Almond Biscotti

5 from 18 votes

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

Cook Time40

Course: Dessert

Cuisine: Italian

Keyword: biscotti

Servings: 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 approximately ½ inch apart (if you scored the dough, you’ll be slicing where you marked with the knife before baking).
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.

Notes

Use room temperature ingredients. This helps the dough come together smoothly and creates a more even texture.
Do not skip toasting the almonds. Toasting brings out their flavor and gives the biscotti that classic nutty depth.
The dough will feel sticky. Lightly grease your hands or use cooking spray when shaping the logs to make it easier.
Let the logs cool completely before slicing. If you cut too early, the biscotti will crumble instead of giving clean slices.
Use a sharp knife and press straight down. Avoid sawing back and forth to keep the cookies intact.
Adjust the slice angle depending on the look you want. A diagonal cut gives long, elegant biscotti, while straight cuts make smaller, more traditional pieces.
Bake time controls crunch. For extra crisp biscotti, add 2 to 3 more minutes per side during the second bake.
Flavor swap tip. You can use orange zest instead of lemon for a warmer, slightly sweeter citrus flavor.
Storage tip. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. They also freeze well for up to 1 month.

Nutrition