Home » Cookies » Almond Biscotti Recipe
by Danielle on December 14, 2021 33 comments »
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5 from 5 ratings
Perfect for dunking into your morning cup of coffee or tea, this classic almond biscotti recipe is subtly sweet and packed with almond flavor.
Biscotti are a type of Italian cookie that are baked twice, resulting in a delightfully crunchy texture. Although they can certainly be enjoyed on their own, they’re best when dipped into a cup of coffee or tea.
For this recipe, I made classic almond biscotti cookies. They’re flavored with almond extract, and the slivered almonds in the dough add even more flavor and texture.
Since they’re a heartier cookie, biscotti are great for gifting around the holidays and also keep well for one to two weeks on your counter!
Recipe Ingredients
Homemade biscotti requires just nine ingredients, all of which can be found at your local grocery store. Here’s exactly what you will need:
- All-purpose flour:Be sure to spoon and level the flour when measuring it. If you scoop it straight from the bag, you’ll compact the flour and measure out too much by mistake.
- Granulated sugar:These cookies are sweet, but not overly so. Just 1 cup of sugar sweetens the entire batch.
- Baking powder:Helps the cookie dough rise in the oven.
- Salt:Enhances the almond flavor and balances out the sweetness of the dough.
- Oil:I recommend using a neutral-flavored oil like vegetable or canola oil.
- Eggs:Help bind the dough together.It’s also best if your eggs are at room temperature before being added to the cookie dough. If you forgot to bring your eggs to room temperature, set them in a bowl of warm water for about 10 minutes.
- Vanilla extract:Pure vanilla extract complements the almonds and rounds out the flavor of the biscotti.
- Almond Extract:There’s one tablespoon of almond extract in this recipe and I promise it’s not a mistake! Since the dough uses oil instead of butter, the almond extract helps to add more flavor.
- Slivered Almonds:These add even more almond flavor and crunch to the biscotti.
Recipe Variation
- You can replace the slivered almonds with an equal amount of dried fruit, chocolate chips, chopped nuts, or your favorite mix-in!
How to Make Biscotti
Biscotti cookies are unique because they’re baked twice. The dough is first shaped into logs, then partially baked before being sliced and baked again. Don’t fret, it’s a simple recipe!
- Preheat the oven to 350ºF:You’ll also need to line two cookie sheets with parchment paper.
- Whisk together the dry ingredients:Combine the flour, sugar, baking powder, and salt in a large bowl.
- Whisk together the wet ingredients:Combine the oil, eggs, vanilla extract, and almond extract in a separate bowl.
- Combine the wet and dry ingredients:Pour the wet ingredients into the dry, then mix until just combined.
- Mix in the slivered almonds.
- Divide the dough into three pieces:Shape each piece into a log. Do your best to make the logs approximately the same size and shape. I typically shape mine into logs that are 8 inches long and 3 to 4 inches wide.
- Bake the cookie dough logs:The logs need to be baked just until the tops are set and the edges are lightly browned.
- Slice the logs diagonally:I prefer using a serrated knife to cut the logs into 1-inch slices. I typically slice off the ends, then slice each log into seven pieces.
- Bake the cookies a second time:This is how biscotti develop their signature crunchy texture! Be sure to flip the cookies over after 10 minutes in the oven to ensure they brown evenly.
- Cool completely before serving:The cookies will crisp up further as they cool.
Storage Instructions
- Storing at room temperature:Once cool, store the almond biscotti in an airtight container on your counter for 1 to 2 weeks.
- FreezingInstructions:The cookies can also be frozen for up to 3 months. I recommend storing them in a large freezer bag/container and placing parchment paper between each layer of biscotti. When ready to eat, thaw to room temperature.
Baking Tips
- You may need to use your hands to form the cookie dough. Just be sure to mix until combined, but no further.
- If needed, let the biscotti logs cool slightly before slicing into them. A serrated knife works best for cutting the logs.
- Let the cookies cool completely before enjoying them. They will crisp up further as they cool.
More Easy Cookie Recipes to Make!
- Flourless Almond Butter Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Brown Butter Chocolate Chip Cookies
- Soft Peanut Butter Cookies
- Oatmeal Scotchies
Video Tutorial
Almond Biscotti Recipe
5 from 5 ratings
Prep Time: 30 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr 15 minutes mins
Perfect for dunking into your morning cup of coffee or tea, this classic almond biscotti recipe is subtly sweet and packed with almond flavor.
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Ingredients
Servings: 21 slices
- 3 cups all-purpose flour spooned and leveled (375 grams)
- 1 cup granulated sugar (200 grams)
- 1 tablespoon baking powder
- ½ teaspoon sea salt or table salt
- ½ cup vegetable oil or other neutral oil (120 ml)
- 3 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon almond extract
- 1 cup slivered almonds (120 grams)
Instructions
Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper. Set aside.
In a large mixing bowl whisk together the flour, sugar, baking powder, and salt. Set aside.
In a separate bowl whisk together the oil, eggs, vanilla and almond extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Use your hands to form a dough if it’s easier.
Mix in the slivered almonds.
Form 3 logs of dough, about 3 or 4-inches wide by 8-inches long; you can put two logs on one cookie sheet and one log on the second cookie sheet.
Bake for 23 to 26 minutes or until the tops are set and the edges are lightly browned.
Remove from the oven and carefully slice each log into roughly 1-inch slices diagonally.
Place slices cut side up, at least 1 inch apart, on the baking sheets. Bake for another 10 minutes.
Remove from the oven, flip each sliced biscotti, and bake for another 8 to 10 minutes or until golden brown.
Allow to cool completely before serving.
Notes
StorageInstructions:Store biscotti in airtight container at room temperature for up to two weeks.
FreezingInstructions:Biscotti may be frozen for up to 3 months. I recommend storing them in a large freezer bag/container and placing parchment paper between each layer of biscotti. Thaw to room temperature before serving.
Cuisine: Italian
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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published on Dec 14, 2021
33 commentsLeave a comment »
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33 comments on “Almond Biscotti Recipe”
Marie —Reply
Can I omit the almonds and just use almond extract? My son and I have a problem with nuts.
Thank youDanielle —Reply
Yes, that would be fine!
Kristina —Reply
Great directions! I try to do things gluten free and many times these cookie or flat bread recipes are great at changeovers. Thanks for posting. I will be trying this recipe on Sunday, except with GF flour. Wish me luck!
Danielle —Reply
I’d love to hear how they turn out with gluten-free flour, Kristina!
Rose —Reply
FIVE STARS!
This biscotti is delicious. The cookies have a delicious taste and crunch. It is the most enjoyable almond biscotti I’ve tasted homemade.
Thank you:)
FIVE STARS!Danielle —Reply
Thank you, Rose! So glad you loved the biscotti!
anita —Reply
Hi,
Should the cookies cool on a rack or on the cookie sheet ?Danielle —Reply
Either way is fine! I typically just let them cool on the baking sheets.
anita w —Reply
Can hazelnuts be substituted for almonds ?
Danielle —Reply
Yes, that would be fine!
Claire —Reply
I made this recipe last night and the biscotti turned out perfectly! They look exactly like the ones in your photos, which never happens when I bake things. I didn’t have almond extract so I just upped the vanilla extract. I love that this recipe uses oil rather than butter as it’s one less thing for me to prep. Will definitely make again!
Danielle —Reply
Thank you so much, Claire! So happy you loved the biscotti!
Beth Gossage —Reply
Do you use butter or oil ? What kind of oil & how much oil?
Danielle —Reply
I use 1/2 cup of vegetable or canola oil. You can find the full list of ingredients and instructions in the recipe card 🙂
Marina —Reply
I want to use butter instead of oil, I feel oil changes the taste, how much butter can I use?
Danielle —Reply
As long as you’re using a neutral flavored oil, it won’t affect the taste. You could probably replace the oil with an equal amount of melted butter though.
Maria —Reply
Hi! Can they sugar be replaced with Swerve? Many thanks!
Danielle —Reply
If it’s one that substitutes 1:1 for sugar, I think it would be fine. Just keep in mind that it will change the taste of the biscotti.
Elaine Messerole —Reply
Can I add cranberries to the recipe as is?
Danielle —Reply
You could add dried cranberries! I’d probably use 1/2 to 3/4 cup.
Karen —Reply
My oven is fairly new, however, 350° did not brown low logs sufficiently. I raised it to 375°. It seem to help however, these cookies fell apart, quite easily with my attempt to cut them diagonally an inch wide. I followed the recipe to a T but disappointed at the outcome
Danielle —Reply
Sorry to hear the biscotti didn’t turn out well for you, Karen. It sounds like the logs may not have been baked enough when you tried to slice into them. If your oven was fully preheated when you put them in, it may be good to check your oven temperature with an oven thermometer.
Linda —Reply
What is the nutrition breakdown of this biscotti?
Danielle —Reply
Hi, Linda! I’m not sure on the nutritional information, but you can plug everything into an online calculator to get an estimate.
Connie —Reply
Incredibly easy and tasty. I was looking for a recipe for biscotti thar uses almond extract. Perfect instructions too. Love the hints
Brenda —Reply
This recipe is so easy and the results were fabulous! I followed the recipe except I used sliced almonds instead because that’s what I had on hand, and I baked them just a bit less time for a slightly more chewy texture. Then I made the recipe again and made three kinds: the almond, butterscotch and cinnamon, and cranberry with orange extract. So good! Thanks!
Suzie —Reply
Not sure what went wrong but mine wouldn’t hold together, they didn’t spread and they came out dense and crumbled. The dough was super dry like it needed more moisture.
Danielle —Reply
Did you make sure to spoon and level your flour? And did you double check the amount of oil and eggs that you used? The dough shouldn’t be super dry, it should come together pretty easily.
Maria —Reply
This recipe worked very well! I folded in mini dark chocolate chips and the biscotti were a hit with my work colleagues. I found the dough was easier to work with compared to other biscotti recipes I have tried. I will save this as a good base recipe to experiment with different flavours and additions!
Diane Pini —Reply
Just like Nona’s! So good and easy!
Linda A Wilk —Reply
Love this recipe. The cookies turned out perfect.
Betsy —Reply
I am an experienced baker and have made a lot of biscotti. I decided to try this recipe for a change and had the same problem when cutting it, the biscotti crumbled.
I spooned and measured the flour carefully. When comparing it to my “go to” biscotti recipe, it had 3/4 c more flour. Am wondering if that is the issue with this recipe.
Danielle —Reply
It sounds like the logs of dough may have been baked too long before you sliced into them. If you happened to shape them differently than I did, that will affect the baking time. I’m not sure what your go-to recipe is for biscotti, but unless everything is exactly the same except for the flour, then it’s hard to compare one to the other.
