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Almond biscotti is a classic Italian twice-baked cookie with toasted almonds and optional chocolate drizzle, designed to be dunked in coffee or hot cocoa. Its sturdy, crunchy texture and long shelf life make it ideal for gift-giving and pantry storage.
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Preheat oven to 350°F. Spread almonds on a baking sheet and toast for 8–10 minutes until fragrant. Let cool, then roughly chop.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped almonds.
Divide the dough into 3 equal portions. On a lined baking sheet, shape each portion into a flat log about 10 inches long and 2 inches wide.
Bake at 350°F for 25–30 minutes, until the logs are set and lightly golden. Remove and let cool for 10–15 minutes.
Reduce oven temperature to 325°F. Slice each log diagonally into 3/4-inch slices using a sharp serrated knife.
Arrange slices cut-side down on the baking sheet and bake for 10–12 minutes, flip, and bake another 10–12 minutes until golden and crisp.
Let biscotti cool completely on a wire rack.
Optional: Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each. Drizzle melted chocolate over cooled biscotti. Let set before serving.
Written automatically by CookOS, not by the creator.
Store in an airtight container at room temperature for up to 3 weeks. No reheating needed; serve at room temperature or briefly warm to soften.
Written automatically by CookOS, not by the creator.
Biscotti are baked twice—once as a log, then sliced and baked again—creating an intentionally hard, crunchy texture perfect for dunking, while regular cookies are soft or chewy.
Yes, the chocolate drizzle is optional. The biscotti are equally delicious plain or dipped in melted chocolate after cooling.
Stored in an airtight container at room temperature, biscotti will keep for 2-3 weeks, making them ideal for advance preparation.
Not directly—almond flour changes the texture and hydration. Stick with chopped whole almonds for authentic biscotti texture.
After the second bake, they should be golden-brown and completely dry. They'll harden further as they cool and are ready when they no longer feel soft to the touch.
