao!
Maria
How wonderful Denise! Thanks so much for taking the time to share, appreciate it!
Susan
I never write reviews but… I also love biscotti. I took an Italian baking class years ago and came away with a great recipe that I used for years but lost track of a few years ago. Since then, I just could not get the dough right until now! This seems to be the closest to that old recipe and it was wonderful. I added a half dip of dark chocolate and a sprinkle of toasted almonds and everyone was happy! Thank you!
Maria
My pleasure Susan. I am thrilled to hear this! Biscotti are truly so wonderful! Thanks so much for taking the time to comment, appreciate it!
Amy
I have been making biscotti for years from another recipe that called for butter and pecans, but I am now living overseas in the third world country where oil is much easier to obtain and sometimes I can find almonds and often have almond extract sent to me. I found your recipe and love it even more than my original recipe … I have to add a little more flour like others because I live in a tropical climate, but you are not joking when you say that biscotti can last forever! However, with eight children around here and a hubby who likes to have people over and share , I have to hide them to make them last a bit! 😃 I always get great comments from anyone who tries them . Thanks for the great recipe – it’s a keeper.
Maria
Oh my goodness Amy, 8 children! Congratulations!
I am thrilled to hear you are enjoying these almond biscotti.
Thanks so much for taking the time to share, truly appreciate it!
Melissa
Absolutely amazing! Everyone I’ve made these for loves them and asks for the recipe!
Maria
Thanks so much Melissa! Thrilled to hear you enjoyed these almond biscotti. Thanks for taking the time to comment, appreciate it!
Jess
Hi Maria,
This is a very tasty recipe, but as was the case for some other reviewers my batter was too wet and spread too much. I measured all ingredients carefully, so perhaps it has to do with a difference in climate. Next time I make this I will add a little more flour so as to achieve the texture shown in your helpful video.
Maria
I’m sorry to hear this Jess. My guess would also be the amount of flour. I fluff my flour before measuring. Not sure if that helps.Thanks for stopping by, appreciate it.
Geena
Love this recipe! I lowered the brown sugar to 1/2 cup and almond extract to 1.5 teaspoons. This is a keeper recipe and I can’t wait to try other variations.
I treat myself to the tiny end pieces after the first bake. So good!
Maria
Thanks so much Geena! Happy to hear you enjoyed this almond biscotti recipe. Thanks for sharing!
Kathleen
Unfortunately, an unsuccessful recipe for me. Followed it to a T, then realized the loaf was nearly raw in the middle when I went to slice it. (Oven is calibrated, so temperature wasn’t the issue.) I soldiered through, getting ragged, broken slices in the process. It took 40 minutes of the second baking to get them dried out enough, but eventually they were good enough.
My husband is the one who likes biscotti, not me, so he seemed to be satisfied with the attempt. It won’t be winning any beauty contests, though.
Maria
I am sorry to hear this but I admire your ability to still get a good biscotti.
I would like to understand why the biscotti did not turn out for you Kathleen and appreciate your feedback. You mention “the loaf”… I am curious to know did you make one loaf or two? Thanks again for taking the time to share your experience with this recipe.
Suki
Yum! Crispy and crumbly and almost buttery. Just absolutely delicious and a straightforward easy recipe. Definitely would recommend.
Maria
I am thrilled to hear you enjoyed this biscotti recipe Suki! Thanks so much for taking the time to comment, appreciate it!
Angela galati
Just wanting to know if they crumble when you cut them that’s always the trouble I’ve had with other recipes ?
Amelia Flanagan
If you read above in the instructions it tells you how to cut them so they won’t break.
Jessica Collins
Just made these and they are perfect! I couldn’t wait to get on here to review them. I accidentally roasted sliced almonds instead of whole almonds, and I am kinda glad I did. I think it might have made them easier to cut. Thanks for the recipe!
Maria
My pleasure Jessica! I am thrilled to hear you enjoyed this biscotti recipe. Everything happens for a reason 🙂
Thanks so much for taking the time to comment, appreciate it!
Marika
Thank you from Stellenbosch, South Africa too. Delicious!
Maria
My pleasure Marika. Nice to “virtually” meet you. Thank YOU Marika for taking the time to comment, appreciate it.
Clive
Thanks for this simple delicious recipe, I don’t bake much but these are the best biscotti. We bake theses often cause they don’t
Last My daughter is 4 and knows the ingredients by heart now.
Clive
Maria
How wonderful Clive! I’m happy to hear you are enjoying this biscotti recipe. Thanks so much for taking the time to comment, appreciate it!