Twice-Baked Almond Biscotti with Toasted Almonds

Quick Recipe Version (TL;DR)

• Yield: 24 biscotti
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 1 1/2 cups (200 g) whole almonds
• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 4 tablespoons (56 g) unsalted butter, melted and cooled
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract (optional but recommended)
• 1 teaspoon finely grated orange zest (optional)

Do This

• 1. Heat oven to 350°F (175°C). Toast almonds 8–10 minutes until fragrant; cool slightly, then roughly chop. Line a large baking sheet with parchment.
• 2. Whisk flour, baking powder, and salt in a bowl. In another bowl, whisk sugar, eggs, melted butter, almond extract, vanilla, and orange zest.
• 3. Stir dry ingredients into wet just until combined, then fold in chopped almonds. Dough will be thick and sticky.
• 4. With floured hands, divide dough into 2 logs (about 11 x 2 1/2 inches each) on the baking sheet. Flatten tops slightly.
• 5. First bake: 25–30 minutes, until lightly golden and firm. Cool on the pan 10–15 minutes; reduce oven to 325°F (165°C).
• 6. Slice logs diagonally into 1/2-inch thick pieces. Lay cut-side down on baking sheet.
• 7. Second bake: 10–12 minutes per side at 325°F (165°C) until dry and crisp. Cool completely; store airtight.

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Why You’ll Love This Recipe

• Classic twice-baked Italian-style biscotti that are wonderfully crisp without being rock hard.
• Deep almond flavor from both almond extract and plenty of toasted almonds in every bite.
• Perfect for making ahead: they stay crunchy and fresh for days, ideal for gifting or coffee breaks.
• Simple pantry ingredients and clear steps, so even first-time biscotti bakers can succeed.

Grocery List

• Produce: 1 orange (optional, for zest)
• Dairy: Unsalted butter, 2 large eggs
• Pantry: All-purpose flour, granulated sugar, baking powder, fine sea salt, whole almonds, almond extract, vanilla extract (optional), parchment paper

Full Ingredients

Biscotti Dough

• 1 1/2 cups (200 g) whole almonds
• 2 cups (240 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 4 tablespoons (56 g) unsalted butter, melted and cooled to just warm
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract (optional but recommended for depth of flavor)
• 1 teaspoon finely grated orange zest (optional, for a subtle citrus note)

For Shaping and Baking

• Extra flour for your hands and work surface, as needed
• Parchment paper or a silicone baking mat

Step-by-Step Instructions

Step 1: Toast the Almonds and Prepare the Pan

Preheat your oven to 350°F (175°C) with a rack in the center. Line a large baking sheet with parchment paper or a silicone baking mat.

Spread the whole almonds in a single layer on the baking sheet and toast in the preheated oven for 8–10 minutes, until fragrant and slightly darker in color. Give the pan a shake halfway through so they toast evenly. Remove from the oven and let cool for a few minutes, just until they are comfortable to handle.

Roughly chop the toasted almonds so you have a mix of larger chunks and smaller pieces. Set aside. If the baking sheet is clean, you can reuse the same parchment for the biscotti; otherwise, line a fresh sheet.

Step 2: Mix the Dry and Wet Ingredients Separately

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This helps distribute the leavening evenly so your biscotti bake uniformly.

In a larger mixing bowl, whisk the sugar and eggs together for about 30–45 seconds, until the mixture looks slightly thickened and lightened in color. Whisk in the melted, cooled butter, almond extract, vanilla extract (if using), and orange zest (if using) until smooth.

Step 3: Bring the Dough Together and Fold in Almonds

Add the dry ingredients to the wet ingredients. Using a spatula or wooden spoon, stir gently just until the flour is mostly incorporated. The dough will be thick and somewhat sticky—this is exactly right.

Add the chopped toasted almonds and fold them through the dough until evenly distributed. Try not to overmix; stop as soon as there are no visible dry streaks of flour. Overmixing can make the biscotti tough.

Step 4: Shape the Logs for the First Bake

Lightly flour your hands and the parchment where you will place the dough. Scrape the dough onto the prepared baking sheet and divide it into two equal portions.

With floured hands, shape each portion into a log about 11 inches (28 cm) long and 2 1/2 inches (6–7 cm) wide. Gently pat the tops and sides to smooth them; the logs should be even in thickness from end to end for uniform baking. Leave at least 3 inches (7–8 cm) between the logs, as they will spread slightly in the oven.

Step 5: First Bake to Set the Loaves

Bake the logs at 350°F (175°C) for 25–30 minutes, or until they are lightly golden, puffed, and just firm to the touch in the center. They will still feel a bit soft but should not be doughy.

Remove the baking sheet from the oven and place it on a cooling rack. Let the logs cool on the sheet for 10–15 minutes. This brief cooling time makes them easier to slice without crumbling. While they cool, reduce the oven temperature to 325°F (165°C) for the second bake.

Step 6: Slice the Biscotti

Once the logs are cool enough to handle but still slightly warm, transfer one log at a time to a cutting board. Using a sharp serrated knife, slice the log on a slight diagonal into 1/2-inch (about 1.25 cm) thick slices. Use a gentle sawing motion and avoid pressing straight down to keep the slices neat and to prevent breaking.

Lay the slices cut-side down on the baking sheet in a single layer. They can be fairly close together, but not overlapping. Repeat with the second log.

Step 7: Second Bake for Signature Crispness

Return the baking sheet to the oven, now at 325°F (165°C). Bake the biscotti for 10–12 minutes, then flip each piece over so the other cut side is facing down. Bake for another 8–12 minutes, depending on how crisp you like them.

The biscotti are done when they feel dry to the touch and are a light golden brown on the cut surfaces. Remember they will crisp further as they cool. For very crunchy biscotti, lean toward the longer end of the baking time; for slightly softer centers, bake a few minutes less.

Transfer the baked biscotti to a wire rack and cool completely. Once fully cooled, they will be delightfully crisp and ready to dunk into coffee, tea, or dessert wine.

Pro Tips

• Do not skip toasting the almonds: Toasting intensifies their flavor and adds a deeper, nuttier taste that makes a big difference in the final biscotti.
• Keep the dough sticky, not dry: If the dough feels sticky when shaping, flour your hands instead of adding more flour to the dough, which can make the biscotti dense.
• Slice while warm: Cutting the logs while they are still slightly warm (but not hot) reduces crumbling and gives you cleaner slices.
• Adjust thickness for texture: Thicker slices (about 3/4 inch) stay a bit chewier in the middle; thinner slices (about 1/2 inch) become extra crisp.
• Rotate the pan: For even browning during each bake, rotate the baking sheet front-to-back halfway through the baking time.

Variations

• Chocolate-Dipped Almond Biscotti: Once the biscotti are completely cool, dip one end or one side in melted dark or semisweet chocolate. Lay on parchment to set. You can also sprinkle the wet chocolate with finely chopped almonds.
• Cranberry-Almond Biscotti: Fold 1/2 cup (70 g) dried cranberries into the dough along with the almonds. The tart chewiness pairs beautifully with the almond flavor.
• Almond-Orange Biscotti: Increase the orange zest to 2 teaspoons and add 1 tablespoon of orange liqueur (like Cointreau) while slightly reducing the almond extract to 1 teaspoon. This gives a bright, aromatic twist.

Storage & Make-Ahead

Once completely cooled, store the biscotti in an airtight container at room temperature for up to 2 weeks. They actually improve in texture over the first day as they dry slightly.

For longer storage, place fully cooled biscotti in a freezer-safe bag or container, separating layers with parchment if needed. Freeze for up to 3 months. Thaw at room temperature for 15–20 minutes, or warm briefly in a 300°F (150°C) oven for 5–7 minutes to refresh their crispness.

You can also make the dough in advance: shape into logs, wrap tightly in plastic, and refrigerate for up to 24 hours before baking. Allow the chilled logs to sit at room temperature for about 15 minutes while the oven preheats, then bake as directed.

Nutrition (per serving)

Approximate values per biscotti (1 of 24): about 120 calories, 6 g fat, 13 g carbohydrates, 2 g protein, 1 g fiber, and 7 g sugar. Actual values will vary based on exact ingredient brands and any variations or toppings you use (such as chocolate dipping).