Almond Biscotti

Dec 2, 2024
3 min read

Updated: May 10

Why You’ll Love My Almond Biscotti

The Ultimate Crunch: Unlike "soft" biscotti, these are twice-baked to perfection, giving you that satisfying, authentic snap.
True Almond Flavor: By using both almond extract and a generous amount of whole almonds, this recipe packs a deep, nutty punch in every bite.
Perfect for Gifting: These cookies are sturdy and have a long shelf life, making them the ideal homemade gift for friends or family.
Versatile Pairings: While they are the classic companion for espresso, they are equally delicious alongside a glass of Vin Santo or hot cocoa.

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What you need to make these Almond Biscotti

Ingredients

Unsalted Butter
Granulated Sugar
Eggs
Flour
Sliced Almonds
Almond & Vanilla Extracts
Baking Powder.

Tools:

Mixing Bowls
Measuring Cups
Measuring Spoons
Electric Hand Mixer or Stand Mixer
Parchment Paper or Silicone Mat
Serrated Bread Knife
Large Baking Sheet

Almond Biscotti are popular Italian cookies that have been enjoyed for centuries. It is a twice-baked cookie that is hard and dry, making it perfect for dunking in coffee or tea.

Before I worked in a bakery many years ago, I'd only had store-bought, very hard biscotti. The baker had an amazing recipe for almond biscotti, which I instantly fell in love with because they were the perfect balance of crunchy and soft. The mellow almond flavor and only slight sweetness were perfect.

Biscotti is a type of cookie popular in Italy and other parts of Europe. It is typically made with flour, sugar, eggs, and butter and is often flavored with nuts, chocolate chips, or dried fruit. Biscotti is a versatile cookie that can be enjoyed in a variety of ways. It can be eaten on its own, dunked in coffee or tea, or used as a topping for ice cream or yogurt.

The history of biscotti can be traced back to ancient Rome, where it was first made as a way to preserve bread. The word "biscotti" is Italian for "twice-baked," which refers to the process of baking the dough twice. The first baking creates a soft dough, which is then sliced and baked a second time until it is hard and dry. This process helps to extend the shelf life of the cookie and makes it perfect for dunking in coffee or tea.

Here are some variations that are just as yummy.

Chocolate Drizzled: After the second bake and cooling, drizzle melted semi-sweet chocolate over the tops.
Holiday Spice: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the flour mixture for a warm, autumnal version.
Zesty Almond: Fold in the zest of one lemon or orange to the wet ingredients to brighten the nutty flavor.

Double Nut: Replace half of the almonds with whole pistachios for a vibrant green contrast.

This is my version of the recipe I fell in love with. I hope you enjoy it as well.

Here's the Recipe!

Frequently Asked Questions (FAQ)

Do I need to toast the almonds before adding them to the dough?

There is no need to toast them beforehand! The almonds will toast beautifully during the two separate baking cycles in the oven.

Can I make these dairy-free?

You can substitute the butter with a plant-based butter stick or solid coconut oil, though the flavor will shift slightly, and the texture may be a bit more crumbly.