Almond Biscotti
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These Almond Biscotti have become a staple in my house since my husband decided to channel his inner baker a couple of months ago. Now, every weekend is biscotti weekend, filled with the delightful crunch of toasted almonds and the zesty kick of lemon. I couldn’t keep this delicious tradition to ourselves, so I’m excited to share the recipe with you!
Before You Start
- Toast Your Almonds: If you have time, I recommend lightly toasting both the whole and sliced almonds in a dry skillet over medium heat until they’re golden and fragrant. This will bring out their rich flavor and add that perfect crunch to your biscotti.
- Prepare Your Ingredients: Measure out all your ingredients before you begin. Biscotti dough comes together quickly, and having everything ready will make the process seamless and stress-free.
- Zest First: Grate the lemon zest before juicing it. This will make sure you capture all that bright, citrusy flavor without the mess of dealing with a slippery lemon.
- Chill the Dough if Needed: If your kitchen is warm, consider chilling the dough for about 15 minutes before shaping it into logs. This makes it easier to handle and helps maintain the log shape while baking.
- Use Parchment Paper: Line your baking sheet with parchment paper or a silicone baking mat. This prevents the biscotti from sticking and makes clean-up a breeze.
- Even Baking: Rotate your baking sheet halfway through the baking time to ensure your biscotti bake evenly, especially if your oven has hot spots.
- Have a Cooling Rack Ready: Set up a wire rack for cooling the biscotti as soon as they come out of the oven. This helps them cool completely and become perfectly crisp.
- Room Temperature Butter: Ensure your butter is at room temperature before mixing it into the dough. This allows it to blend smoothly into the dough.
- Check for Doneness: Keep an eye on the logs while they bake. They should be golden brown and firm to the touch. Properly baked logs will slice easily and hold their shape without being too crumbly.
What You Need
- Large Eggs: Bind the biscotti dough together and add moisture for a tender texture. If you’re vegan or allergic, you can substitute with flax eggs or chia eggs.
- Pure Vanilla Extract: Infuses the biscotti with a rich, sweet aroma that complements the almonds beautifully. If you don’t have vanilla extract, vanilla bean paste or a splash of maple syrup can work as alternative.
- Almond Extract: Enhances the almond flavor, making it more pronounced.
- Lemon Zest: Adds a fresh, citrusy brightness that balances the sweetness and richness of the biscotti. Don’t skip the lemon zest, it really does make them so much better.
- Melted Butter: Give the biscotti that buttery flavor and helps create a tender crumb.
- Purpose Flour: Just plain all purpose flour is all you need. For a gluten-free version, use a gluten-free all-purpose flour blend that includes xanthan gum for binding.
- Baking Powder
Helps the biscotti rise slightly, ensuring they’re light and crispy. Avoid substituting with baking soda, as it can alter the flavor and texture of the biscotti. - Salt: Balances the sweetness and enhances the overall flavors. If you’re using salted butter, you can reduce or omit the additional salt in the recipe.
- Almonds: You’ll need whole almonds and sliced almonds. I strongly recommend lightly toasting them both.
First up, toasting your almonds is a game-changer. Pop both the whole and sliced almonds in a dry skillet over medium heat until they’re golden and fragrant. Keep a close eye on them because nuts can go from perfectly toasted to burnt in seconds.
Next, prepare your ingredients before you dive in. Biscotti dough comes together quickly, so having everything measured and ready will keep things flowing smoothly. When it’s time to mix the wet and dry ingredients, don’t rush it.
Beat those eggs with vanilla and almond extracts, lemon zest, and melted butter until everything is well combined. Then, gradually incorporate the flour, sugar, baking powder, and salt, ensuring you mix until a soft dough forms. If your kitchen is warm, I recommend chilling the dough for about 15 minutes before shaping.
Divide your dough into equal portions and roll each into an 8–10-inch log on a lightly floured surface. Don’t worry if it’s not perfect—biscotti are all about that rustic charm. Place the logs on your prepared baking sheet, spacing them about 2 inches apart to give them room to expand. Brush the logs with egg wash for that beautiful golden finish.
Now, here comes the crucial part: baking them twice. Pop the logs into your preheated oven and bake for about 40 minutes or until they’re golden brown and firm to the touch. Once baked, remove them from the oven and let them cool on the baking sheet for about 10 minutes.
After the logs have cooled slightly, slice them diagonally into ½-inch-thick slices using a sharp knife. Lay the slices cut-side down back onto the baking sheet. Now for the second bake—reduce the oven temperature to 325°F (160°C) and bake the slices for an additional 10 minutes, flipping them halfway through to ensure even crispness. They should turn a light golden color and feel dry to the touch. Finally, cool completely on a wire rack before enjoying.
Frequently Asked Questions
Can I use different nuts instead of almonds?
Absolutely! While almonds add a wonderful crunch and flavor, you can easily substitute them with your favorite nuts like pecans, walnuts, hazelnuts, or pistachios. Just make sure to toast them lightly to enhance their flavor.
How do I store leftover Almond Biscotti?
Store your Almond Biscotti in an airtight container at room temperature. They stay fresh and crunchy for up to two weeks. To maintain their crispness, avoid storing them in the refrigerator as moisture can make them soggy.
Can I freeze Almond Biscotti, and how?
Yes, you can freeze Almond Biscotti! Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe airtight container or a resealable freezer bag. They can be stored in the freezer for up to three months. To enjoy, simply thaw them at room temperature.
Why are my biscotti too hard or too soft?
If your biscotti are too hard, it might be because they were overbaked during the second bake. Keep a close eye on them and remove them from the oven as soon as they turn lightly golden and feel dry to the touch. If they’re too soft, ensure they’ve cooled completely on a wire rack to allow them to crisp up properly.
Can I add chocolate chips or other mix-ins to the biscotti?
Definitely! Try adding chocolate chips, dried cranberries, or even a sprinkle of sea salt. Fold in about half a cup of your chosen mix-ins into the dough along with the almonds to distribute them evenly throughout the biscotti.
More Delicious Cookie Recipes
- Amaretti Cookies
- Italian Fig Cookies
- Poppy Seed Rugelach
- English Toffee Gingerbread Biscotti
- Italian Almond Cookies
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Almond Biscotti
Video
Ingredients
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- 1½ teaspoons almond extract
- zest of 1 lemon
- ¼ cup butter (melted)
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole almonds (lightly toasted)
- ⅓ cup sliced almonds (lightly toasted)
- 1 large egg (for egg wash)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat 3 eggs with vanilla extract, almond extract, lemon zest and melted butter. Mix well to combine.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Fold in the whole and sliced almonds, ensuring they're evenly distributed throughout the dough.
- Divide the dough into three equal portions. On a lightly floured surface, shape each portion into a log approximately 8–10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them at least 2 inches apart.
- In a small bowl, whisk together the remaining egg. Brush the tops and sides of each log with the egg wash. For extra crunch, you can sprinkle additional sliced almonds on top.
- Bake the logs in the preheated oven for 40 minutes, or until they are golden brown and firm to the touch. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
- Reduce the oven temperature to 325°F (160°C). Transfer the slightly cooled logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into ½-inch-thick slices.
- Place the slices cut-side down back onto the baking sheet. Bake for 10 minutes, flipping the biscotti halfway through the baking time to ensure even crispness. They should be lightly golden and dry to the touch.
- Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Once cooled, they're ready to enjoy!
Notes
- Try Different Zests: While lemon zest is pretty common, feel free to try with orange or lime zest for something a bit different.
- Even Slices: Use a sharp knife to slice your logs diagonally. This will help you get clean cuts and helps the biscotti bake evenly for that perfect crunch.
- Add Mix-Ins: Don’t be shy, try folding in chocolate chips, dried cranberries, or a sprinkle of sea salt. These additions can take your biscotti to the next level of deliciousness.
- Storage Tips: Store your biscotti in an airtight container at room temperature. They stay crunchy for up to two weeks and can be frozen for longer storage.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
