Biscotti are classic Italian cookies that are baked twice, which gives them their signature dry, crunchy texture. This recipe features whole toasted almonds for a deep, nutty flavor in every bite.
While the process involves a few steps, including a cooling period, it’s very straightforward. These cookies are sturdy and keep well, making them a great homemade gift or a staple to have on hand for guests.
Why is Classic Almond Biscotti a Must-Try?
Toasting the almonds first brings out their nutty flavor and ensures they have a good crunch.
Baking the dough twice is the key to authentic biscotti. The first bake cooks the log, and the second bake dries out the individual slices.
Letting the baked logs cool completely before slicing is essential. A warm log is more likely to crumble and break apart.
Ingredients for Classic Almond Biscotti
• Almonds: Whole, raw almonds work best. You can leave the skins on.
• Butter: Using melted and cooled butter helps create a dense, crisp cookie rather than a soft, cakey one.
• Almond Extract: This enhances the almond flavor, but if you don’t have it, you can substitute it with an equal amount of vanilla extract.
• Sugar: Regular granulated sugar is fine. There is no need for superfine or caster sugar.
Exact quantities are in the recipe card below.
How to Make Classic Almond Biscotti
Step 1: Make the Dough
First, toast the almonds to deepen their flavor. While they cool, whisk together your dry ingredients in one bowl and your wet ingredients in another. Combine the two, mixing until a sticky dough forms, then fold in the cooled almonds.
Step 2: First Bake and Cool
Divide the dough in half and shape each portion into a long, flat log on a parchment-lined baking sheet. Bake the logs until they are light golden and firm. Let them cool completely on the pan for at least an hour, which will make them easier to slice.
Step 3: Slice and Second Bake
After cooling, use a serrated knife to cut the logs into diagonal slices. Arrange the slices on the baking sheet and bake them again at a lower temperature, flipping them halfway through. This second bake is what makes them dry and very crisp.
What to Serve with Classic Almond Biscotti
These biscotti are traditionally served with coffee, espresso, or a sweet dessert wine like Vin Santo for dipping.
Expert Tips for Classic Almond Biscotti
For the cleanest slices, let the baked logs cool completely. You can even bake the logs one day and slice and re-bake them the next.
Use a gentle sawing motion with a serrated knife to avoid crumbling the cookies when you slice them.
The eggs in this recipe are fully cooked during the two baking processes, reaching a safe internal temperature.
If the dough is too sticky to handle when shaping the logs, wet your hands slightly with water.
How to Store and Freeze Classic Almond Biscotti
Store the cooled biscotti in an airtight container at room temperature for up to two weeks. They also freeze well for up to 3 months.
Classic Almond Biscotti Recipe FAQs
Why are my biscotti so hard?
That’s the point. Biscotti means “twice-cooked” in Italian, and the double-baking process is designed to dry them out, creating a hard, crunchy cookie that’s ideal for dunking in drinks.
My biscotti crumbled when I sliced them. What went wrong?
This usually happens if the logs are still too warm when you slice them. Letting them cool completely is key. Using a sharp serrated knife with a gentle sawing motion also helps prevent breakage.
Can I use other nuts or add-ins?
Yes. You can substitute the almonds with other nuts like pistachios or hazelnuts. You could also add about 1/2 cup of dried fruit like cranberries or mini chocolate chips, adding them with the nuts.
Classic Almond Biscotti
Ingredients
- 1 1/4 cups whole raw almonds 180g
- 1 3/4 cups all-purpose flour 210g
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter melted and cooled, 57g
- 3/4 cup granulated sugar 150g
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8-10 minutes, until fragrant. Let them cool completely, then set the oven temperature to 350°F (175°C) if you changed it.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk the melted butter and sugar. Add the eggs one at a time, followed by the vanilla and almond extracts, whisking well after each addition until smooth.
- Pour the dry ingredients into the wet ingredients and mix with a spoon until just combined. Fold in the cooled, toasted almonds. The dough will be sticky.
- Line a large baking sheet with parchment paper. Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place the logs several inches apart on the baking sheet.
- Bake for 25 minutes, or until the logs are firm and lightly golden. Remove from the oven and let them cool on the baking sheet for at least 1 hour. This cooling step is important for clean slicing.
- Reduce the oven temperature to 300°F (150°C). Carefully transfer a cooled log to a cutting board. Using a sharp serrated knife, slice the log diagonally into 1/3-inch thick cookies.
- Arrange the slices cut-side down on one or two parchment-lined baking sheets. Bake for 12 minutes, then remove the sheets from the oven, flip each cookie over, and bake for another 10-12 minutes, until they are dry and golden.
- Let the biscotti cool completely on the baking sheets. They will become crisp as they cool.
Notes
