You’ll love this big-batch almond bread biscotti recipe if you’re a fan of almonds and twice-baked cookies! Every single bite of these crunchy, crispy holiday treats is pure perfection!
Looking to bake a large batch of Italian cookies? Consider making these delicious options. These Italian almond cookies can be piped into various shapes for a bakery-style treat. This recipe for mini croissant cookies yields an impressive 12 dozen. And if you want to stick with the classics, try my family recipe for mostaccioli. This traditional Italian Christmas cookie is a must-have for any platter of Italian Christmas cookies.
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!
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!
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.
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.
Gently fold the egg whites in the flour and nut mixture until everything is incorporated.
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.
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.
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.
Allow the almond bread biscotti to cool completely before storing. Enjoy with a cup of coffee, tea, or a glass of vin santo!
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.
- 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.
- 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.
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.
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.
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
Try our almond biscotti recipe for those who prefer something more traditional. With that classic flavor, it’s sure to be a hit!
You may also like this cranberry pistachio biscotti recipe if you’re partial to thin Italian biscotti.
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,
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★★★★★ 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!
Italian cookie recipes
Thin Almond Bread Biscotti Recipe
- 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
- 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.
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.
This post was originally published on December 6, 2014, and republished on December 9, 2022, with updated photos, and content. Thanks for sharing.