Almond Biscotti Recipe

I absolutely love this Almond Biscotti Recipe because it’s got that perfect balance of crunchy almonds and just the right crispiness that makes dunking it into your morning coffee pure joy. When I first tried making biscotti at home, I was surprised by how simple the ingredients are yet how impressive the final texture turns out—crisp, but not too hard, with a lovely nutty aroma filling the kitchen.

You’ll find that this recipe works wonderfully for gifting around the holidays or just for a cozy weekend baking project. Plus, it keeps well, so you can enjoy those crunchy delights over several weeks without worrying about them going stale. Trust me, once you try this Almond Biscotti Recipe, it’ll become your go-to for easy homemade treats!

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Ingredients You’ll Need

These ingredients come together beautifully to create the signature crunch and nutty flavor of this Almond Biscotti Recipe. Be sure to toast those whole almonds right at the start to really bring out their aroma and taste—that’s a little trick I always swear by.

• Whole, unblanched almonds: Toasting them unlocks amazing flavor and adds a lovely crunch.
• Butter (for baking sheet): Use it to prevent sticking and get nice, even baking results.
• Unbleached all-purpose flour: Provides structure without any bitter aftertaste.
• Granulated sugar: Balances the nuttiness and adds just the right amount of sweetness.
• Baking soda: Helps with lightness and a subtle rise in the biscotti.
• Fine sea salt: Enhances flavor and balances sweetness perfectly.
• Large eggs: Act as a binder for the dough and add richness.
• Pure vanilla extract (optional): I love this for a subtle, warming aroma—but feel free to skip or swap with almond extract if you prefer!

Variations

I’m a big fan of tweaking this almond biscotti every now and then to keep things interesting. Whether you want to add a little punch or adjust the recipe for dietary needs, there’s lots of room to experiment here without losing that classic biscotti charm.

• Almond and Orange Zest Variation: I add a teaspoon of grated orange zest to the dough—my family goes crazy for the bright citrus notes paired with the almonds.
• Gluten-Free Option: Swap out all-purpose flour for a gluten-free blend; you might need to add a bit more moisture, like an extra egg white or a splash of milk, to keep the texture just right.
• Chocolate Drizzle: Once cooled, drizzle melted dark or white chocolate over the biscotti for an indulgent touch—perfect for gifting or special occasions.
• Nut Mix: Feel free to mix in chopped pistachios or hazelnuts with the almonds for added variety and flavor.

How to Make Almond Biscotti Recipe

Step 1: Toast the almonds

Preheat your oven to 350°F (180°C). Spread the whole unblanched almonds on a baking sheet and toast them for about 5 to 7 minutes—keep an eye (and nose!) on them. When they start to smell wonderfully nutty and slightly release their oils, they’re ready. Let them cool completely before using. This step makes a world of difference in flavor.

Step 2: Prepare your dry ingredients and dough

While your almonds cool, lower the oven temp to 300°F (150°C) and prepare your baking sheet by buttering and flouring it. In a large bowl, mix 2 cups of unbleached flour, sugar, baking soda, and salt. Scoop out about a third of this mixture and set it aside for later—this is going to help when rolling the dough, so it doesn’t stick.

In another bowl, lightly beat the 3 large eggs with a fork, then stir in the vanilla extract if you’re using it. Make a well in your dry ingredients and pour in the egg mixture, gently bringing the flour mixture into the eggs—go slow and be light-handed. The dough will look a bit shaggy and loose; don’t worry. A pastry scraper is a great tool here to gather it all without overworking.

Once combined, turn the dough onto your floured surface, gather into a disk, and knead just lightly to bring it all together. Let it rest for 5 minutes to relax the dough before shaping.

Step 3: Shape and bake the biscotti logs

Pat the dough into a 7 x 5-inch rectangle on your floured surface, then press in your toasted almonds evenly. Use the reserved flour mixture to dust your hands and surface as needed. Now fold the dough like a business letter—fold one-third over the center, then fold the other third over that.

Cut the folded dough in half lengthwise, then roll each half gently into a 2-inch thick log. Place the logs on your prepared baking sheet, spacing them at least 3 inches apart so they bake up separately. Flatten each slightly to about 1/2 inch thickness. Bake for 45 to 50 minutes until they’re lightly golden and spring back when pressed. Your kitchen will start smelling fantastic by now—mine always does!

Step 4: Slice and toast again for crunch

Right after you pull the logs from the oven, use a spatula and transfer them carefully to a cutting board. With a sharp chef’s knife, slice diagonally into 1/2-inch thick pieces. Place these slices cut-side down on your baking sheet and return them to the oven for 15 to 20 minutes to dry and crisp up.

Cool the biscotti on a rack and resist the urge to dive in immediately—these actually get tastier after a day or two as the flavors mellow and the crunch deepens. I usually store mine in a cookie tin, and they stay perfect for weeks.

How to Serve Almond Biscotti Recipe

Garnishes

I personally keep it simple with a dusting of powdered sugar for a pretty finish or a drizzle of melted dark chocolate when I want a little decadence. Sometimes, a sprinkle of finely chopped almonds on top adds a nice texture contrast and looks inviting on a serving platter.

Side Dishes

Almond biscotti are perfect for pairing with your morning coffee, espresso shots, or even a cozy cup of hot tea. For a special brunch, I like serving them alongside a creamy ricotta spread or a fresh fruit compote—you could say it’s like breakfast meets dessert!

Creative Ways to Present

For holiday gatherings, I arrange biscotti in clear glass jars tied with rustic twine and a handwritten tag—that always gets compliments. You can also stand the slices upright in a decorative cup or basket lined with parchment paper for a charming coffee table snack display that’s as pretty as it is tasty.

Make Ahead and Storage

Storing Leftovers

I keep leftover biscotti in an airtight container or a cookie tin, stored at room temperature. This way, they stay crisp for several weeks without drying out or losing flavor. Just make sure they’re completely cooled before storing to avoid sogginess.

Freezing

I’ve frozen biscotti slices successfully by layering them between parchment paper in a freezer-safe bag. When you want a treat, just thaw at room temp for a few hours or overnight. They keep their crunch well and make for a quick grab-and-go snack.

Reheating

If you want to freshen up stored biscotti, pop them in a warm oven (around 300°F) for 5-7 minutes to revive that lovely crisp texture. It’s a quick fix that makes them taste freshly baked again.

FAQs

Final Thoughts

This Almond Biscotti Recipe has a special place in my baking repertoire because it delivers that classic Italian cookie experience in a way that’s simple and satisfying. I love how it fills my kitchen with the warm aroma of toasted almonds and vanilla, and how my family grabs them up by the handful to dunk in coffee. If you’ve been a bit intimidated by biscotti before, I promise you this recipe is a breeze with great results. Give it a go—you’ll enjoy every crunchy bite!

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