Almond Biscotti

These Almond Biscotti are crisp, lightly sweet Italian-style cookies flavored with almond extract and fresh orange zest. Packed with sliced almonds and baked twice for that signature crunch, they’re perfect for dipping into coffee or tea and make a wonderful homemade gift.

Course Cookies

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings Cookies

Calories 80kcal

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.

Nutrition