Almond Biscotti
There’s just something so comforting about a batch of Almond Biscotti fresh from the oven. Crisp, lightly sweet, and packed with toasted almonds and bright orange zest, these classic Italian cookies are perfect for dunking into your morning coffee or afternoon tea.
We love making this recipe when we want something simple but special. It reminds us of slow weekends, cozy kitchens, and sharing a plate of cookies with friends. The orange zest adds the most beautiful pop of flavor that makes these biscotti taste bakery-worthy with very little effort.
If you enjoy classic cookie recipes like this, you’ll definitely want to check out our other favorites like raspberry thumbprint cookies, peanut butter chocolate chip cookies, and cherry snowball cookies with pecans. They’re all perfect for gifting, sharing, or keeping all to yourself!
Table of contents
Why You’ll Love This Recipe
- Simple Pantry Ingredients: Everything you need is likely already in your kitchen.
- Perfect for Dipping: These cookies are sturdy and crisp, made for coffee and tea dunking.
- Make-Ahead Friendly: They store beautifully and taste amazing for days.
- Elegant but Easy: They look impressive, but the steps are surprisingly simple.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses basic baking staples like flour, baking powder, salt, and sugar as the foundation. Honey adds a subtle depth of sweetness, while vanilla and almond extract give these biscotti their classic flavor. Fresh orange zest brightens everything up and pairs perfectly with the sliced almonds folded into the dough. A little melted butter brings richness, and eggs help bind it all together into that signature biscotti texture.
Variations
- Chocolate Drizzle: Dip or drizzle the cooled biscotti with melted dark or white chocolate for an extra indulgent touch.
- Nut Swap: Replace the almonds with pistachios or hazelnuts for a different flavor twist.
- Citrus Change-Up: Try lemon zest instead of orange for a brighter, tangier note.
- Extra Crunch: Add a tablespoon of coarse sugar on top of the logs before the first bake for sparkle and texture.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the sugar, honey, eggs, extracts, and orange zest in a large bowl.
- Stir in the flour, baking powder, and salt.
- Mix until a sticky dough forms.
- Divide the dough in half and shape into two logs on a baking sheet. Bake until golden, then cool slightly.
- Lower the oven temperature to 300°F. Slice into ½-inch strips and lay flat on the baking sheet.
- Bake again, flipping halfway through, until crisp and golden. Cool completely before serving.
Expert Tips
- Use slightly damp hands when shaping the dough logs to prevent sticking.
- Let the logs cool just enough to handle before slicing to avoid crumbling.
- Use a serrated knife and gentle sawing motion for clean slices.
- For extra crunch, bake a few minutes longer during the second bake.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
That’s completely normal! Biscotti dough is supposed to be sticky. Lightly flour your hands or dampen them slightly to make shaping easier.
Yes! The second bake is what gives biscotti their signature crisp texture that makes them perfect for dipping.
Absolutely. These cookies actually taste even better the next day once the flavors settle.
Yes, you can freeze the shaped logs before the first bake. Thaw slightly before baking as directed.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Almond Biscotti
Equipment
- large mixing bowl
- Wooden spoon
- baking sheet
- Parchment paper (optional, for easy cleanup)
- sharp knife
- cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Zest of 1 orange
- 1 cup sliced almonds
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper if desired.
- In a large bowl, mix together the sugar, honey, eggs, vanilla extract, almond extract, and orange zest using a wooden spoon until well combined.
- Add the flour, baking powder, and salt. Stir until combined. The dough will be sticky but should come together.
- Fold in the sliced almonds and melted butter until evenly distributed.
- Divide the dough in half. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and about 2–3 inches wide.
- Bake for 25–30 minutes, or until the tops are golden brown.
- Remove from the oven and allow the logs to cool for 5–10 minutes, until cool enough to handle.
- Reduce the oven temperature to 300°F (150°C).
- Using a sharp knife, slice the logs into ½-inch wide strips.
- Lay the biscotti slices flat on the baking sheet. Return to the oven and bake for an additional 10–15 minutes, flipping halfway through, until both sides are lightly browned and crisp.
- Remove from the oven and allow to cool completely before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
