This Almond Biscotti is a crunchy, lightly sweet cookie, with a nice almond flavor. These cookies are baked twice to give them their golden, crispy texture that makes them so perfect for dunking in your cup of tea! Perfect for breakfast, or an afternoon treat!
This crunchy homemade biscotti is such a great lighter cookie that is so much easier to make than it seems. With our recipe you’ll have the perfect crunchy cookie every time!
Why make this Recipe
- Crunchy Texture: The cookie is crispy and crunchy throughout! This makes it delicious on it’s own, or a great option for dunking in your coffee, tea, or hot chocolate.
- Great for Gifting: Wrap them up in some cellophane bags, or a cute tin and share with your friends, co-workers, and neighbors.
- Totally Customizable: Add chocolate chips, dried fruit, citrus zest, other nuts, etc. to the biscotti, or instead of the almond for a nice variety!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Almond Biscotti Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- All Purpose Flour – The base for the dough
- Baking Powder – Helps the biscotti rise a bit so its crispy, but not a rock.
- Ground Cinnamon – An optional add, but I love the flavor it adds.
- Salt – Balances out the flavors
- Unsalted Butter – Traditional Italian Biscotti has no oil or butter, this recipe has a little to make the dough a bit more crumbly, and less hard.
- Granulated Sugar – Adds the perfect sweetness to the cookies
- Eggs – This helps bind everything together in the dough
- Almond Extract – Helps intensify the almond flavor
- Vanilla Extract – Enhances the flavor of the dough
- Almonds – Toast the almonds before chopping them to give them extra flavor. It’s worth the extra effort.
How to make Almond Biscotti?
Step 1: Toast the Almonds. Spread the almonds out on a small baking sheet and bake until they are fragrant and toasted. Let the almonds cool, then chop them up.
Step 2. Mix the Dry Ingredients. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the ingredients aside.
Step 3. Mix the Wet Ingredients. Mix together the butter and sugar for a couple minutes. add in the eggs, vanilla extract and almond extract.
Step 4. Make the Dough. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until combined. Fold in the chopped almonds. Add a little more flour 1 TBS at a time if the dough is too sticky (it should be a little sticky).
Step 5. Shape the Loaves. Divide the dough into two equal portions. Shape each into a roll about 8 – 9 inches long, 3 inches wide, and about 3/4 inch thick.
Step 6. Bake. Bake the biscotti, rotating the pans half way through until the tops are lightly brown. Remove from the oven and let them cool about 10 minutes.
Step 7. Slice and Bake Again. Slice the biscotti loaves into 3/4 inch slices with a serrated knife. Place the slices cut sides up back onto the baking sheet, about 1 inch apart. Bake again until golden, then flip and bake the other side.
Step 8. Dip in Chocolate. If desired, melt chopped chocolate in the microwave in 20 second increments, stirring a lot after each, until you can stir it completely smooth. Dip on side of each biscotti cookie into the melted chocolate. Sprinkle with additional chopped almonds. Let the pieces sit until the chocolate is set.
Tips and Tricks:
- For a Softer Cookie: If you prefer a softer biscotti, bake them for half the time on the second bake.
- Try a Different Flavor: Instead of almonds try walnuts, pecans, pistachios, chocolate chips, dried cranberries, orange zest, etc.
- Slice with a Serrated Knife – After the first bake, slice the biscotti with a sharp, serrated knife. This will help prevent the cookie from crumbling when cutting.
Storage Instructions
Store the cookies in an airtight container for up to 3 weeks. You can also freeze the biscotti in an airtight container or bag for up to 3 months. Thaw them at room temperature before enjoying.
This Almond Biscotti is such a classic, crunchy treat that’s perfect for any time of the day, or any day of the year. Enjoy in the morning with your coffee, or for a light treat in the afternoon!
More Favorite Desserts
If you try these Almond Biscotti, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Almond Biscotti
Ingredients
- 1 cup almonds
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 1/2 tsp almond extract
- 1 tsp vanilla extract
Optional Garnish:
- 8 oz chocolate (chopped)
- 1/4 cup chopped almonds (toast with earlier almonds for best flavor)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Spread the almonds out on a large baking sheet and bake for 10-15 minutes, stirring a couple times, until they are fragrant and a slightly darker brown. Remove from the oven and set them aside to cool slightly. 1 cup almonds
- Add the almonds to a food processor, or chop them coarsely with a knife.
- Add the flour, baking powder, cinnamon, and salt to a large bowl and whisk them together. Set the bowl aside. 2 1/2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp salt
- Add the sugar and butter to a bowl and mix together with an electric mixer (or a stand mixer) until combined. 1 cup granulated sugar, 1/2 cup unsalted butter
- Add in the eggs, vanilla extract, and almond extract. 3 large eggs, 1 1/2 tsp almond extract, 1 tsp vanilla extract
- Add the dry ingredients into the wet ingredients, and mix on low speed until combined. Scrape down the sides of the bowl as needed. Stir in the chopped almonds.
- Transfer the dough to a lightly floured surface and knead a couple times to bring it all together into a ball.
- If the dough is extra sticky, work in 1 extra TBS of flour at a time. It should be soft, but not overly sticky.
- Divide the dough into two equal portions, and place them onto the baking sheet. Using lightly floured hands form them into logs, until each is about 1 inch thick, and about 3 inches x 9-10 inches. Make sure each log is at least 4 inches apart from each other, as they will spread when baking.
- Bake until the tops are golden brown, about 25 to 30 minutes, flipping the pan half way through.
- Remove from the oven (keep the oven on) and let the biscotti cool for about 10 minutes.
- Using a serrated knife, slice the biscotti at an angle into 3/4 to 1 inch thick slices. Place the slices cut side up on the baking sheet.
- Bake again for about 10 minutes. Then flip them all over and bake again for another 8 to 10 minutes, until the cookies are golden and dry in the center. They will keep crisping as they cool.
- Transfer the biscotti to a wire rack and let them cool completely.
Optional Garnish:
- Add the chocolate to a microwave safe bowl and microwave in 15 second increments, stirring after each until you can stir it smooth. 8 oz chocolate
- Dip one half of the biscotti into the melted chocolate. Sprinkle the chocolate with chopped almonds if desired. 1/4 cup chopped almonds
- Place the dipped biscotti back onto the parchment paper lined baking sheets to let the chocolate set at room temperature for about 30 minutes.
Notes
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- For a Softer Cookie: If you prefer a softer biscotti, bake them for half the time on the second bake.
-
- Try a Different Flavor: Instead of almonds try walnuts, pecans, pistachios, chocolate chips, dried cranberries, orange zest, etc.
-
- Slice with a Serrated Knife – After the first bake, slice the biscotti with a sharp, serrated knife. This will help prevent the cookie from crumbling when cutting.
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