Almond biscotti are the perfect crunchy treat to enjoy with your morning coffee or tea.
This wholesome version is made with heart-healthy almonds, offering plant-based protein, fiber, and beneficial fats while keeping saturated fat low.
Naturally light yet satisfying, these biscotti are easy to make, store well, and freeze beautifully—making them an excellent everyday option for quick snacks, entertaining, or meal prep.
Easy Almond Biscotti
Equipment
- 2 large baking sheets lined with parchment paper
- 2 Large mixing bowls
- 1 whisk
- 1 spatula or wooden spoon
- Measuring Cups and Spoons
- Sharp serrated knife
- Cooling rack
Ingredients
- 3 cups 375 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt or table salt
- ½ cup 120 ml neutral oil (such as vegetable oil)
- 3 large eggs room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon almond extract
- 1 cup 120 g slivered almonds
Instructions
- Prepare the Baking Sheets: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper to keep the dough from sticking and to make cleanup easier. Set them aside so they are ready once the dough is shaped.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until everything is well distributed. This step ensures the leavening and seasoning are evenly mixed, giving the biscotti a consistent texture and flavor.
- Mix the Wet Ingredients: In a separate bowl, whisk the eggs, oil, vanilla extract, and almond extract. Beat the mixture until smooth and slightly frothy, which helps create a light structure and enhances the aroma of the biscotti.
- Form the Biscotti Dough: Slowly pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until a dough begins to form. If the dough feels too stiff to mix by hand, gently knead it until it comes together. Expect the dough to feel a bit sticky but workable.
- Incorporate the Almonds: Add the slivered almonds and fold them evenly into the dough. This ensures that every slice of biscotti contains a nutty crunch and balanced flavor.
- Shape the Dough into Logs: Divide the dough into three portions. On the prepared baking sheets, shape each portion into a log about 3–4 inches wide and 8 inches long. Place two logs on one baking sheet and the third log on the second sheet, leaving space for spreading.
- First Bake – Set the Logs: Bake the logs in the preheated oven for 23–26 minutes, or until the tops look firm and the edges are lightly golden. At this stage, they should be set but not crisp. Remove them from the oven and let them cool for about 10 minutes, just enough to handle without burning.
- Slice the Biscotti: Using a serrated knife, slice each log diagonally into pieces about 1 inch thick. Cutting on the diagonal creates the traditional elongated biscotti shape. Use a gentle sawing motion to keep the slices from crumbling.
- Arrange for the Second Bake: Lay the sliced biscotti cut-side down on the baking sheets, spacing them about 1 inch apart. Return them to the oven and bake for another 10 minutes to dry out the first side.
- Flip and Finish Baking: Remove the trays from the oven and flip each biscotti so the other cut side faces down. Bake for another 8–10 minutes, or until both sides are golden brown and crisp.
- Cool and Serve: Transfer the baked biscotti to a wire rack and let them cool completely. Cooling allows them to firm up to their signature crunch. Once cooled, serve them with coffee, tea, or hot chocolate, or store them for later.
Notes
- The dough will feel slightly sticky, which is normal—this helps create biscotti that are crisp but not dry.
- Always let the baked logs cool for about 10 minutes before slicing to avoid crumbling.
- Use a serrated knife and a gentle sawing motion for clean, even slices.
- The second bake controls crunchiness—shorten the time for softer biscotti or extend it for extra crispness.
- Toasting the almonds before mixing them in will enhance their nutty flavor and aroma.
- Store biscotti in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
- If freezing, separate layers with parchment paper to prevent sticking.
- For added flavor, drizzle or dip the biscotti in melted chocolate once cooled.
- Cutting biscotti on a diagonal creates a more traditional and elegant shape.
- Biscotti pair perfectly with coffee, tea, hot chocolate, or dessert wines like Vin Santo.
Chef’s Secrets for Perfect Biscotti
The key to flawless biscotti lies in precision and patience.
Measure your flour by spooning it into the cup and leveling it off to avoid a heavy dough.
When mixing, stop as soon as the wet and dry ingredients come together—overmixing will make the biscotti dense.
Toasting the slivered almonds before folding them in can intensify their nutty flavor and add a pleasant aroma.
Finally, for cleaner slices, use a sawing motion with a serrated knife instead of pressing down.
Serving Suggestions and Pairings
Almond biscotti are famously enjoyed alongside hot drinks, and for good reason—the crisp texture softens beautifully when dipped.
Pair them with coffee, espresso, cappuccino, or black tea for a classic Italian-style treat.
They’re also wonderful with hot chocolate, chai, or even a glass of dessert wine such as Vin Santo.
For a more indulgent twist, drizzle the biscotti with dark or white chocolate, or serve them alongside a scoop of vanilla gelato for a balanced dessert.
Storage Tips to Keep Fresh
These cookies keep their crunch for days when stored properly.
Place cooled biscotti in an airtight container at room temperature, where they’ll stay fresh for up to two weeks.
To layer multiple rows, use parchment paper between layers to prevent sticking.
If you’d like to keep them longer, biscotti freeze exceptionally well—store in a freezer-safe container or bag for up to three months.
Thaw at room temperature before enjoying, or reheat briefly in a low oven to refresh their crispness.
Frequently Asked Biscotti Questions
1. Why are biscotti baked twice?
Biscotti are baked twice to achieve their signature crisp texture. The first bake sets the dough, while the second bake removes excess moisture, making them crunchy and shelf-stable.
2. My biscotti crumbled while slicing—what went wrong?
If the logs are cut while too hot, they may fall apart. Allow them to cool for about 10 minutes before slicing, and always use a serrated knife with a gentle sawing motion.
3. Can I use different nuts instead of almonds?
Yes! Hazelnuts, pistachios, or walnuts make excellent substitutes. You can also mix in dried cranberries, cherries, or even chocolate chips for variety.
4. How do I make softer biscotti?
For a less crunchy texture, shorten the second bake by a few minutes. The biscotti will still firm up as they cool but remain slightly more tender.
5. Can I reduce the sugar in this recipe?
You can cut the sugar by about one-third without affecting the structure, though the biscotti will be less sweet. If you reduce more than that, the texture may change slightly.
