If you’ve never dunked a homemade Almond Biscotti into a warm cup of coffee, you’re really missing out! These crunchy, perfectly baked biscotti are made with cozy, simple ingredients like vanilla extract, sliced almonds, and almond flour.
Easy Almond Biscotti Recipe
Let’s face it – nothing goes better with coffee than a crunchy, lightly sweetened biscotti. However, it’s never fun to unwrap a biscotti from the plastic wrap it comes in! Avoid that plastic by treating yourself to this homemade recipe.
Besides just ridding yourself of plastic wrap with nutritional facts, this homemade recipe is also superior to store-bought in so many ways. The texture is crunchy, but not totally hardened and stale like so many store-bought brands. Also, the flavor is delightfully more natural.
If you’ve never made biscotti at home, you’re in for a real surprise. Biscotti is pretty easy to make! It’s surprising to me that this is a treat that’s so often bought at stores and almost never made at home. This almond biscotti is so delicious, it should be made just as often as cookies and cupcakes are!
Why You’ll Love this Biscotti Recipe:
- Simple: The simple vanilla and almond notes that flavor these biscotti are so delicious, yet so simple. It’ll go well with any cup of coffee, no matter what kinds of sweetener you use!
- Customizable: While I love adding a dash of almond extract in the mix to really elevate the almond flavor, you can definitely choose to leave it out! This treat can have as little or as much almond flavor as you’d like.
- Impressive: When was the last time a friend handed you a cup of coffee with homemade almond biscotti next to it? Impress everyone you know with this easy recipe.
How to Make Almond Biscotti
Be sure to see the recipe card below for full ingredients & instructions!
- Cream the butter and sugar together until fluffy.
- Mix in the eggs, vanilla extract, and almond extract.
- Combine the all-purpose flour, almond flour, and baking powder in a separate bowl.
- Slowly combine the wet and dry ingredients.
- Add in the sliced almonds.
- Shape the dough into a log.
- Bake the biscotti log.
- Slice the biscotti.
- Bake again.
- Cool.
- Store or serve. Enjoy!
Biscotti are twice-baked, oblong-shaped Italian biscuits. They are traditionally dipped in hot drinks.
Biscotti get their distinct, crunchy texture from their second bake. This renders them almost entirely free of moisture, and therefore less likely to get moldy. The best way to soften biscotti is to dip it in hot coffee or hot chocolate!
Just keep going! The mixture may seem a bit crumbly and dry at first, but it should form a nice dough the most you gently mix it. If it’s been a decent amount of time and you’re not seeing a difference in the dry dough, add something to moisten it like a splash more of vanilla or almond extract.
It’s simple! Just let the biscotti fully cool off after baking. Once they’re room temperature, pop them into an airtight container so they don’t get freezer burn. In the freezer, the homemade almond biscotti will stay fresh for up to 1 month. When you’re ready to enjoy one, let it thaw at room temperature! It should be as good as when you first baked it.
Recipe Tips and Tricks
- Try your best to make sure the biscotti are all the exact same size. That way, they not only look presentable, but they’ll cook evenly.
- To make these biscotti even sweeter, dunk them or drizzle them in melted chocolate chips!
- If you’re making these around Christmas time, toss a handful of dried cranberries into the mix for a tasty festive twist!
Easy Biscotti Recipes
- Chocolate Chip Biscotti
- Chocolate Dipped Biscotti
- Pumpkin Pecan Biscotti
- Cranberry Orange Biscotti
- Maple Pecan Biscotti
This is an easy almond biscotti recipe that will help you start every day deliciously.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Almond Biscotti Recipe
Ingredients
- 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¼ teaspoon almond extract 2 grams, optional
- 1¼ cups all-purpose flour 150 grams
- ¼ cup almond flour 24 grams
- 1 teaspoon baking powder 4 grams
- ½ cup sliced almonds 43 grams
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 2 minutes.4 tablespoons unsalted butter, ½ cup granulated sugar
- Add the eggs, vanilla extract, and almond extract, if using. Mix on low speed, just until combined.2 large eggs, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
- In a small bowl, combine the flour, almond flour, and baking powder.1¼ cups all-purpose flour, ¼ cup almond flour, 1 teaspoon baking powder
- With the mixer on low speed, slowly add the dry ingredients into the wet ingredients. When all of the dry ingredients have been incorporated, gently fold in the sliced almonds. Make sure not to over mix the dough!½ cup sliced almonds
- Shape the dough into a 6×14-inch log.
- Bake the biscotti log for 25-28 minutes, or until it is set in the center and beginning to brown on the edges.
- Slice the biscotti about 1-inch thick (I like to start by cutting the log in half, then cutting each of the 2 smaller logs in half and so on until all the pieces are uniform) and lay them cut side up on the baking sheet. Be careful– they’re hot!
- Bake the biscotti for an additional 25-28 minutes, or until they are firm and dry. Allow the biscotti to cool fully before transferring them to an airtight container.
Notes
- Try your best to make sure the biscotti are all the exact same size. That way, they not only look presentable, but they’ll cook evenly.
- To make these biscotti even sweeter, dunk them or drizzle them in melted chocolate chips!
- If you’re making these around Christmas time, toss a handful of dried cranberries into the mix for a tasty festive twist!
- If you’d like to make smaller biscotti, divide the dough into two logs and reduce the baking time to 15-20 minutes each.
My whole family loved this recipe! I had immediate requests for a second batch.
I’m so happy to hear you loved it, Penny!!