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Easy Homemade Italian Biscotti Recipe with Almonds

Easy Homemade Italian Biscotti Recipe

Classic twice-baked almond biscotti made with a simple egg-based dough and no added butter or oil. These crisp cookies are delicious with coffee and easy to customize with citrus, dried fruit, or chocolate.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (240 g) All-purpose flour
  • 3/4 cup (150 g) Granulated sugar
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Fine salt
  • 3 eggs Large eggs, at room temperature
  • 1 teaspoon Pure vanilla extract
  • 1/2 teaspoon Almond extract
  • 3/4-1 cup (85-115 g) Whole or sliced almonds
Optional Additions
  • 1 teaspoon Finely grated orange zest
  • 1/2 cup (85 g) Chopped dried cranberries or chocolate chips
  • As desired Melted semisweet chocolate

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder, and salt together in a large bowl. In a separate bowl, beat the room-temperature eggs with the vanilla and almond extracts.
  3. Add the wet mixture to the dry ingredients and stir until a stiff, slightly sticky dough forms. Fold in the almonds and any optional orange zest, dried cranberries, or chocolate chips.
  4. Divide the dough in half and shape each portion into a log about 10-12 inches long and 2-3 inches wide. Flatten the tops slightly, then bake for 25-30 minutes until firm and lightly golden.
  5. Cool the baked logs for 10-15 minutes. Use a sharp serrated knife and a gentle sawing motion to cut them diagonally into slices about 1/2-3/4 inch thick.
  6. Arrange the slices cut-side down on the baking sheet and reduce the oven temperature to 325°F (165°C). Bake for 10-15 minutes per side, turning once, until the biscotti are dry and crisp.
  7. Transfer the biscotti to a rack and cool completely. Dip or drizzle with melted semisweet chocolate if desired, then allow the chocolate to set before storing.

Notes

Toast the almonds lightly before using and cool them completely before adding them to the dough. Let the logs cool briefly before slicing, use a serrated knife, and keep slices uniform for even crispness. Shorten the second bake for softer biscotti or bake longer at 325°F (165°C) for very crisp coffee-dunking cookies.