Nora Sinclair
Crisp, golden, and delightfully crunchy, almond biscotti are the perfect treat to pair with a warm cup of coffee or tea. These twice-baked Italian cookies have a satisfying snap and a subtle sweetness, making them a favorite for those who enjoy a less sugary dessert. The addition of almonds provides a delightful nutty flavor and a bit of extra crunch, while the light hints of vanilla and citrus enhance the overall taste.
What makes biscotti truly special is their versatility. Whether enjoyed plain, dipped in chocolate, or served with a glass of dessert wine, they never fail to impress. Plus, their long shelf life makes them an excellent homemade gift. If you love a crunchy, flavorful cookie that stands the test of time, this almond biscotti recipe is for you.
Ingredients for Classic Almond Biscotti
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Zest of 1 orange (optional, for extra flavor)
- 1 cup (150g) whole almonds, toasted and roughly chopped
Step 1: Prepare the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs with the vanilla and almond extracts, and if using, add the orange zest. Gradually add the wet ingredients to the dry ingredients, stirring until a sticky dough forms. Fold in the chopped almonds, ensuring they are evenly distributed throughout the dough.
Step 2: Shape and Bake the First Time
Lightly flour your hands and transfer the dough to the prepared baking sheet. Shape it into a log about 12 inches (30 cm) long and 3–4 inches (8–10 cm) wide. Flatten the top slightly. Bake for 25–30 minutes, or until the log is golden and firm to the touch. Remove from the oven and let it cool for about 10 minutes.
Step 3: Slice and Bake Again
Once the log has cooled enough to handle, use a sharp serrated knife to slice it into 1/2-inch (1.3 cm) thick pieces. Arrange the slices cut side down on the baking sheet. Bake for another 10–15 minutes, flipping the biscotti halfway through, until they are crisp and golden brown.
Step 4: Cool and Enjoy
Transfer the biscotti to a wire rack and let them cool completely. They will continue to harden as they cool, achieving their signature crunch. Once cooled, they are ready to be enjoyed as is or dipped in chocolate for an extra treat.
Storage Instructions
To keep your biscotti fresh and crunchy, store them in an airtight container at room temperature. They will stay crisp for up to two weeks. For longer storage, freeze them in a sealed bag or container for up to three months. To refresh frozen biscotti, simply let them thaw at room temperature or briefly warm them in the oven at 300°F (150°C) for a few minutes.
Estimated Nutrition
Per serving (1 biscotti, approximately):
- Calories: 120
- Carbohydrates: 18g
- Protein: 3g
- Fat: 4g
- Fiber: 1g
- Sugar: 7g
- Sodium: 40mg
Nutritional values are approximate and may vary based on ingredients used.
Frequently Asked Questions
1. Why are my biscotti too hard?
Biscotti are meant to be crunchy, but if they are too hard, they may have been overbaked. Try reducing the second baking time slightly or dipping them in coffee to soften before eating.
2. Can I use a different type of nut?
Yes! You can substitute almonds with hazelnuts, pistachios, walnuts, or even pecans for a different flavor.
3. How do I make chocolate-dipped biscotti?
Melt dark or white chocolate and dip one end of each biscotti into it. Let them set on parchment paper before storing.
4. Can I make biscotti without eggs?
Yes, you can use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) as a substitute, though the texture may be slightly different.
5. My biscotti are crumbly—what went wrong?
If the dough is too dry, it might be due to inaccurate flour measurement. Try using a kitchen scale to get precise measurements, and ensure the dough is moist but not sticky.
6. Can I add chocolate chips or dried fruit?
Absolutely! Adding chocolate chips, dried cranberries, or raisins can enhance the flavor and texture of your biscotti.
7. Do I have to toast the almonds first?
Toasting the almonds enhances their nutty flavor, but if you’re short on time, you can use raw almonds instead.
8. Can I make biscotti gluten-free?
Yes! Use a gluten-free all-purpose flour blend to replace the regular flour. Just make sure it contains a binding agent like xanthan gum for the best texture.