These Almond Biscotti are a traditional Italian cookie that you can make all year long – crunchy and full of almond flavor, they are perfect for dipping in a cup of coffee or tea!
The Holiday season is here friends, which means it is time for our annual Christmas Baking Frenzy! Of course we wanted to kick it off with a new biscotti recipe that we know you will love – it is a classic after all.
When people think of biscotti they are often reminiscing about a delicious almond biscotti they had from a little bakery years ago, and that is what we wanted to recreate for you.
These homemade Almond Biscotti cookies are topped with slivered almonds and double baked to crunchy perfection. The addition of almond extract along with the vanilla really help to add the level of flavor you have come to love from all our cookies.
Oh and who’s to say you can’t dip these in melted chocolate on one end as well to really make them an over the top yummy Christmas cookie?! In fact, if you love chocolate in your biscotti you need to make our Brownie Biscotti recipe ASAP!
What you need to make Almond Biscotti
- Sliced Almonds
- Baking Powder
- Brown Sugar
- Olive Oil
- Almond Extract
- Vanilla Extract
- Orange (or lemon) Zest
The best part of the ingredients for these biscotti is that you don’t need almond flour or almond paste to make them delicious!
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- Wooden Spoon
- Baking Sheets
- Parchment Paper
- Frying Pan (for toasting almonds)
- Measuring Spoons & Cups
- Mixing Bowls
How to make Almond Biscotti Cookies
Begin by measuring out all of your ingredients and setting aside – trust me on this one, it makes it a lot easier to make your cookie dough when you just have to grab your prepared ingredients.
To start the dough you will want to first sift your dry ingredients together in a medium mixing bowl (this can be done with either a store bought sifter or a whisk).
Now in a large bowl add your egg, vanilla extract and almond extract and use a whisk to beat together to combine. Then add in your orange (or lemon) zest and stir.
To the wet mixture add your dry ingredients along with both sugars and use a wooden spoon to mix (dough will be very thick). Add slivered almonds and stir the biscotti dough with your wooden spoon to mix them throughout.
Divide dough into 2 piles on a parchment lined baking sheet and using wet hands gently form them into logs. Top with more of the toasted almonds and bake at 350F for 30 minutes. Remove and allow to cool for 10 minutes before slicing into 1″ sections and placing back into the oven at 300F for 10 minutes per side.
How to Store Biscotti
Storing biscotti is easy – you have a couple of different options depending on how soon you will be enjoying them!
If you will be eating or gifting the biscotti within a few days after baking then the best way to store it is in an airtight container with parchment paper between the layers. Just leave the container on the counter no need to put them in the fridge.
If you will be gifting the cookies later in the season then go ahead and freeze them for optimal freshness. This is done by putting them in an airtight container with parchment paper between layers once the cookies have cooled completely and then freezing.
They will last 6 months this way – which is my favorite way of getting ahead for my holiday baking!
Be sure to PIN these Almond Biscotti Cookies so you have the recipe on hand for later!
Frequently asked questions
Tips and Tricks for the perfect Biscotti cookies
The dough for this almond biscotti is very thick and sticky so you want to make sure you have a small bowl with water on hand for when you are forming your logs.
Dip your hands in the bowl of water and then shape the logs with your wet hands.
Another great tip for anytime you are making biscotti is to ALWAYS use a serrated knife when slicing the logs after their first bake. Doing so helps to prevent the cookies from breaking apart when cutting.
If your biscotti isn’t crunchy enough for you then simply put it back in the oven to continue cooking at a low temperature.
I always suggest that if you love your biscotti to be super crunchy it is a good idea to leave them in the oven once turned off to continue cooking in the dry heat left behind.
Getting a crunchy biscotti is all about removing some of the moisture from the dough – so our Brownie Biscotti for instance is a softer biscotti where as this Almond Biscotti recipe is a more traditional crunchy one.
Sticky dough is sometimes part of the game with biscotti, and that’s ok! If you are working with a sticky dough, like this almond biscotti or our Nutella Biscotti, be sure to work with damp hands to form the logs on your baking sheets.
Freezing biscotti that you aren’t going to enjoy right away is a great way to keep it fresh for longer!
Be sure to allow biscotti to cool completely before putting it into an airtight container and then transfer to the freezer.
The cookies will keep for 6 months in the freezer – just take them out at least 2 hours before you are ready to enjoy them.
More Cookie Recipes to Make
- Gingerbread Biscotti
- Cranberry White Chocolate Biscotti
- Pumpkin Biscotti
- Chocolate Chip Biscotti Cookies
- Nutella Chocolate Biscotti
Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!
- 2 ¼ cups flour (all purpose is fine)
- 1.5 teaspoons baking powder
- ¼ teaspoon Kosher salt
- ½ cup granulated sugar
- ¾ brown sugar, lightly packed
- 3 large eggs, room temperature
- ½ cup extra virgin olive oil
- 1 tablespoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon orange (or lemon) zest
- 1 cup slivered almonds, toasted
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Sift your dry ingredients (flour, baking powder, salt) together in a medium mixing bowl and set aside.
- In a large bowl mix together eggs, olive oil, vanilla and almond extracts and whisk to fully combine. Add in orange zest and mix.
- In a small bowl mix together white sugar and brown sugar to combine.
- Now to the wet mixture add dry ingredients as well as sugar mixture and use a wooden spoon to mix. Dough will be thick and will take some elbow grease!
- Add slivered toasted almonds and stir dough with wooden spoon to mix them throughout.
- Divide dough into 2 piles on a parchment lined baking sheet and using wet hands gently form them into logs. Top with more of the toasted almonds and bake at 350F for 30 minutes.
- Remove cookies from the oven and allow to cool for 10 minutes. Change oven temperature to 300F.
- Slice logs into 1" sections using a serrated knife (this will keep the biscotti from tearing)
- Place sliced cookies face down on baking sheet and return to cooled oven for an additional 10 minutes per side.
Two important things to keep in mind when baking your biscotti; first of all you want to use a serrated knife when slicing the logs to ensure your cookies do not break apart. Secondly, if you want your cookies to be extra crunchy you can turn the oven off after your second bake and leave tray inside while it cools to dry them out even more.
Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 36mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 2g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
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Step by Step Almond Biscotti
Sift dry ingredients together in a medium mixing bowl using whisk.
Beat together egg, vanilla extract and almond extract in large bowl. Add orange zest.
Add dry ingredients along with both sugars to the wet mixture.
Use a wooden spoon to mix together – the dough will be very thick. Add slivered almonds and mix to combine.
Divide dough into 2 piles on a parchment lined baking sheet and use wet hands to form them into logs.
Bake cookies at 350F for 30 minutes. Remove and allow to cool for 10 minutes.
Using a serrated knife slice logs into 1″ sections and place back into the oven at 300F for 10 minutes per side.
After flipping and cooking biscotti for additional 10 minutes on second side, remove from oven and cool. Serve and Enjoy!