Name: Authentic Almond Biscotti
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 20
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tsp vanilla extract; 2 large eggs; 3/4 cup sugar; 1.5 tsp baking powder; 1/4 tsp sea salt; 1 cup sliced almonds

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A crisp, sweet almond biscotti made with an authentic recipe for a traditional delicious biscotti.

We are in the midst of baking season and honestly, I feel like I have not given my oven a break since the weather dropped. Each year for as long as I can remember, I have been baking homemade treats for friends and family. Some years are much more elaborate than others depending on the time I have carved out for the baking. But this year, I feel like I have struck a good balance with these authentic almond biscotti which are traditional almond biscotti.

If you are not familiar with biscotti, they are essentially crisp cookies which are twice-baked Italian cookies made from simple ingredients. After scouring the internet for an original recipe I could duplicate in my own kitchen, I decided to make a variation of the different recipes I found.

These authentic almond biscotti strike the perfect balance between more complicated recipes and ones that anyone can replicate at home. Even as a first time baker.

Not to mention, these Italian cookies are addicting with their crunchy texture and delicious toasted almond flavor. It is almost impossible not to reach for one when making a morning cup of coffee to dunk it in. So be careful how many you make and where you place them!

Make Biscotti With Me

Authentic Almond Biscotti Is…

A traditional biscotti made with simple ingredients.
Filled with almond flavor.
A classic Italian cookie with a long shelf life have up to 3 weeks.
Delicious to dunk in coffee.
A great recipe for a homemade gift.
A versatile recipe making it simple to add dried fruit, mini chocolate chips, or great for drizzling with melted chocolate.

What is Biscotti?

Biscotti is a crunchy dry twice baked biscuit or cookie often flavored with almonds or anise. They are more commonly referred to as cantucci in Italy. These delicious crisp treats originated in the Tuscan city of Prato where they traditionally dip their cantucci in Vin Santo. Dating back to the days of Columbus when sailors would munch on biscotti as they had a long shelf life and were mold resistant. Which is due to the drying out from the second baking.

Biscotti are traditionally made with egg as the fat rather than butter or oils also contributing to their shelf life longevity. Here in the US it is more widely known as biscotti and made in many variations. Found in coffee houses all across the US and offered with common additions such as chocolate or dried fruits. Today we are sticking to a very simple but delicious classic almond biscotti.

Ingredients

Eggs- I use large eggs for this recipe. Eggs are the traditional fat used to make biscotti. Since we are using eggs over butter, this will help make their shelf life longer.

Flour- I use unbleached organic all-purpose flour for this recipe but standard all-purpose works fine too.

Sugar- I use organic unrefined white sugar but regular white sure will do just fine. It helps sweeten the dough and helps create a nice texture.

Almonds- Traditionally used in biscotti, I like to toast the almonds before starting the recipe in order cool them before adding them to the dough. I use sliced almonds with skin or blanched is fine too. You can use whole almonds if you like or even chopped almonds. Toasting helps release the oil in the almond slices helping to bring out their flavor.

Baking Powder- I use just a 1.5 tsp to help with rising.

Salt- Adding a bit of salt helps balance and bring out the flavors in this biscotti. I use sea salt but regular white table salt is fine too.

Vanilla Extract- Added for a nice warm flavor to the biscotti. It pairs well with the flavor of the almonds.

Tools

Stand Mixer (you can hand mix as well)

Baking Sheets

Directions

Begin by toasting the almonds in a skillet. Be sure not to burn them by moving them around the pan. You can also toast them in the oven on a baking sheet at 350℉ for about 6 minutes. When slightly browned, remove them from the heat and set them aside.

For the wet ingredients, begin creaming the eggs, sugar, and vanilla until frothy in a mixer bowl with a paddle attachment. About 3 minutes. For the dry ingredients mix the flour, salt, and baking powder in a bowl.

When the egg and sugar mixture is frothy, begin adding the flour mixture slowly until it’s combined.

It might look crumbly at first but keep mixing and it will come together. I find taking a wooden spoon to scrape down the sides is sometimes necessary.

adding toasted almonds to the biscotti dough

The dough will be thick. Mix in the toasted almonds.

Place the dough onto a lightly floured surface.

Divide the biscotti dough into two equal pieces.

two logs of authentic almond biscotti cookie dough

Form two logs about 2 1/2 inches wide.

Heat oven to 350℉. Line the baking sheets with parchment paper for easier cleanup. Bake them for 20- 25 minutes until the dough is firm and beginning to brown. Remove from the oven and allow them to cool for 20 minutes.

slicing authentic almond biscotti with a serrated knife

With a sharp serrated knife cut the logs into 1/4-inch thick slices on the diagonal.

Then arrange them on a lined baking sheet and bake them for another 15 minutes for a second bake until golden brown. Allow biscotti to cool on a wire rack before storing.

Baking Notes

Be sure to allow the logs to rest before slicing them up. Otherwise they will fall apart when cutting.
Use a serrated knife or a sharp knife.
Oven times will vary. My oven requires the full 25 minutes for the first bake, set a timer for 20 minutes and if they appear to need more, simply leave them in for the extra 5 minutes.
You can add dried fruit, or mini chocolate chips to these biscotti cookies. You can also opt to dunk the ends of them in melted chocolate for extra decadence.

Gifting

Authentic Almond Biscotti makes great gifts which is exactly why I wanted to share this recipe with you during the holiday season. These are easy to bake up and keep for long periods of time. Making them the perfect cookie recipe to give out. Not to mention how beautiful they look in this cellophane bag with a ribbon tied around it. You can decide whether to add a name tag or not or even a cute personalized sticker would work well here too. I have the bags and ribbon linked below to keep things easy.

How To Store

Store homemade biscotti in an airtight container. I like using my extra large mason jars to store them on my kitchen countertop. You can place a paper towel at the bottom to help collect moisture if needed for a humid kitchen. These can last for up to 3 weeks in a dry space. Never store them in the fridge.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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My Favorite Stand Mixer

Extra Large Mason Jars 64 oz-2 Pack

Cellophane Bags 10 x 6

Christmas Twine

Christmas Name Tags

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Other Recipes To Try…

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars! Or tag me on Instagram @rox_aquaintlife

Yield: 20 biscotti