Easy Almond Biscotti Recipe (Italian Cantucci)

Delicious and super easy almond biscotti (Italian Cantucci) are crispy, crunchy and packed with lightly roasted almonds.  So crunchy, these classic Italian cookies are perfect to dip in a hot cup of coffee or tea. 

Why you'll love these Italian almond biscotti: 

• Mom's biscotti recipe: This is the number 1 reason why you'll love these biscotti! This is my mom's recipe. I'll explain a little more further on. But just know, this is a keeper recipe. 
• Irresistible texture: These Italian biscotti are so incredibly crispy. 
• Versatile: This dough recipe is very versatile. You could add dried cranberries, dried apricots, or even some chocolate chips. 

You may find yourself sneaking one of these biscotti whenever you pass by them, so bake extra! Or do what I have to do, and hide a secret stash from my kids! Hahaha! Just kidding, kids! But seriously, these biscotti are THAT scrumptious!

If you are planning ahead for the holidays, save this recipe! These Italian biscotti are really easy to make, you should consider adding them to your Christmas cookie tray!

Almond biscotti are one of my favorite Italian cookies. These incredibly tasty biscotti are really so simple. You maybe have the ingredients on hand in your pantry and can bake them up today. 

As I mentioned above, this is mamma's recipe. Mom is the biscotti QUEEN! Ever since we were kids, mom would make the most incredible biscotti for Christmas. Actually, she would make them all year round. They were always in a cookie tin or cookie jar on the counter. 

It wasn't until my kids were little that I started to learn how to make them. She keeps her recipes close to her heart, so it's a gift that she started sharing them here with all of you! She says you should feel lucky! Thanks, mom!

What are cantucci?

Cantucci are a type of Italian biscotti that originated in the Tuscany region. They are made with flour, sugar, butter or margarine, eggs, almond extract and almonds. Cantucci usually have a harder texture than regular biscotti and they are often enjoyed as an after-dinner treat dipped in Vin Santo (a sweet dessert wine). Cantucci can also be enjoyed with coffee, tea or other beverages.

What does biscotti mean?

Biscotti is an Italian word meaning "twice baked". This refers to the traditional method of baking biscotti twice: once to form individual logs, and then again after slicing them into individual pieces. This double-bake process gives biscotti their signature crispy texture.

What ingredients are in the best almond biscotti recipe 

• all-purpose flour: This is the primary structural element that provides the biscotti's body and shape.
• baking powder: It acts as a leavening agent, enabling the dough to rise and create a light texture.
• sea salt: Salt enhances the flavors of the other ingredients and balances the sweetness.
• Granulated sugar: Apart from sweetening, sugar also adds to the color, moistness, and the chewy texture of the biscotti.
• Butter or margarine: It adds richness to the biscotti and contributes to its tender crumb. For a dairy-free option, margarine can be used.
• Eggs: Eggs add structure and moisture to the dough, while also acting as a binding agent.
• Lemon zest: It adds a fresh, tangy twist to the flavor profile of the biscotti.
• Almond and vanilla extract: These extracts infuse the biscotti with a deep, warm, nutty flavor and aromatic scent.
• Whole almonds: Toasted and coarsely chopped almonds provide a delightful crunch that contrasts with the biscotti's crispy texture.

How to make the best Italian biscotti (full printable recipe is below)

Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.

Gather all your ingredients.

Combine the flour and baking powder in a medium bowl and mix together thoroughly.

In a large bowl with an electric mixer, beat the sugar, butter, eggs, lemon zest, almond extract and vanilla extract for 2 to 3 minutes, until thick and pale.

Add the flour mixture to the mixing bowl a little bit at a time. Add in toasted and chopped almonds and mix on medium-low speed until all the ingredients are moistened.

Let the dough rest a couple of minutes in the mixer bowl.

Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide dough in half.

Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won’t stick together as they bake. If you have two sheets, place one log on each lined baking sheet.

Bake until the biscotti dough is firm but gives slightly when pressed, about 20-25 minutes.

Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.

Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. 

Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you’ll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.

For the second bake- Bake 7 minutes, flip biscotti, and bake 7 minutes more until golden brown.

Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.

To toast the nuts, place them on a baking sheet lined with parchment paper. Bake at 350°F/180°C for about 6 minutes. You don’t need to fully toast them as they will continue to toast later when the biscotti is baked.

Expert Tips for Almond Biscotti:

1. Add a pinch of salt to enhance the flavors in the biscotti.
2. Make sure the baking powder is fresh to ensure proper rising.
3. Incorporate room temperature butter (or margarine) for easy mixing.
4. Use organic lemon zest for a vibrant and natural citrus flavor. Orange zest could be used in place of lemon zest.
5. Enhance the almond taste with a generous tablespoon of almond extract.
6. Add a touch of vanilla extract for a subtle and complementary flavor.
7. For a more intense almond flavor, you can substitute almond flour for a portion of the all-purpose flour.
8. Make sure the almonds are toasted to bring out their full flavor. You can toast them in a preheated oven at 350ºF for about 8-10 minutes or until fragrant.
9. To make the biscotti extra crunchy, you can bake them for a few minutes longer in the final baking step.
10. Feel free to customize the biscotti by adding in other ingredients such as chocolate chips, dried fruits, or different types of nuts.
11. Enjoy these delicious almond biscotti with a cup of coffee or tea for a delightful treat!

Variations and substitutions for these traditional biscotti:

• For a chocolate twist, replace ¼ cup of flour with unsweetened cocoa powder and add ½ cup of chocolate chips to the dough.
• Instead of almonds, try using pistachios, hazelnuts, or walnuts for a different nutty flavor.
• Enhance the citrus notes by substituting the lemon and orange zest with lime or grapefruit zest.
• For a touch of sweetness, drizzle melted white or dark chocolate over the cooled biscotti.
• Add a dash of cinnamon or cardamom to the dry ingredients for a warm and aromatic flavor profile.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• To make it vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) and use vegan butter.

What is the best way to shape biscotti?

Honestly, the messiest part of the biscotti making is transferring the dough from the mixing bowl to form the logs. I've made so many biscotti over the years I'll tell you what I find works easiest (at least for me!). I spray my hands with baking spray (you could also dampen your hands).

Next, I grab half of the dough from the mixer and place it on the parchment lined baking sheet. I use two baking sheets to bake two logs, as the dough expands when baking. 

With damp fingers (or fingers sprayed with some baking spray) form the dough into a log. Gently press and shape it into a log. 

How long will these easy almond biscotti stay fresh?

As soon as the biscotti cool completely, simply store the biscotti in a zipped lock storage bag or a plastic container (or your favorite glass cookie container). Since there is egg in the batter, safest way to store after 3 days is in the fridge.

Can I freeze these almond biscotti?

Yes! As soon as they have completely cooled down, transfer the biscotti to a zipped lock freezer bag. Another option is to wrap them in plastic wrap and place in a freezer safe storage

Some other biscotti recipes to enjoy:

• Cranberry Almond Biscotti-easy Italian biscotti recipe
• Banana Bread Biscotti
• Easy Lemon Biscotti Recipe

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5 from 11 votes

Almond Biscotti

Delicious and super easy almond biscotti are crispy, crunchy and packed with lightly roasted almonds.  So crunchy, these classic Italian cookies are perfect to dip in a hot cup of coffee or tea. 

Prep Time10 minutes mins

Cook Time40 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: biscotti

Servings: 24 biscotti

Calories: 106kcal

Author: Lora

Ingredients

• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 cup sugar
• 4 Tablespoons butter room temperature
• 2 large eggs
• zest of 1 large lemon I prefer organic (or you could use 1 teaspoon finely grated orange zest)
• 1 Tablespoon almond extract
• ½ teaspoon vanilla extract
• 1 cup whole almonds toasted and coarsely chopped

Instructions

• Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
• Combine the flour, salt, baking powder in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the sugar, butter, eggs, lemon zest, almond extract and vanilla extract for 2 to 3 minutes, until thick and pale.
• Add the flour mixture to the mixing bowl a little bit at a time. Add in toasted and chopped almonds and mix on medium-low speed until all the ingredients are moistened.
• Let the dough rest a couple of minutes in the mixer bowl.
• Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
• Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won’t stick together as they bake. If you have two sheets, place one log on each lined baking sheet.
• Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
• Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.
• Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you’ll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.
• Bake 7 minutes, flip biscotti, and bake 7 minutes more.
• Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 106kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 42mg | Potassium: 56mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.1IU | Calcium: 28mg | Iron: 1mg

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