This almond biscotti recipe gives you the most delicious little biscotti cookies. These are no ordinary sugar-laden almond cookies. Biscotti are simple little twice-baked biscuits that taste more like crunchy Italian cookies and are most appreciated by the adult palate.
These are all but perfect almond-flavored dippers. Don’t get me wrong, they’re extraordinary by themselves. But the dry crispy nature of this almond biscotti recipe makes them ideal for dunking in your favorite midday drink. So, when you need that perfect afternoon escape, grab a cappuccino and an almond biscotti!
Apron up and let’s bake almond biscotti cookies!
I love that this almond biscotti recipe is a simple one-bowl wonder. No crazy kitchen gadgets, no complicated techniques. This easy-going recipe gives you crunchy dunk-worthy almond biscotti that doesn’t take all day.
Keep these babies around for an afternoon escape or gift them out to someone special. Here are some other love-able qualities!
- Crispy, crave-worthy and dunkable
- Mix everything in a single bowl
- Totally customizable flavor options
- Control the crunch with the bake time
- Pairs perfectly with your favorite afternoon pick-me-up
Making this almond biscotti recipe Italian cookie starts with simple kitchen staples and a secret ingredient for that extra YUM! These crunchy little cookie biscuits are so satisfying, and they just dare you to dunk them. Here’s how to pull off that rich crispy cookie texture.
You’ll want to take the time to add/mix ingredients as listed. Once you add the dry ingredients, it’s important to mix just until combined. Overmixing strengthens wheat gluten which can toughen cookies and alter their texture.
Also, don’t forget to chill your dough for half an hour. Chilling allows the sugar to absorb liquid and the butter to solidify which helps control spreading. It also enhances all that awesome flavor.
Lastly, it helps to cut baked cookies on a diagonal with a serrated knife after they’ve cooled at least 10 minutes to prevent breakage.
This almond biscotti recipe is distinctly different from almond flour biscotti which is a totally different ball game. The best thing is that these tasty little babies are so easy to whip up, you’ll never pay for them again.
For a totally decadent twist, you can even take things a step further and turn this into a dipped chocolate almond biscotti recipe. Here’s what you need!
Flour – All-purpose flour is just what you need for this almond biscotti recipe.
Butter – I like to use unsalted butter for my almond biscotti recipe, but margarine will work too. Butter seems to give the biscotti a richer creamier flavor, in my opinion.
Sugar – You’ll need some sugar to sweeten these babies up. It doesn’t take much because these little almond biscotti have a subtle sweetness that is just divinely inspired.
Salt – Since we use unsalted butter for this recipe, we can add a little salt to help enhance the flavor of the finished product. Salt improves and intensifies flavors at lower concentrations. Of course, a dash of almond and vanilla extracts are gonna’ help that along.
Eggs – Considering that eggs are the binder in this almond biscotti recipe, you’ll want 3 large eggs.
Secret Ingredient – My secret ingredient is brandy! It adds some extra rich crave-worthy flavor to this almond biscotti recipe and trust me – you don’t want to skip it.
Storing almond biscotti is pretty simple because these little cookies keep really well. You’ll want to let them cool completely before prepping them for storage. They keep best in a cookie tin which will help them stay crisp and it’s favorable for gifting.
I don’t recommend keeping them in a plastic bag or they’ll get soft.
Can You Freeze This?
Here’s the deal. Almond biscotti freezes best as cookie dough. I like to wrap and freeze the raw formed logs. That way when I’m ready to bake my biscotti all I have to do is thaw it out and toss it in the oven.
Technically you can freeze the baked cooled cookies, but they should be tightly wrapped and stored in an airtight container. Moisture from thawing sometimes makes it necessary to briefly pop them back into the oven, so it’s up to you.
Biscotti Cookies Make Ahead Tips
This almond biscotti recipe is very forgiving, but there are a few things you can do to make things easier on yourself come the baking day. You can always pre-measure ingredients mixing and storing the dry food items separately. It helps to go ahead and chop the almonds too.
You can also mix everything up and form your logs on the sheet pan. It’ll stay good in the fridge for a day or two before you bake them. You can always wrap them and throw them in the freezer too.
How Long Can You Keep This?
This rich crunchy almond biscotti will stay crisp and fresh for up to 2 weeks when stored properly. The raw almond biscotti will keep in the freezer for up to 2 months and the baked cooled cookies can be sealed and frozen for 12 weeks. You don’t ever have to run out of these scrumptious almond biscotti cookies.
This incredible almond biscotti recipe is totally flexible and customizable. For instance, you can swap the almonds for walnuts or pecans for a tasty texture twist. Other simple substitutions can yield lemon biscotti, vanilla biscotti or anise biscotti.
Want something really decadent? Dip them in chocolate for chocolate dipped almond biscotti that are undeniably delicious.
Would These Make For Good Christmas Cookies?
Absolutely! Most cookies make good Christmas cookies and almond biscotti is no exception. They’re great for gifting in those decorative little tins but you can also put these babies on a plate with some Italian fig cookies and watch them disappear.
Since you’ve got the almonds out and you’re throwing down in the kitchen, you may as well make some almond shortbread cookies. You can also pull out the powdered sugar and really go to town making almond crescent cookies. The world is your oyster and Christmas cookies abound.
Can I Add Lemon?
A few simple substitutions will turn this almond biscotti recipe into lemon biscotti. You can also make lemon drop cookies for more of that sweet cookie flavor with a bright burst of sunshine. I like rich creamy lemon ricotta cookies myself. They’re addicting!
Can I Add Anise Flavor?
Absolutely, but I would substitute instead. Don’t just add anise to this almond biscotti recipe. The flavor will be very similar to anise cookies but with subtle little hues. Sometimes I get carried away and make gorgeous iced anisette cookies with that warm licorice-like flavor.
What Other Almond Cookies Can I Bake?
This almond biscotti recipe is so easy you’ll likely be inspired and inclined to bake more almond cookies. All those different cookie textures and sweet almond flavors are just to die for! Rich decadent almond butter cookies are extraordinary, and they go great with that afternoon cup of joe.
The chocoholics in the house may prefer to make almond joy cookies instead. They taste just like the candy bar – only better! The nature of these cookies sometimes makes it easier just to go with almond joy bars instead.
Can I Make This Recipe More Italian?
Well – not really considering biscotti originated in Italy. This almond biscotti recipe is rich, crunchy and slightly sweet but sometimes you just want a sweet Italian cookie.
Italian wedding cookies are like sweet soft little pillows of crumbly goodness that will take care of that. You could also go with more of a cake cookie-like rainbow cookies or you can make an Italian waffle cookie-like Pizzelle. No matter what you decide, it’ll be the right choice.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 tablespoons brandy
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 cup almonds, toasted and coarsely chopped
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- In a large bowl, mix together sugar, butter, brandy, almond, and vanilla extracts. Mix in almonds and eggs until combined. Mix in flour, baking powder, and salt until just combined, do not over mix.
- Divide the dough in half and roll each piece into a 9-inch long log on a lightly floured surface and flatten slightly. Wrap in plastic wrap and refrigerate for 30 minutes.
- Adjust oven rack to the middle position. Preheat oven to 350 degrees.
- Remove dough from the refrigerator and remove plastic wrap. Place loaves on an ungreased baking sheet 4 inches apart and bake in the preheated oven until lightly golden, about 30 minutes. Let cool for 5 minutes on baking sheets then transfer loaves to a wire rack and cool 15 minutes.
- Slice each log into 1/2 inch wide diagonal slices. Place on ungreased baking sheets and bake a second time, at 325 degrees for 12 minutes. Flip the cookies over and bake for another 10 minutes until cookie edges are golden. Remove cookies to a wire rack and cool completely.
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There’s nothing more decadent and satisfying that Italian cookie. Crunchy, crumbly, soft, sugared – they’re all good and they’ll satisfy that ferocious cookie craving! They’re also great for cookie exchanges and holiday get-togethers. Here are some of my favorite Italian cookies for you to try in addition to almond biscotti.
- Ricotta Cookies – Soft creamy iced little angels of sweet delight.
- Italian Butter Cookies – A rich decadent way to bring sugar-coated fantasies to life.
- Amaretti Cookies – Pillowy little cookies with a warm licorice-like flavor.
- Macaroons – Soft, sweet fluffy and divinely inspired.
- Italian Christmas Cookies – Light and airy little cookies drenched in sugary icing.
This almond biscotti recipe is simple wholesome goodness that’ll turn your afternoon break to an afternoon escape. Reset and refuel with these crispy dunk-worthy almond biscotti cookies.
These babies have a satisfying crunch and a subtle sweetness that just does the happy dance in your mouth. The flavor pairs beautifully with a piping hot cup of joe or cappuccino but you’ll be tempted to grab them more often. I can’t wait until you try these!