Almond Biscotti, a classic Italian cookie! Biscotti, also known as cantucci, originated in the city of Prato. These oblong-shaped cookies are always twice-baked. They are crunchy and meant to be dipped into a drink such as coffee, tea or wine. Unlike other Italian cookies that are traditionally made for holidays and special occasions, Biscotti are enjoyed year-round.
Traditionally, Biscotti’s have an almond flavor with both almond extract and sliced almonds added to the dough. However, you can get creative by using different extracts, spices, adding lemon or orange zest, mini chocolate chips, different nuts and/or dried fruits. Just pair up what you think will go well together. Another variation is to add cocoa to the dough for a Chocolate Biscotti. For the holidays, pistachios and dried cranberries may be added to give the cookie some green and red color.
This recipe is incredibly easy to make. Once you make the dough, you separate it into three oblong-shaped logs. You can typically get two logs onto a half sheet pan. They will spread, so I try to make them thinner. Bake once, let the log cool, slice into cookies, lay them on their side and bake again. As a treat, I dip half of the baked cookies into melted chocolate, but this is certainly optional. I melt semi-sweet chocolate morsels, but I have also seen white chocolate used especially with the Chocolate Biscotti or the pistachio and dried cranberry version.
Biscotti’s are great to give as gifts. You can give them as a gift in a tightly sealed cookie tin, which is how I store them, or wrap each cookie and stand a couple in a coffee mug.
If you love this Almond Biscotti recipe, please leave a comment and let me know what you think. If you made it, post your beautiful creations on Instagram and tag me. Don’t forget to subscribe and watch for more Holiday cookie recipes.
- 2 sticks unsalted European butter (82% butterfat)
- 2 cups sugar
- 5 large eggs
- 1 1/2 teaspoon almond extract
- 1 teaspoon lemon extract
- 1 teaspoon anise extract
- 5 cups unbleached all-purpose flour, sifted
- 4 teaspoon baking powder
- 1 cup sliced almonds
- 1 egg yolk + 1 teaspoon water, lightly beaten
- 1 cup semi-sweet chocolate morsels
- 1/4 cup butter
- Step 1 In a large bowl, mix together the sifted flour and baking powder. Set aside.
- Step 2 In a large bowl or stand mixer, cream together butter and sugar.
- Step 3 Add eggs, one at a time.
- Step 4 Add extracts.
- Step 5 Add in the sifted flour/baking powder mixture, in thirds. Mix until just incorporated. Do not over mix.
- Step 6 Fold in nuts.
- Step 7
- Step 8 Wrap dough in plastic wrap and chill for 1 hour.
- Step 9 Divide dough into 3 equal parts. On a lightly floured surface, shape each into a long roll.
- Step 10 Mix 1 egg yolk and 1 tsp water. Brush over the tops.
- Step 11 First Bake: Bake 350˚ for 35-38 minutes until light golden brown and the center is almost cooked. You can also make the logs shorter so you can reduce the baking time to 25-30 minutes.
- Step 12 Remove from the oven and let cool for 5 to 10 minutes.
- Step 13 Second Bake: Cut into ¼ to ½ inch slices using a serrated bread knife. Place the cut slices flat on the sheet pan and bake them for and additional 10 to 15 minutes, flipping half way through. Biscotti will be a light golden brown.
- Step 14 Transfer to a wire cookie rack and let cool.
- Step 15 Chocolate Glaze: Melt the chocolate morsels and the butter in a double boiler. Stir until smooth. Dip the top of the Biscotti in the chocolate and sprinkle with almonds.
NOTE: These will not be as hard as a purchased Biscotti, but they have a good crunch.