Almond Biscotti

5 from 2 votes

Almond Biscotti are crunchy, bite-sized cookies infused with rich almond flavor and a zesty hint of lemon. Perfect for dipping in your morning coffee or enjoying as a sweet treat, these biscotti are easy to make and wonderfully satisfying.

Prep Time20

Cook Time45

Total Time1 5

Course: Cookies, Dessert

Cuisine: Italian

Keyword: almond biscotti, biscotti, biscotti recipe

Servings:

Calories: 103kcal

Author: Joanna Cismaru

Equipment

Ingredients

3 large eggs
1½ teaspoons pure vanilla extract
1½ teaspoons almond extract
zest of 1 lemon
¼ cup butter melted
2½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup whole almonds lightly toasted
⅓ cup sliced almonds lightly toasted
1 large egg for egg wash

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat 3 eggs with vanilla extract, almond extract, lemon zest and melted butter. Mix well to combine.
In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Fold in the whole and sliced almonds, ensuring they're evenly distributed throughout the dough.
Divide the dough into three equal portions. On a lightly floured surface, shape each portion into a log approximately 8–10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them at least 2 inches apart.
In a small bowl, whisk together the remaining egg. Brush the tops and sides of each log with the egg wash. For extra crunch, you can sprinkle additional sliced almonds on top.
Bake the logs in the preheated oven for 40 minutes, or until they are golden brown and firm to the touch. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
Reduce the oven temperature to 325°F (160°C). Transfer the slightly cooled logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into ½-inch-thick slices.
Place the slices cut-side down back onto the baking sheet. Bake for 10 minutes, flipping the biscotti halfway through the baking time to ensure even crispness. They should be lightly golden and dry to the touch.
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Once cooled, they're ready to enjoy!

Video

Notes

Try Different Zests: While lemon zest is pretty common, feel free to try with orange or lime zest for something a bit different.
Even Slices: Use a sharp knife to slice your logs diagonally. This will help you get clean cuts and helps the biscotti bake evenly for that perfect crunch.
Add Mix-Ins: Don't be shy, try folding in chocolate chips, dried cranberries, or a sprinkle of sea salt. These additions can take your biscotti to the next level of deliciousness.
Storage Tips: Store your biscotti in an airtight container at room temperature. They stay crunchy for up to two weeks and can be frozen for longer storage.

Nutrition