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Biscotti is a crunchy, almond-flavored cookie-like treat that is best enjoyed with a warm mug of tea or coffee. Sweet, buttery, and delicate, these crumbly cookies will be the perfect addition to your next Saturday morning brunch or girl’s night in.
Biscotti are almond-flavored crunchy biscuits that originated from Italy. They’re sweet, dense, and dry, making them the perfect treat to dip in your mug of hot chocolate or coffee. These unique cookies are baked twice to ensure ultimate crispiness and give the finished product it’s unique oblong shape.
Easy Almond Biscotti Recipe
We Love This Recipe Because It’s…
- Nutty, crunchy, buttery, and lightly sweet.
- Perfect for dipping into your favorite warm beverage.
- Made with common, pantry-staple ingredients.
- Easy to customize!
Ingredient Notes
- Almond Slivers—Give these cookies a delicate nutty flavor and slight crunch.
- Flour—All-purpose will give your biscotti a crispy, yet slightly chewy texture.
- Granulated Sugar—To sweeten these cookies.
- Butter—Salted and softened.
- Eggs—Act as the binding agent for your biscotti dough.
- Baking Powder—Gives your finished bake a little rise.
- Almond Extract—The key to giving your cookies that quintessential biscotti flavor.
- Vanilla Extract—Adds a caramelized, sugary flavor.
How to Make Classic Biscotti
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, almond extract, and vanilla extract and mix until homogenous.
- Gently fold in the flour and baking powder until just incorporated.
- Add the almond slivers and mix until evenly suspended throughout the dough.
- Divide the dough in half and shape each into an oblong, log-like shape.
- Bake until just set.
- Allow the biscotti to cool slightly before slicing into 1” strips.
- Spread the biscotti evenly over the surface of a cookie sheet and bake again until crispy and golden brown.
- Serve and enjoy!
Frequently Asked Questions
I would say that biscotti is more of a cookie than it is a bread. Although you bake it in a loaf like bread, the resulting slices are crispy, buttery, and sweet like a cookie. Dessert bread, on the other hand, tends to be chewy, soft, and fluffy.
Because biscotti is so crispy and dry, it’s usually served with a warm drink like coffee, tea, or hot chocolate. It’s typical to dip the biscotti in your drink of choice. The delicate almond flavor pairs nicely with the deep richness of a coffee or hot chocolate.
American biscotti and traditional Italian biscotti are very similar. They both feature a sweet almond flavor and are commonly served as a breakfast or tea-time treat. However, American biscotti tends to be a bit softer and chewier than the super crispy Italian version. This recipe will make a batch of American-style biscotti.
This biscotti recipe stores and freezes beautifully! Simply transfer any leftover cookies into an airtight container and store it on the counter for up to 6 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. I like these cookies best at room temperature, but you can also enjoy them warm, cold, or even frozen!
Recipe Variations
Not a fan of almonds? Try making cranberry biscotti instead. Simply swap out the slivered almonds for ¾ cup of dried cranberries and omit the almond extract. Bake the dough as normal and enjoy this fruity spin on a classic cookie.
Add a little extra pizzaz to your almond biscotti by dipping them in chocolate! Simply melt some dark chocolate chips or melting chocolate in the microwave and dip half of each cookie into the chocolate. Let the chocolate set in the fridge before serving and enjoying.
Make these cookies even more dessert-like by topping them with a sweet glaze! A lemon-, cinnamon-, vanilla-, or chai-flavored glaze would pair well with these nutty, crunchy biscotti. You can make a simple powdered sugar glaze by combining 2 cups of confectioner’s sugar with 2-4 tablespoons of the liquid of your choice.
Expert Tips and Tricks
- You can use either toasted or untoasted almonds in this recipe. Toasted will give the finished biscotti a bolder almond flavor.
- The total cook time for this recipe will vary slightly from oven to oven, so be sure to keep a close eye on your biscotti as it bakes. You want the finished cookies to be crunchy, but not burnt.
- Use a serrated knife to slice the biscotti loaves into individual strips. This will help keep any crumbling to a minimum.
More Recipes
- Shortbread Cookies Recipe
- Shortbread Jam Thumbprint Cookies
- Edible Cookie Dough
- Healthy Breakfast Cookies
- Blueberry Pie Cookie Bars
If you’ve tried this Easy Almond Biscotti recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Biscotti Recipe
Ingredients
- ½ cup butter, softened, salted or unsalted
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ¾ cup almond slivers
Instructions
- Preheat the oven to 325°F.
- Place the butter it in a large mixing bowl with the sugar. Use an electric hand mixer or a stand mixer to cream the ingredients together until light and fluffy, about 3 minutes.
- Whisk in the eggs, almond extract, and vanilla extract until the ingredients are fully incorporated into the mixture.
- Gently whisk in the flour and baking powder until no pockets of dry flour remain in the dough. Fold in the almond slivers until they are evenly distributed throughout the biscotti dough.
- Divide the biscotti dough in half and form each half into a log shape about 8 inches long and 4 inches wide on a baking sheet.
- Bake the biscotti for 35 minutes. After 35 minutes, remove the pan from the oven and allow the logs to cool for 5 minutes.
- Once the logs have had a chance to cool, use a sharp serrated knife to slice the logs into their unique shape, slicing down the log every 1/2 to 3/4 of an inch.
- Spread the biscotti biscuits over the cookie sheet, cut side down, and bake for an additional 20-25 minutes, flipping the cookies to the other side half way through baking.
- Serve immediately or let cool and enjoy.
Notes
- The final cook time will depend on the oven you are using. I have tried this recipe in two separate ovens and found that the time was within 55-60 minutes. Mainly you jus want to make sure that the biscotti is nice and crunchy. You don’t want it to be too soft or crumbly when you remove it from the baking sheet.
- Allowing the biscotti to cool after the first bake helps make it easier to slice without crumbling the biscuits.
- I like to use both almond and vanilla extract. The almond extract to amplify the cherry-like flavor of the almond, and the vanilla extract to amplify the sweetness of the biscuits.
- You can use either toasted or untoasted almond slivers in this recipe.
- You can use either salted or unsalted butter in this recipe. I like to use salted butter. If you are using unsalted butter, you will want to add 1 teaspoon of salt to the dry ingredients.
- You can store your leftover biscotti in an airtight container on the counter for up to 6 days.
Nutrition
You’ll find that these biscotti cookies boast a delicate, buttery flavor, making them the perfect addition to your next baby shower, bachelorette brunch, engagement party, or any other elegant affair.
