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    Home » Biscotti » Thin Almond Bread Biscotti Recipe

    Thin Almond Bread Biscotti Recipe

    December 9, 2022 Maria 57 Comments

    Jump to Recipe Jump to Video
    A few crispy almond bread biscotti in a serving dish.

    If you’re a fan of almonds and twice-baked cookies, you’ll love this almond bread biscotti recipe! Every single bite of these crunchy, crispy holiday treats is pure perfection!

    Rows of Thin Crispy Almond Biscotti di Nunzia are shown on a plaque.
    Jump to:
    • Introduction
    • What is Australian almond bread?
    • More reasons to love this recipe
    • Step-by-step instructions
    • Time to bake
    • How to store
    • Variations
    • Tips
    • FAQ
    • More biscotti recipes
    • Recipe origins
    • Recipe

    Introduction

    Do you enjoy thin, crispy Italian wafer cookies? What about nutty biscotti made with almonds?

    If you said yes, this recipe is for you! Not only is this almond bread biscotti recipe the perfect combination of nutty and crispy, but these unique crunchy cookies with origins in Australia will become a go-to favorite!

    What is Australian almond bread?

    Contrary to what this sounds like, this recipe for almond bread is not a loaf of almond-flavored gluten-free bread. This almond recipe is a delicate, crisp form of biscotti cut into thin slices. By slicing the cookies thinly and baking them for a second time, you’ll create an almond bread biscotti with an irresistibly crunchy texture!

    A few rows of biscotti are shown.

    More reasons to love this recipe

    • You only need 6 simple ingredients, all pantry staples that you probably already have.
    • You can customize these thin biscotti with different flavors or nuts.
    • You can bake the dough in loaf pans or as a biscotti log on a baking sheet.
    • These crunchy almond biscotti will stay crisp for weeks, so you can easily make them in advance!
    • Biscotti and espresso make the perfect pair if you need a mid-morning pick-me-up.
    • These thin almond biscotti are also a great gift for friends and family during the holiday season.

    Like this cranberry pistachio biscotti, these paper-thin almond biscotti keep their crunchy texture even after weeks of making them -if they last that long!

    Ingredients to make almond bread biscotti on a wooden board.

    Step-by-step instructions

    Preheat your oven to 350°F (175°C). Position the oven rack in the center. If using, line a large baking sheet with parchment paper. Otherwise, grease 2 loaf pans (9.25×5.25×2.75 inches). Set aside for now.

    Sift or whisk 3 cups of all-purpose flour (425 grams) in a large bowl. Set aside for now. 

    In a large mixing bowl or an electric mixer fitted with a whisk attachment, beat 5 egg yolks (room temperature). Slowly whisk in 1 cup of granulated sugar. Scrape down the sides and bottom of the bowl often.

    Add 1½ teaspoons of pure vanilla extract.

    The bread crumb texture of the dough in a bowl.

    Switch to the paddle attachment. Add the sifted flour to the egg mixture and incorporate. Scrape down the sides and bottom of the bowl often. The mixture will look like bread crumbs.

    With a wooden spoon, incorporate the room-temperature roasted almonds (1½ cups). Transfer the mixture to a medium bowl.

    In a large mixing bowl or an electric mixer fitted with the whisk attachment, beat the 5 egg whites (room temperature) with a pinch of salt until they reach the stiff peak stage.

    The addition of the whipped egg whites to the dry mixture.

    Gently fold the egg whites in the flour and nut mixture until everything is incorporated.

    Almond bread dough in two loaf pans.

    Time to bake

    Divide the biscotti dough in half and place in greased loaf tins (9.25×5.25×2.75 in). Pat down the top with slightly moistened hands.

    Alternatively, divide the dough into quarters. Place each quarter on the prepared baking sheet, shaping it into a log. I find it easier if my hands are slightly moistened with water.

    Bake for approximately 15-20 minutes or until the top of the dough is firm to the touch. The baking time will be extended by 5-8 minutes longer in the loaf pans.

    A photo collage of an almond bread loaf being wrapped in a tea towel.

    Remove from oven, wrap in clean dish towels and allow to cool down for a couple of hours.

    Once cool, transfer loaves (or logs) to a cutting board.

    An overhead photo of a thinly sliced almond bread loaf.

    Using a serrated knife, use a sawing motion to slice cookies about ⅛-inch thick or thinner.

    For the second bake, place slices, without overlapping, on the parchment-lined baking sheets and bake for about another 10-15 minutes until golden brown. Note: Be sure to watch them carefully; if you let them stay in the oven for too long, they may burn.

    Thin sliced biscotti on a parchment lined baking sheet.

    Allow the almond bread biscotti to cool completely before storing. Enjoy with a cup of coffee, tea, or a glass of vin santo!

    A photo collage of almond bread baked in a loaf pan.
    Almond bread using a loaf pan.

    How to store

    Once the biscotti cool to room temperature, store them in containers that preserve freshness and crispiness for up to a few weeks. By ensuring a little airflow, your cookies will always remain crispy. Glass or ceramic cookie jars and tin boxes work best for these types of cookies. If you want to remove any moisture, place tissue paper at the bottom of the storage container.

    Use freezable containers if planning to freeze. For optimal taste, consume within three months of freezing. When ready to serve, leave the food at room temperature for several hours or overnight to thaw.

    A photo collage of almond bread baked as a biscotti log.
    Almond bread using traditional free-form log shape.

    Variations

    • This biscotti recipe is versatile- have fun exploring different ingredients like pistachios, walnuts, and more.
    • Baked as a biscotti log or in a loaf pan creates two different presentations. Feel free to experiment with the size and shape of your almond bread biscotti.
    • If desired, add a few teaspoons of candied orange peel or orange zest for a zesty twist.
    A close up of pistachio biscotti.
    Pistachio and almond variation of almond bread

    Tips

    • To achieve the best volume with your egg whites, ensure they are at room temperature. Equally important is to use equipment that is squeaky clean, with no traces of oil or fat.
    • Lightly dampen your hands with water to shape the loaves if placed on parchment paper, or pat them down if using the loaf pans.
    • Slicing the almond bread immediately after the first bake in very thin slices is nearly impossible, but if you wrap it in a clean kitchen towel and wait until the loaves cool down, the process will be much simpler.
    • For ease of slicing, use a serrated knife. An electric knife is another good choice.

    FAQ

    How do I roast the raw almonds?

    Preheat the oven to 325°F (162°C). Place the whole almonds on a rimmed baking sheet in an even, single layer, and roast for 9-15 minutes or until fragrant. Allow to cool down to room temperature before using in the recipe.

    What can I use almond bread biscotti for?

    Almond bread biscotti is a great addition to any breakfast or brunch. It also makes an excellent snack, especially with hot tea or coffee! This is a great recipe to serve as part of a cookie platter. You can also create a parfait with sweet ricotta, fresh fruit and crumbled almond bread.

    Why are my biscotti loaves so pale after the first bake?

    The first baking is meant to dehydrate the loaves and give them their desired shape. During the second bake, the almond bread biscotti will become golden brown. Watch them closely during this second baking and pull out when they turn golden brown.

    More biscotti recipes

    Almond Biscotti

    Try our almond biscotti recipe for those who prefer something a little more traditional. With that classic flavor, it’s sure to be a hit!

    GET THE RECIPE

    You may also like this cranberry pistachio biscotti recipe if you’re partial to thin Italian biscotti.

    For a more decadent snack, try making these chocolate biscotti. For a relatively healthy biscotti variation, try these date biscotti.

    Be sure to consult my biscotti category for more traditional Italian cookie recipes, and this guide on how to make biscotti for all my tips and tricks.

    An overhead shot of dozens of colorful thin biscotti.
    Cranberry Pistachio Thin Biscotti

    Recipe origins

    Over thirty years ago, one of my mom’s dearest friends, Nunzia, shared this thin almond biscotti recipe with her.

    They instantly became a household staple. A recent conversation with Nunzia revealed that she obtained the recipe from a Calabrian acquaintance, but only after a real struggle! Sometimes, people can be so possessive with their recipes.

    I, for one, am grateful for Nunzia’s persistence – these biscotti were well worth it.

    Nunzia also told me that her sister, who lives in Australia, recently spent some time in Montreal.

    During her stay, the two sisters baked together. Would you believe that her sister had a similar recipe?

    The almonds were replaced with pistachios, contributing to a more festive biscotti. Nunzia also learned that it is easier to cut super thin slices by allowing the biscotti to cool down, wrapped in a clean tea towel.

    I just had to share this sound advice from down under with all of you!

    So, if you like biscotti with a crispy texture, you must try this recipe! 

    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.

    Ciao for now,

    Maria 

    Just for you! A printable baking checklist to help you keep track of all your baking needs.

    If you love to bake, this is for you! Simply subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!

    This way, you won’t miss any of my new recipes, and it’s FREE! 

    ★★★★★ If you have made this recipe for these twice-baked cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A few crispy almond bread biscotti in a serving dish.

    Thin Almond Bread Biscotti Recipe

    This easy recipe produces the best crispy almond bread biscotti. If you're a fan of almonds and twice-baked cookies, you'll adore this almond bread biscotti recipe!
    4.67 from 12 votes
    Print Save RecipeSaved! Pin Rate
    Course: Snack
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 5 minutes
    Servings: 200 biscotti
    Calories: 12kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 3 cups all purpose flour 425 grams
    • 5 eggs separated, room temperature
    • 1 cup sugar 198 grams
    • 1½ teaspoons vanilla extract
    • 1½ cups roasted almonds whole (see note)
    • pinch of salt

    Instructions

    • Preheat oven to 350° F. Position the rack in the center.
    • Line a large baking sheet with parchment paper, alternatively, if using, coat pans with a non-stick spray.
    • In a medium bowl, sift flour. Set aside.
    • In a large mixing bowl or bowl of an electric mixer fitted with a whisk attachment beat the yolks.
    • Add the sugar. Whisk together.
    • Add vanilla extract.
    • Switch to the paddle attachment. Add flour to the egg mixture and incorporate. The mixture will look like bread crumbs.
    • With a wooden spoon, incorporate the almonds. Set aside.
    • In a large mixing bowl or bowl of an electric mixer fitted with the whisk attachment beat the egg whites with a pinch of salt until they reach the stiff peak stage.
    • Fold whites in flour and nut mixture.
    • Divide dough into quarters. Place each quarter on the cookie sheet, shaping it into a log. I find it easier if my hands are slightly moistened with water. Alternatively, divide the dough in half and place in loaf pans. (9.25×5.25×2.75)
    • Bake for approximately 15-20 minutes or until firm to the touch (it will take a little longer in the loaf pans).
    • Remove from oven, wrap in clean dish towels and allow to cool down.
    • Once cool, transfer loaves to a cutting board.
    • Using a serrated knife, slice cookies about ⅛-inch thick (or thinner).
    • Place slices on the baking sheets, and bake for about another 10-15 minutes (the longer they stay in the oven, the crispier they get).
    • They can be stored at room temperature for a few weeks…if they last that long.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    To toast the almonds: Preheat the oven to 325°F (162°C). Place the whole almonds on a rimmed baking sheet in an even, single layer, and roast for 9-15 minutes or until fragrant. Allow to cool down to room temperature before using in the recipe.
    Almonds must be cool before using them in the recipe.
    Pistachios can replace almonds. No need to toast.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1biscotti | Calories: 12kcal | Carbohydrates: 2g | Cholesterol: 4mg | Sodium: 1mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 5IU | Calcium: 1mg | Iron: 0.1mg
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    This post was originally published on December 6, 2014, and republished on December 9, 2022, with updated photos, and content. Thanks for sharing.

     
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    Filed Under: Baked Goods, Biscotti, Christmas, Cookies, Italian Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Claudia

      December 15, 2022 at 8:24 pm

      4 stars
      I just made this recipe and I’m very happy with it. I could not slice my loaves as thin as pictured in this recipe, so I ended up with just over 60 slices. I really like that they are a thin, crispy bite. The next time I make them, I may add a little almond extract to the recipe.

      Reply
      • Maria

        December 15, 2022 at 8:27 pm

        Thanks for sharing your experience with this recipe Claudia. I find that a really sharp knife helps to make really thin slices.

        Reply
    2. Jennevere

      December 12, 2022 at 3:44 am

      3 stars
      So interesting!! I have this recipe too and learnt it from a friend of my mother’s. I’m from Australia too and LOVE these super thin biscuits . Never thought to use pistachio as well though. What a great idea. I was taught to add thin slices of dried apricot. Delicious. Happy Christmas.

      Reply
      • Maria

        December 12, 2022 at 7:19 am

        Thanks so much for stopping by Jennevere.

        Reply
    3. Chris

      September 05, 2020 at 11:18 am

      Thanks for the receipt! The ingredients and steps look simple and promising. I was wondering if you think it would be possible to halve this recipe for a first try? And maybe instead of 5 eggs, to use 3 small eggs?

      Reply
      • Maria

        September 05, 2020 at 11:19 am

        Thanks for your interest Chris. Yes, I think that would be fine. Enjoy!

        Reply
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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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