Almond Biscotti

These Almond Biscotti are twice-baked Italian cookies known for their satisfying crunch and nutty flavor. Perfectly crisp with a golden edge, they’re ideal for dipping into coffee, espresso, or dessert wine. With just the right amount of sweetness and texture, this traditional treat is as charming in a gift bag as it is on a holiday cookie tray.

Crispy almond biscotti stacked on a wooden board.
Clock symbol indicating preparation, baking, and chilling times

Prep – 20 minutes
Bake – 45 minutes

Illustration of three chocolate chips cookies overlaying on each other.

30 cookies
Ingredients
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (140g) whole almonds
Instructions
  • Preheat oven to 350°F (175°C).
  • Line a baking sheet with parchment.
  • Whisk flour, baking powder, and salt. In another bowl, beat eggs, sugar, and vanilla. Combine wet and dry, then stir in almonds.
  • Form dough into a 12-inch log. Flatten slightly and bake 25 minutes.
  • Cool 10 minutes, slice into ½-inch (1.25 cm) pieces. Bake again 10 minutes per side until golden and crisp.

Tips & Tricks

  • Use raw, unblanched almonds for a beautiful contrast in the biscotti.

  • Slice with a serrated knife and use a gentle sawing motion for clean edges.
  • Store in an airtight container for up to 2 weeks — they get better with time!

  • Enjoy dipped in coffee, cappuccino, or a glass of dessert wine.

  • Serve alongside a scoop of vanilla or pistachio ice cream for contrast in texture.

  • Great for afternoon tea, brunch tables, or festive cookie assortments.

  • Wrap in clear bags with ribbon for homemade gifts that travel well.

Related Recipes