Twice-baked for that signature snap and studded with roasted almonds—these Almond Biscotti are coffee’s best friend. The dough mixes up quickly with vanilla and a hint of almond extract, bakes into golden logs, then gets sliced and toasted until crisp all the way through. You get clean, nutty flavor with a gentle sweetness that doesn’t overpower your latte (or vin santo, if we’re feeling Italian). Dip one end in dark chocolate for a little flair, add orange zest for perfume, or keep them classic and let the crunch do the talking. Long shelf life, big payoff—hello, giftable cookie jar.
Essential Ingredients & Tools
Ingredients
- 2 cups all-purpose flour (or 1:1 gluten-free flour for GF version)
- ¾ cup granulated sugar (or ½ cup maple syrup for vegan)
- 1 tsp baking powder
- ½ tsp salt
- 3 large eggs (or 3 flax eggs: 3 tbsp ground flax + 9 tbsp water)
- 1 tsp vanilla extract
- 1 cup whole almonds, toasted (see Pro Tip below)
- ¼ tsp xanthan gum (for gluten-free version)
- 1 tbsp coconut oil (for vegan version)
Tools
- Light-colored baking sheet (dark pans over-brown bottoms)
- Parchment paper (wax paper works in a pinch)
- Large mixing bowls
- Whisk and spatula
- Serrated knife (a bread knife works too)
- Cooling rack
How to Make Almond Biscotti
Oven Prep: Setting the Stage
Preheat your oven to 350°F (175°C)—this ensures even heat distribution from the start. Line your baking sheet with parchment paper; it prevents sticking without greasy residue and makes cleanup effortless.
Dry Ingredients: The Foundation
In a large bowl, whisk together the 2 cups flour, ¾ cup sugar, 1 tsp baking powder, and ½ tsp salt. This isn’t just mixing—it’s aerating the flour to prevent clumps and create a lighter texture. For gluten-free versions, add ¼ tsp xanthan gum to mimic gluten’s binding properties.
Wet Ingredients: The Ribbon Stage
In another bowl, beat the 3 eggs and 1 tsp vanilla until pale and frothy (about 2 minutes). This incorporates air, giving the biscotti a slight lift. For vegan versions, flax eggs work but yield a denser texture—add 1 tbsp coconut oil to mimic richness.
The Marriage of Wet & Dry
Gradually fold the dry mix into the wet. Mix just until no flour streaks remain—overworking develops gluten, leading to tough biscotti. The dough will be sticky; resist the urge to add more flour.
Almonds & Shaping: The Art of Patience
Fold in the 1 cup toasted almonds (cooled completely). Divide the dough in half. With lightly floured or wet hands, shape each portion into a 12″ x 3″ log on the prepared sheet. Flatten the tops slightly for even baking.
First Bake: Building Structure
Bake the logs for 25 minutes until golden and firm to the touch. Cool for 10 minutes—this lets the interior set for clean slicing. Slicing too soon causes crumbling; too late leads to cracks.
The Precision Slice
Using a serrated knife, cut ½”-thick diagonal slices at a 45-degree angle. Use a gentle sawing motion (like slicing a ripe tomato) to prevent squashing. For uniformity, mark cuts lightly first.
Second Bake: The Crispening
Lay slices cut-side down and bake 10 minutes per side (20 minutes total). For extra crunch, extend by 5 minutes, but watch closely. They’ll crisp further as they cool on a rack.
Pro Technique
Toasting Almonds: Flavor’s Secret Weapon
Raw almonds are bland; toasted ones are transformative. Spread raw almonds on a tray and bake at 350°F (175°C) for 8–10 minutes, stirring once, until fragrant. This releases their oils, deepening their nuttiness. Cool completely before adding to dough.
The Chill-and-Slice Trick
If logs feel soft after the first bake, refrigerate for 15 minutes. This firms them up for cleaner slices. Use a serrated knife with gentle back-and-forth strokes.
Chef’s Wisdom
Cracks Happen—Here’s How to Fix Them
Dry dough? Knead in 1–2 tsp milk or egg white before shaping. Slices cracking? Press them gently together before the second bake; they’ll fuse as they toast.
Even Browning: The Rotate Rule
Rotate the baking sheet 180 degrees halfway through each bake. Ovens have hot spots, and this ensures uniform color. For glossy tops, brush logs with an egg wash (1 egg + 1 tbsp water) before the first bake.
Storage & Freshness Guide
- Room Temp: Store in an airtight container with a silica packet (or a crumpled parchment square) to absorb moisture. They’ll stay crisp for 3 weeks.
- Freezing: Place in a zip-top bag for up to 3 months. Thaw at room temperature, then refresh in a 300°F (150°C) oven for 5 minutes.
- Reviving Stale Biscotti: Bake at 250°F (120°C) for 8–10 minutes to restore their snap.
Ingredient Variations and Their Impact
Pistachio & Rosewater
- Pistachio & Rosewater: Swap almonds for ½ cup shelled pistachios and add 1 tsp rosewater to the wet mix. Dip one end in white chocolate for elegance.
Dark Chocolate & Sea Salt
- Dark Chocolate & Sea Salt: Fold in ½ cup chopped dark chocolate (70% cacao). Post-bake, drizzle with melted chocolate and sprinkle with flaky salt.
Spiced Chai
- Spiced Chai: Add 1 tsp cinnamon, ½ tsp cardamom, and ¼ tsp black pepper to the dry mix. For depth, steep the eggs with 1 Chai Tea bag in 2 tbsp warm milk.
Perfect Pairings
Complementary Dishes
- Aged Gouda: The cheese’s caramel notes contrast the biscotti’s crunch, creating a sophisticated sweet-savory bite. Drizzle with honey for extra magic.
- Mascarpone Dip: Whip mascarpone with vanilla and lemon zest for a creamy counterpoint to the cookies’ dryness.
Drinks
- Espresso: The bitter intensity highlights the biscotti’s sweetness—a classic Italian duo.
- Vin Santo: This amber dessert wine’s raisin-like notes mirror the toasted almonds.
Something Sweet
- Dark Chocolate Ganache: Dip half of each biscotti for decadence—the smooth chocolate melts against the crunch.
- Fresh Figs: Their jammy texture and subtle seeds provide a refreshing contrast.
Almond Biscotti (Crunchy, Toasted, Perfect for Dipping)
Learn how to make classic Almond Biscotti with my easy, step-by-step recipe. Perfectly crisp, twice-baked, and loaded with toasted almonds. Get baking now!
Ingredients
-
2 cups all-purpose flour
-
¾ cup granulated sugar
-
1 tsp baking powder
-
½ tsp salt
-
3 large eggs
-
1 tsp vanilla extract
-
1 cup whole almonds (toasted)
