Recipe details
Snacks & Appetizers
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Almond Biscotti
1h 20min
24 servings
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These crispy, twice-baked Italian cookies are packed with the rich flavor of almonds and a hint of vanilla. Perfect for dunking in coffee or enjoying as a stand-alone treat, Almond Biscotti are a classic dessert that's easy to make at home. The dough is shaped into logs, baked until golden, then sliced and baked again for that signature crunch.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
9 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Nuts
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat eggs and sugar
In a large bowl, beat the sugar and eggs with an electric mixer until light and fluffy, about 2-3 minutes.
Add vanilla
Stir in the vanilla extract.
Combine wet and dry ingredients
Gradually add the flour mixture to the egg mixture, stirring until a dough forms.
Mix in almonds
Roughly chop the almonds and fold them into the dough.
Shape the dough
Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
Bake the logs
Bake for 30-35 minutes, until lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
Slice the biscotti
Using a serrated knife, cut the logs diagonally into 1/2-inch slices.
Bake the biscotti
Place the slices cut-side down on the baking sheet. Bake for another 10-12 minutes, until crisp and golden. Flip the biscotti halfway through for even baking.
Cool and serve
Remove from the oven and let the biscotti cool completely on a wire rack. Store in an airtight container for up to 2 weeks.
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