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Classic almond biscotti is a twice-baked Italian cookie that delivers authentic crispness and nutty almond flavor from a simple dough. The double-bake method ensures each cookie stays crunchy for dunking.
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Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond and vanilla extracts until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and chopped almonds to the egg mixture and stir with a wooden spoon until everything has been incorporated.
Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.
Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.
Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.
Written automatically by CookOS, not by the creator.
Store cooled biscotti in an airtight container at room temperature for up to 2 weeks; no refrigeration needed. Refresh in a 300°F oven for 5 minutes if they soften.
Written automatically by CookOS, not by the creator.
The first bake sets the dough into a log; the second bake after slicing removes moisture, creating the signature hard, crispy texture ideal for dunking.
Yes, use only vanilla extract or omit entirely, but almond extract gives the classic flavor. You can also substitute vanilla with an equal amount of another extract like hazelnut or anise.
Properly cooled and stored in an airtight container, biscotti lasts 1–2 weeks. The double baking removes enough moisture that it won't soften quickly.
Yes, try pistachios, hazelnuts, or walnuts in equal measure. Toast nuts lightly before chopping for deeper flavor.
Biscotti should be golden brown and feel hard and dry when tapped. If still soft, bake longer in 5-minute intervals until fully dried out.
