Crispy, crunchy, and sweet with plenty of toasted nuts, this recipe for Almond Biscotti is a total winner! Dip these into a hot cup of coffee or tea for the most amazing treat.
Have you ever wondered how to make Biscotti? These famous Italian cookies are a coffee shop staple and well loved around the world for their not-too-sweet flavor and for the fact that they are perfect for dipping.
Trust me, these are best enjoyed with a warm beverage. They soak up the liquid so wonderfully and are the perfect treat for a quiet breakfast or an afternoon break.
What are Almond Biscotti?
If you’re not already well-acquainted with biscotti, these cookies come from Italy and their name means “twice baked”.
The cookie dough is first baked into a log shape, then the log is sliced into pieces, and those pieces are baked again.
Because of the way they are baked, biscotti are firm, dry, and super crunchy. It’s typical to enjoy them with some sort of beverage. Coffee is traditional, but they also pair well with tea or sweet wine.
Join our Facebook Cookie Group! It’s a community of people who LOVE baking cookies! Join us to find new recipes, share recipes, or to ask cookie questions! 💕
Almond Biscotti Recipe Highlights
- Step by Step Instructions. Making biscotti is not unlike making other types of cookies, but there are some key differences, mainly the fact that we’ll be baking the cookies two times. Don’t worry, it’s easy, and I’ll show you exactly how to do it!
- No Chilling Required. I found that I didn’t need to chill this dough before baking it, so you can have your biscotti ready in under an hour!
- Warm, Nutty Flavor. Freshly toasted almonds pair perfectly with vanilla and cinnamon in this biscotti recipe. It might seem simple or basic, but it’s really the best.
- These Make Wonderful Gifts. Because baked biscotti are so firm and sturdy, they can be stored for a long time and they travel well. Send some to your favorite college student, share with the neighbors, or wrap them up as holiday gifts.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour: All-purpose flour gives these cookies the perfect amount of structure.
- Brown Sugar: Using both brown sugar and granulated sugar helps to keep the biscotti from being too hard to bite into.
- Almonds: Use whole, raw almonds for this recipe. We’ll toast them briefly in the oven before adding them to the cookie dough.
- Eggs: Allow your eggs to sit out so that they are at room temperature before mixing them into the dough.
- Oil: Vegetable or canola oil is used in place of butter in my biscotti recipe. This way, the dough doesn’t need to be chilled before baking, as it would if you had used butter.
- Cinnamon: I love the slight spiciness that this adds!
How To Make Almond Biscotti
Top Tips
- The dough will be soft. Don’t worry about it! If you find that it’s really difficult to shape it into logs (even with water on your hands), chill the dough for 30 minutes or so and try again.
- For more flavor, add up to a teaspoon of anise extract to the dough.
- Make them thinner. More delicate biscotti can be created by cutting the logs into thinner slices before the second bake. You’ll want to bake thin biscotti for only 5-10 minutes per side.
- Try other mix-ins. There are so many ways to make delicious biscotti! Use this base recipe and mix in your favorites, like chocolate chips or dried cranberries.
- Add a drizzle: Allow the cookies to cool completely, then drizzle with melted dark or white chocolate.
- Cool completely: Before storing, be sure that you’ve let the almond biscotti completely cool down. Any heat left in them will create moisture in the container and cause them to get soft.
Storage Tips
Once baked and cooled, biscotti can be stored in an airtight container at room temperature for up to a week.
They’ll be best at the beginning of the week, but still enjoyable if they get a little bit stale, especially if you’re dunking them into your coffee!
You can also freeze homemade biscotti for up to 3 months.
Other Desserts You Should Try
Here are a few of my favorite cookies that go wonderfully with a cup of coffee:
- Millionaire’s Shortbread
- Chocolate Fudge Cookies
- Carrot Cake Cookies with Cream Cheese Frosting
- Copycat Samoa Cookies
- Iced Oatmeal Cookies
- Dulce de Leche Cookies
Recipe FAQs
Can I make biscotti with other types of nuts?
Of course! Swap out the almonds for walnuts, pecans, pistachios, or hazelnuts.
How do I chop nuts without a food processor?
You can very carefully chop the almonds using a large chef’s knife. I find that chopping them in the food processor is less messy and safer, since nuts can tend to roll around on a cutting board.
Why are biscotti baked at a low temperature?
The lower temperature and longer bake time helps to remove much of the moisture from the biscotti, making them perfectly crunchy.
It’s much easier than you might think to make traditional Almond Biscotti! You’re going to love this recipe, so be sure to Pin it and share it for more people to enjoy.
For more tasty Italian cookies, be sure to try making traditional Pizzelles and Ricotta Cookies too!
Almond Biscotti
Ingredients
- 1 ½ cups whole almonds
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup brown sugar
- 3 large eggs
- ½ cup canola oil or vegetable oil
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 300°F (150°C), or 130°C for a fan oven, and line a baking sheet with parchment; set aside.
- Place the nuts on the prepared baking sheet and toast in the oven for 15 minutes. Allow to cool completely, then roughly chop using a food processor or a sharp knife; set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, whisk together the brown sugar, eggs, canola oil, granulated sugar, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped almonds.
- Using a spoon, scoop the dough into two logs onto the prepared baking sheet (roughly 14”x3”), and using damp hands smooth the tops and sides.
- Bake in the preheated oven for 35 minutes until gold and a toothpick inserted into the center comes out clean. Allow to cool completely.
- Slice the biscotti loaves on the bias about 1” thick, then return to the baking sheet cut side up and bake for 15-20 minutes, turning once halfway through. Allow to cool completely.
Notes
- The dough will be soft. Don’t worry about it! If you find that it’s really difficult to shape it into logs (even with water on your hands), chill the dough for 30 minutes or so and try again.
- For more flavor, add up to a teaspoon of anise extract to the dough.
- Make them thinner. More delicate biscotti can be created by cutting the logs into thinner slices before the second bake. You’ll want to bake thin biscotti for only 5-10 minutes per side.
- Try other mix-ins. There are so many ways to make delicious biscotti! Use this base recipe and mix in your favorites, like chocolate chips or dried cranberries.
- Add a drizzle: Allow the cookies to cool completely, then drizzle with melted dark or white chocolate.
- Cool completely: Before storing, be sure that you’ve let the almond biscotti completely cool down. Any heat left in them will create moisture in the container and cause them to get soft.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
did you make this recipe?
Make sure to follow on Pinterest @funcookierecipes and on Instagram @funcookierecipes
Leave a Review!