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Almond Biscotti Recipe

Michelle Kim
Follow this recipe to prepare delicious Almond Biscotti, a classic Italian twice-baked cookie perfect for dipping in coffee or tea.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 24
Calories 100 kcal

Equipment

  • 1 Baking sheet For baking the biscotti
  • 1 Mixing bowl For preparing the dough
  • 1 Wire rack For cooling the biscotti

Ingredients
  

  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 tsp Baking powder
  • 2 large Eggs Room temperature
  • 1 tsp Vanilla extract
  • 1 tsp Almond extract
  • 1 cup Slivered almonds Lightly toasted

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, combine flour, sugar, and baking powder.
  • In another bowl, whisk eggs, vanilla extract, and almond extract together until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the toasted almonds until evenly distributed.
  • Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
  • Bake for 25-30 minutes, until logs are golden and firm to the touch.
  • Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°F (150°C).
  • Slice each log diagonally into 1/2-inch thick slices and place cut side down on the baking sheet.
  • Bake for an additional 10 minutes on each side, until crisp and lightly golden.
  • Transfer biscotti to a wire rack to cool completely before serving.

Notes

For added flavor, dipping the finished biscotti in melted chocolate is a great option.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 0.5gCholesterol: 15mgSodium: 5mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 1500IUCalcium: 120mgIron: 0.2mg
Keyword Almond, Baked, Biscotti, Cookies, Crisp
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