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Biscotti Recipe

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Classic Italian almond biscotti with a crisp golden texture, toasted almonds, and delicate vanilla-almond flavor. Perfect for dipping into coffee, tea, or hot chocolate.

  • Total Time: 2 hours 45 minutes
  • Yield: 40 biscotti

Ingredients

  • 1 1/4 cups whole raw unsalted almonds
  • 60 g unsalted butter, melted and cooled
  • 3/4 cup caster sugar or superfine sugar
  • 2 large eggs, cold
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 2 cups plain flour or all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 180°C/350°F (160°C fan-forced). Line a large baking tray with parchment paper.
  2. Spread the almonds on a tray and toast for about 10 minutes, shaking halfway through. Cool completely.
  3. In a large bowl, whisk together the melted butter and sugar until combined.
  4. Add the eggs, vanilla extract, and almond extract. Whisk until smooth.
  5. Add the flour, baking powder, and salt to the bowl.
  6. Mix with a wooden spoon until mostly combined.
  7. Stir in the cooled almonds until no dry flour remains.
  8. Divide the dough into two equal portions on the prepared tray.
  9. Shape each portion into a log approximately 27 cm long, 5 cm wide, and 2 cm high.
  10. Bake for 25 minutes until lightly golden.
  11. Remove from the oven and cool completely for at least 1 hour.
  12. Reduce oven temperature to 150°C/300°F (130°C fan-forced).
  13. Using a sharp serrated knife, slice the logs diagonally into 7–8 mm thick slices.
  14. Arrange slices cut-side up on baking trays.
  15. Bake for 12 minutes, flip the biscotti, and bake another 12 minutes until crisp and lightly golden.
  16. Cool completely before serving or storing.

Notes

  • Cooling the logs completely prevents crumbling while slicing.
  • A serrated knife works best for cutting through the nuts cleanly.
  • Biscotti continue to crisp as they cool.
  • Store in an airtight container for up to 2 weeks.
  • If biscotti soften, reheat at 150°C/300°F for 8 minutes to restore crispness.
  • Freeze biscotti for up to 3 months in a sealed container.
  • Mini chocolate chips, citrus zest, or dried fruit can be added for variation.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 biscotti
  • Calories: 95
  • Sugar: 4 g
  • Sodium: 45 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 12 mg

Find it online: https://cooksplash.com/biscotti-recipe/