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Almond biscotti is a twice-baked Italian almond cookie that's authentically dry, crunchy, and designed for dunking. This recipe delivers the real texture—not cake-like—with toasted almonds, amaretto, and optional anise for deep flavor.
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Preheat oven to 300°F.
Line 2 baking sheets with parchment.
Combine dry ingredients and set aside.
Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
Add the dry ingredients and mix until combined.
Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
Scrape the dough out onto a parchment lined sheet pan.
Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
Bake until firm and dry, about 50 minutes.
Remove from the oven and cool 10 minute.
Use a long serrated knife and slice into 1/2-inch wide slices.
Lay the slices cut side down on the baking sheet and bake another 20 minutes.
Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
Cool the biscotti on a rack; cool completely before storing.
Store cooled biscotti in an airtight container or tin for up to 3 weeks; they actually improve in texture as they dry further. No refrigeration needed.
Underbaking or not slicing thin enough. Biscotti must be twice-baked: first as a loaf until golden, then sliced and baked again until completely dry and crunchy.
Toasted almonds are recommended for deeper flavor and better texture. Raw almonds will work but won't develop the same richness.
When stored in an airtight container, they'll keep 2–3 weeks or longer due to their low moisture content, making them ideal for gifting.
Yes—use 2 tablespoons rum with 1 teaspoon almond extract, or omit liqueur entirely and increase vanilla to 2 teaspoons.
No, it's optional. The recipe works well without it; anise adds a subtle licorice note if you enjoy that flavor.
