Almond Biscotti Recipe

If you’re on the hunt for that perfect crunchy, nutty treat that pairs beautifully with coffee or tea, I’ve got you covered! This Almond Biscotti Recipe is one of my all-time favorites because it strikes the ideal balance between crispness and flavor—plus, it’s delightfully easy to make once you get the hang of it. Stick with me, and by the time you’re done, you’ll have a batch of homemade biscotti that your family and friends will swear you bought from an Italian bakery!

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Ingredients You’ll Need

The magic of this Almond Biscotti recipe lies in its simple yet perfectly balanced ingredients. Each one plays a role—almonds bring crunch and nuttiness, while the flour and eggs create that classic biscotti texture. I recommend using whole unblanched almonds for extra flavor and toasting them well to really unlock their aroma.

• Whole unblanched almonds: Toasted dry for richer flavor and crunch—don’t skip this step because raw almonds can taste flat.
• Butter: Just enough to grease the baking sheet and prevent sticking—embracing this small touch makes cleanup easier.
• Unbleached all-purpose flour: Provides the perfect structure—avoid bleached flour for best flavor.
• Granulated sugar: Sweetens without overpowering; plus, it helps with that characteristic biscotti crunch.
• Baking soda: Helps the dough rise slightly and create that lovely crumb.
• Fine sea salt: Balances sweetness and enhances all the flavors.
• Large eggs: Bind everything together with richness—fresh eggs bring fresher flavor too.
• Pure vanilla extract (optional): Adds a warm, aromatic note that’s subtle but very complimentary.

Variations

I love how this Almond Biscotti recipe acts as a blank canvas. Over the years, I’ve personalized it with different nuts and flavor add-ins. Don’t be shy—feel free to tweak and make it your own. Baking is supposed to be fun and creative, right?

• Variation: Swap the almonds for pistachios or hazelnuts for a flavor twist my family adores during holidays.
• Variation: Stir in dark chocolate chips or a sprinkle of cinnamon to amp up warmth and sweetness.
• Variation: For a gluten-free spin, try using a mix of almond and oat flours, but note the texture will be a bit different.
• Variation: Add orange zest along with vanilla extract—you’ll notice a bright citrus fragrance that makes the biscotti feel extra special.

How to Make Almond Biscotti Recipe

Step 1: Toast Those Almonds to Perfection

Start by preheating your oven to 350°F (180°C), then spread the almonds evenly on a baking sheet. Toast them for about 5 to 7 minutes until they release their wonderful aroma—this step unlocks that signature nutty depth you’ll love. Let them cool completely before you move on. You’ll find that properly toasted almonds elevate your biscotti from ordinary to showroom-worthy.

Step 2: Mix Up the Dough (But Don’t Overwork It!)

Lower your oven temperature to 300°F (150°C) and prepare your baking sheet by buttering and lightly flouring it. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Scoop out about one-third of this dry mixture and set it aside—this will help later when handling the dough.

In a separate bowl, lightly beat the eggs and stir in the vanilla extract if using. Make a well in the center of your dry ingredients and pour in the egg mixture. Gently draw in the dry flour mix with a spatula or spoon. The dough will look shaggy and a little messy—that’s exactly right!

This part is key: handle the dough gently and try not to overmix. Overworking the dough can lead to tough biscotti, and nobody wants that. Using a pastry scraper makes gathering the dough easier. Dust your work surface with some of those reserved dry ingredients, then turn the dough out and knead lightly until it just comes together. Let it rest for 5 minutes—this pause gives the flour a chance to hydrate and helps with shaping.

Step 3: Shape and Bake Your Biscotti Logs

Press your dough into a rough rectangle about 7 x 5 inches (17 x 13 cm). Sprinkle in the toasted almonds and incorporate them gently without squishing the dough too much. Fold the dough like a business letter and cut it lengthwise into two halves using your pastry scraper. Flour your hands and roll each piece into a long rope roughly 2 inches (5 cm) thick.

Place each rope on the prepared baking sheet, spacing them at least 3 inches apart to avoid them merging as they bake. Pat each rope lightly to flatten it to about 1/2 inch (1.2 cm) thickness. Pop them in the oven for 45 to 50 minutes until they’re lightly browned and feel almost bread-like when you press gently. This baking sets the base for your biscotti’s final crunch.

Step 4: Slice and Toast Again for the Perfect Crunch

The key to almond biscotti’s magic crunch is the second bake. Once you take the logs out of the oven, transfer them to a cutting board and slice diagonally into 1/2-inch thick pieces using a sharp chef’s knife. Place these slices cut-side down back on the baking sheet. Return to the oven and toast for another 15 to 20 minutes. Keep an eye on them—once they’re golden and crisp, you’re done.

Allow your biscotti to cool completely on racks. Here’s a little secret from me: these cookies actually taste even better after a day or two once the flavors meld and the texture firms up. Store them in an airtight container, and enjoy their fresh crunch for weeks!

How to Serve Almond Biscotti Recipe

Garnishes

I usually serve these biscotti plain—they’re temptingly good as-is—but sometimes I dust them lightly with powdered sugar or dip one end in melted dark chocolate for a touch of elegance. A sprinkle of flaky sea salt on the chocolate-dipped end also adds a lovely contrast that my guests always rave about.

Side Dishes

Almond biscotti are the perfect companion for dipping in your favorite hot drinks. My family loves them alongside a robust espresso or creamy cappuccino, but they’re just as great with afternoon tea. I’ve even enjoyed them with a small bowl of fruit salad to balance the crisp sweetness.

Creative Ways to Present

For special occasions, I arrange biscotti in a festive gift box tied with a rustic ribbon—it makes an easy, thoughtful homemade gift. Another fun idea is to serve them stacked alongside coffee and little jars of dipping sauces like Nutella or honey for an interactive dessert experience.

Make Ahead and Storage

Storing Leftovers

After cooling, I keep my biscotti in an airtight cookie jar or a tin with a tight lid, usually stored at room temperature. This prevents moisture from creeping in and keeps them crisp for up to three weeks. Believe me—if you’re anything like my family, they won’t last that long!

Freezing

Freezing biscotti works like a charm. I wrap them tightly in plastic wrap and then place them in a freezer-safe container or bag. This method keeps them fresh for up to 3 months. When I want a treat, I just thaw them at room temperature—they maintain their crunch perfectly.

Reheating

If you want to refresh the crispness after storage, pop the biscotti in a warm oven (about 300°F/150°C) for 5 minutes or so. This little trick revives that lovely crunch and gives you that fresh-baked feeling every time.

FAQs

Final Thoughts

I absolutely love how this Almond Biscotti recipe turns out every time—crispy, nutty, and perfect for dunking. When I first tried making biscotti at home, I was intimidated by the idea of twice-baking, but once I nailed these steps, it became one of my go-to baking projects. I promise you, with a little patience and these tips, you’ll wow yourself and anyone you share them with. So go ahead, grab your almonds, and bake up some biscotti magic—you won’t regret it!

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