Almond Biscotti

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What Americans refer to as “biscotti” are actually called “cantucci” in Italy. Biscotti is a general term for cookies in Italy. But since everyone knows these beloved crunchy cookies as biscotti, that’s what I’ll call them as well. I’m excited to share with you this very AMAZING recipe for almond biscotti.

Biscotti is a wonderful cookie to dip in coffee. Which makes it a perfect partner for that 2:00pm coffee break. This almond biscotti has great almond flavor which comes from three different places. First, I use almond flour in addition to all purpose flour. Second, I add almond extract to boost the almond flavor. Finally, I include sliced almonds for that extra nuttiness and crunch.

almond biscotti

How do you make biscotti?

Biscotti cookies are baked twice. After the dough is made, form two logs and bake for 30 minutes. After the first bake, the biscotti has to cool for 15 minutes. Then, slice at an angle to form individual cookies. Place cut side down on the baking sheet and bake again for 10 more minutes.

How big are the cookies?

I like mini biscotti cookies, so I make longer, thinner logs. You’ll want to form the logs smaller than you want the cookies to be, because they spread quite a bit. In general, I go with about 2″ wide. For larger cookies, you can go up to 4″.

What if my hands stick to the dough?

This dough should be pretty easy to work with. If your hands stick, run them under cold water (don’t dry them) right before patting down the dough to form the log.

Happy Baking!


Almond Biscotti

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Prep time


Cooking time




  • Butter, very soft 113g
    (1/2 cup)

  • Sugar 230g
    1 cup

  • Eggs 3

  • Almond Extract 1 tsp

  • All Purpose Flour 300g
    (2 cups)

  • Almond Flour 108g
    (3/4 cup)

  • Baking Powder 1 1/2 tsp

  • Salt 1/2 tsp

  • Sliced Almonds, divided 70g
    (3/4 cup)


  • Preheat oven to 350°F. Prepare two baking sheets with parchment paper.
  • In a mixing bowl, combine the softened butter and sugar and beat for 4-5 minutes, scraping down the sides and bottom of the bowl in between.
  • Add the almond extract and eggs and continue beating, scraping down the sides and bottom of the bowl in between.
  • Add the dry ingredients and mix on low speed until the dough comes together.
  • Add half of the sliced almonds and mix just until combined.
  • Split the dough in half. Form each half into a log, flattening the top with cold, damp hands. For smaller cookies, the log should be 2″ wide. For larger cookies, you can go as wide as 4″. Keep in mind, the dough will spread when baking. Sprinkle the other half of the sliced almonds on top of the doughs.
  • Stick one log in the refrigerator while the other one bakes for 30 minutes. It should be golden brown around the edges but still pale in the center.
  • Cool for 15 minutes, then slice at a diagonal into 1″ slices. Place cut-side down. Bake for another 10 minutes.
  • Repeat baking process with the refrigerated log.


  • I like to let my butter set out overnight before making biscotti. It should be extremely soft.
  • Store in an airtight container for 3-4 days. Or wrap well and freeze for up to a month.