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Almond Biscotti Recipe

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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.

one piece of biscotti balancing on the side of a coffee cup

RECIPE FEATURES

  • 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.

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 dough in a mixing bowl

WHAT IS ALMOND BISCOTTI MADE OF?

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.
biscotti on a cutting board sliced

HOW TO MAKE BISCOTTI FROM SCRATCH:

  1. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
  2. 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.
  3. Add the dry ingredients to the wet ingredients. Mix on low until your dough forms.
  4. Cover dough and chill for 30 minutes.
  5. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  6. 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
  7. 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.

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.

plate full of biscotti cookies

HELPFUL RECIPE TIPS

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!

almond biscotti stacked on a plate

MORE BISCOTTI RECIPES

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Almond Biscotti Recipe

Almond Biscotti Recipe

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 30 minutes
Total Time: 1 hour 30 minutes

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

  • 2 3/4 cups flour
  • 1 1/2 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

  1. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside. 
  2. 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. 
  3. Add the dry ingredients to the wet ingredients. Mix on low until your dough forms.
  4. Cover dough and chill for 30 minutes.
  5. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  6. Divide your dough into two equal pieces. Shape each dough half into a loaf that is 16x2 inches. Place on your prepared baking sheet and bake for 30 minutes. *See note
  7. 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.

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.

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Nutrition Information:
Yield: 24 Serving Size: 24 cookies
Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 92mgCarbohydrates: 19gFiber: 0gSugar: 8gProtein: 2g

Jane

Friday 29th of October 2021

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.

Jesseca

Monday 1st of November 2021

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.

Mary

Friday 18th of December 2020

Hi Dotti Did you use the same amount of almond flour in the recipe?

Thank you in advance

Dottie

Sunday 5th of July 2020

Made these using almond flour and Splenda . Absolutely delicious.

Jesseca

Sunday 5th of July 2020

Hi Dottie, Thank you for sharing! I adore almond flour. I will have to give this recipe a try with your changes.

Laurie

Sunday 29th of March 2020

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!

Jesseca

Tuesday 31st of March 2020

Thank you for trying the recipe and for sharing your ideas! Can't wait to try this with your suggestions.

Kerry

Sunday 21st of April 2019

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.

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