Almond Biscotti

They’re crispy, nutty and just the right amount of sweet–perfect for dipping in coffee or tea. The almond biscotti are crispy, nutty and sweet enough to enjoy with coffee or tea. It’s easier than it seems to make them. Once you master the “twice baked” technique, you will be whipping out batches like a professional. Plus, the biscotti will still taste great after they are sliced and toast. This recipe called for whole almonds, but I used sliced ones since I already had them on hand. The whole almonds would have looked prettier, but the taste was still amazing.

I followed the directions in the recipe, but I saw that the video divided the dough up into two instead of three pieces. Next time, I will try it because the cookies will be larger. They’re also great for sending to friends and family (hello holiday care packages!) because they are sturdy and last a long time.

Almond biscotti can be used to experiment. You can add dark chocolate drizzles. You can do it. Do you feel a little citrusy today? Add some lemon or orange zest. You can enjoy these cookies in many different ways, and there’s really no wrong way. They are a versatile and fun bake.

Give them a try–you’ll feel like a baking rockstar in no time!

What is Almond Biscotti?

Almond Biscotti is a classic Italian cookie that is traditionally twice-baked to achieve its characteristic crisp, crunchy texture. The word “biscotti,” meaning “twice cooked,” refers to the unique way these cookies are prepared.

Almond Biscotti often includes almond extract to enhance the almond flavor further.

Because of their dry texture, Almond Biscotti is especially popular as a treat for dunking in coffee, espresso, or tea.

Ingredients

Almonds

All purpose flour

Caster sugar

Baking powder

Salt

Eggs

Honey

• Melted butter, room temperature
• How to make Almond Biscotti
• Spread the almonds evenly on a baking tray.
• Toast them for 10 minutes in a preheated 350deg oven. Allow them to cool completely.
• In the bowl of a Stand Mixer fitted with the Flat Beater, combine all the ingredients except for the almonds.
• Mix on speed 2 until a wet dough comes together.
• Add the nuts and mix on speed 1.
• Cover the bowl with cling film and chill the dough for 30 minutes.

Divide the dough in 3 portions and roll each portion into a smooth log. Place the dough on a baking sheet lined with parchment paper and bake for 25 minutes at 350deg.

Allow the baked dough to cool off enough to handle before proceeding.

Cut each log into slices, then arrange the cookies with their cut sides up on a baking tray.

Bake for an additional 10 minutes.

Let rest on a wire rack.

Store for up to 2 weeks in an airtight container.

Tools For This Recipe

(Amazon affiliate links)- These are the tools I use when making this recipe!

KitchenAid Standmixer –

This mixer is dependable and versatile and will handle all your baking needs effortlessly.

KitchenAid Glass Mixing Bowl –

This is my favorite KitchenAid bowl when I make any kind of batter because of the easy pour spout.

Wilton Baking Sheets –

These pans are designed to distribute heat evenly and deliver perfect results every time, plus they’re healthy non-stick.

Almond Biscotti

Make cafe-style Almond Biscotti at home with this simple recipe! These twice-baked cookies are loaded with toasted almonds and perfect for dunking in your favorite hot drink.

• Prep Time 10
• minutesmins
• Cook Time 45

minutes

mins

Rest Time 30 minutes mins

Total Time 1 hour hr

25 minutesmins Course

Cookies and BarsCuisine Italian 1 1/4 cupsalmonds 2 1/4

cupsflour

3/4cup

• sugar 3/4 teaspoon
• baking powder 1/2 teaspoon
• salt 2 large eggs
• 3 tablespoons honey
• 1/4 cup melted butter
• Spread the almonds evenly on a baking tray and toast them for 10 minutes in a preheated 350deg oven. Allow them to cool completely.
• In the bowl of a Stand Mixer fitted with the Flat Beater, combine all the ingredients except for the almonds. Mix on speed 2 until a wet dough comes together. Add the nuts and mix on speed 1. Cover the bowl with cling film and chill the dough for 30 minutes.
• Divide the dough in 3 portions and roll each portion into a smooth log. Place the dough onto a lined baking tray and bake 25 minutes in a 350deg preheated oven. Allow the baked dough to cool off enough to handle before proceeding.

• Cut each log into slices, then arrange the cookies with their cut sides up on a baking tray.

• Bake for an additional 10 minutes.

• Let rest on a wire rack and store for up to 2 weeks in an airtight container.

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