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Almond Biscotti

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1h 20min

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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

1
Preheat the oven

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2
Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3
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.

4
Add vanilla

Stir in the vanilla extract.

5
Combine wet and dry ingredients

Gradually add the flour mixture to the egg mixture, stirring until a dough forms.

6
Mix in almonds

Roughly chop the almonds and fold them into the dough.

7
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.

8
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.

9
Slice the biscotti

Using a serrated knife, cut the logs diagonally into 1/2-inch slices.

10
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.

11
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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