Homemade Almond Biscotti Recipe from Scratch

These homemade Almond Biscotti are crisp, nutty, and full of rich almond flavor. Made with brown sugar, vanilla, almond extract, and plenty of almonds, these twice-baked cookies are easy to make and perfect for enjoying with coffee or tea. If you’ve never made biscotti from scratch before, this simple Almond Biscotti recipe is a great place to start.

Why You’ll Love Almond Biscotti

• Easy to make at home – This Almond Biscotti recipe uses simple baking steps that are easy to follow. The dough comes together quickly with basic ingredients. You simply shape it, bake it, slice it, and bake it again. It is a great recipe for home bakers who want to try making biscotti from scratch.
• Full of almond flavor – These biscotti get plenty of nutty flavor from both chopped and sliced almonds. Almond extract adds even more delicious almond taste. Vanilla extract gives the cookies a warm, balanced flavor. Every bite is crisp, flavorful, and satisfying.
• Perfect with coffee or tea – Almond Biscotti are wonderful for dipping into your favorite hot drink. Their crisp texture softens slightly when dipped into coffee or tea. They make a delicious breakfast treat, afternoon snack, or simple dessert. You can also enjoy them on their own without dipping.
• Great texture – Baking the biscotti twice gives them their signature crisp texture. The outside becomes golden and crunchy while the cookies still have a pleasant bite. The sliced almonds on top add even more texture. They are especially delicious once they have cooled completely.
• Easy to make ahead – Almond Biscotti store well, so you can bake a batch and enjoy them over several days. Once completely cooled, they can be kept in an airtight container at room temperature. This makes them convenient when you want a homemade treat ready to serve. They are also perfect for sharing with family and friends.

Ingredients For Almond Biscotti

• All-purpose flour – Forms the base of the biscotti dough and gives the cookies their structure.
• Baking powder – Helps the biscotti rise slightly as they bake.
• Salt – Balances the sweetness and brings out the other flavors in the cookies.
• Unsalted butter – Adds richness and helps create a tender texture inside the biscotti.
• Light brown sugar – Sweetens the biscotti and adds a rich flavor to the dough.
• Eggs – Help bind the ingredients together and give the dough structure.
• Vanilla extract – Adds warm vanilla flavor that complements the almonds.
• Almond extract – Boosts the almond flavor and gives the biscotti their distinctive taste.
• Chopped almonds – Add plenty of nutty flavor and crunch throughout the biscotti.
• Sliced almonds – Sprinkled on top for extra almond flavor, texture, and a finished look.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

How To Make Almond Biscotti

• Heat your oven to 350°F and prepare a baking sheet with parchment paper or a silicone baking mat.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In a separate bowl, beat the softened butter and brown sugar with an electric mixer until the mixture looks light and fluffy.
• Add the eggs one at a time, mixing well after each one. Blend in the vanilla extract and almond extract.
• Slowly mix the dry ingredients into the butter mixture on low speed until a dough forms.
• Fold the chopped almonds into the dough until evenly distributed.
• Place the dough on the prepared baking sheet and shape it into a rectangle about 3 1/2 inches wide and 3/4 inch tall. Scatter the sliced almonds over the top and press them in gently.
• Bake the shaped dough for 25 minutes, then let it rest for about 10 minutes until it is cool enough to handle.
• Carefully transfer the baked dough to a cutting board.
• Slice it crosswise into pieces about 3/4 inch thick using a serrated knife.
• Arrange the slices cut-side down on a freshly lined baking sheet. Bake for another 18 to 22 minutes, or until the biscotti are nicely browned.
• Let the biscotti cool on the pan for 10 minutes, then move them to a wire rack to cool completely before serving.

Serving Suggestions

• Serve with hot brewed coffee for a classic biscotti pairing.
• Pair with homemade hot Nutella chocolate for a cozy treat.
• Enjoy with Chai tea for a warm, spiced drink.
• Serve alongside fresh fruit salad for a light breakfast.
• Pair with homemade vanilla ice cream for an easy dessert.

Tips For Success

• Do not overmix the dough – Once you begin adding the flour mixture, keep the mixer on low speed. Mix only until the flour is incorporated and the dough comes together. Overmixing can make the biscotti tougher, so stop as soon as the ingredients are combined.
• Use softened butter – Make sure the unsalted butter is softened before you begin mixing. Soft butter blends more easily with the brown sugar and helps create a light, fluffy mixture. This makes the dough easier to prepare and keeps the texture consistent.
• Bring the eggs to room temperature – The recipe calls for room-temperature eggs. This helps them mix smoothly into the butter and sugar mixture. Add them one at a time and mix well after each addition.
• Flour your fingertips if the dough feels sticky – Biscotti dough can be a little sticky when you shape it. Lightly dusting your fingertips with flour makes it easier to form the dough into the proper rectangle. Use only a small amount so you do not add too much extra flour to the dough.
• Shape the dough evenly – Form the dough into a rectangle about 3 1/2 inches wide and 3/4 inch tall. Keeping the shape even helps the biscotti bake more uniformly. It also makes it easier to cut the cookies into similar-size slices after the first bake.
• Let the biscotti cool before slicing – After the first 25-minute bake, allow the baked dough to cool for about 10 minutes. It should still be warm, but cool enough to handle. If you try to cut it too soon, it may crumble. If it cools too much, it can become more difficult to slice cleanly.
• Use a serrated knife – A serrated knife works best for cutting the partially baked biscotti. Use a gentle sawing motion and cut straight down to create slices about 3/4 inch thick. This helps keep the cookies from breaking apart while you slice them.
• Give the biscotti a proper second bake – Place the sliced biscotti cut-side down on a freshly lined baking sheet. Bake for another 18 to 22 minutes, or until browned. This second trip to the oven is what gives biscotti their signature crisp texture.
• Cool the biscotti completely – Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. The rack allows air to circulate around the biscotti so they cool evenly. Wait until they are completely cool before storing them.
• Store them properly – Keep the cooled Almond Biscotti in an airtight container at room temperature. They can stay fresh for up to 2 weeks, making them a convenient treat to prepare ahead of time.

Variations And Substitutions

• Use dark brown sugar – The recipe uses light brown sugar, but dark brown sugar can also be used. It will give the biscotti a slightly deeper molasses flavor. This is a good option if you prefer a richer, more pronounced sweetness. Use the same amount as the light brown sugar.
• Use more vanilla instead of almond extract – If you do not want to use almond extract, you can replace it with additional vanilla extract. The biscotti will still have plenty of almond flavor from the chopped and sliced almonds. The flavor will simply be a little softer and more vanilla-forward. Keep the total amount of extract the same.
• Adjust the almond flavor – The combination of chopped almonds in the dough and sliced almonds on top gives these biscotti plenty of nutty flavor and crunch. If you want the almond flavor to stand out more, make sure the almonds are evenly distributed throughout the dough. You can also press the sliced almonds gently into the top before baking so they stay in place.
• Change the way you slice the biscotti – You can cut the biscotti straight across or slightly on the diagonal. Straight slices are simple and easy to make, while diagonal slices give the cookies a longer, more traditional biscotti shape. Whichever method you choose, keep the slices around 3/4 inch thick so they bake evenly during the second bake.
• Make them slightly softer or crispier – The second baking time is 18 to 22 minutes. Bake closer to 18 minutes if you prefer biscotti that are a little less crisp. Leave them in closer to 22 minutes if you like a firmer, crunchier texture. Watch for the biscotti to become nicely browned.
• Use parchment paper or a silicone liner – Either option works for lining the baking sheet. Parchment paper makes it easy to lift the partially baked biscotti onto the cutting board, while a silicone liner can be reused. Use whichever option you already have in your kitchen.

Storage and Reheating

• Once the Almond Biscotti have cooled completely, place them in an airtight container. For best texture, line the container with paper towels and add another layer between stacked cookies if needed. Store the biscotti at room temperature for up to 2 weeks.
• For longer storage, place the cooled biscotti in an airtight freezer-safe container or bag. They can be frozen for up to 3 months. Let them thaw at room temperature for about 1 hour before serving.
• Reheating is not necessary. These biscotti are meant to be enjoyed at room temperature once they have cooled.

Frequently Asked Questions

What is biscotti?

Biscotti are crisp cookies that are baked twice. They are often served with coffee or tea and are perfect for dipping.

Why do you bake biscotti twice?

The first bake cooks and firms the dough. The second bake gives the sliced cookies their signature crisp texture.

How do I keep the biscotti from crumbling when I slice them?

Let the baked dough cool for about 10 minutes before slicing. Use a serrated knife and a gentle sawing motion for clean cuts.

Why is my biscotti dough sticky?

A slightly sticky dough is normal for this recipe. Lightly flour your fingertips to make shaping it easier.

How thick should I slice Almond Biscotti?

Cut the biscotti into slices about 3/4 inch thick. Keeping them evenly sized helps them bake consistently.

How do I know when the biscotti are done?

After the second bake, the biscotti should be browned and crisp. Bake them for 18 to 22 minutes depending on how crunchy you like them.

What should I serve with Almond Biscotti?

Serve Almond Biscotti with coffee, tea, or hot chocolate. They also make a delicious snack or simple dessert on their own.

How should I store Almond Biscotti?

Store completely cooled biscotti in an airtight container at room temperature. They will keep for up to 2 weeks.

Can Almond Biscotti be frozen?

Yes. Store cooled biscotti in an airtight freezer-safe container or bag for up to 3 months, then thaw at room temperature.

Can I use dark brown sugar instead of light brown sugar?

Yes. Dark brown sugar can be used instead and will give the biscotti a stronger molasses flavor.

Can I leave out the almond extract?

Yes. Replace the almond extract with additional vanilla extract if preferred.

Do Almond Biscotti need to be reheated before serving?

No. Almond Biscotti can be enjoyed at room temperature and do not need reheating.

Other Easy Almond Recipes

• Pinecone Cheese Ball With Cream Cheese And Almonds
• Roasted Brussels Sprouts With Balsamic, Cranberries And Almonds
• Roasted Broccoli With Sliced Almonds
• Sweet Toasted Slivered Almonds
• Homemade Candied Almonds
• Red Kale Salad With Oranges And Almonds
• Almond Butter Protein Balls

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