Easy Almond Biscotti Recipe

Introduction

Easy Biscotti is a crisp and delightful Italian cookie perfect for dipping in coffee or tea. This simple recipe uses basic ingredients to create a crunchy treat that’s both satisfying and easy to make at home.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• 1 cup almonds, chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the flour and sugar. Beat the eggs and add them to the mixture, then fold in the chopped almonds until a dough forms.
2. Step 2: Shape the dough into two logs on a baking sheet lined with parchment paper. Bake for 25 minutes until firm. Remove from the oven, let cool slightly, then slice the logs into 1/2-inch thick pieces. Lay the slices cut side down on the baking sheet and bake for an additional 10-15 minutes until golden and crisp.

Tips & Variations

• For extra flavor, add 1 teaspoon of vanilla extract or a pinch of cinnamon to the dough.
• Swap almonds for other nuts like pistachios or hazelnuts to vary the texture.
• Dip the cooled biscotti in melted chocolate for a delicious twist.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. They stay crisp and fresh well. If softened, re-crisp them in a warm oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of regular flour?

Regular all-purpose flour is best for texture, but you can substitute almond flour for a more nutty flavor. Note that the dough may be more delicate and require careful handling.

How do I keep biscotti crunchy?

Properly cooling and baking the biscotti until dry ensures crunchiness. Storing them in an airtight container prevents moisture absorption, which keeps them crisp longer.

Easy Almond Biscotti Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

This easy biscotti recipe delivers crunchy, twice-baked Italian cookies with a delightful almond bite. Perfect for dunking in coffee or tea, these classic treats combine simple pantry ingredients—flour, sugar, eggs, and almonds—into a satisfying homemade snack.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour
• Yield: 20–24 biscotti cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar

Wet Ingredients

• 3 large eggs

Add-ins

• 1 cup whole almonds, toasted and coarsely chopped

Instructions

1. Prepare the dough: In a large bowl, whisk together flour and sugar. In a separate bowl, beat the eggs, then gradually add to the dry ingredients and mix until a sticky dough forms. Fold in the chopped almonds until evenly distributed.
2. Shape and bake the logs: Preheat the oven to 350°F (175°C). Divide dough into two equal portions and shape each into a log about 12 inches long and 2 inches wide. Place logs on a baking sheet lined with parchment paper and bake for 25-30 minutes until lightly golden and firm to the touch.
3. Slice the biscotti: Remove the logs from the oven and let them cool slightly for 10 minutes. Using a sharp serrated knife, carefully cut the logs diagonally into ¾ inch thick slices.
4. Second bake for crunch: Arrange the slices cut side down back on the baking sheet. Bake for an additional 10-15 minutes, flipping halfway through, until crisp and golden brown. Let cool completely on a wire rack before serving.

Notes

• Toasting the almonds before folding them into the dough enhances their flavor and crunch.
• Store biscotti in an airtight container at room temperature for up to two weeks.
• For variation, try adding lemon zest, anise seeds, or substituting almonds with hazelnuts or pistachios.
• If you prefer softer biscotti, reduce the second baking time by a few minutes.

Keywords: biscotti, Italian cookies, almond biscotti, twice-baked cookies, crunchy cookies, coffee cookies