Almond Biscotti is a crunchy cookie of Italian descent loved throughout the world. It is traditionally enjoyed in the U.S. with a steaming hot cup of coffee, making this delicious treat the perfect Christmastime gift for any caffeinated connoisseur!
If ever you’ve found this elongated cookie stale or lacking in flavor, rest assured, this is not that kind of biscotti. This Almond Biscotti Recipe is worthy of your time, and it comes with a great big crunch and even bigger flavor.
WHAT YOU’LL NEED FOR ALMOND BISCOTTI
- All-Purpose Flour – Use only all-purpose flour for this Almond Biscotti Recipe. Not whole wheat, not cake, and definitely not self-rising. Only all-purpose will do!
- Baking Powder – Be sure not to confuse baking powder with baking soda. They are not the same ingredient.
- Fine Sea Salt – Different types of salt have different grades of sharpness. For a subtle salty vibe, it’s best to stick with sea salt for baking.
- Unsalted Butter – This ingredient is so important. Only use unsalted butter for this recipe. If you use salted butter, your biscotti will be overwhelmingly salty.
- Large Eggs – Be sure to set your eggs out ahead of time so they are at room temperature before you begin baking.
- Granulated Sugar – Just good ol’ fashioned granulated sugar. That’s all you need!
- Almond and Vanilla Extract – Although more expensive, pure extracts are ions better at adding flavor than their imitation counterparts. If you can swing it, go with both pure vanilla extract and pure almond extract.
- Raw Almonds – Your almonds will get nice and toasty as they bake in the oven, making budget-friendly raw almonds perfect for this Almond Biscotti Recipe!
HOW TO MAKE ALMOND BISCOTTI
Making a batch of almond biscotti for the first time is much less complicated when you know what you’re getting into. Be sure to read over the directions so you have an idea what’s coming next.
- Mix dry ingredients: Flour, baking powder, and salt.
- Mix eggs and sugar until thickened, and add melted butter and extracts.
- Add dry ingredients to wet, and then add the almonds.
- Divide dough in half and form two logs on the prepared baking sheet.
- Bake at 350° for 24 minutes.
- Remove from oven and allow to cool.
- Cut cookies and return to oven for 18 minutes at reduced temperature — 300°.
- Biscotti will continue to harden as it cools.
WHY IS MY BISCOTTI DOUGH SO STICKY?
Biscotti dough is sticky by nature, but if you add melted butter to the mix while it is still warm, you’ll really have a sticky situation on your hands. For a dough that’s easier to work with, don’t start the baking process until the butter has cooled.
Also, remember to dampen your hands before working with the dough. This makes molding and shaping Almond Biscotti much, much easier.
WHY IS MY BISCOTTI SOFT?
If your biscotti is soft after cooling, it is likely because it has not baked long enough. Remember, biscotti bakes twice. With its first stint in the oven, it is baking at a higher temperature, then, the biscotti is removed, cut into cookies, and returned to the oven to continue baking at a lower temperature. This is when the biscotti should crisp up and harder.
Note, biscotti will continue to harden as it cools.
HOW DO YOU CUT ALMOND BISCOTTI WITHOUT BREAKING IT?
Use a sharp bread knife and a slow sawing back and forth motion when you cut Biscotti Cookies to ensure they stay intact.
HOW THICK SHOULD BISCOTTI BE?
Biscotti Cookies should be about 1″ thick.
HOW LONG DOES HOMEMADE BISCOTTI LAST?
Keep Homemade Biscotti for up to 4 weeks in a sealed, airtight container away from direct sunlight. If you’d like to keep your biscotti for longer than this, consider freezing it!
HOW TO FREEZE ALMOND BISCOTTI
If you are planning on dishing Almond Biscotti out this Christmas, note that this cookie freezes beautifully, meaning you can make it well before the Christmas crazy begins, and pull it out just before you intend to pass it along.
To freeze Almond Biscotti, place it in a freezer-safe, airtight storage container (without too much wiggle room — air equals freezer burn) or a freezer-safe, ziptop bag, seal, and freeze for up to 4 months without losing any quality or freshness!
TIPS FOR MAKING THE BEST ALMOND BISCOTTI:
- It is important that the eggs and sugar have noticeably thickened before you stream in the butter.
- The melted butter should not be hot when added to the egg and sugar mixture. If you do not let it cool, the dough will not hold its shape well and you’ll find it difficult to work with.
- Use damp hands when shaping the biscotti dough on the baking mats.
- Having a kitchen ruler on hand will be very handy for this recipe.
- Don’t forget to lower the oven temperature when the cookies go for their second go-round in the oven.
- Know the cookies will harden a bit more during the cooling process.
5 MORE NUTTY DESSERTS YOU’LL LOVE!
- Fudgy Walnut Brownies are the perfect fudgy brownie! Bite-sized, with a quick-fix topping consisting of melted chocolate and chopped walnuts. The best chocolate treat for snacking, potluck parties, and giving as gifts!
- Mexican Wedding Cookies with Pecans are a buttery, melt-in-your-mouth cookie rolled in powdered sugar. Famously popular come Christmastime!
- Maple Glazed Sugar Cookies with Pecans feature a sweet and soft sugar cookie studded with pecans and drizzled with a maple glaze.
- Chocolate-Dipped Peanut Butter Cookies are sprinkled with chopped peanuts and make for one decadent snack! Best of all, they are the all-time, ultimate homemade gift for the peanut butter lover!
- Cowboy Cookies are an addictively yummy chocolate chip cookie with a perfectly moist, thick and chewy center, loaded with extras like coconut, pecans, and old-fashioned oats!
How to make the perfect almond biscotti cookie, featuring a made-from-scratch dough with whole almonds and almond extract.
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/2 cup unsalted butter melted and cooled (do NOT use salted butter)
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 2 teaspoons pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups raw whole almonds
Preheat oven to 350° and have ready a baking sheet lined with a silicone baking mat.
In a mixing bowl, whisk together flour, baking powder and salt. Set aside until ready to use. Melt butter and set aside to cool.
In the meantime, combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed, until the mixture is noticeably thicker and pale yellow in color, 3-4 minutes. Reduce the speed to low and drizzle in cooled butter with the mixer running. Add in both the almond and vanilla extract, and mix once more. Add the dry ingredients and mix on low until combined. Stir in the almonds.
Divide the dough in half and scoop each half on the baking sheet with ample room (with at least 3-4 inches) between them. Dough will be wet and sticky. Using damp hands, form each dough mound into a rectangle about 3 1/2” wide x 81/2” long x 3/4” deep. Bake for about 24-26 minutes, or until just golden in color.
Remove from the oven and allow to cool 10 minutes. Reduce the oven temperature to 300°.
Working with one log at a time, use a large spatula to assist you in transferring to a cutting board. Using a large knife, slice across the short side into 8 equal pieces, about 1” thick. Repeat with the other log. Place cookies back onto the baking sheet and bake for an additional 18-20 minutes, just until the cookie feels firm in the center. Remove from the oven and allow to cool. Biscotti will harden slightly during cooling process.
Makes 16-18 cookies.