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Almond biscotti are traditional Italian twice-baked cookies loaded with toasted almonds and cinnamon, engineered for maximum crispness and ideal dunking in coffee or tea.
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Heat oven to 375°. Grease and flour a baking sheet; set aside. Combine sliced almonds and granulated sugar in a food processor; pulse until smooth. Add flour, brown sugar, oil, baking powder, cinnamon, vanilla, and eggs; pulse until dough comes together. Fold in whole almonds and transfer to prepared pan. Pat dough into a 7" × 15" rectangle; bake until golden and slightly firm, 18–20 minutes. Let biscotti cool.
Reduce oven to 325°. Remove cooled biscotti from pan; cut crosswise into twenty 7"-long strips; cut each strip in half to form forty 3 1⁄2"-long strips. Transfer strips to parchment paper-lined baking sheets. Bake until golden brown, 20–25 minutes. Let cool completely before serving.
Store biscotti in an airtight container at room temperature for up to 3 weeks; reheat briefly in a 300°F oven if softening occurs.
The first bake sets the dough; slicing and a second bake removes moisture, creating the signature hard, crunchy texture that holds up to dunking.
The first bake is complete when a toothpick inserted in the center comes out clean. After slicing, the second bake is done when the cut edges are golden and feel completely dry to the touch.
Yes, but lightly toast them first (10 minutes at 350°F) to develop flavor; raw almonds will taste bland by comparison.
Stored in an airtight container, biscotti keeps 2–3 weeks. The twice-baked structure resists staleness far longer than regular cookies.
Yes; refrigerate the dough up to 24 hours before the first bake, then proceed as normal.
