Almond Biscotti Recipe

Okay, here we go! Time to spill the beans (or almonds, in this case) on my go-to biscotti recipe. These aren’t your fancy, perfect bakery-style biscotti, but they’re packed with almond-y goodness and are seriously addictive. Crunchy, slightly sweet, and perfect for dunking in coffee (or wine, no judgment here!), this Almond Biscotti Recipe is a must-try. Trust me, even if you think you can’t bake, you can totally nail these.

Let me tell you, this biscotti has saved me more times than I can count. My husband, bless his heart, is a creature of habit, and he needs something crunchy with his morning coffee. One day, we were totally out of store-bought cookies, and he was giving me the “where’s my treat?!” look. So, I threw these together, and now he requests them every single week. My little one even loves to help me dunk them in her chocolate milk (don’t judge!). Seriously, it’s become a Sunday morning tradition, and it fills the house with the best smell. Plus, there’s just something so satisfying about making something from scratch that everyone loves.

Why You’ll Love This Almond Biscotti Recipe

• They’re unbelievably crunchy – the perfect texture for dunking.
• They’re way easier to make than you think. Seriously, if I can do it, so can you!
• They’re a total crowd-pleaser. Bring these to a party, and watch them disappear.
• They make your kitchen smell like a fancy Italian bakery… even if it looks like a disaster zone, like mine usually does!
• Because dunking food into your drinks is FUN!

How to Make It

Alright, let’s get down to business! First, you wanna preheat your oven to 350°F (175°C). Now, while that’s heating up, in a big bowl, whisk together your flour, sugar (I use regular white, but brown works in a pinch!), baking powder, and a pinch of salt. Don’t skip the salt – it really brings out the flavors!

In another bowl, whisk your eggs, almond extract (this is KEY for that almond flavor), and vegetable oil. Now, pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix! I always mess this up and get tough biscotti. Gently fold in your whole almonds. I usually buy the slivered ones ’cause I’m lazy, but whole almonds look nicer, ya know?

Now, divide the dough in half and shape each half into a log about 12 inches long and 3 inches wide. Place them on a baking sheet lined with parchment paper. Bake for about 30 minutes, or until they’re lightly golden brown and feel firm to the touch.

Let the logs cool on the baking sheet for about 10 minutes. Then, using a serrated knife (bread knife works great!), slice the logs into 1-inch thick slices. Lay the slices on the baking sheet and bake for another 10-15 minutes, flipping halfway through, until they’re golden brown and super crunchy.

Let them cool completely on a wire rack. And try not to eat them all at once… though I never manage to!

Ingredient Notes

• All-Purpose Flour: I always use all-purpose, but I bet you could get fancy with almond flour too? I haven’t tried it, so don’t blame me if it’s weird.
• Granulated Sugar: I’ve subbed this with brown sugar before when I was running low… it works! The biscotti are a little chewier, but still delish!
• Baking Powder: Don’t forget this! Unless you want flat, sad biscotti sticks.
• Salt: Just a pinch! But seriously, don’t skip it. Makes all the difference.
• Eggs: Gotta have ’em! They’re the glue that holds everything together.
• Almond Extract: Okay, this is non-negotiable. It’s what makes them almond biscotti, duh!
• Vegetable Oil: I’ve used canola oil too, works just the same. I imagine any neutral oil would be fine, but I haven’t experimented beyond that.
• Whole Almonds: I love the crunch, but slivered almonds work fine too. Or, if you’re feeling wild, try other nuts like pistachios or hazelnuts!

Recipe Steps:

1. Preheat: Heat the oven to 350°F (175°C).
2. Combine Dry Ingredients: Whisk flour, sugar, baking powder, and salt in a large bowl.
3. Mix Wet Ingredients: In a separate bowl, whisk eggs, almond extract, and vegetable oil.
4. Combine Wet and Dry: Pour wet ingredients into dry, mix until just combined; do not overmix.
5. Add Almonds: Gently fold in whole almonds.
6. Shape Logs: Divide dough in half, shape each half into a 12-inch log.
7. Bake: Place logs on a parchment-lined baking sheet, bake for 30 minutes until lightly golden.
8. Cool and Slice: Cool logs for 10 minutes, then slice into 1-inch thick pieces.
9. Second Bake: Lay slices on the baking sheet, bake for 10-15 minutes, flipping halfway, until golden and crunchy.
10. Cool Completely: Let biscotti cool completely on a wire rack before serving.

What to Serve It With

Coffee, obviously! But honestly, these are amazing with a glass of dessert wine. Or even just a cold glass of milk. I won’t judge if you sneak one (or three) straight from the jar.

Tips & Mistakes

• Don’t overmix the dough! I’ve done it a million times, and you’ll end up with tough biscotti.
• Make sure to use a serrated knife when slicing the logs. Otherwise, you’ll just end up smashing them.
• Keep an eye on them during the second bake – they can burn quickly!
• If you want extra flavor, try adding a little orange zest to the dough.
• Don’t be afraid to experiment with different nuts and extracts!

Storage Tips

Store these in an airtight container at room temperature. They’ll last for weeks… if you can resist eating them all! I’ve totally had them for breakfast, dunked in my coffee, and it’s a glorious experience. They’re especially good cold, straight from the jar. Don’t @ me!

Variations and Substitutions

• Other Nuts: Try pistachios, hazelnuts, or even macadamia nuts.
• Different Extracts: Vanilla extract, anise extract, or even a little bit of lemon zest can add a fun twist.
• Chocolate Chips: Throw in some chocolate chips for a decadent treat!
• Gluten-Free: I haven’t tried it myself, but I bet you could use a gluten-free flour blend. Let me know if you try it!
• Less Sugar: I’ve cut back on the sugar before, and they still taste great.

Frequently Asked Questions