Go Back
+ servings
A few slices of biscotti on a white speckled plate.
Print Pin
5 from 2 votes

Almond Biscotti Recipe

Perfect for dunking into your morning cup of coffee or tea, this classic almond biscotti recipe is subtly sweet and packed with almond flavor. 
Course Dessert
Cuisine Italian
Keyword biscotti, biscotti cookies
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 21 slices
Author Danielle

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

Storage Instructions: Store biscotti in airtight container at room temperature for up to two weeks.
Freezing Instructions: Biscotti may 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. Thaw to room temperature before serving.