Almond Biscotti

• Almonds: I use whole, unpeeled almonds for the recipe. That way, I can chop them to the desired size. I opt for unsalted so I can control the seasoning level.
• Flour: All-purpose flour has a moderate protein content of about 10-13%, providing a sturdy foundation for the twice-baked biscuits.
• Eggs: Whole eggs are used for binding and leavening the batter, preventing it from becoming too hard and dense.
• Baking Powder: The leavening agent helps the loaves rise while baking in the oven, nearly doubling in height.
• Sugar: Granulated sugar adds sweetness and the characteristic snap when the cookie is bitten into.
• Butter: Melted butter adds richness and tenderness to the biscotti. Without a little extra fat, the cookies will be very tough and dry.
• Flavoring: I use almond extract to enhance the aroma and taste of the almond cookies. Vanilla adds additional sweet baked notes. A small amount of salt keeps the dough from tasting bland.
• Egg Wash: I use an egg-white wash to maintain a light golden hue on the surface.
  Adding a pinch of salt to egg whites helps break down the tight protein structure, making the mixture more fluid and easier to brush on for a shiny finish. You can use a whole egg instead if you want a deep golden hue.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This almond biscotti recipe is easy to customize! Try these tasty options:

• Almond Options: You can use raw or roasted whole almonds. Use blanched almonds without the skin, or slivered almonds for a more delicate flavor; you do not need to chop them. Add Marcona almonds for a soft, buttery texture.
• Almond Swaps: Add pistachios, hazelnuts, walnuts, peanuts, cashews, or a mixture.
• Flour: Typically, 00 flour is used in Italy. It gives biscotti a finer, more delicate crumb and a cleaner bite because its ultra-fine grind and lower protein content promote a slightly more tender, less rugged crunch compared to all-purpose flour.
• Fruit: Add dried raisins, currants, cherries, cranberries, figs, coconut, or apricots for sweetness and a delightful chew.
• Sweetener: You can swap some of the white sugar for light brown sugar, but it will be slightly less crunchy.
• Flavoring: Try anise extract or anise seeds, peppermint, coconut, lemon, or caramel. For a citrus note, add candied orange, orange zest, or extract. Add cinnamon, nutmeg, cardamom, or pumpkin pie spice.
• Chocolate: Add cocoa powder for a chocolate flavor base or mini chocolate chips as a mix-in.
• Coating: For an extra luxurious finish, dip the biscotti in melted chocolate. White chocolate, milk chocolate, or dark chocolate are great options. Adding coconut oil helps them set more quickly at room temperature. Melting wafers or chips work well as sturdy coatings, especially if you plan to give them as a gift.

How to Make Almond Biscotti

Step 1: Heat the Oven

Heating the oven to 325°F (163 °C) and placing the rack in the middle ensures the biscotti bake gently and evenly, allowing the dough to set and dry without over-browning.

Step 2: Toast the Almonds 

Lightly toasting the almonds gently heats and releases their aromatic oils, intensifying their nutty fragrance and flavor. The nuts will toast more during the two baking steps; warm them briefly.

Step 3: Chop the Almonds

Coarsely chopping the almonds into medium pieces ensures they distribute evenly throughout the dough while maintaining a size that provides a signature crunchy bite. I like to see a cross-section of the nuts in the slices, so I don’t chop them up very much.

Experimentation Encouraged: You can leave the almonds whole; however, you won’t release as much flavor from the oil. It’s also harder to slice and bite larger pieces of nuts.

Step 4: Mix Dry Ingredients

Whisking the flour, baking powder, and salt evenly disperses the leavening and seasonings. This prevents clumps and ensures the biscotti rise uniformly with a consistent crumb structure.

Step 5: Mix the Wet Ingredients

Whisking the eggs until pale and voluminous incorporates tiny air bubbles that give the biscotti lift and a lighter crumb, while slowly adding the sugar helps stabilize that foam. Blending in the melted butter gently coats the gluten-forming proteins, creating a finer, more tender texture that still bakes up crisp without becoming dry or crumbly.

Chef’s Tip: Adding the almond and vanilla extracts at this stage ensures their flavors are evenly distributed throughout the dough.

Step 6: Make the Dough

Gently folding in the flour in two additions minimizes gluten development, keeping the biscotti crisp and tender rather than tough, and mixing only until the dough comes together prevents overworking the dough. Adding the almonds at the end ensures they stay evenly suspended without crushing or releasing excess oils into the dough.

Step 7: Portion the Dough

Shaping the dough into evenly sized loaves ensures uniform baking. I create two 8-inch by 3-inch loaves, each about 3/4-inch thick. I make a slight dome, smoothing the edges to give the characteristic tapered, oblong shape. They rise to almost 1 1/2-inches tall, and about 4 ½ inches long. Brushing with an egg-white wash adds shine and a delicate, crisp finish.

Pro Tip: Chef Carlo added a light sprinkle of sugar over the egg wash to boost caramelization and create a lightly sweet crust. Just use a small amount—too much will make the top overly sweet. You can skip the sugar entirely if you plan to dip the biscotti in chocolate.

Step 8: Bake

This first 30-minute bake sets the loaf’s structure and begins drying the dough so it slices cleanly later. Rotating the cookie sheet halfway through ensures even heat exposure and uniform browning.

Tips for Perfect Execution: Cooling the loaves for 30 minutes is essential because it firms up the crumb and prevents crumbling when you slice the biscotti.

Step 9: Slice the Biscotti and Bake Again

Cutting the loaves with a sharp serrated knife at a slight bias preserves their structure and yields wider slices with more surface area for crispness. Laying the pieces cut side down exposes the interior to direct heat, allowing moisture to escape efficiently during the second bake. Flipping the biscotti ensures both sides dry evenly, giving them their signature crunchy texture.

Expert Tip: Baking the biscotti on a wire rack allows hot air to circulate each slice, promoting even drying. You can bake them directly on the pan, but the direct heat contact will dry and crisp the bottoms faster, so flip the slices after about 10 minutes to prevent over-browning.

Step 10: To Serve

Cooling the biscotti on a wire rack allows any remaining steam to escape, ensuring they dry fully and achieve their signature crisp texture before serving. Enjoy the simple almond biscotto with the classic flavor, or make them fancy by dipping them in chocolate and sprinkling chopped nuts on them!