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Dessert – Almond Biscotti

These crisp, slightly sweet biscotti are packed with almond flavor and perfect for dipping into coffee or tea. Twice-baked for that classic crunch, they store beautifully for weeks.

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🕒 Time & Yield

  • Prep Time: 10 minutes
  • First Bake: 30 minutes
  • Cool Time: 20 minutes
  • Second Bake: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 9 pieces
  • Servings: 9
  • Calories: 141 kcal per piece

🧂 Ingredients

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Ingredient Imperial Metric
All-purpose flour 1 cup 120g
Granulated sugar (plus more for sprinkling) 0.38 cup 75g
Baking powder ¾ tsp 3g
Salt ⅛ tsp 0.75g
Large eggs, divided 1½ 1½
Salted butter, melted 2 tbsp + 2 tsp 28g
Vanilla extract ¼ tsp 1.25ml
Almond extract ¼ tsp 1.25ml
Sliced almonds ¼ cup 25g

🍽 Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Stand mixer with paddle attachment
  • Serrated knife
  • Wire rack

👩‍🍳 Instructions

  1. Preheat & Prepare:
    Preheat oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.

  2. Mix Dry Ingredients:
    In the bowl of a stand mixer fitted with the paddle attachment, combine:

  3. 1 cup (120g) flour
  4. 0.38 cup (75g) sugar
  5. ¾ tsp (3g) baking powder

  6. ⅛ tsp (0.75g) salt

  7. Add Wet Ingredients:
    Add 1 large egg + ½ beaten egg, 28g melted butter, ¼ tsp vanilla extract, and ¼ tsp almond extract.
    Beat on low speed just until the dough comes together (it will look slightly crumbly).

  8. Add Almonds:
    Mix in ¼ cup (25g) sliced almonds until just combined.

  9. Shape the Dough:
    Transfer dough to a lightly floured surface. Knead gently a few times to form a cohesive dough. Divide into two portions and shape each into a 5x3-inch (1-inch thick) rectangle. Place on prepared baking sheet, at least 4 inches apart.

  10. Egg Wash & Sugar:
    Beat the remaining ½ egg and brush over both dough logs. Sprinkle lightly with extra sugar if desired.

  11. First Bake:
    Bake for 30 minutes, or until lightly golden and cracked on top. Transfer logs to a wire rack and cool for 20 minutes.
    Reduce oven temperature to 325°F (160°C).

  12. Slice:
    Using a sharp serrated knife, cut logs crosswise into ¾-inch slices at a slight diagonal.

  13. Second Bake:
    Arrange slices cut-side down on baking sheet. Bake for 10 minutes, flip, and bake another 10 minutes until lightly browned.
    (Cookies will be slightly soft but will crisp as they cool.)

  14. Cool & Store:
    Transfer to a wire rack to cool completely. Store in an airtight container for up to 4 weeks.

💡 Tips

  • Accurate Measuring: Weigh flour for best results to avoid dense biscotti.
  • Twice-Baked Magic: The second bake ensures crispness.
  • Clean Cuts: Use a sharp serrated knife and let logs cool before slicing.
  • Classic Shape: Slice at a diagonal for the traditional oblong biscotti look.

Enjoy your perfectly crisp almond biscotti with a hot cup of coffee, tea, or even dessert wine! ☕🍷