Best Biscotti Recipe Almond
Crisp, twice-baked Italian almond biscotti with clean flavor and a satisfying coffee-ready snap.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24–30 biscotti
- Category: Dessert
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
2 large eggs
1 tsp almond extract
1/2 tsp vanilla extract
3/4–1 cup chopped almonds
Optional: 2 tbsp melted butter or neutral oil
Instructions
1. Preheat oven to 350°F; line a baking sheet with parchment.
2. Whisk flour, baking powder, and salt.
3. Beat sugar with eggs; mix in almond and vanilla extracts.
4. Combine wet and dry; fold in chopped almonds.
5. Divide dough; shape two logs about 10–12 inches, 3/4-inch thick.
6. Bake 20–25 minutes until set; cool 15–20 minutes; reduce oven to 325°F.
7. Slice diagonally 1/2–3/4 inch with a serrated knife.
8. Bake slices 12–16 minutes, flipping halfway, until dry and golden.
9. Cool completely on a rack for best crunch.
Notes
Chill dough 20–30 minutes for easier shaping.
For extra crunch, extend second bake by 2–3 minutes.
Store airtight up to 2 weeks; re-crisp 5–7 minutes at 300°F.
Swap nuts or add citrus zest without changing the method.