Perfect for dunking into your morning cup of coffee or tea, this classic almond biscotti recipe is subtly sweet and packed with almond flavor.
Biscotti are a type of Italian cookie that are baked twice, resulting in a delightfully crunchy texture. Although they can certainly be enjoyed on their own, they’re best when dipped into a cup of coffee or tea.
For this recipe, I made classic almond biscotti cookies. They’re flavored with almond extract, and the slivered almonds in the dough add even more flavor and texture.
Since they’re a heartier cookie, biscotti are great for gifting around the holidays and also keep well for one to two weeks on your counter!
Homemade biscotti requires just nine ingredients, all of which can be found at your local grocery store. Here’s exactly what you will need:
- All-purpose flour: Be sure to spoon and level the flour when measuring it. If you scoop it straight from the bag, you’ll compact the flour and measure out too much by mistake.
- Granulated sugar: These cookies are sweet, but not overly so. Just 1 cup of sugar sweetens the entire batch.
- Baking powder: Helps the cookie dough rise in the oven.
- Salt: Enhances the almond flavor and balances out the sweetness of the dough.
- Oil: I recommend using a neutral-flavored oil like vegetable or canola oil.
- Eggs: Help bind the dough together. It’s also best if your eggs are at room temperature before being added to the cookie dough. If you forgot to bring your eggs to room temperature, set them in a bowl of warm water for about 10 minutes.
- Vanilla extract: Pure vanilla extract complements the almonds and rounds out the flavor of the biscotti.
- Almond Extract: There’s one tablespoon of almond extract in this recipe and I promise it’s not a mistake! Since the dough uses oil instead of butter, the almond extract helps to add more flavor.
- Slivered Almonds: These add even more almond flavor and crunch to the biscotti.
- You can replace the slivered almonds with an equal amount of dried fruit, chocolate chips, chopped nuts, or your favorite mix-in!
How to Make Biscotti
Biscotti cookies are unique because they’re baked twice. The dough is first shaped into logs, then partially baked before being sliced and baked again. Don’t fret, it’s a simple recipe!
- Preheat the oven to 350ºF: You’ll also need to line two cookie sheets with parchment paper.
- Whisk together the dry ingredients: Combine the flour, sugar, baking powder, and salt in a large bowl.
- Whisk together the wet ingredients: Combine the oil, eggs, vanilla extract, and almond extract in a separate bowl.
- Combine the wet and dry ingredients: Pour the wet ingredients into the dry, then mix until just combined.
- Mix in the slivered almonds.
- Divide the dough into three pieces: Shape each piece into a log. Do your best to make the logs approximately the same size and shape. I typically shape mine into logs that are 8 inches long and 3 to 4 inches wide.
- Bake the cookie dough logs: The logs need to be baked just until the tops are set and the edges are lightly browned.
- Slice the logs diagonally: I prefer using a serrated knife to cut the logs into 1-inch slices. I typically slice off the ends, then slice each log into seven pieces.
- Bake the cookies a second time: This is how biscotti develop their signature crunchy texture! Be sure to flip the cookies over after 10 minutes in the oven to ensure they brown evenly.
- Cool completely before serving: The cookies will crisp up further as they cool.
- Storing at room temperature: Once cool, store the almond biscotti in an airtight container on your counter for 1 to 2 weeks.
- Freezing Instructions: The cookies can also be frozen for up to 3 months. I recommend storing them in a large freezer bag/container and placing parchment paper between each layer of biscotti. When ready to eat, thaw to room temperature.
- You may need to use your hands to form the cookie dough. Just be sure to mix until combined, but no further.
- If needed, let the biscotti logs cool slightly before slicing into them. A serrated knife works best for cutting the logs.
- Let the cookies cool completely before enjoying them. They will crisp up further as they cool.
More Easy Cookie Recipes to Make!
- Flourless Almond Butter Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Brown Butter Chocolate Chip Cookies
- Soft Peanut Butter Cookies
- Oatmeal Scotchies
Almond Biscotti Recipe
- 3 cups all-purpose flour spooned and leveled (375 grams)
- 1 cup granulated sugar (200 grams)
- 1 tablespoon baking powder
- ½ teaspoon sea salt or table salt
- ½ cup vegetable oil or other neutral oil (120 ml)
- 3 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon almond extract
- 1 cup slivered almonds (120 grams)
- Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper. Set aside.
- In a large mixing bowl whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl whisk together the oil, eggs, vanilla and almond extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Use your hands to form a dough if it’s easier.
- Mix in the slivered almonds.
- Form 3 logs of dough, about 3 or 4-inches wide by 8-inches long; you can put two logs on one cookie sheet and one log on the second cookie sheet.
- Bake for 23 to 26 minutes or until the tops are set and the edges are lightly browned.
- Remove from the oven and carefully slice each log into roughly 1-inch slices diagonally.
- Place slices cut side up, at least 1 inch apart, on the baking sheets. Bake for another 10 minutes.
- Remove from the oven, flip each sliced biscotti, and bake for another 8 to 10 minutes or until golden brown.
- Allow to cool completely before serving.