Biscotti means “twice-baked” in Italian, and that second baking is what gives these cookies their signature dry, crunchy texture—perfect for dipping into morning coffee, afternoon espresso, or even a glass of Vin Santo after dinner.
These classic almond biscotti are not too sweet, studded with toasted almonds, and have that satisfying crunch that never gets old. They keep for weeks, make wonderful gifts, and are surprisingly simple to make. This authentic recipe delivers biscotti just like the ones from Italian bakeries—crisp, nutty, and absolutely perfect for dunking.
Toast the Almonds
Preheat your oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden. Let cool, then roughly chop.
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Beat Eggs and Extracts
In a large bowl or stand mixer fitted with the paddle attachment, beat the eggs, vanilla extract, and almond extract on medium speed until light and frothy, about 2-3 minutes.
Combine Wet and Dry
Gradually add the flour mixture to the egg mixture, mixing on low speed until a dough forms. It will be sticky.
Add Almonds and Zest
Add the toasted chopped almonds and citrus zest (if using). Mix until just distributed.
Shape the Logs
Turn the dough out onto a lightly floured surface. Divide in half. With floured hands, shape each half into a log about 12 inches long and 2 inches wide. Place logs on a parchment-lined baking sheet, spaced about 3 inches apart. Flatten slightly.
Egg Wash
Brush the tops of the logs with the egg wash.
First Bake
Bake at 350°F (175°C) for 25-30 minutes, until the logs are golden brown and firm to the touch. They will have spread slightly and cracked on top.
Cool Slightly
Remove from the oven and let cool on the baking sheet for 10-15 minutes. Reduce oven temperature to 325°F (165°C).
Slice
Transfer the logs to a cutting board. Using a sharp serrated knife, slice the logs diagonally into ½-inch thick slices. (For longer biscotti, slice on a sharper diagonal.)
Second Bake
Place the slices cut-side down on the baking sheet (you may need two sheets). Bake for 10-12 minutes, then flip each cookie over and bake for another 10-12 minutes, until dry and lightly toasted.
Cool Completely
Transfer to wire racks to cool completely. They will crisp up as they cool.
Store
Store in an airtight container at room temperature for up to 3 weeks.
Pro-Tips for Biscotti Perfection
- Toast the Nuts: Toasting brings out the nuts’ natural oils and deepens their flavor. Don’t skip this step.
- Don’t Overmix: Overmixing can make the dough tough. Mix just until combined.
- Flatten the Logs: Slightly flattening the logs ensures the biscotti will have a nice oval shape after slicing.
- Use a Serrated Knife: A sharp serrated knife is essential for slicing without crumbling.
- Slice on the Diagonal: Diagonal slices create the classic biscotti shape and more surface area for dipping.
- Second Bake Until Dry: The second bake should dry the cookies out completely—they should feel firm and dry to the touch.
- Customize: Try different nuts (pistachios, hazelnuts), add chocolate chips, dried cranberries, or anise seeds. Dip half in chocolate for an extra treat.
- Perfect for Gifting: Biscotti keep beautifully and make wonderful homemade gifts.
These Classic Biscotti are crunchy, nutty, and absolutely perfect for dipping.
