I absolutely love this Almond Biscotti Recipe because it has that perfect balance of crunch and just the right hint of sweetness that makes it so addictive. When I first tried biscotti, I used to struggle with getting that perfect texture—too hard or too soft. But this recipe? It nails it every time, and honestly, it’s such a great treat to enjoy with your morning coffee or afternoon tea.
You’ll find that making these almond biscotti is pretty straightforward, and the toasted almonds add such a wonderful depth of flavor. I love how these biscotti keep well, so you can make a batch ahead and have a delightful snack ready whenever the craving hits. Trust me, this Almond Biscotti Recipe is definitely worth trying, especially if you want a homemade Italian classic that feels fancy but is actually easy to make.
Why You’ll Love This Recipe
- Perfect Crunch: The twice-baked process gives these biscotti that signature crunchy texture you’re craving.
- Simple Ingredients: Pantry staples come together for a classic treat without any complicated steps.
- Long-Lasting Freshness: These biscotti keep wonderfully in an airtight tin, perfect for gifting or snacking.
- Customizable Flavor: The toasted almonds add a toasty richness, and you can easily swap them out or add extras to make it your own.
Ingredients You’ll Need
I’ve found that using good quality, unblanched almonds makes a big difference in flavor, and the rest of the ingredients are simple staples—nothing fancy needed. Here’s a little peek into why each component is key to this almond biscotti recipe.
- Whole, unblanched almonds: Toasting them first releases their oils and amps up the flavor, giving your biscotti that lovely nutty crunch.
- All-purpose flour: The base of the dough, unbleached adds a nicer texture and flavor than standard bleached flour.
- Granulated sugar: Just the right amount to sweeten without overpowering the almonds or vanilla.
- Baking soda: Helps the biscotti rise slightly and keeps the texture just right.
- Fine sea salt: Balances the sweetness and enhances all the flavors.
- Large eggs: They bind the dough and give it structure; I like to lightly beat them for an even mix.
- Pure vanilla extract (optional): Adds a gentle warmth and roundness to the flavor.
- Butter (for baking sheet): Makes sure everything comes off cleanly without sticking.
Variations
I love experimenting with biscotti, and this almond biscotti recipe is a great canvas to play with flavors. Whether you want to swap nuts or add a little zest, these variations can make your batch truly your own.
- Use different nuts: I’ve swapped almonds for pistachios or walnuts with great success—each brings its own personality to the biscotti.
- Add citrus zest: A little lemon or orange zest brightens up the dough and pairs beautifully with the nuts.
- Chocolate dip: After cooling, dip half the biscotti in melted dark or white chocolate for an indulgent twist.
- Spices: A pinch of cinnamon or cardamom can add warmth and complexity if you’re craving something cozy.
How to Make Almond Biscotti Recipe
Step 1: Toast Those Almonds Just Right
Preheat your oven to 350°F (180°C). Spread your whole almonds in a single layer on a baking sheet and toast them for about 5 to 7 minutes. Keep a close eye and sniff for that nutty, fragrant aroma—that’s your sign to pull them out before they over-toast. Let them cool completely so they’re ready to add crunch without making the dough oily.
Step 2: Mix the Dough Gently
Lower the oven to 300°F (150°C) and grease and flour your baking sheet so the biscotti don’t stick. In a mixing bowl, combine your flour, sugar, baking soda, and salt. Scoop out about one-third of this dry mix and set it aside for dusting your work surface later—this helps keep the dough manageable, which can be a bit shaggy at this point.
Beat the eggs with vanilla in a separate bowl, then create a well in the dry ingredients and pour in the eggs. Slowly draw the dry ingredients into the eggs, mixing just until it holds together—don’t overwork it! I find a pastry scraper invaluable here. Turn the dough onto the dusted surface, gather into a disk, and knead lightly. Let the dough rest for 5 minutes; it firms up and is easier to shape after this.
Step 3: Shape and Bake Your Biscotti Logs
Pat your dough into a rough rectangle about 7 x 5 inches, then press in those beautifully toasted almonds. Use some of the reserved flour mixture if needed to keep it from sticking. Now fold the dough like a letter and cut it lengthwise into two halves with your pastry scraper. Flour your hands and gently roll each half into a long rope about 2 inches thick. Place them on the baking sheet, flatten each to about ½ inch thick, and make sure they’re spaced at least 3 inches apart so they don’t merge while baking.
Bake for 45 to 50 minutes until the biscotti are lightly golden and feel nearly bread-like when you press them gently. This first bake sets them up perfectly for slicing.
Step 4: Slice and Toast to Crunch Perfection
Once out of the oven, transfer the biscotti logs immediately to a cutting board using a spatula. Using a sturdy, large chef’s knife, slice the logs diagonally into ½-inch thick pieces; this shape not only looks classic but also crisps up nicely. Lay the slices cut-side down on your baking sheet and return to the oven for another 15 to 20 minutes. This final toast dries them out and locks in that satisfying crunch.
Cool completely on wire racks. This is crucial—biscotti mature and taste even better the next day, so if you have the patience, store them in an airtight container and enjoy as they age.
Pro Tips for Making Almond Biscotti Recipe
- Toast Almonds First: I learned this trick after my first batch tasted a bit dull; toasting the nuts first brings out fantastic flavor and aroma.
- Don’t Overmix the Dough: Overworking can make biscotti dense—stop mixing as soon as the dough comes together.
- Slice While Warm: It’s easier and less crumbly to slice biscotti logs right after baking, before they cool.
- Space Out Your Logs: Prevent your biscotti from sticking together in the oven by giving them plenty of room to spread.
How to Serve Almond Biscotti Recipe
Garnishes
I often sprinkle a little powdered sugar on top for a simple, elegant look, especially when serving guests. Sometimes I like to dip one end of the biscotti in melted dark chocolate and let it set—adds a nice contrast and a touch of decadence without complicating the recipe.
Side Dishes
These almond biscotti go perfectly with a wide range of drinks—whether it’s a robust cup of coffee, a smooth cappuccino, or even a warm mug of hot chocolate. For gatherings, I like to pair them with a cheese board featuring mild soft cheeses and fresh fruit, making a cozy and sophisticated snack spread.
Creative Ways to Present
For holidays, I arrange biscotti in a circle on a platter with a bowl of mascarpone cream or honey in the center for dipping. Another fun way I’ve presented them is bundled with a ribbon as little gifts for friends—that crunch + almond combo always impresses!
Make Ahead and Storage
Storing Leftovers
I keep leftover biscotti in an airtight container at room temperature, and they stay wonderfully crunchy for up to three weeks. It really is amazing how the flavors deepen and the texture improves a bit after resting.
Freezing
If I want to stash some biscotti for longer, I wrap them tightly in plastic wrap and freeze in a zip-top bag. When you want some, just thaw at room temp—they keep their crispness surprisingly well after freezing.
Reheating
To refresh biscotti that’s been stored a bit, I pop them in a low oven (about 275°F) for 5 to 7 minutes. This revives the crunch without drying them out. A quick tip: watch closely so they don’t burn!
FAQs
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Can I use blanched almonds instead of unblanched?
Yes, you can use blanched almonds if that’s what you have. Unblanched almonds with the skins on add a slightly earthier flavor and more texture, but blanched almonds will still give you delicious biscotti—just taste a bit cleaner and smoother.
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Why is the dough so shaggy, and is that normal?
This almond biscotti dough is intentionally shaggy and sticky—it’s important not to overwork it, or the biscotti turn out dense and tough. The shaggy texture means it’s just right and will bake into a light, crunchy cookie.
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What if my biscotti aren’t crunchy enough after baking?
If your biscotti are still a bit soft after the second bake, just pop them back in the oven for a few extra minutes at a lower temperature to dry them out more. Always cool completely—they’ll crisp up further as they cool.
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Can I add other flavors like chocolate or spices?
Absolutely! Adding citrus zest, cinnamon, or dipping the biscotti in melted chocolate are popular and tasty tweaks. Just be mindful not to add too much moisture to the dough.
Final Thoughts
Making this almond biscotti recipe has become one of my favorite baking rituals—it’s simple, comforting, and always delivers that perfect combination of sweet and nutty with a satisfying crunch. I love sharing a batch with friends and family, watching them disappear quickly alongside laughter and coffee cups. If you try this recipe, I’m confident it’ll become a staple in your kitchen too, whether for a cozy snack or thoughtful gift. So go ahead, give it a try—it’s easier than you think and tastes like a little piece of Italy right at home.
PrintAlmond Biscotti Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 30 to 35 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Crunchy and flavorful Almond Biscotti, a traditional Italian twice-baked cookie perfect for dunking in coffee or tea. Toasted whole almonds add a delightful texture and nutty flavor, while the subtle vanilla essence enhances the sweet, crisp bites. This recipe guides you through making the dough, shaping, baking, slicing, and toasting for the perfect biscotti experience.
Ingredients
Almonds
- 1 cup (140g) whole, unblanched almonds
Dough
- 2 cups (250g) unbleached all-purpose flour, plus extra for dusting
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1 teaspoon pure vanilla extract (optional)
Other
- Butter, for greasing baking sheet
Instructions
- Preheat and Toast Almonds: Preheat your oven to 350°F (180°C). Spread the almonds evenly on a baking sheet and toast them in the oven for 5 to 7 minutes until they release their aroma and start to release their oils. Remove from the oven and let cool completely. Lower oven temperature to 300°F (150°C) for the next step.
- Prepare Baking Sheet and Mix Dry Ingredients: Butter and flour a large baking sheet to prevent sticking. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and sea salt. Scoop out 1/3 cup (43g) of this dry mixture and set it aside for dusting later.
- Combine Wet Ingredients and Form Dough: In a separate bowl, lightly beat the eggs with a fork and stir in the vanilla extract if using. Create a well in the center of the dry ingredients and pour in the egg mixture. Gradually incorporate the dry ingredients into the wet, mixing just until the dough starts to come together in a shaggy, rough mass. Use a pastry scraper to gather and lightly knead the dough on a dusted surface just until it holds together. Let the dough rest for 5 minutes.
- Shape the Dough and Incorporate Almonds: Pat the dough into a rough 7 x 5-inch (17 x 13 cm) rectangle. Press the cooled toasted almonds evenly into the dough. Using the reserved dry mixture as needed to prevent sticking, fold the dough like a business letter. Cut the folded dough lengthwise in half with a pastry scraper. Flour your hands and shape each half into a long rope approximately 2 inches (5 cm) thick. Place each rope on the prepared baking sheet, spacing at least 3 inches (7.5 cm) apart, and gently flatten them to about 1/2 inch (1.2 cm) thickness.
- Bake the Biscotti Logs: Bake the shaped dough at 300°F (150°C) for 45 to 50 minutes until they are lightly browned and firm to the touch, feeling almost bready when pressed.
- Slice and Toast the Biscotti: Remove the logs from the oven and transfer them immediately to a cutting board using a spatula. Using a large chef’s knife, slice each log diagonally into 1/2-inch (1.2 cm) thick slices with firm downward motions. Arrange the slices cut-side down on the baking sheet and return to the oven to dry and toast for 15 to 20 minutes until crisp and golden. Let the biscotti cool completely on wire racks before serving.
- Storage and Serving: Biscotti improve in flavor with age. Store them in an airtight container or cookie tin where they will keep fresh for several weeks. Perfect as a crunchy accompaniment to coffee or tea.
Notes
- Use unblanched whole almonds for the best flavor and texture.
- Do not overwork the dough to keep the biscotti tender inside.
- Ensure slices are spaced apart during the second bake to allow even drying.
- For a more intense almond flavor, consider lightly chopping some almonds and folding them in with the whole almonds.
- Biscotti keeps well for weeks when stored in an airtight container.
Nutrition
- Serving Size: 1 cookie (approx. 15g)
- Calories: 90
- Sugar: 8g
- Sodium: 40mg
- Fat: 3.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg