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Almond Biscotti Recipe

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★★★★★

4.6 from 64 reviews

This classic Almond Biscotti recipe yields crisp, twice-baked Italian cookies bursting with toasted almonds and a hint of citrus zest. Perfectly crunchy and subtly sweet, these biscotti are ideal for dipping in coffee or tea and make a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder

Wet Ingredients

  • 1 cup sugar
  • 4 Tablespoons butter, room temperature
  • 2 large eggs
  • Zest of 1 large lemon (or 1 teaspoon finely grated orange zest)
  • 1 Tablespoon almond extract
  • ½ teaspoon vanilla extract

Add-ins

  • 1 cup whole almonds, toasted and coarsely chopped

Instructions

  1. Preheat and Prepare: Preheat your oven to 325ºF (163ºC) and position an oven rack in the center. Line one or two baking sheets with parchment paper to prevent sticking during baking.
  2. Mix Dry Ingredients: In a medium bowl, thoroughly combine the all-purpose flour, salt, and baking powder to ensure even distribution.
  3. Cream Wet Ingredients: Using an electric mixer in a large bowl, beat the sugar, room temperature butter, eggs, lemon zest, almond extract, and vanilla extract together for 2-3 minutes until the mixture becomes thick and pale.
  4. Add Flour Mixture and Almonds: Gradually add the dry flour mixture to the wet ingredients on medium-low speed. Then fold in the toasted and chopped almonds until all components are evenly moistened and combined.
  5. Rest the Dough: Let the dough rest a couple of minutes in the mixing bowl to hydrate fully and make it easier to handle.
  6. Shape Logs: Spray your hands with cooking spray to prevent sticking, then divide the dough into two equal portions. Shape each into a flattened log approximately 3 inches wide and 12 inches long. Place the logs on the prepared baking sheet(s), spacing them a few inches apart if on the same sheet.
  7. Bake Logs: Bake the logs for about 20-25 minutes until they are firm yet slightly yielding to the touch. Remove from the oven and transfer the baking sheets to a wire rack to cool completely, which may take around 30 minutes. While cooling, reduce the oven temperature to 300ºF (149ºC).
  8. Slice Biscotti: Once cooled, transfer one log at a time to a cutting board. Using a very sharp knife, slice the log diagonally or straight down approximately ½ inch thick per slice, depending on the desired shape and length of biscotti.
  9. Arrange and Bake Again: Place the cut slices cut-side up on the baking sheets. Bake them at 300ºF for 7 minutes, then flip each biscotti and bake for another 7 minutes to achieve the classic twice-baked crispiness.
  10. Cool and Store: Remove biscotti from the oven, transfer to a cooling rack, and let cool completely. Store in an airtight container at room temperature for up to 3 days, or refrigerate after that for best freshness.

Notes

  • To toast almonds, spread them on a baking sheet and roast in a 350ºF oven for 8-10 minutes, stirring occasionally until fragrant and lightly browned.
  • Use a very sharp serrated knife for easier slicing without crushing the biscotti dough.
  • Adjust slicing angle for biscotti length and shape: diagonal slices yield longer cookies, straight cuts produce shorter ones.
  • Allowing the logs to cool completely before slicing prevents the dough from crumbling.
  • Biscotti can be stored in an airtight container for up to one week or frozen for longer storage.

Keywords: Almond Biscotti, Italian cookies, twice-baked cookies, crunchy biscotti, almond cookies, coffee cookies

Find it online: https://ricoloranz.com/almond-biscotti-recipe/