Almond Biscotti
These twice-baked Italian Almond Biscotti are crunchy, lightly sweet, and packed with toasted almond flavor. Made with simple pantry staples and no special equipment, they're perfect for dunking in coffee or hot chocolate. This easy recipe delivers bakery-quality results in about an hour, and they stay fresh for weeks!
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Sharp serrated knife
- Cooling rack
- Measuring cups and spoons
- Medium bowl
- Spatula
- Wooden spoon
- Cutting board
- Small baking sheet for toasting almonds, if needed
- Airtight container for storage
Ingredients
- 2 cups all-purpose flour 240g
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar 150g
- ½ cup unsalted butter 113g, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds toasted and roughly chopped, about 140g
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. If almonds aren't toasted, spread on a small baking sheet and toast for 8-10 minutes until fragrant, then cool and roughly chop.
- In a medium bowl, whisk together flour, baking powder, and salt until no lumps remain. Set aside.
- In a large mixing bowl, beat softened butter and sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract until smooth and well combined.
- Reduce mixer speed to low and gradually add the flour mixture, mixing just until flour disappears. Do not overmix. Fold in chopped toasted almonds with a wooden spoon or spatula.
- Turn dough onto prepared baking sheet and divide in half. With lightly floured hands, shape each half into a log about 12 inches long, 2 inches wide, and 1 inch tall. Space logs at least 3 inches apart and gently flatten tops.
- Bake for 25-30 minutes until logs are golden brown and firm to the touch. A toothpick inserted in the center should come out clean. Remove from oven and cool on baking sheet for 10 minutes.
- Transfer one log to a cutting board. Using a sharp serrated knife, cut diagonally into ½-inch thick slices using a gentle sawing motion. Repeat with second log. Place slices cut-side down on baking sheet with small space between each.
- Return baking sheet to oven and bake for 10 minutes. Carefully flip each biscotti over and bake another 10 minutes on the second side. For extra-crunchy biscotti, bake an additional 5 minutes.
- Remove biscotti from oven and transfer to a cooling rack. Let cool completely before storing or eating. They will continue to harden as they cool.
Notes
- Toast almonds before adding to dough for deeper, richer flavor.
- Don't overbake during the first bake, or biscotti will be too hard to slice.
- Let logs cool for the full 10 minutes before slicing to prevent crumbling.
- Use a sharp serrated knife and a gentle sawing motion when slicing.
- For softer biscotti, reduce second baking time by 5 minutes.
- Store in an airtight container at room temperature for up to 3 weeks.
- Add a piece of bread to the container if you prefer slightly softer biscotti.
- Make sure butter is truly softened, not melted, for best texture.
- Measure flour correctly by spooning into measuring cup and leveling off.
- Freeze in a freezer-safe container for up to 3 months; thaw at room temperature for 30 minutes.
- If biscotti become soft, crisp them in a 300°F oven for 5-7 minutes.
- Don't refrigerate biscotti, as this can make them stale faster.
Nutrition
Serving: 1BiscottiCalories: 115kcalCarbohydrates: 13gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 45mgPotassium: 75mgFiber: 1gSugar: 6gVitamin A: 2IUCalcium: 2mgIron: 4mg
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