Easy Almond Biscotti Recipe

Introduction

Easy biscotti are twice-baked Italian cookies that are crisp, nutty, and perfect for dipping in coffee or tea. This simple recipe uses basic ingredients and requires just two baking steps to achieve that delightful crunch.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, mix the flour and sugar together. Beat the eggs lightly, then add them to the dry ingredients and combine until a dough forms. Stir in the chopped almonds.
2. Step 2: Shape the dough into two logs about 12 inches long and place them on a baking sheet lined with parchment paper. Bake for 25-30 minutes until golden and firm. Remove from the oven and let cool slightly.
3. Step 3: Reduce the oven temperature to 325°F (165°C). Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Lay the slices cut side down on the baking sheet and bake for another 10-15 minutes, turning once halfway through, until crisp and golden.
4. Step 4: Cool the biscotti completely on a wire rack before serving. Store in an airtight container once cooled.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract or almond extract to the dough.
• Try substituting almonds with pistachios, hazelnuts, or dried cranberries for different tastes.
• If you prefer softer biscotti, reduce the second bake by a few minutes.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage. To refresh the crispness, reheat in a low 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 all-purpose flour?

Almond flour can change the texture and structure of biscotti, making them more crumbly. It’s best to stick with all-purpose flour or try a combination for best results.

How do I know when biscotti are done baking?

After the first bake, the logs should be firm and golden. The second bake should make the sliced cookies crisp and slightly browned on the edges. They will harden further as they cool.

Easy Almond Biscotti Recipe

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★★★★★

4.6 from 102 reviews

This easy biscotti recipe guides you through making classic Italian twice-baked cookies that are crunchy and perfect for dipping in coffee or tea. Made with simple pantry ingredients like flour, sugar, eggs, and almonds, these biscotti deliver a delightful nutty crunch and sweet flavor.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 24 biscotti 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

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, roughly chopped

Instructions

1. Prepare the dough: In a mixing bowl, combine the flour and sugar thoroughly. Beat the eggs lightly, then add them to the dry mixture. Stir everything until a sticky dough forms. Fold in the chopped almonds evenly throughout the dough.
2. Form and first bake: Preheat the oven to 350°F (175°C). Shape the dough into one or two long logs about 12 inches long and 3 inches wide, placing them on a parchment-lined baking sheet. Bake for about 25 to 30 minutes until the logs are firm and golden brown.
3. Slice the biscotti: Remove the baked logs from the oven and let them cool for about 10 minutes. Using a sharp serrated knife, slice the logs diagonally into ½-inch thick slices to create the classic biscotti shape.
4. Second bake: Lay the slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10 to 15 minutes. Flip the biscotti halfway through baking to ensure even toasting on both sides, until crisp and golden.
5. Cool and serve: Remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, they are ready to be enjoyed with your favorite hot beverage or stored in an airtight container for up to two weeks.

Notes

• You can substitute almonds with other nuts, such as hazelnuts or pistachios, for a different flavor.
• For a gluten-free option, use a gluten-free all-purpose flour blend instead of regular flour.
• Add a teaspoon of vanilla extract or almond extract for added aroma and flavor.
• To make the biscotti extra crispy, extend the second baking time by a few minutes but watch carefully to avoid burning.
• Store biscotti in an airtight container at room temperature to maintain their crunchiness.

Keywords: biscotti, Italian cookies, twice-baked cookies, almond biscotti, easy biscotti recipe, crunchy cookies