Biscotti lying on a try being held by hands.

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Hi Bold Bakers!

Have you ever had this moment? You have a wonderfully hot cup of tea or coffee and an impossibly delicious biscotti, and when you dip it into that hot liquid, it melts in your mouth, and you swear it’s the most perfect bite of food that could exist.

My homemade almond biscotti are crisp cookies that are just so good and even better when you pair it with your favorite beverage that you have to close your eyes and take even the briefest moment to say: Oh, that’s the stuff!!

That’s the feeling I get from my homemade almond biscotti. It’s a classic coffee shop cookie, but it feels somewhat magical when you get to recreate it at home. It’s firm, crunchy, perfect for dipping, and the scent and flavor of almonds are just incredible!

For some reason, biscotti just feels like the perfect break away from your every day!

What Are Almond Biscotti?

Biscotti, or cantucci, are twice-baked Italian almond biscuits, which makes them super crunchy. Typically, these cookies contain nuts — in this case, almonds. But pine nuts, pistachios, and hazelnuts are not unheard of.

I love to let the almonds speak for themselves when it comes to my biscotti, but spices like anise or cinnamon can be added as well.

Biscotti are very dry cookies, so it’s typical to serve them with a beverage. Many people enjoy them alongside their tea or coffee, but they can also be served as a dessert with a sweet dessert wine.

What You Need To Make Almond Biscotti

Measuring Cups and Spoons
Baking sheet
Parchment paper
Stand mixer or handheld mixer
Mixing bowls

How Do You Make Almond Biscotti?

Making delicious almond biscotti is so simple, you might start charging your guests when they come over for coffee! Here is how you make almond biscotti (and don’t forget to get the full recipe with measurements, on the page down below):

Line a large baking sheet with parchment paper and preheat your own to 325°F (165°C).
In the bowl of a stand mixer, or a bowl using a handheld mixer, beat the butter and sugar together for a few minutes until it is light and fluffy.
Beat in the eggs, one at a time, then add the almond extract.
In another bowl, whisk the flour, baking powder, and salt together. Then, gradually mix it into the butter mixture.
Fold in the almonds and mix until combined. This should be a very soft dough. Cover the dough and let it chill in the refrigerator for 15 minutes.
Once chilled, divide the dough into 3 portions. Roll each portion into a log, about 1 1/2-inches (4cm) in diameter, and place on the prepared baking sheet about 3 inches (8cm) apart from each other.
Bake the dough rolls for about 40 minutes, or until they are slightly browned.
Let the dough cool for just 5 minutes and while the logs are still warm, cut them diagonally, about 1-inch (2.5cm) thick. Place them back on the baking sheet with a cut side up.
Bake for 5-10 minutes until they are just barely golden, then flip the cookies and bake for another 5-10 minutes, again, until they are slightly barely golden. Once finished, allow cooling on wire racks.

Gemma’s Pro Chef Tips For Making Almond Biscotti

This dough will be very soft after mixing, so you must chill the dough before rolling, or it will be too soft to handle. Don’t worry if the dough spreads after you roll it – this is what will give the biscotti its classic curved shape.
If you like the classic flavor of anise in your biscotti, add up to a teaspoon of anise extract to these cookies.
If you are a chocolate fan, try adding 1 ½ cups (9oz/255g) chocolate chips (white, semi-sweet, or dark) to the dough with the almonds. Or, you could melt the same amount of chocolate and once the biscotti are baked, drizzle it on top.
If you like a thinner, more delicate biscotti, you can cut these cookies as thin as a ½ inch (1.25 cm) thick before the second baking. Bake them for 5 minutes per side.

How Do I Store Almond Biscotti?

Leftover biscotti can be stored in an airtight container at room temperature for up to 3 days. You can also freeze these biscottis in an airtight container for up to 2 months!

Make More Cookie Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Your Go-To Almond Biscotti Recipe

4.68 from 91 votes

Print Recipe

Crunchy, sweet, with lovely almonds, my Go-To Almond Biscotti recipe is perfect with a warm cup of tea or coffee.

Author: Gemma Stafford

Servings: cookies

Prep Time 25

Cook Time 1

Crunchy, sweet, with lovely almonds, my Go-To Almond Biscotti recipe is perfect with a warm cup of tea or coffee.

Author: Gemma Stafford

Servings: cookies

Ingredients

½ cup (4oz/115g) butter softened
¾ cup (6oz/170g) granulated sugar
2 large eggs
1 teaspoon almond extract
2 cups (10oz/284g) all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt
¾ cup (3 ¾oz/106g) chopped almonds

Instructions

Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
Beat butter and sugar together with a stand or handheld mixer for a few minutes, until light and fluffy.
Beat in the eggs, one at a time, and then add the almond extract.
In a separate bowl, whisk together the flour, baking powder, and salt, and then gradually mix into the butter mixture.
Fold in the almonds and mix until combined. You will have a very soft dough. Cover and let the dough chill in the refrigerator for 15 minutes.
Once chilled, divide the dough into 3 portions, roll each portion into a log about 1 ½ inch (4cm) in diameter, and place on your prepared baking sheet about 3 inches (8cm) apart.
Bake for about 40 minutes, or until slightly browned.
Let cool for just 5 minutes, and then, while the logs are still warm, cut them on the diagonal about 1 inch (2.5cm) thick and place them back on the baking sheet, cut side up.
Bake for 5-10 minutes, just barely golden, and then flip the cookies and bake the other side for 5-10 minutes, until just barely golden. Let cool on wire racks.
Store biscotti in an airtight container at room temperature for up to 3 days or freeze in an airtight container for up to 2 months.

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Snigdha

2 years ago

Hi Emma,
I am very eager and excited to try this recipe. I’d like to know if the sugar can be substituted.

Thanks
Snigdha

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Lori L Noble

Looks delicious! I’ve been making biscotti at home for years in several flavors. Just change the nuts and nut flavoring. Also to save a step place a cooling rack that fits, on your cookie sheet after the first baking. Because air can circulate under the rack you don’t have to turn the biscotti over, just double the time checking often in the last few minutes. These tips are from Americas test kitchen.

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Kay

1 year ago

Store biscotti? That’s funny! 😂 we store it within reach.

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Poh Ping Yeoh

Hi Gemma, should we toast the almonds first, and can we swap butter with oil instead?

Deborah Kropp

Curious have you tried to make these gluten free?

Shreeya

hi! to replace the eggs can i use yoghurt or buttermilk ?

Irene

5 months ago

I made this twice. First as written which was wonderful! Then made another batch with no nuts or almond extract but with vanilla and chai spices. Also lovely! It’s a c

Andrew

This was fantastic! Divided into two portions instead of three. Outstanding! Thanks!

Jolene

Why not add another 1/4 cup flour and skip the chilling step? I like to be done with my cookies, not waiting around too much. I have another recipe that does not require chilling (and they are delicious), just thought I would try this one too

Lorraine C

20 days ago

Hi Gemma! I made the almond biscotti thinking it called for almond flour. The dough was too soft, so I added white flour and then refrigerated it. The biscottis are delish, but some did fall apart while I was slicing them. All in all, a great recipe, thank you!

Rebecca Elaine

1 month ago

Hi Gemma, I looked for a recipe video but couldn’t find one, and I have a question: when you roll out the dough into logs, are you flattening them or baking them as-is, like cylinders? I’m excited to try making my first biscotti!