Almond Biscotti Recipe

If you love a good crunchy cookie that’s perfect for dunking in your morning coffee or afternoon tea, then this Almond Biscotti Recipe is going to become your new favorite. I absolutely love how these biscotti turn out — crisp, nutty, and not too sweet, with a lovely aroma from the toasted almonds that fills your kitchen as they bake. They’re great for gifting, sharing, or just enjoying with a cozy beverage by your side.

When I first tried this Almond Biscotti Recipe, I was amazed at how simple ingredients can create something so satisfying. These biscotti hold up beautifully for weeks when stored right, so you can bake once and enjoy for days. Plus, once you master this basic recipe, you’ll find yourself customizing it with your own favorite add-ins in no time!

this …

Ingredients You’ll Need

This Almond Biscotti Recipe calls for just a handful of straightforward ingredients that work harmoniously for that authentic Italian cookie taste and texture. Be sure to pick whole, unblanched almonds to get that satisfying crunch and wonderful aroma after toasting.

• Whole, unblanched almonds: Toasting these brings out their natural oils and fragrant flavor, which is key to the biscotti’s character.
• All-purpose flour: Unbleached is best here for best flavor and crumb.
• Granulated sugar: Sweetens the dough without overpowering it.
• Baking soda: Helps the biscotti achieve a light texture and prevents heaviness.
• Fine sea salt: Balances sweetness and enhances flavor.
• Eggs: The binding agents that also add tenderness to the dough.
• Pure vanilla extract (optional): Adds subtle warmth and depth; I always add it for that extra touch.
• Butter (for baking sheet): Helps prevent sticking during baking; you can use nonstick spray if preferred.

Variations

I love to switch things up depending on the season or what I have on hand. This Almond Biscotti Recipe is wonderfully versatile — it’s easy to tweak but still keeps that classic biscotti crunch and flavor.

• Nut Variations: Swap almonds for hazelnuts or pistachios for an exciting twist — I’ve found pistachios give a fresh, vibrant note that my family adores.
• Chocolate Chunk Addition: Adding mini chocolate chips folded into the dough can take these into a more indulgent territory without losing their traditional texture.
• Gluten-Free Adaptation: Using a gluten-free flour blend can work well here, though I recommend a blend intended for baking to keep the crumble to a minimum.
• Spices: A pinch of cinnamon or anise seed adds a beautifully warm, aromatic profile for holiday seasons.

How to Make Almond Biscotti Recipe

Step 1: Toast the Almonds to Unlock Their Flavor

Preheat your oven to 350°F (180°C) and spread the almonds out on a baking sheet. Toast for 5 to 7 minutes until they’re golden and releasing their delicious nutty aroma—you’ll notice this immediately! Then, simply set them aside to cool while you adjust your oven to 300°F (150°C). Toasting the almonds first is a game changer and really deepens the flavor in the finished biscotti.

Step 2: Mix Dry Ingredients and Gently Combine with Eggs

Butter and flour a large baking sheet — this helps prevent sticking later on. In a big bowl, whisk together the flour, sugar, baking soda, and salt. Scoop out about a third of this mixture and set it aside — you’ll use it to dust your work surface (a handy trick for non-sticky dough!). In another bowl, lightly beat the eggs with the vanilla extract.

Make a well in the dry ingredients and pour in the egg mixture. Then, using a fork or your hands, draw the flour mixture slowly into the eggs until a shaggy dough forms. Don’t overwork it! I used to worry about fully incorporating the flour, but what I learned is that handling the dough gently keeps your biscotti lighter and less tough.

Step 3: Shape the Dough and Add Almonds

Turn the dough out onto the floured surface using the flour you set aside, then gently knead to form a cohesive disk. Let it rest for 5 minutes — this helps relax the dough. Pat the dough into a rough 7 x 5-inch rectangle and press the toasted almonds in evenly.

Next, fold the dough like a business letter (fold one third over the center, then the other third over that), then cut the dough lengthwise into two equal halves. Roll each into a 2-inch thick rope and place them on your prepared baking sheet, flattening slightly to about 1/2 inch thick. Keep at least 3 inches apart so they don’t merge during baking. Pop them in the oven for 45-50 minutes until they’re lightly browned and feel almost bready to the touch.

Step 4: Slice and Bake Again for Crispness

Right out of the oven, transfer the biscotti logs to a cutting board. Using a large chef’s knife, slice diagonally into 1/2-inch thick pieces—going firm and smooth with the knife to prevent crumbling. Lay the slices cut-side down back on the baking sheet and bake for another 15-20 minutes to dry and toast them perfectly. Then, cool on racks to set that legendary crunch.

How to Serve Almond Biscotti Recipe

Garnishes

I love to sprinkle a little powdered sugar over the cooled biscotti when serving—it adds a hint of sweetness and makes them look pretty on a plate. For a festive twist, dipping one end in melted dark chocolate is always a hit in my house; it pairs wonderfully with almond’s natural flavor.

Side Dishes

These biscotti are fantastic alongside a hot cup of espresso or your favorite tea. For brunch, I sometimes serve them with fresh fruit like orange segments or a bowl of mixed berries to balance the crunch and sweetness. They also pair well with soft cheeses for an elevated snack.

Creative Ways to Present

For holidays or special occasions, I arrange almond biscotti in a clear glass jar layered with small fairy lights for an inviting kitchen display. Another fun idea is wrapping small bundles with a festive ribbon for guests or party favors. If you’re feeling fancy, serve alongside bowls of whipped cream or dipping sauces like a citrus glaze.

Make Ahead and Storage

Storing Leftovers

I keep my almond biscotti stored in an airtight container at room temperature — they stay crisp and fresh for several weeks this way. I’ve noticed that storing them in a cookie tin really helps maintain their perfect crunch and flavor over time, so it’s definitely worth the little effort to keep them sealed tight.

Freezing

Freezing biscotti works surprisingly well — just pop them into a freezer-safe bag or container and they can last for up to three months. When you’re ready to enjoy, thaw at room temperature for a couple hours. I’ve found that freezing preserves both the texture and flavor beautifully without any sogginess.

Reheating

If you want to refresh your almond biscotti to that just-baked crisp, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This little warm-up brings back their crunchy perfection without drying them out or burning.

FAQs

Final Thoughts

I can’t recommend this Almond Biscotti Recipe enough if you’re looking to bake something that’s satisfying, a little nostalgic, and downright delicious. It’s one of those recipes I go back to time and again — whether for a peaceful afternoon snack or to share with friends over coffee. I hope you enjoy making and eating these as much as my family and I do!

Print