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Almond Biscotti Cookies

Almond Biscotti is a twice baked Italian cookie. These Italian cookies are crunchy and sweet, perfect as a snack when dipped in coffee or milk! Biscotti cookies require less time to prepare, you don’t have to place the dough in the fridge for an hour or two, the ingredients are available in every kitchen, and forming the dough hardly takes 3 to 5 minutes.

Unlike store bought Biscotti, this recipe gives you flavorful Biscotti, freshly made at home with no preservatives!

Homemade golden almond biscotti.

Let’s find out what’s Biscotti

These Italian cookies are hard (it won’t break your teeth), but it’s nothing like the American chewy cookies that we all are used to have. American cookies are baked for 12 to 13 minutes, where Biscotti is baked for 20 to 25 minutes. The authentic Italian Biscotti recipe ingredients have no oil or baking powder, but Americans have modified the recipe by adding fat to it. But like American cookies, you can add different flavors to the Biscotti too.

Ingredients in Almond Biscotti

All-purpose flour: Makes light Biscotti, but you can use whole wheat, and, in some recipes, almond flour is also used.

Eggs are the only wet ingredient in the authentic Italian Biscotti, and it adds a good texture and color to the Biscotti.

Vanilla. You can use almond extract instead.

Salt. Baking Powder.

Sugar: Use fine sugar, but you can also use brown sugar if you wish.

Almonds: Use toasted almonds; you can keep the skin if you wish. Slices or whole almonds are also acceptable in this recipe.

How to remove almond skin? Blanching Almonds

In a small bowl, add the almonds and cover it with enough boiling water. After 6 minutes, drain the almond and pour cold water over the almonds. After one-minute, squeeze the almond to remove the skin. Pat the almond dry and roast them if they were not.

Almond Biscotti served on a cutting board.

How to Make Almond Biscotti?

After mixing the ingredients well in a large bowl, you’ll end up with a sticky dough, don’t worry, you can handle a wet dough easy. Wetting your hand with cold water will help you form the dough into a rectangular shape effortlessly.

The word biscotti means (Baked twice) in Italian; however, you will have to bake these classic Italian Biscotti three times.

The first time you will bake the long log you created from the dough, the second time is after slicing the long log into slices; the third time takes place after you flip the slices to the other side. I’ve used butter in this biscotti recipe, but you can use oil if you wish. The Biscotti cookies will come out richer if you use butter!

Adding flavors to the Biscotti recipe

Biscotti dough is flexible when it comes to add-ins. The dough can go well with many flavors like orange, lemon, and chocolate. It can take in all types of nuts and dry fruits. Since I have mentioned different biscotti flavors, maybe you should give my Pistachio Anise Biscotti a try. I have a Raisin Pecan Biscotti that will be a great addition to your Holiday menu.   

Freshly baked almond biscotti.

Storing Almond Biscotti

Biscotti can be stored at room temperature for 2 weeks. Place the almond biscotti in a Ziplock bag making sure to remove the air from the bag. The Biscotti will taste great for those two weeks. You can also use an airtight container.

Can I freeze Biscotti

Store the Biscotti for up to three months by placing the almond biscotti in a freezer friendly bag and place in the freezer. To thaw the frozen Biscotti, place the Biscotti over the countertop for 30 minutes to an hour and enjoy it with your favorite hot drink.

Close up image of Italian almond biscotti.

Update: This post was originally published in February 2011. I have updated the text.

Almond Biscotti Cookies. Baked until lightly golden and crisp. These Italian Biscotti Cookies are great to dunk in your coffee or even milk. Your family will ask you to bake this often. letscookingmam.com | @Arinacooking

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2 Comments

  1. How clever! This seems mission impossible to me. Hahaha!

  2. If I can do it believe me anyone can 😉