Your Go-To Almond Biscotti Recipe delivers the perfect balance of crispiness and rich, nutty flavor in every bite. These golden-brown delights are infused with toasted almonds and a hint of vanilla, making them irresistible for coffee or tea. With just 25 minutes of prep and an hour of baking, you’ll have a batch of homemade biscotti that’s both elegant and comforting. Their satisfying crunch and subtle sweetness make them ideal for gifting or savoring yourself.
These biscotti are wonderfully versatile, pairing beautifully with your morning latte or an afternoon treat. The aroma of toasted almonds and warm vanilla fills your kitchen as they bake, creating a cozy, inviting atmosphere. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. Enjoy the joy of creating something timeless and delicious that everyone will love.
What You’ll Need for Your Go-To Almond Biscotti
- ½ cup (4oz/115g) butter, softened (unsalted preferred)
- ¾ cup (6oz/170g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon almond extract (or vanilla extract as a substitute)
- 2 cups (10oz/284g) all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- ¾ cup (3 ¾oz/106g) chopped almonds (toasted for extra flavor, optional)
How to Make Perfect Almond Biscotti
- Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- Beat butter and sugar together using a stand or handheld mixer for 2-3 minutes, until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the butter mixture until just combined.
- Fold in the chopped almonds until evenly distributed. The dough will be soft. Cover and chill in the refrigerator for 15 minutes.
- Divide the dough into 3 equal portions. Roll each into a log about 1 ½ inches (4cm) in diameter and place them on the prepared baking sheet, spaced 3 inches (8cm) apart.
- Bake for 40 minutes, or until the logs are slightly browned. Let cool for 5 minutes.
- While still warm, cut the logs diagonally into 1-inch (2.5cm) thick slices. Place them cut side up on the baking sheet.
- Bake for 5-10 minutes on one side until barely golden, then flip and bake the other side for 5-10 minutes. Cool completely on wire racks.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Perfect Pairings: Serving Suggestions for Your Biscotti
These almond biscotti are a classic treat that pairs beautifully with a cup of coffee, tea, or even a glass of dessert wine. For a cozy afternoon snack, dip them in a latte or hot chocolate. They also make a delightful addition to a dessert platter alongside fresh fruit or a dollop of mascarpone cheese.
Storage Secrets: Keeping Your Biscotti Fresh
Store your biscotti in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm them slightly in the oven for a freshly baked feel.
Mix It Up: Recipe Variations to Try
Feel free to customize your biscotti! Swap the almonds for pistachios, hazelnuts, or dried cranberries for a different flavor profile. You can also add a hint of citrus zest or a drizzle of melted chocolate for an extra touch of indulgence. Experiment and make this recipe your own!
Time-Saving Tips for Busy Bakers
To save time, prepare the dough the night before and let it chill in the fridge overnight. When ready to bake, simply shape the logs and proceed with the recipe. Additionally, use pre-chopped almonds to skip a step and get straight to mixing.
Essential Equipment for Biscotti Success
A stand mixer or handheld mixer makes creaming the butter and sugar a breeze. A sharp serrated knife is key for cleanly slicing the warm biscotti logs. Don’t forget parchment paper to prevent sticking and make cleanup a snap!
Your Go-To Almond Biscotti Recipe
Ingredients
- ½ cup butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- ¾ cup chopped almonds
Instructions
- Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- Beat butter and sugar together with a stand or handheld mixer for a few minutes, until light and fluffy.
- Beat in the eggs, one at a time, and then add the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt, and then gradually mix into the butter mixture.
- Fold in the almonds and mix until combined. You will have a very soft dough. Cover and let the dough chill in the refrigerator for 15 minutes.
- Once chilled, divide the dough into 3 portions, roll each portion into a log about 1 ½ inch (4cm) in diameter, and place on your prepared baking sheet about 3 inches (8cm) apart.
- Bake for about 40 minutes, or until slightly browned.
- Let cool for just 5 minutes, and then, while the logs are still warm, cut them on the diagonal about 1 inch (2.5cm) thick and place them back on the baking sheet, cut side up.
- Bake for 5-10 minutes, just barely golden, and then flip the cookies and bake the other side for 5-10 minutes, until just barely golden. Let cool on wire racks.
- Store biscotti in an airtight container at room temperature for up to 3 days or freeze in an airtight container for up to 2 months.
