Almond Biscotti

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These homemade Almond Biscotti are crisp, nutty cookies made with brown sugar, vanilla, almond extract, and plenty of almonds. They are baked twice for that classic biscotti texture and are perfect for enjoying with coffee or tea. This easy almond biscotti recipe makes 18 cookies and is simple enough for a home baker to make from scratch.

Prep Time25

Cook Time47

Cooling Time10

Total Time1 22

Course: Dessert, Snack

Cuisine: Italian

Keyword: almond biscotti, almond cookies, easy biscotti recipe, homemade biscotti, twice-baked cookies

Cooking Method: Oven

Diet: Vegetarian

Servings:

Calories: 196kcal

Author: MelanieCooks.com

Ingredients

2 cups all-purpose flour 240 g
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter softened
3/4 cup light brown sugar 150 g, firmly packed
2 large eggs at room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1 cup almonds 110 g, chopped
1/4 cup almonds 21 g, sliced

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Add the flour, baking powder, and salt to a medium bowl. Whisk until combined.
Place the softened butter and brown sugar in a separate mixing bowl. Beat with an electric mixer on medium speed until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
Turn the mixer to low speed. Gradually add the flour mixture and mix just until combined.
Stir the chopped almonds into the dough.
Transfer the dough to the prepared baking sheet. Shape it into a rectangle about 3 1/2 inches wide and 3/4 inch tall. Sprinkle the sliced almonds over the top and gently press them into the dough.
Bake for 25 minutes. Remove from the oven and let cool for about 10 minutes, or until cool enough to handle.
Use the parchment paper to carefully move the partially baked biscotti to a cutting board.
Use a serrated knife to cut the biscotti crosswise into slices about 3/4 inch thick.
Line the baking sheet with fresh parchment paper or a clean silicone liner. Place the biscotti on the pan with a cut side facing down and bake for 18 to 22 minutes, or until browned.
Let the biscotti cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

The dough can be sticky. Lightly flour your fingertips to make shaping it easier.
Store cooled biscotti in an airtight container at room temperature for up to 2 weeks.

Nutrition