Classic Almond Biscotti
These crisp Italian cookies are baked twice, which gives them their signature snap. Dunk them in coffee, tea, or hot chocolate, or serve them with fresh fruit for a simple dessert.
Total
65 min
Servings
About 24 biscotti
Level
Easy
Biscotti are firm, crunchy cookies made for dunking. The name comes from the idea of baking them twice: first as a log, then again as sliced cookies until dry and crisp.
This version is flavored with vanilla, almond extract, lemon zest, and toasted almonds. The dough is simple, but it can feel a little sticky, so flour your hands lightly and do not worry if the logs look rustic.
Once baked, biscotti keep well for days, which makes them a smart make-ahead treat for holidays, coffee breaks, and edible gifts.
01What you'll need
Ingredients
11 items · About 24 biscotti
- 2 cups all-purpose flour, plus more for shaping
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon finely grated lemon zest, optional
- 1 cup whole almonds, lightly toasted and cooled
- 1 large egg white, lightly beaten, for brushing, optional
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F. Line a large baking sheet with parchment paper. If your almonds are not toasted, spread them on the sheet and toast for 6 to 8 minutes, then cool before using.
2. Mix the dry ingredients
In a large bowl, whisk the flour, sugar, baking powder, and salt. Whisking helps spread the baking powder evenly so the biscotti rise in a steady way.
3. Add the wet ingredients
In a medium bowl, whisk the eggs, melted butter, vanilla, almond extract, and lemon zest, if using. Pour this into the flour mixture and stir with a sturdy spoon until a thick dough forms.
4. Fold in the almonds
Add the toasted almonds and mix until they are spread through the dough. The dough should be thick and slightly sticky. If it is too dry to hold together, add 1 teaspoon of water or milk at a time until it comes together.
5. Shape the logs
Lightly flour your hands. Divide the dough in half on the prepared baking sheet and shape each half into a log about 10 inches long, 2 inches wide, and 3/4 inch thick. Leave space between the logs because they will spread a little.
6. Bake the logs
Brush the tops with beaten egg white, if using, for a light shine. Bake for 22 to 25 minutes, until the logs are set and lightly golden. They should feel firm on top but not hard all the way through.
7. Cool and slice
Let the logs cool on the baking sheet for 12 to 15 minutes. Lower the oven to 325°F. Move the warm logs to a cutting board and slice them with a serrated knife into 1/2-inch-thick pieces. Use a gentle sawing motion so the almonds do not tear the cookies.
8. Bake again
Place the slices cut-side down on the baking sheet. Bake for 10 minutes, turn each biscotti over, and bake for 8 to 12 minutes more, until dry and lightly golden. They will crisp more as they cool.
9. Cool completely
Transfer the biscotti to a wire rack and cool completely before storing. If they are stored while warm, steam can soften them.
03From our kitchen
Cook's tips
- Make ahead: Biscotti are a good make-ahead cookie because they stay crisp. Bake them 1 to 3 days before serving for the easiest timing.
- Storage: Keep cooled biscotti in an airtight container at room temperature for up to 2 weeks. If your kitchen is humid, add a small piece of parchment between layers and keep the lid tightly closed.
- Freezing: Freeze baked biscotti in a freezer-safe container for up to 2 months. Thaw at room temperature. To refresh the crunch, warm them in a 300°F oven for 5 to 8 minutes, then cool.
- Nut swaps: Use pistachios, hazelnuts, walnuts, or pecans instead of almonds. Toast them first for better flavor and a drier, crisper cookie.
- Flavor swaps: Replace lemon zest with orange zest, add 1/2 teaspoon cinnamon, or stir in 1/2 cup mini chocolate chips. If using chocolate chips, let the logs cool a little longer before slicing so the chocolate is less melty.
- For softer biscotti: Slice the cookies a little thicker and shorten the second bake by a few minutes. For very crisp biscotti, bake the slices a few minutes longer, watching so the edges do not brown too much.
Cook's note
A serrated knife, the kind used for bread, is the most useful tool here. Pressing straight down with a chef’s knife can crack the warm logs, while a gentle sawing motion keeps the slices neat.
04Frequently asked
Questions & answers
Why are biscotti baked twice?
The first bake sets the dough into firm logs. The second bake dries the sliced cookies, which makes them crisp and sturdy enough for dunking.
My biscotti crumbled when I sliced them. What happened?
They may have been too hot, too cool, or cut with the wrong knife. Let the logs cool until warm but still slightly soft, then use a serrated knife with a gentle sawing motion.
Can I make biscotti without almonds?
Yes. You can leave the nuts out, or replace them with dried cranberries, chopped dried apricots, chocolate chips, or another toasted nut. Keep the total add-ins to about 1 cup.
How do I know when the biscotti are done?
After the second bake, they should feel dry on the surface and look lightly golden around the edges. They may seem a bit less crisp while warm, but they firm up as they cool.
Can I dip these biscotti in chocolate?
Yes. Once the biscotti are completely cool, dip one end or one side in melted chocolate. Let them set on parchment paper. Store chocolate-dipped biscotti in a cool room so the coating stays firm.
05Keep cooking
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