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    Home | Recipes | Biscuits and Cookies

    Published: Oct 5, 2021 · Updated: Apr 3, 2022 by Angie Dixon ·

    Almond Biscotti

    jump to recipe Pin

    These crisp, crunchy and sweet, but not too sweet classic almond biscotti are the perfect pantry cookie for every cup of tea or coffee.

    Almond Biscotti on a plate

    Biscotti, or cantucci, are these delightful twice-baked, oblong-shaped almond biscuits that originated in Tuscany, Italy. Because of the twice-baked nature and the fact that outside of Italy they are usually served with coffee, I often equate them with the South African Rusk.

    These delightful cookies are traditionally enjoyed with a sweet dessert wine, such as Vin Santo, but outside of Italy, they are often dipped into a hot drink.

    For a lemon twist try out my crunchy lemon biscotti recipe.

    Jump to:
    • What You Need for this Recipe
    • Making Almond Biscotti
    • Pro Tips for this Recipe
    • Substitutions/Variations
    • Storage
    • Almond Biscotti FAQ
    • Rate & Review!
    • Recipe Card
    • Community Comments

    What You Need for this Recipe

    Equipment

    This recipe requires a kitchen scale, mixing bowl, whisk, spatula, baking sheet(s), and a sharp knife. You can also make these biscotti using a stand mixer.

    Almond Biscotti Ingredients

    Almond Biscotti Ingredients
    • Flour - plain, standard grade or all-purpose flour
    • Baking Powder
    • Eggs
    • Salt
    • Caster or granulated sugar
    • Vanilla Extract
    • Butter
    • Chopped raw almonds (almond slivers)

    Please refer to the recipe card for details.

    Making Almond Biscotti

    Note - allow your ingredients to come to room temperature before baking.

    Step 1 - Preheat the oven to 170C/150C Fan. Line two baking sheets with parchment or baking paper. Set aside.

    Step 2 - In a large mixing bowl, whisk together the room temperature butter, sugar, salt and vanilla until smooth and creamy. Add in the eggs and whisk until smooth and creamy.

    Almond Biscotti - Step 2

    Note - if your room temperature butter is a bit hard for this step, pop it into the microwave for 10-15 seconds, until soft enough.

    Step 3 - Add in the flour, baking powder, salt, and mix through using a silicon spatula or wooden spoon until you have a smooth dough. Pour in the chopped almonds and mix through.

    Almond Biscotti Step 3

    Step 4 - Divide the dough roughly into two. Take one half and make a rough sausage shape (about 20-25cm long, 3-5cm wide) before placing it on the baking sheet. Once it is on the baking sheet, smooth out the dough and flatten it until about 2cm tall. Repeat with the other half of the dough.

    Almond Biscotti - Step 4

    Note - wet your hands before handling the dough to stop it from sticking to your hands.

    Step 5 - Bake for 30 minutes, the log will be very pale in colour. Remove from the oven and allow to cool for 15 minutes. Using a sharp chef's or Santoku Knife or even a serrated knife, slice the log either straight across or at a slight diagonal, approximately 1.5 to 2.5cm in thickness.

    Almond Biscotti - Step 5

    Step 6 - Place the sliced biscotti, bottom side down pack on the baking sheet and return to the oven for an additional 25 to 30 minutes. This will dry out the biscotti and give it a nice golden brown colour. Once baked, allow to cool on a wire cooling rack.

    Almond Biscotti Step 6

    Pro Tips for this Recipe

    All ingredients should be at room temperature. This helps the ingredients incorporate together more easily. However, if the butter is still a bit hard for the initial whisking process, pop the butter in the microwave in bursts of 10 seconds to soften but not melt the butter.

    Wet hands help to keep sticky dough off the hands, and allow you to smooth the tops of the biscotti logs.

    A conventional oven needs to be set at 20°C higher than a fan-forced or convection oven.

    Oven temperatures are not consistent, the best way to determine if your oven dial is correct is to use an oven thermometer.

    Substitutions/Variations

    Substituting Plain/All-Purpose/Standard Grade Flour with Self-Raising/Self-Rising Flour: For every ½ teaspoon to 1 teaspoon of baking powder per cup/150 grams of plain flour, simply use self-raising flour and leave out the baking powder. For recipes needing more than 1 teaspoon of baking powder per cup (150 grams) - add the additional baking powder per cup.

    For this recipe, self-raising flour can be substituted out on a 1 to 1 basis for plain flour, meaning that 300 grams of self-raising flour can be used instead of plain flour. No extra baking powder is needed.

    The almonds can be substituted with pecans, walnuts, or pine nuts.

    Dip the finished biscotti into melted white, milk or dark chocolate for a little extra decadence.

    I do not like almond extract and very rarely (if ever) bake with it. But if you want a bit more of an almond kick to these biscotti, add in just a quarter of a teaspoon (no more!) of almond extract.

    Storage

    Biscotti, because they are twice-baked or dry, keep at room temperature in an air-tight container for 2 weeks.

    Almond Biscotti FAQ

    Can biscotti be made with bread flour?

    Yes. Just be extra careful to not overmix the biscuit/cookie dough.

    Are biscotti supposed to be hard?

    Yes. Biscotti are twice-baked, with most of the moisture being driven off the cookie. These cookies are meant to be dunked into a sweet wine, or a hot beverage before being eaten.

    Where does biscotti originate from?

    Biscotti originated in the city of Prato, which is found in the Tuscan Region of Italy.

    What wine goes with biscotti?

    These delightful cookies are traditionally enjoyed with a sweet dessert wine, such as Vin Santo, but outside of Italy, they are often dipped into a hot drink.

    Why is biscotti twice baked?

    Twice-baking the biscotti drives off excess moisture, which allows these cookies to be stored for weeks at room temperature.

    What is the difference between biscotti and Mandel bread?

    Mandel bread (Mandelbrot) is a twice-baked almond biscuit (almond bread) that is found within the Ashkenazi Jewish cuisine. Mandel bread is usually made with oil instead of butter and is usually less dry and a bit richer.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Almond Biscotti piled on a plate.

    Almond Biscotti

    Angie Dixon
    These crisp, crunchy and sweet, but not too sweet almond biscotti are the perfect pantry cookie for every cup of tea or coffee.
    5 from 3 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 15 minutes mins
    Cook time.Cook Time 1 hour hr
    Additional Time 15 minutes mins
    Total time.Total Time 1 hour hr 30 minutes mins
    CourseCourse Breakfast, Dessert, Snack
    CuisineCuisine Italian
    Servings 20 -30 biscotti

    Ingredients
      

    • 90 grams butter
    • 150 grams white granulated sugar (caster/granulated)
    • 2 eggs (large)
    • 2 teaspoons vanilla extract
    • 300 grams plain flour (all-purpose/standard grade)
    • ½ teaspoon table salt
    • 2 teaspoons baking powder
    • 1 cup chopped raw almonds
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    Instructions

    • Preheat the oven to 170°C/150°C Fan. Line two baking sheets with parchment or baking paper. Set aside.
    • In a large mixing bowl, whisk together the room temperature butter, sugar, salt and vanilla until smooth and creamy. Add in the eggs and whisk until smooth and creamy.
    • Add in the flour, baking powder, salt, and mix through using a silicon spatula or wooden spoon until you have a smooth dough. Pour in the chopped almonds and mix through.
    • Divide the dough roughly into two. Take one half and make a rough sausage shape (about 20-25cm long, 3-5cm wide) before placing it on the baking sheet. Once it is on the baking sheet, smooth out the dough and flatten it until about 2cm tall. Repeat with the other half of the dough.
    • Bake for 30 minutes, the log will be very pale in colour. Remove from the oven and allow to cool for 15 minutes. Using a sharp chef's or Santoku Knife or even a serrated knife, slice the log either straight across or at a slight diagonal, approximately 1.5 to 2.5cm in thickness.
    • Place the sliced biscotti, bottom side down pack on the baking sheet and return to the oven for an additional 25 to 30 minutes. This will dry out the biscotti and give it a nice golden brown colour. Once baked, allow to cool on a wire cooling rack.

    Notes

    If your room temperature butter is a bit hard for whisking, pop it into the microwave for 10-15 seconds, until soft enough.
    Wet your hands before handling the dough to stop it from sticking to your hands.
    I do not like almond extract and very rarely (if ever) bake with it. But if you want a bit more of an almond kick to these biscotti, add in just a quarter of a teaspoon (no more!) of almond extract.

    Nutrition

    Serving: 1biscotto | Calories: 160kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!
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