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This easy Almond Biscotti recipe is the perfect addition to any cup of coffee. With only 8 simple ingredients you can have homemade biscotti in under 1 hour!
Perfect served with a coconut or snickerdoodle latte! Become your own barista and give my favorite coffee recipes a try.
Why you’ll love this Almond Biscotti Recipe
- Long Shelf Life: Biscotti will last weeks if stored properly.
- Easy Dessert Recipe: This dough comes together quickly and with minimal ingredients. The hardest part is waiting for it to chill!
- Perfect for Giving: The sturdy structure of the cookie makes it ideal for gift giving.
What is Biscotti?
Biscotti is a type of Italian cookie that is baked twice, giving it a unique texture and flavor. The word “biscotti” comes from the Italian words “bis” meaning twice, and “cotto” meaning baked or cooked. These cookies are typically oblong in shape and have a dry and crunchy texture.
Is biscotti a cookie or bread?
Biscotti is classified as a cookie rather than bread. While biscotti shares some similarities with bread, such as its dry and crunchy texture, it is typically categorized as a cookie due to its composition and preparation method.
Any Gilmore Girl fans out there? I can honestly say I wish I was living in Stars Hollow. There are so many great things about the show. The fast paced dialog… the witty conversations… The COFFEE.
My husband jokes that the line “Coffee, coffee coffee!” was written by me. I looooooove a good cup of Joe. What goes great with a cup of coffee? Biscotti. Especially this recipe.
There are so many reasons to love this recipe. It is so beautiful and impressive, packages well for gifts, and can even be dipped in chocolate!
All of the magic starts with the dough.
Biscotti Recipe Ingredients
Many of the ingredients called for are actually found in a lot of cookie recipes. This one veers slightly with the addition of almond extract. A full list of ingredients and measurements is below in the recipe card, but let’s breakdown a few.
- All-Purpose Flour: This is the classic white flour that you will find in the baking aisle. I don’t recommend using other flour varieties for this cookie.
- Baking Powder: Be sure to always check the expiration date of your leavening agents. Since it is a less used ingredient, that can that has been sitting in the pantry for months may need to be replaced.
- Salt: Salt is an underrated ingredient that really helps to elevate the flavors.
- Butter: I know that the majority like to use unsalted butter in baked goods. However, I really feel like salted butter brings this cookie to life. Either way, you will end up with the perfect baked good.
- Sugar: Granulated, or white sugar, is preferred. However, I have also used coconut sugar with success. You will get a slightly more rich flavor.
- Eggs: Large eggs, preferably at room temperature. This helps mix them in evenly without over mixing the dough.
- Almond and Vanilla Extract: Always opt for pure extracts and avoid using any imitation. Imitation extracts leave a chemical like after taste that will ruin your cookies.
How to make Biscotti Cookies
- Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
- Combine the butter and sugar in the bowl of an electric mixer. Stir until combined. Add the eggs and extracts and continue to mix until incorporated.
- Add the dry ingredients to the wet ingredients. Mix on low until your dough forms.
- Cover dough and chill for 30 minutes.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Divide your dough into two equal pieces. Shape each dough half into a loaf that is 16×2 inches. Place on your prepared baking sheet and bake for 30 minutes. *See note
- Cool for 15 minutes then slice into 3/4 inch pieces. Place, cut side down, back onto your cookie sheet and cook for 10 additional minutes.
Recipe Notes:
Disclaimer: I consider this an intermediate recipe. It is not necessarily difficult but there are a few tips you should follow.
How to shape the dough for a biscotti recipe:
This dough is sticky. That is OK. It is supposed to be. The key is to make sure you chill it for at least 30 minutes before forming your loaves.
Wet your hands before forming your loaves. This will help keep the dough from sticking to your hands.
Use a ruler. When you are ready to slice into the cookies you can use a ruler to keep the size uniform.
It is a little more time consuming, but well worth the effort. The almond and vanilla combination is out of this world!
Is biscotti supposed to be hard?
Yes. It definitely is supposed to be crunchy. Baking the cookie twice gives it that crisp texture. That is what makes it ideal for dipping into cocoa or coffee.
How do you store biscotti cookies?
Once you have cooked and cooled your biscotti, place it in an air tight container at room temperature.
How long does this biscotti recipe last?
Your cookies should stay fresh for at least two weeks. It also freezes well. Store in a zip top bag and keep it in the freezer for up to three months. I love, love, loved this biscotti and you will too!
Serving this Biscotti Recipe
How are you supposed to eat biscotti?
Biscotti are often dipped into a hot beverage, such as coffee, tea, or hot chocolate. The dry and crunchy texture of biscotti makes them perfect for dunking. You can either dip the entire cookie or take small bites and dip them individually. The hot liquid softens the biscotti slightly, enhancing the flavors and making them easier to bite into.
Why is biscotti good with coffee?
Biscotti’s dry and crunchy texture makes it an ideal accompaniment to coffee. When dipped into a hot cup of coffee, the dry biscotti softens slightly, but still maintains its structure, allowing you to enjoy a contrast of textures. The crunchiness of the biscotti provides a satisfying experience as you bite into it, while the coffee adds moisture and a contrasting warmth.
What do Italians dip their biscotti in?
Italians traditionally dip their biscotti in a variety of beverages, apart from coffee. Here are a few popular options: dessert wines like Vin Santo, hot chocolate, and tea.
Ultimately, the choice of dipping beverage can vary depending on personal preference and regional traditions in Italy. Italians appreciate the versatility of biscotti and often explore different combinations to find their favorite pairings.
How to store Biscotti Cookies
To keep your biscotti cookies fresh and maintain their texture, follow these storage guidelines:
Cool the cookies completely and place into an airtight container. Keep stored at room temperature for up to two weeks. For a longer storage option, consider freezing the biscotti. Frozen biscotti will last up to three months.
Best Biscotti Recipe (Almond) FAQs
How Do You Cut Biscotti Without Breaking Them?
This is actually one of the FIRST things I am asked when I teach classes on how to make biscotti. I like to use a sharp knife. If you use a dull knife your loaf will crumble instead of giving you that beautiful cut. You can cut straight across or at a slight angle. I have seen it done both ways.Make sure you keep the sizes of each cut relatively close.
Also, make sure you let the biscotti cool slightly after the first bake.
Is biscotti better with butter or oil?
Ultimately, the choice between butter or oil in biscotti recipes is a matter of personal preference and desired outcome. Some people enjoy the richness and flavor of butter, while others prefer the crispness and neutral background of oil. Feel free to experiment with both options to find what you prefer or try recipes that incorporate a combination of both for a balance of flavor and texture.
What is the difference between American and Italian biscotti?
In Italy, biscotti are often enjoyed as a dessert or as an accompaniment to coffee or dessert wines. They are typically dipped in a hot beverage to soften slightly before eating. In the United States, biscotti are often considered a versatile cookie that can be enjoyed on its own as a snack, used as a garnish for desserts like ice cream, or gifted during holidays and special occasions.
What’s the difference between biscotti and cantucci?
Cantucci can be considered a specific type of biscotti with a focus on almonds and a strong association with Tuscan culinary traditions. Biscotti, on the other hand, is a more general term encompassing a broader range of flavors and variations in Italian cookie recipes.
Should biscotti be hard or soft?
Traditional biscotti should be more hard. However, it’s important to note that personal preferences can vary. Some people may prefer a slightly softer or more tender biscotti. In these cases, the second baking can be adjusted or the baking time can be shortened to achieve a less dry and more delicate texture. Experimentation with baking times and techniques can help tailor the biscotti’s texture to your personal taste.
Can biscotti be too hard?
While biscotti are traditionally known for their hard and dry texture, it is indeed possible for biscotti to become too hard. If they are overbaked or left out for an extended period, they can become excessively dry and difficult to bite into.
Biscotti should ideally have a firm and crunchy texture without being so hard that they become unpleasant to eat. They should still be able to be dunked into a beverage and soften slightly without becoming overly tough.
MORE BISCOTTI RECIPES
- Gingerbread Biscotti
- Candy Cane Biscotti
- Double Chocolate
- Cake Mix Biscotti
- Cherry Shortbread Cookies
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4.80 from 44 votes
Almond Biscotti Recipe
Created by: Jesseca
Course Desserts
Cuisine American
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Chill Time 30 minutes minutes
Total Time 1 hour hour 30 minutes minutes
24 cookies
This easy Almond Boscotti recipe is the perfect addition to any cup of coffee. With only 8 simple ingredients you can have homemade biscotti in under 1 hour!
Ingredients
- 2¾ cups flour
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter melted and cooled slightly
- 1 cup sugar
- 3 large eggs
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
Instructions
Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
Combine the butter and sugar in the bowl of an electric mixer. Stir until combined. Add the eggs and extracts and continue to mix until incorporated.
Add the dry ingredients to the wet ingredients. Mix on low until your dough forms.
Cover dough and chill for 30 minutes.
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Divide your dough into two equal pieces. Shape each dough half into a loaf that is 16×2 inches. Place on your prepared baking sheet and bake for 30 minutes. *See note
Cool for 15 minutes then slice into 3/4 inch pieces. Place, cut side down, back onto your cookie sheet and cook for 10 additional minutes.
Video
Notes
This dough is rather sticky. Run your hands under cool water when forming the loaves to help keep it from sticking to your hands.
Nutrition
Serving: 24cookies | Calories: 129kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 92mg | Sugar: 8g
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Reader Interactions
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Agnes H says
Hello! I have been trying to develop a homemade gluten free rusk recipe. I was thinking an easy way to do that was to do a biscotti recipe, but biscotti is sweet. I was wondering if I could omit the sugar and do the ingredients like that, but then I imagine problems would arise seeing as to how sugar is needed for the final product being crunchy and all. (If I ever follow up with this rusk recipe adapted from a biscotti recipe, I will add other flavorings and such to mimic the taste of regular rusk, but right now I am just trying to get the crunchy/cracker texture.) I’d love to know what you have to say about this. Thank you for your time.
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Jesseca says
Hi Agnes, unfortunately I can’t help with your quest to make this gluten free. I don’t have much experience and wouldn’t be able to make confident suggestions. I don’t think you should omit the sugar from a cookie recipe.
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Joanne kilvington says
The taste was good but they were doughy still a little raw. My dough was sticky!
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Jesseca says
Hi Joanne. This dough is more sticky. Did you complete the second bake? You have to slice and bake them a second time otherwise they will be slightly under baked.
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Jane says
These were so easy to put together! I switched it up a bit, I subbed 1/3 cup of ground almonds for 1/4 cup of the flour, and tossed in the grated rind of half an orange. I think next time I’ll add more zest though, but it turned out delicious! This is a definite keeper of a recipe….can’t wait to see what other combo’s I can come up with lol.
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Jesseca says
Oh,I love the idea of the added orange. That will add a touch of freshness to these already delicious cookies. I’ll have to give it a try.
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Mary says
Hi Dotti
Did you use the same amount of almond flour in the recipe?Thank you in advance
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Dottie says
Made these using almond flour and Splenda . Absolutely delicious.
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Jesseca says
Hi Dottie, Thank you for sharing! I adore almond flour. I will have to give this recipe a try with your changes.
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Laurie says
This is exactly what I have been looking for in a biscotti recipe! Not too hard, great texture and made with butter. I only softened the butter instead of melting it and could shape immediately with just a dusting of flour. I added anise oil and vanilla as well as 1/2 cup of sliced almonds. Next I’ll try pistachio with cranberries and drizzle with white chocolate. Thank you for the perfect foundation for so many flavor combinations!
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Jesseca says
Thank you for trying the recipe and for sharing your ideas! Can’t wait to try this with your suggestions.
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Kerry says
All I have to say is YUM. We have made this recipe dozens of times and I am finally leaving a review. It is simply amazing and so easy to customize. Last time we added finely shredded coconut and it was delicious.Reply
Mandy says
My partner says ‘why make them when you can buy them’ my reply, I love baking and home made us better than store bought! I’m going to make them today and hope I’m proven to be right….have a great day x
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Jesseca says
I couldn’t agree more! Homemade is so much better!
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Maria says
Almond biscotti were easy to make and inexpensive and yummyReply
Jesseca says
Agreed! It’s still one of our favorites!
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Julie says
I am making these for our clients, can I put slivered almonds on top or in? also do I only bake one side down and don’t need to turn them over?
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Jesseca says
I’ll go in and adjust the recipe to make it a little easier to follow. I turn mine to keep the cooking even.
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Bonnie says
If you do turn them is it 5 minutes on each side or 29 minutes on both sides?
Bonnie says
I meant to type 10 minutes on both sides lol
Jesseca says
Hi Bonnie, I cook it for just 10 minutes. You can flip halfway if desired, but I haven’t found the need.
Sadrudin lalji says
Very very nice recipe of biscotti. I am very fond of these biscottis. Shall try very soon I am sure they are going to turn out perfect, under your expert recipe
S.lalji
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Holly Decker says
I make my own vanilla. It’s SUPER easy and is better than any I have ever bought.
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Holly Decker says
BTW the Biscotti recipe is WONDERFUL!!Reply
Jesseca says
SO glad you liked it. I like making my own vanilla as well. This one uses premium vodka and vanilla beans and I love the taste but if you want to make your own it works just as well.
Marissa says
I stumbled across these on Pinterest and decided to give them a go. I am so glad I did! They were easy to make and super delicious. Planning on serving them for Mother’s Day. Thanks for this delicious recipe!Reply
Jesseca says
It is one of our favorites!
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Madiha says
hey Jessica!! Thanks a million … I tried making biscotti for the first time using your recipe n they turned out delicious… I didn’t have the almond extract so I only used the vanilla.. Thanks again keep posting the easy yummy recipes .Reply
Ashley says
I just used this recipe for my wedding favors and they were a HUGE hit. I kept the dough as one piece to make huge full size biscottis and drizzled them with a lemon icing and everyone just loved them! All night guests were asking me where they could get the recipe (so expect a bit more traffic!).The best part was, I made them a MONTH before the wedding and they were still great! Talk about an easy, low stress favor than can be made in advanced!
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Jesseca says
First of all, congratulations! And the lemon was a genius addition to the recipe! I’ll have to give it a try.
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Sangitha says
Hi, wow it was good after a month! That’s great! Was it made and kept in the fridge or freezer? I would like to keep it on hand for my daughter instead of giving her store bought ones with preservatives. Thanks! I can’t wait to try them!
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Terry says
@Jesseca,
We made them the recipe was easy and we added anise with the vanilla. They were good. I fact we made extra batches and are giving them our as gifts for Christmas gifts.
Thank you
TerryReply
Jesseca says
Hi Terry, This comment makes me so incredibly happy. This is our go-to holiday gift as well. I need to try the anise. Such a great suggestion.
Claire Dressler says
Can’t wait to try this recipe! How many biscotti cookies does this make roughly?
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Jesseca says
It depends how thick you slice them. I typically get 30-45 cookies.
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Phyllis Mohan says
This biscotti recipe was the third one I tried and probably going to be the last as they are delish ! I add mini chocolate chips to mine ! Thanks for sharing !Reply
Kami says
Oooh biscotti? I’ve never made it before, but I think I need to try it. Looks so yummy!
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aimee @ like mother like daughter says
Yum, I love snacking on biscotti, but have never made it myself. This one looks so good, I can’t wait to give it a try! And I need to try that vanilla asap!
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Oh I love biscotti! I’m waiting until it’s a little bit colder out and I’m craving warm drinks. Then it’s on!Reply
Kathleen Clegg says
This sounds so good. I love biscotti with my hot chocolate. This will make a great gift for my mom too!
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Neil says
Hi Jesseca,
We are all smiles over here at Lágrima. So thrilled that you like the vanilla and the biscotti recipe. We read you blog post out loud – again all smiles. All the best to you!Neil & The Lágrima Team
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