This Almond Biscotti recipe will give you classic Italian cookies with a satisfying crunch and delicious flavor that pairs beautifully with coffee or tea. Plus, the dried cranberries make them an absolute treat that’s perfect for the holiday season!
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Why This Recipe Stands Out
We can’t resist these Almond Biscotti cookies. They’re crunchy, flavorful, and just the right amount of sweet. Plus, they’re incredibly easy to make cookies. Here’s what you’ll love:
- Simple: This recipe uses simple, easy-to-find ingredients, making it accessible for everyone.
- Versatile: You can customize this recipe with your favorite dried fruits or nuts, like our White Chocolate Macadamia Nut Cookies.
- Flavorful: The combination of almond extract and semi-sweet chocolate chips gives these biscotti an irresistible flavor.
- Texture: These almond biscotti are satisfyingly crunchy, perfect for dunking into your favorite cup of coffee or tea just like our Gingerbread Biscotti.
- Freezer-Friendly: This recipe makes enough biscotti to freeze for a quick treat whenever you need it.
- Festive: With the addition of dried cranberries, these almond biscotti become a festive treat perfect for the holiday season like these Chewy White Chocolate Cranberry Bars.
- Stays Crisp: These biscotti will stay crisp for up to a month in your pantry when stored airtight.
- Great Gifts: This recipe makes enough biscotti to give away as delicious treats, perfect for sharing the love with friends and family.
Key Recipe Ingredients
- Almond Extract – The star ingredient of this recipe, almond extract, is used to infuse the biscotti with a deep, nutty flavor that pairs perfectly with the crunch of the roasted almonds.
- Semi-Sweet Chocolate Chips – We add semi-sweet chocolate chips to our biscotti for a touch of sweetness and a hint of chocolate flavor that balances out the nutty almond flavor.
- Roasted Sliced Almonds – Roasted sliced almonds are used in this recipe to add a satisfying crunch and a boost of almond flavor to our biscotti cookies.
- Dried Cranberries – To make this recipe festive, we add dried cranberries. They add a pop of color and a tart, fruity flavor that contrasts beautifully with the sweet, nutty biscotti.
- White Chocolate Chips – We finish off our almond biscotti with a drizzle of white chocolate. This adds an extra layer of sweetness and makes the biscotti look even more appealing.
Substitutions And Variations
These classic biscotti taste absolutely delicious as is, but you can easily change it up to personalize the recipe according to your preferences. Here are some of our favorite ways to do it:
- Mix-Ins: These biscotti cookies are perfect with roasted sliced almonds, but feel free to experiment with different nuts or dried fruits. Try adding dried cranberries for a festive twist, or switch out the almonds for pecans like we use in 4-Ingredient Pecan Sandies.
- Chocolate: We’ve used semi-sweet chocolate chips in this recipe, but you can use any variety you prefer. For a richer flavor, try using dark chocolate chips, or for a sweeter biscotti, use white chocolate chips. You can even use a combination like we did in our Chewy Triple Chocolate Chip Cookies.
- Extract: You can also change the extracts by replacing almond extract with any other you like more, such as lemon extract.
Step-By-Step Recipe Instructions
- Combine flour, salt, and baking powder in a large bowl. In a separate bowl, blend oil and sugar. Add vanilla extract, almond extract, and eggs.
- Combine the egg mixture with flour mixture. Mix in chocolate chips and nuts.
- Divide the dough into three equal logs. Bake at 300F for 35-40 minutes. Cover with a cloth and let them cool until nearly room temperature. Lower the oven temperature to 275F.
- Once cooled, cut the logs diagonally into slices of less than 1″ thickness.
- Bake the biscotti for 10 minutes, flip them, and bake for another 10 minutes. They should feel dry. Allow them to cool on cooling racks.
- Melt white chocolate and drizzle it over the cooled biscotti.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
This almond biscotti recipe is already easy to make, but we have some handy tips to make the process even smoother. Take a look at our favorite prep-ahead tips for this recipe:
- Dough Preparation: You can prepare the dough for the almond biscotti ahead of time. Simply follow the recipe instructions up to the point of forming the dough into logs. At this point, you can wrap the dough logs in plastic wrap and refrigerate them for up to 2 days. When you’re ready to bake, just remove the dough from the fridge, let it warm slightly, and proceed with the recipe.
- Freeze: Almond biscotti freeze exceptionally well. After baking and cooling, you can store them in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature.
Commonly Asked Questions
The almond extract in this recipe enhances the flavor of the almonds used in the biscotti. It gives a more intense almond flavor that compliments the other ingredients perfectly.
Cooling the biscotti logs before cutting them helps to prevent them from crumbling or breaking apart. It makes the cutting process easier and guarantees that your biscotti pieces maintain their shape.
We recommend using a sharp bread knife for cutting the biscotti. This type of knife can easily cut through the biscotti without causing it to crumble or break.
Baking the biscotti twice is what gives them their signature crunch. The first bake cooks the dough, and the second bake dries out the biscotti, making them crisp and perfect for dunking in coffee or tea.
Almond biscotti will keep crisp for up to a month in your pantry. Just be sure to wrap it airtight to maintain its freshness and crunch.
Yes, you can freeze the almond biscotti. Just make sure to wrap them well to prevent freezer burn. When you’re ready to enjoy them, simply let them thaw at room temperature.
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Almond Biscotti Recipe
- Preheat oven to 300F. Line baking sheet with parchment paper.
- Combine flour, salt, and baking powder in a large bowl. Set aside.
- In another large bowl, mix oil and sugar until well blended. Add vanilla extract, almond extract, and eggs. Beat until well incorporated.
- Gradually stir egg mixture in with the flour mixture. Mix in the chocolate chips, nuts, and dried fruits, if using, by hand. Dough may be sticky; place in fridge for 30 minutes to help firm it up a bit.
- Divide dough into equal thirds – using wet hands here will help with sticky fingers. Form each third into logs, about 12"x3" each, on the parchment lined cookie sheet.
- Bake 35-40 minutes on middle rack, until lightly brown and mostly firm to the touch. Place light cloth over logs and cool for at least 30 minutes or until they are almost room temp. Reduce oven temperature to 275F.
- Carefully cut cooled logs on diagonal, into slices that are a little less than 1" thick. Depending on your knife, you might either press down very gently to get clean cuts, or you might use a gentle sawing motion. I use my sharp bread knife.
- Lay Biscotti onto their sides, on parchment covered baking sheets. Bake 10 minutes. Flip and bake 10 minutes more. Biscotti is done when they feel dry. Cool on cooling racks.
- Melt white chocolate in small bowl in microwave, in approx. 30 second increments, until smooth and melted. Transfer melted white chocolate into a plastic baggie, cut a very tiny hole in bottom corner, and drizzle over Biscotti.
- The dough for almond biscotti can be quite sticky, so chilling it in the fridge for 30 minutes before shaping can make it easier to handle. This also helps the flavors to meld together.
- When forming the dough into logs, wetting your hands can prevent the dough from sticking to your fingers. This makes the process cleaner and easier.
- If desired, you can do an egg wash over the dough logs before baking. Just beat 1 egg with 1 TB water and brush onto logs.
- Cutting the biscotti on a diagonal not only gives them their classic shape, but also creates more surface area for the biscotti to dry out and become crispy during the second bake.
- When melting white chocolate for drizzling, do it in 30-second increments in the microwave to prevent it from burning. Stir between each increment until it’s smooth and fully melted.
- Storing biscotti in an airtightly sealed container will keep them crisp for up to a month. This makes them perfect for making ahead of time or for gifting during the holiday season.
- Feel free to experiment with different add-ins like semi-sweet chocolate chips or your favorite nuts and dried fruits. This can add a personal touch and variety to your almond biscotti.
Nutrition (per serving)
More to Bake and eat
- Perfect Vanilla Almond Cut-Out Cookies – These cut-out cookies won’t get out of shape. Plus, they taste fabulous.
- Bakery Style Double Chocolate Cookies – These double chocolate cookies are decadent, rich, and super easy to make! We love gifting these to our chocolate-obsessed friends.
- Almond Blossoms (Kiss Cookies) – This recipe is the almond butter twist on your classic peanut butter blossoms. They’re so soft and buttery!
- Chewy, Soft Gingerbread Cookies – We love whipping up these extra soft and chewy gingerbread cookies every Christmas. They’re packed with that deep molasses flavor that we love.