These easy almond biscotti are crunchy, full of almond flavor and toasted almonds, lightly sweet, and taste amazing next to a cup of hot coffee or tea!
Why this recipe works
- Extremely easy to make.
- Perfect next to hot coffee or tea.
- Easily satisfies your cookie craving.
- Made with simple ingredients.
- Loaded with almonds and almond flavor.
What are biscotti?
Biscotti are crispy twice-baked Italian cookies. They are also known as cantucci that originated in Tuscany in Italy. Biscotti are oblong-shaped and are usually served with a hot cup of coffee or tea.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Lemon zest- for extra flavor. You will need the lemon zest from ½ a lemon.
Baking powder– to allow the biscotti to rise. Make sure that your baking powder isn’t expired.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Eggs- you will need 2 large eggs plus 2 large egg yolks for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Almond extract- for extra flavor.
Bake the almonds for about 10 minutes in total.
Add the almonds and fold them into the dough with a spatula. Don’t overmix the dough.
Remove the extra flour by brushing the loaves with a brush. Brush each loave with cream or milk for a nice golden top.
Bake the biscotti in a 180c (350f) preheated oven for 30-35 minutes. Remove the baking sheet from the oven and let it cool for 10 minutes or until the loaves are cool to the touch.
Let the biscotti cool completely and serve as is or drizzle with melted chocolate. Serve next to a hot cup of coffee or tea.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- If your dough is too sticky, add 1-2 tablespoon of flour at a time until it's manageable.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- When cutting the biscotti, use a serrated knife.
- Toast your almonds! Toasting your almonds is an optional step, but we highly recommend doing so. Toasting the almonds releases the delicious flavors in the almonds.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
We use all-purpose flour for these cookies. Cake flour will work great as well.
These cookies will last for up to 7 days stored at room temperature in an airtight container.
We highly recommend toasting your almonds for a delicious nutty almond flavor. Preheat your oven to 180c (350f) and place your almonds on a parchment paper-lined baking sheet.
Place the almonds in the oven and stir every few minutes for the almonds to toast evenly. Bake the almonds for about 10 minutes in total.
Yes! If you dont want these too crunchy, in the second bake, bake them for less time.
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
Zest- add your favorite citrus zest like lemon zest, orange zest, lime zest, etc!
After baking, let the cookies cool to room temperature, transfer them into a freezer-friendly Ziploc bag, or container, or wrap them tightly with a plastic wrap. Freeze up to 3 months.
To thaw: place the cookies in the refrigerator overnight or place it a room temperature for a few hours.
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container. These will last fresh for up to a week stored at room temperature.
More cookie recipes to try:
Biscoff butter cookies- these cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, biscoff cookies, and topped with more biscoff spread.
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
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Easy Almond Biscotti
- 3 cups Flour
- 1 cup Sugar
- 2 Eggs
- 2 Egg yolks
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- ½ teaspoon Cinnamon
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ teaspoon Lemon zest
- 1 cup Almonds
- Preheat your oven to 180c (350f) and place your almonds on a parchment paper-lined baking sheet. Place the almonds in the oven and stir every few minutes for the almonds to toast evenly. Bake the almonds for about 10 minutes in total.
- Into a large-sized mixing bowl, add the eggs, egg yolks, almond extract, vanilla extract, and lemon zest. Mix with an electric hand mixer until combined and fluffy.
- Add the sugar, and mix until the mixture is light in color.
- Add the flour, baking powder, baking soda, kosher salt, and cinnamon. Mix until just combined.
- Add the almonds and fold them into the dough with a spatula. Don’t overmix the dough.
- Split the dough in half, sprinkle flour to prevent the dough from sticking, and shape the dough into two logs, placing it on a parchment paper-lined baking sheet. (as seen in the video)
- Remove the extra flour by brushing the loaves with a brush. Brush each loave with cream or milk for a nice golden top.
- Bake the biscotti in a 180c (350f) preheated oven for 30-35 minutes. Remove the baking sheet from the oven and let it cool for 10 minutes or until the loaves are cool to the touch.
- Cut the biscotti using a serrated knife into ½ inch thick slices. Place the slices on a parchment paper-lined baking sheet (use the same one) and bake for another 10-15 minutes or until crunchy.
- Let the biscotti cool completely and serve as is or drizzle with melted chocolate. Serve next to a hot cup of coffee or tea.