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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
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!