Introduction
A bag of almonds and a few baking staples can make a cookie that keeps its crunch beyond the afternoon it comes out of the oven. Biscotti with almonds are shaped into a log, baked, sliced, and baked again until crisp.
This Italian-style version uses eggs rather than butter, with almond extract for extra flavor. We’ll walk through the recipe, show you how to slice the log without losing half of it to crumbs, and help you adjust the crunch to your liking. Start with the basic batch, then make it your own once you know the dough.
What Makes Almond Biscotti Different?
Biscotti are firm cookies that get their characteristic dry texture from a second bake. The first bake sets the dough in a log. After a short rest, you slice the log and return the pieces to the oven, where their cut sides dry and turn golden.
Italian almond biscotti are often associated with cantucci, the crunchy almond cookies traditionally served with coffee or sweet wine. Recipes vary: Some use butter or oil for a more tender bite, while others rely on eggs to bring the dough together.
The recipe below takes the egg-based approach. It makes a crisp cookie with plenty of almond flavor and a sturdy shape for dunking.
Almond Biscotti Recipe
Makes: About 16 biscotti, depending on how you slice the log
You’ll need:
- 1 cup whole almonds, blanched or with skins on
- 2 large eggs
- ⅔ cup granulated sugar
- 1 teaspoon almond extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
You’ll also need a baking sheet, parchment paper, mixing bowls, an electric mixer, a cutting board, and a serrated knife.
1. Toast the almonds
Heat the oven to 350°F. Spread the almonds on a baking sheet and toast for about 8 to 10 minutes, checking them near the end. They should smell fragrant and look lightly toasted.
Let them cool, then chop them coarsely. Line the baking sheet with parchment paper for the biscotti.
Toasting brings out the almonds’ flavor, but watch them closely. Nuts can go from fragrant to too dark while you’re attending to something else.
2. Make the dough
In a large bowl, beat the eggs and sugar with an electric mixer until thick, about 5 minutes. When you lift the beaters, the mixture should fall in ribbons. Beat in the almond extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the egg mixture and mix just until combined. Fold in the chopped almonds.
The dough should be thick enough to shape, though it may feel a little sticky. If it clings to your hands, lightly dampen them or dust them with a little flour rather than working a lot of extra flour into the dough.
3. Shape and bake the log
Place the dough on the lined baking sheet. Shape it into a log about 12 inches long and 3½ inches wide, then flatten the top slightly so it bakes evenly.
Bake at 350°F for about 25 minutes, until the log is firm and lightly golden. Place the baking sheet on a rack and let the log cool for about 10 to 15 minutes, or until it is comfortable to handle and holds together when sliced.
Reduce the oven temperature to 325°F.
4. Slice and bake again
Transfer the log to a cutting board. Using a serrated knife, cut it diagonally into slices about ¾ inch thick. A gentle sawing motion helps you get through the almonds without pressing the log flat.
Arrange the slices cut-side down on the baking sheet. Bake for about 10 minutes, turn them over, and bake for another 10 minutes, until golden and crisp. If they need more drying time, give them a few extra minutes and check again.
Transfer the biscotti to a rack and cool completely. They will firm up as they cool.
Pantry note: The second bake is where you can adjust the crunch. Check the slices near the end and take them out when they suit you.
Choosing and Preparing the Almonds
Plain, unsalted almonds give you the most control over the finished cookie. Whole almonds work well, whether they have their skins on or have been blanched. Blanched almonds are simply almonds with their skins removed.
Chopping the nuts coarsely gives you almond pieces throughout each slice and makes the log easier to cut. Leave some texture rather than chopping them into a fine meal. Almond flour won’t give the biscotti the same nutty pieces and isn’t a direct replacement for the flour and whole almonds in this recipe.
If you keep almonds among your baking staples, check them before you begin. They should smell fresh and pleasant, not stale or rancid. Toast only what you need for the batch, and let the nuts cool before folding them into the dough.
Measuring the flour
Too much flour can make the dough harder to bring together. Stir the flour in its container, spoon it into your measuring cup, and level the top with a straight edge. Avoid packing it into the cup.
Once you add the flour mixture to the eggs, mix just until no dry patches remain. You’re making a cohesive cookie dough, not kneading a loaf of bread.
How to Get Clean Slices and Good Crunch
The pause between bakes matters. A log that is too hot and soft can break apart under the knife. If yours crumbles when you try the first slice, let it rest a little longer and try again.
Hold the log gently in place and use a serrated knife with a slow sawing motion. Cut slices close to the same thickness so they dry at a similar pace. A few rough edges are normal. Those little crumbs are the baker’s reward, especially beside a cup of coffee.
The angle of your cut also changes the shape. A straighter cut makes shorter pieces. A diagonal cut gives you longer biscotti, though cutting very sharply across the log can make the ends more delicate.
For a slightly gentler crunch, check the slices a little early during the second bake. For a drier cookie, leave them in a little longer, watching the edges so they don’t become overly dark. Let a test piece cool before judging its texture.
If something doesn’t look right
- The dough is difficult to shape: Lightly dampen your hands and press it into a log. Avoid adding handfuls of flour.
- The log is still soft after the first bake: Give it a little more time. It should be firm before you try to slice it.
- The slices crumble: Let the log cool a bit longer, then use a gentle sawing motion.
- The biscotti are unevenly crisp: Check your slice thickness and turn each piece during the second bake.
- The cookies feel soft after cooling: Return them to the oven at 325°F for a few minutes, then cool again before checking.
Simple Flavor Changes
The basic almond version is a good place to start. Once you’re comfortable with the method, a small change can give the next batch a different character without turning your pantry upside down.
Use vanilla instead of almond extract. Substitute 1 teaspoon vanilla extract for the almond extract. The toasted nuts will still give the cookies almond flavor.
Add citrus zest. A little finely grated orange or lemon zest can be mixed into the dough. Use the colored outer peel rather than the bitter white layer underneath.
Finish with chocolate. Let the biscotti cool completely, then dip an end in melted chocolate or drizzle a little over the top. Let the chocolate set before storing the cookies.
Change the nuts. Chopped hazelnuts or pistachios can take the place of the almonds for a different biscotti. Use a similar amount and keep the pieces coarse enough to be visible in the slices.
Keep additions modest, especially on your first batch. A dough crowded with large pieces can be harder to shape and slice neatly.
Serving and Storing Your Biscotti
Almond biscotti are lovely alongside coffee, espresso, tea, or a glass of milk. Their firm texture also makes them suited to dunking. Set them out as they are, or add a few pieces of fruit for a simple afternoon snack.
Cool the cookies completely before putting them away. Warm biscotti can trap moisture in a container, making the crisp edges soften. Once cool, store them in an airtight container in a cool, dry place.
For longer storage, freeze the cooled biscotti in a well-sealed, freezer-safe container. Let them come to room temperature before serving. If they have lost some crunch, a short return to a low oven can help dry them again. Cool them before tasting.
These biscotti contain almonds, wheat, and eggs. If you’re baking for someone with an allergy, check ingredient labels and avoid cross-contact in your kitchen. The recipe contains no added dairy, but check the labels of any ingredients or chocolate you choose if dairy avoidance matters.
Raw dough contains uncooked eggs and flour, so save the tasting for after the cookies are baked. Wash your hands and clean utensils and surfaces after handling it.
Note: Pack biscotti only after they are completely cool, whether you’re storing them for yourself or sharing a batch.
A Batch Worth Keeping Simple
Good almond biscotti begin with a manageable log and end with a second bake that suits your preferred crunch. They don’t need frosting or a long list of extras, though a little chocolate never hurts.
- Toast and cool the almonds before adding them.
- Bake the log until firm, then let it rest before slicing.
- Cut evenly and turn the slices during the second bake.
- Cool the cookies completely before storing.
Bottom line: A little patience between bakes makes slicing and storing much easier.
Gather your almonds, flour, and baking staples, and start with the plain batch. Once you know how the dough feels, try vanilla or citrus zest the next time around.
FAQ
Are Italian almond biscotti supposed to be hard?
They are meant to be crisp and firm, especially compared with a soft cookie. The second bake dries the slices. For a less intense crunch, check them a little earlier and judge the texture after they cool.
Can I make biscotti with almonds that still have their skins?
Yes. Both skin-on and blanched almonds work in this recipe. Toast and coarsely chop either kind before adding them to the dough.
Why did my biscotti crumble when I sliced them?
The log may have been too warm or soft, or the knife may have pressed down through it too firmly. Let the log rest, then use a serrated knife and a gentle sawing motion.
Can I make almond biscotti without butter?
Yes. This recipe uses eggs to bring the dough together and contains no butter. It makes a crisp biscotti rather than the more tender cookie some butter-based recipes produce.
