Almond Biscotti Recipe

I love this almond biscotti recipe because it’s simple, dependable, and very traditional. These Italian-style biscotti are lightly sweet, crisp without being painful, and perfect for dunking into coffee or tea. They’re baked twice, store beautifully, and honestly taste even better after a day or two.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 4 People

Course: Dessert, Snack, Tea-Time Treat

Cuisine: Italian

Calories: 110

Ingredients Equipment Method Notes

Ingredients

2 ¼ cups All-purpose flour Spooned and leveled
¾ cup Granulated sugar Not packed
1 teaspoon Baking powder Fresh
½ teaspoon Salt Fine sea salt
2 large Eggs Room temperature
1 teaspoon Vanilla extract Pure
1 teaspoon Almond extract Optional but recommended
1 teaspoon Lemon zest Finely grated
1 cup Whole almonds Raw or lightly toasted

Equipment

1 Mixing bowl Medium or large
1 Wooden spoon Or sturdy spatula
1 Baking sheet Standard size
1 Parchment Paper Prevents sticking
1 Serrated knife For clean slicing
1 Wire rack For cooling

Method

Step 1:

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper and set it aside.

Step 2:

In a large bowl, whisk together the flour, sugar, baking powder, and salt until everything is evenly combined.

Step 3:

In a separate bowl, lightly whisk the eggs. Add the vanilla extract, almond extract, and lemon zest, then whisk again until smooth.

Step 4:

Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon until a soft dough forms. It should be slightly sticky but still manageable.

Step 5:

Fold in the whole almonds until they’re evenly distributed. If the dough feels too sticky, I just dampen my hands instead of adding more flour.

Step 6:

Transfer the dough onto the prepared baking sheet. Divide it into two portions and shape each into a log about 3 inches wide and ¾ inch thick. Perfection isn’t necessary here.

Step 7:

Bake the logs for about 30 minutes, until lightly golden and firm to the touch. Remove from the oven and let them cool on the pan for 15–20 minutes.

Step 8:

Move the cooled logs to a cutting board. Using a serrated knife, slice diagonally into pieces about ½ to ¾ inch thick.

Step 9:

Place the slices cut-side down on the baking sheet. Bake for 10 minutes, flip each piece, then bake another 10 minutes until crisp and golden.

Step 10:

Transfer the biscotti to a wire rack and let them cool completely. They’ll continue to firm up as they cool.

Notes

These biscotti should be crisp but not rock-hard. If they come out too firm, just shorten the second bake slightly next time. They’re perfect with coffee, tea, espresso, or even dessert wine.