Everyone knows the beloved Italian almond biscotti, but not many know how easy they are to make! This simple recipe is written so that anyone can make these Italian cookies. It is quick, easy, and delicious.
They are perfectly crisp, sweet, and super delicious.
Crunchy and crumbly, these Italian Biscotti are great for dunking in coffee, tea or hot chocolate. They are also particularly good dunked in almond milk.
Easy Almond Biscotti Recipe
This biscotti recipe is perfect for holiday parties and gift exchanges. But really, we love them all year long.
Especially paired with a morning coffee.
A classic Italian cookie, biscotti have a pretty long shelf life, which makes them perfect for holiday gift giving.
Biscotti are a classic Tuscan cookie that is twice-baked. They are oblong, dry, and crunchy, which makes them the perfect texture for dipping in a warm drink.
Traditionally in Italy, they are dipped in a dessert wine.
I much prefer to dunk them in a basic latte, peppermint mocha, or hot chocolate.
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What you’ll love about this recipe:
- EASY – If you haven’t made your own biscotti at home, you will be surprised at how easy they are to make! They take little effort…and they make excellent gifts!
- HEALTHY – Not only does homemade taste better, but this recipe uses only real food ingredients. There’s nothing artificial here!
- INEXPENSIVE – Making your own biscotti at home is super budget friendly with only a handful of very basic ingredients.
Ingredients
Surprisingly, biscotti don’t require any complicated ingredients or are too difficult to make.
Here’s what you need to make your own homemade biscotti:
- salted butter
- white granulated sugar
- eggs
- almond extract
- vanilla extract
- all-purpose flour
- baking powder
- almond slivers
Instructions
In a large bowl, use an electric hand mixer to cream the butter and sugar together until smooth and consistent.
Add both eggs along with the almond extract and vanilla extract. Use the electric mixer to beat in these ingredients until they are fully incorporated with the creamed butter.
Incorporate the dry ingredients. On a low speed, whisk in the flour and baking powder until no dry pockets of flour remain in the dough.
Use a spatula to fold in the almond pieces until they are evenly distributed throughout the dough.
Line a baking sheet with parchment paper and divide the dough into two large balls. Form each ball into a log about 7×4 inches in size and add to the parchment-lined baking sheets. Bake the dough for 35 minutes.
Remove the logs from the oven and allow them to cool for a few minutes but keep the oven on. After the logs have cooled for a few minutes, use a serrated knife and cutting board to cut them diagonally into pieces about ½ inch thick.
Turn the slices onto their sides and bake for an additional 15 minutes, flipping them halfway through.
Remove the pan from the oven and let the biscotti cool for an additional five minutes before removing them from the baking sheet. Allow to cool on a wire rack before moving them to storage.
Serve & enjoy!
How to store biscotti
Store the biscotti on the counter or pantry in an airtight container for up to 6 days before it will begin to get stale. Tin and glass storage containers with a good seal make great options for storing them longer term. Properly stored, they can last upwards of two weeks. You can also store in the freezer. Biscotti may be frozen up to 3 months, add to a freezer safe storage bag or container.
More favorite desserts
Here’s a few of our favorite dessert recipes that we think you’ll love too!
FAQ (frequently asked questions)
Biscotti are the traditional Italian biscuit or cookie that is twice baked. They contain flour & sugar, and wet ingredients like eggs – and in this recipe, there’s the addition of butter for a bit more flavor. They also contain nuts like pine nuts, pistachios, or hazelnuts. In this version, they contain almonds. Sometimes they have spices like anise, or other added ingredients like orange zest, lemon zest, dark chocolate, cranberries, or other dried fruits.
Store the biscotti on the counter or pantry in an airtight container for up to 1 week before it will begin to get stale. Properly stored, they may last up to two weeks. You can also store in the freezer. Biscotti may be frozen up to 3 months, add to a freezer safe storage bag or container.
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Almond Biscotti Recipe
Equipment
Ingredients
- ½ cup salted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup almond slivers
Instructions
- Line baking sheet with parchment paper and set aside.
- Preheat the oven to 325° degrees Fahrenheit.
- In a large mixing bowl, use an electric hand mixer to cream the butter and sugar together until smooth and homogenous.
- Add both eggs along with the almond extract and vanilla extract. Use the hand mixer to beat in these ingredients until they are fully incorporated with the creamed butter.
- On a low speed, whisk in the flour and baking powder until no dry pockets of flour remain in the dough.
- Use a spatula to fold in the almond pieces until they are evenly distributed throughout the dough.
- Divide the dough into two large balls. Form each ball into a log about 7×4 inches in size and add to the parchment paper lined baking sheet. Bake the dough for 35 minutes.
- Remove the logs from the oven and allow them to cool for a few minutes but keep the oven on. After the logs have cooled for 4-5 minutes, use a serrated knife to cut them at a diagonal pieces about ½ inch thick.
- Turn the slices onto their sides and bake for an additional 15 minutes, flipping them halfway through.
- Remove the pan from the oven and allow the biscotti to cool for an additional five minutes before removing them from the baking sheet.
- Serve, and enjoy!
Notes
- You do not want to work the cookie dough too much when forming the logs, otherwise the butter will get too soft, and the logs may spread more than they are intended to during the baking process. They do not need to be perfectly shaped; a very roughly shaped log will work just fine.
- I like to add a bit of almond extract to elevate the flavor of the almonds. The vanilla helps balance the almond extract, so the biscotti does not give off notes of cherry, as is typical with things made with almond extract.
- You can store the biscotti on the counter in an airtight container for up to 6 days before it will begin to get stale.
- If you only half whole almonds, simply through them in a blender and pulse gently until you have coarse pieces of almond.
- Flipping the biscotti half-way through the second bake ensures that both sides cook evenly so you have a nice crunch throughout the whole piece of biscotti.
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