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featured almond biscottis

Almond Biscotti Recipe

Course: Breakfast, cookie, Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 biscotti
Calories: 146kcal
If you've never dunked a homemade Almond Biscotti into a warm cup of coffee, you're really missing out! These crunchy, perfectly baked biscottis are made with cozy, simple ingredients like vanilla extract, sliced almonds, and almond flour.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer
  • Baking Sheet

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
  • cups all-purpose flour 150 grams
  • ¼ cup almond flour 24 grams
  • 1 teaspoon baking powder 4 grams
  • ½ cup sliced almonds 43 grams

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 6x14-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.
Storage: Store almond biscotti in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 1 month.
 

Nutrition

Serving: 1biscotti | Calories: 146kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 35mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 117IU | Calcium: 44mg | Iron: 1mg