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.
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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!
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!
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.
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.
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.
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
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
Almond Biscotti
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.
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.
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
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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
Recipe
Thin Almond Bread Biscotti Recipe
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.
Video
Notes
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
This post was originally published on December 6, 2014, and republished on December 9, 2022, with updated photos, and content. Thanks for sharing.
judith
Hello from NYC, I made two batches yesterday. Lots of work but defintiely worth it!
Last year I made the plain variety and loved them; yesterday I tried pistachio w/cranberry and another batch of toasted almond with golden raisins that had been soaking in brandy for a while.
They are both so delicious! Great recipe!
Question: do you think I dare mail them? I worried they’ll break up. They seem tough enough but any advice is welcome.
Maria
Hello Judith in NYC 🙂 I am thrilled to hear you enjoyed the biscotti recipes. I agree, there are so many wonderful biscotti variations! I think if you can pack the biscotti in a tin, tight enough so they do not move around (perhaps lined with some corrugated paper on the inside) and place the tin in a box (surrounded by bubble wrap)there should not be much breakage. Perhaps label the box as “FRAGILE”
What a wonderful treat to send out. Thanks for taking the time to comment Judith, appreciate it ❤️
judith
Maria,
I tried an experiment with your recipe and want to share the results.
Last week, when going to my favorite biscotti recipe…the egg batter before adding the whites looked like less volume than usual I make this recipe a lot!), so I added one more egg to both the yolk mixture and the whites.
Well, the biscotti turned out great! Light, airy and a slightly eggier flavor.
Worth trying but not to the exclusion of the original!
😋
Maria
What a great variation Judith! Biscotti are truly so versatile! Thanks so much for sharing, appreciate it!
Denise from Urb'n'Spice
This is such a beautiful recipe, Maria! I used to love making thin biscotti like this to serve perched on top of creme brulee at work. I love the variations that you provide. They are both so attractive. Many thanks for sharing another great recipe. I have pinned to make for the holidays and throughout the year. There is nothing like a tin of biscotti in the pantry, is there? 🙂
Maria
Thanks so much Denise ♥ What a wonderful presentation that must have been! I agree, having a tin of biscotti in the pantry is wonderful! Thanks so much for stopping by, appreciate it!
Joy Danzig
Just baked these for the first time. I’ve been baking biscotti and mandelbrot a long time, but this de Nunzia is unique—not too sweet and a delightful crunchy mouthful. And the whole house smells delicious! I used pretoasted sliced almonds—easy and worked great. I think adding a teaspoon or two of finely zested orange rind would add a lot to the flavor (my favorite mandelbrot recipe includes it), so I’ll try that next time. BTW, after cooling the loaves in the fridge (wrapped in foil), I was able to slice them very thin –1/8” or less) easily! Thanks again, Maria!
Maria
My pleasure Joy ♥ Love your suggestions… thanks so much! These thin biscotti are truly addictive in nature and as you say provide “a delightful crunchy mouthful”. Great comment Joy, thanks for taking the time to share 🙂
Lydia
Thank you for this GREAT recipe. I love making biscotti but have never been able to make a thin biscotti and my almonds always broke the biscotti slices. I followed your instructions and it turned out great. I lightly disted the surface with flour since the dough was very sticky — guess I should not have done that. Placing them in a tea towel cools the the loaves down and prevents them from crusting which would make them difficult to slice. I guess they need to be cooled slightly, enough to handle — is that correct.? Thank you for sharing — love the recipe.
Maria
I am thrilled to hear you like these thin almond biscotti Lydia! Yes, you are right… by allowing them to cool down a little, they become easier to slice. The trick is using the tea towel… this helps retain some of the moisture… which in turn makes them easier to slice as thin as you want. Thanks so much for taking the time to share your thoughts about this recipe ♥ Appreciate it!
KC
This recipe has turned out the best biscotti so far. I give these as gifts and they are always well received and gobbled up promptly! Highly addictive 🙂
Maria
So glad you enjoyed the recipe KC! Yes, they are the perfect biscotti for gift giving. Thanks for taking the time to comment 🙂
Jo
Hi,
I love biscotti too and would like to try this recipe. When mixing the egg yolks with the sugar, do you beat them until the ribbon stage (when they look like mayonnaise) or just until the sugar is well incorporated?
Thanks
Jo
Maria
Hello fellow biscotti lover! I just beat until the sugar is well incorporated. Appreciate your comment. Thanks Jo 🙂
Neethu
Are you using chopped almonds and pistachios? Did you use while almonds?
Neethu
Thought it might be difficult to slice the biscotti after first bake if we use while almonds.. Hence the doubt 🙂
Maria
Hi Neethu, I use whole almonds or pistachios. They are surprising easy to slice with a sharp knife. I will update the recipe with this specification. Thank you so much for your comment 🙂
Neethu
Thnx Maria.. that was quick .. Will post my feedback soon 🙂
Maria
My pleasure 🙂
Shelley
Deliciously simple recipe. My biscotti have turned out perfectly!
I love the idea of a festive twist as commented above
Maria
Hi Shelley
I am so thrilled to hear! Thank-you so much for taking the time to comment, I truly appreciate it 🙂
Shelley
Maria, have you ever tried freezing the dough?
Maria
No, I haven’t. I think it should work…you probably need to thaw it out in the fridge when you are ready to use it again. Let me know how it turns out if you do decide to freeze it.
Shelley
Thanks for the quick reply. I’ve just popped a dough log in the freezer. Closer to Christmas I’ll thaw it out and see how it bakes
Maria
Anxious to hear how they turn out! All the best Shelley!
Maria
Hi, you have “3 cups all purpose flour” twice. Is that a mistake?
Cheers
Maria
Hello,
Thank-you for bringing this error to my attention. I have corrected the recipe.
I appreciate your comment. Enjoy!
Nella
These cookies are a staple every year in our families. Just this past week, I did witness the famous Nunzia making these….they are loved by everyone and so easy to make.
Great substitution with the pistachios as well! And might I suggest some cranberries too? Delish!!
Maria
Hi Nella,
I agree, they really are easy to make. The addition of cranberries is such a great idea; so festive looking for the holidays. Thank you. 🙂