Almond Biscotti Cookies (Traditional Italian Cantucci)
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Almond Biscotti are the perfect blend of crunchy and nutty, making them an ideal treat for coffee lovers. These twice-baked cookies are simple to make and deliver a delicious flavor that’s hard to resist. Follow my step-by-step guide, and let’s bake a batch together!
Why You’ll Love This Almond Biscotti Recipe
Ingredient Notes
- Almonds | Toast whole raw almonds for the best flavor and texture. Then, sprinkle some sliced almonds on top adding an extra crunch and a lovely presentation.
- Unsalted butter| Use softened unsalted butter for a creamy mixture that blends perfectly with the sugar and extracts, providing a rich base for the biscotti.
- Sugar | White sugar adds sweetness and contributes to the biscotti’s delightful crunch when baked.
- Citrus zest | Fresh orange zest from 1 small orange brightens the flavor profile, although lemon zest works just as well for a different citrus twist.
- Salt | A pinch of kosher salt enhances the overall flavor and balances the sweetness of the biscotti.
- Baking powder | Baking powder helps the biscotti achieve a light, airy texture, allowing them to rise slightly during baking.
- Extracts | A dash of pure almond extract intensifies the nutty flavor, making the biscotti taste authentically Italian. Pure vanilla extract adds warmth and depth, complementing the almond flavor beautifully.
- Eggs | Large eggs at room temperature mix more easily into the dough, ensuring a smooth batter.
- Flour | All-purpose flour provides the structure needed for the biscotti, creating that perfect crunchy texture and density.
How to Make Biscotti Recipe with Almonds
Baking biscotti might sound fancy, but it’s definitely within reach — even if you’re a beginner.
STEP 1 | Toast the almonds
First, preheat the oven to 350 degrees and spread the whole almonds in a single layer on a baking sheet.
Toast them for 15 minutes, stirring after 10 minutes. Then, transfer the almonds to a cutting board and cool before coarsely chopping them with a chef’s knife.
STEP 2 | Start the dough
In the bowl of a stand mixer, cream together the butter, sugar, orange zest, salt, baking powder, vanilla extract, and almond extract until creamy.
STEP 3 | Add the eggs
Next, add the eggs and mix at medium speed until incorporated — the batter may appear curdled at this point.
STEP 4 | Mix in the flour
Then, slowly add the flour with the mixer on low speed, mixing just until the dough is smooth.
STEP 5 | Add almonds and prep the baking sheet
Now that the basic biscotti recipe is complete fold in the chopped almonds using a rubber spatula or wooden spoon.
The dough will be sticky, so line a large rimmed baking sheet with parchment paper before shaping the logs.
STEP 6 | Divide dough and shape
Divide the dough in half and shape it into logs about 10 inches by 2 inches. Dust your hands with flour or water to make handling and shaping the dough easier. The logs need to be at least 6 inches apart on the parchment-lined baking sheet (or bake them on separate baking sheets).
STEP 7 | Top with almonds and sugar
Finally, sprinkle the sliced almonds on top of each log, pressing in slightly, and sprinkle each with 1 tablespoon of sugar.
STEP 8 | First bake
Bake for 25 to 30 minutes, until the tops are golden brown. Then, remove the logs from the oven, place the large baking sheet on a wire rack, and cool them for 20 minutes.
STEP 9 | Slice
After 20 minutes, carefully remove the logs to a cutting board. Use a serrated knife to slice each log crosswise into 3/4-inch slices.
STEP 10 | Bake again
For the second bake, reduce the oven temperature to 325 degrees. Stand the biscotti on the baking sheet about 2 inches apart and bake for another 25 to 30 minutes until the biscotti is very dry.
STEP 11 | Cool and store
Lastly, transfer the baked biscotti to a wire rack and cool completely before storing it in airtight containers.
Tips from the Home Chef’s Kitchen
Variations and Substitutions
- Cherry Biscotti. Leave out the almonds and mix 1 cup coarsely chopped dried cherries into the dough.
- Dark Chocolate Almond Biscotti. Dip one end of each cooled cookie in melted chocolate. If this sounds delish, try my Fig and Walnut Biscotti with Dark Chocolate.
- Spiced Biscotti. Add a teaspoon of cinnamon or nutmeg to the dough for a warm, spiced flavor that pairs wonderfully with coffee.
- Lemon Almond Biscotti. Swap the orange zest for lemon zest, and add a few tablespoons of fresh lemon juice for a zesty, bright flavor.
- You can substitute white sugar with coconut sugar or maple sugar for a more caramel-like flavor.
- For a gluten-free version, use a 1:1 gluten-free baking blend instead of all-purpose flour. And ensure you pick up the gluten-free versions of the extracts.
Storage Tips
- Let the biscotti cool thoroughly before storing them in an airtight container, like a metal tin, to keep them nice and crisp. If you store biscotti before it cools completely, it will get soft. If this happens, place the biscotti on a baking sheet in a 300-degree oven for 10 to 15 minutes to dry it out again.
- Stored in an airtight container, biscotti will stay crisp and last two weeks. You can also freeze baked cherry biscotti in a resealable freezer bag for up to a month.
Frequently Asked Questions
The key is to bake them twice! That’s what gives them that classic crunch.
All biscotti dough is like sticky cookie dough. Perhaps the stickiness is more noticeable because you use your hands to shape it into a log for baking. If the dough seems extremely sticky, add a little more flour.
Some folks stick to the traditional egg-only recipe, while others prefer adding butter or oil. It’s really up to you! Just keep in mind that using butter or oil will give you a softer texture and a shorter shelf life.
Yep! They should have a nice crunch, but you want them to be enjoyable to bite into, not like a rock! The crunchiness of the biscotti makes it hold up when dunking into a warm cup of coffee or hot tea.
Use a serrated knife and slice gently. Brushing them with a bit of water before cutting can help, too. Give it a try!
Looking for More Biscotti Recipes?
If you want more classic Italian twice-baked cookies, try my holiday-worthy Chocolate Chip Biscotti and Cranberry and Pistachio Biscotti Recipe. Yum!
What to Serve With Crunchy Almond Biscotti
Pair the homemade biscotti with Instant Chai Latte Tea Mix, wrap them in a pretty gift box, and you’ve got yourself the perfect holiday or fall gift — sure to bring a smile to loved ones, neighbors, or the kids’ teachers.
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Almond Biscotti Cookies (Traditional Italian Cantucci)
Ingredients
- 1 cup whole raw almonds
- 6 tablespoons unsalted butter softened
- 1 cup sugar + 2 tablesooons
- 1 tablespoon fresh orange zest from 1 small orange
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons almond extract
- 2 large eggs at room temperature
- 2 cups all-purpose flour
- 2 tablespoons sliced almonds
Instructions
- Preheat the oven to 350 degrees. Spread the almonds in a single layer on a baking sheet and toast for 15 minutes, stirring after 10. minutes. Transfer to a cutting board and cool before coarsely chopping with a chef's knife.
- In the bowl of a stand mixer, cream together the butter, sugar, orange zest, salt, baking powder, vanilla extract, and almond extract until creamy.
- Add the eggs and mix at medium speed until incorporated — the batter may appear curdled at this point.
- With the mixer on low speed, slowly add the flour. Mix just until the dough is smooth.
- Fold in the chopped almonds using a rubber spatula or wooden spoon. The dough will be sticky. Before shaping the logs, line a large rimmed baking sheet with parchment paper.
- Divide the dough in half and shape into logs about 10 inches x 2 inches. Dust your hands with flour or water to make handling and shaping the dough easier. Place the logs on the parchment lined baking sheet at least 6 inches apart.
- Sprinkle the sliced almonds on top of each log, pressing in slightly. Then, sprinkle each with 1 tablespoon of sugar.
- Bake for 25 to 30 minutes, until the tops are golden. Remove from the oven; place the baking sheet on a wire rack and cool the logs for 20 minutes.
- After 20 minutes, carefully remove the logs to a cutting board. Use a serrated knife to slice each log crosswise into 3/4-inch slices.
- Reduce the oven temperature to 325 degrees. Stand the biscotti on the baking sheet about 2 inches apart. Bake for another 25 to 30 minutes, until the biscotti is very dry.
- Transfer the biscotti to a wire rack and cool completely before storing in airtight containers.
Notes
- Lightly brushing the biscotti with water before slicing will help prevent crumbling.
- Always allow the biscotti to cool completely before placing it in any type of storage container — preferably a metal tin in which it stays crisper.
- If you do store biscotti before it cools completely, it will get soft. If this happens, place the biscotti on a baking sheet in a 300 degree oven for a 10 to 15 minutes to dry it out again.
- Stored in an airtight container, biscotti will stay crisp and last for about 2 weeks. You can freeze baked cherry biscotti in a resealable freezer bag for up to a month.
- Variation: Mix in 1 cup coarsely chopped dried cherries instead of the almonds.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Just made these and they are delicious! Using a bit of flour on your hands to shape the logs is the key. Yum and thank you!
Ug this recipe too gooey. My logs immediately spread out in the oven like cookies. I questioned the two eggs. But followed the recipe anyway.
I agree! Biscotti needs to be unleashed year-round! And I’m looking forward to whipping up a batch of this delicious cherry biscotti. Thanks for all the tips for ‘biscotti success’!
Hugs,
Lynn
Any time is a good time to bake biscotti!