Welcome! Here’s an almond biscotti recipe from my Italian family that is so simple and easy to make. If you’re looking for a recipe for biscotti with almonds that is quick and takes 30 minutes start to finish, this is not that recipe.
But, if you’re looking for a classic almond biscotti recipe that is tried and true and produces an authentic almond biscotti that is perfect for dipping in your espresso or coffee, you’ve come to the right place.
About this Almond Biscotti Recipe
Although this recipe uses almond slivers which provide the right balance of almond infusion without having the flavor become overbearing, it is not required.
This almond biscotti recipe uses what is called a double-bake process. That means that the biscotti is baked twice at two different temperatures.
This extra step is what turns a subpar biscotti recipe into a crunchy and hard biscuit that softens instantly as you dip them in your espresso or coffee of choice.
The secret to any biscotti recipe is to achieve that dry texture and keep to traditional ingredients – almonds, sugar, eggs, flour, and well… keep reading I’ll just show you.
A Classic Almond Biscotti Recipe
This classic almond biscotti recipe comes from my Italian in-laws, so it’s the real deal.
I’ll be honest here, I’ve never made another person’s biscotti recipe.
I should for comparison reasons, but this one is one that I love and not sure it can be improved upon.
This recipe will come out perfect for you as long as you follow the instructions (which are very easy!).
This Traditional Almond Biscotti Has Very Sticky Dough
As you can see in the image, the batter used in this recipe for almond biscotti is very sticky and wet. It is not runny, it is just sticky and wet.
I originally didn’t talk about this when I first posted this recipe, but as more people commented on this issue, I’ve updated this post with actual images. They thought the dough was wrong and I must have messed up the portions, but this is not the case.
The sticky batter will make it difficult to work with if you’re expecting the batter to have the consistency and feel of bread or pizza dough.
The dough will turn into a very wet ball which you drop it on a cookie sheet and shape into your two logs which I explain below.
Here’s a video to show it in action:
Create Two Logs for this Classic Almond Biscotti Recipe
Once your biscotti dough is mixed, you will want to make two narrow logs with it. Remember that this recipe for almond biscotti uses very sticky dough, so we literally just drop it on the cookie sheet as best you can.
To shape the biscotti dough into logs, use either a wet spatula or wet hands and just have fun with it.
See my picture below.
Do not attempt to use a single log, it will not cook evenly. Two smaller logs come out much better.
Here’s a picture of my attempt to cut corners and create a single log. It did not turn out well at all, and did not cook evenly. You can from the image tell how wet the biscotti dough is.
Don’t make the almond biscotti logs high in height. If you look at an authentic biscotti, they are not big and tall.
Here’s a picture of a spoon right next to the log – as you can see it’s not much higher.
This Almond Biscotti Recipe Requires Double Baking
After shaping the almond biscotti dough into logs, you bake them in the oven twice. Do not skip this step, follow all the almond biscotti recipe instructions below.
First Biscotti Bake
Bake the biscotti logs at 325F for 30 minutes. This allows the biscotti dough to harden enough so you can slice them.
If you wait until after the second bake, they will be too hard to slice and will crumble. It is critical to slice them after the first 30 minutes.
Second Biscotti Bake
Once you have finished slicing the biscotti, bake them for another 30 minutes.
Third Biscotti Bake
After the 2nd 30 minutes, you need to lower the temperature to 275F and cook for a final 30 minutes.
This lower temperature is crucial for ensuring the biscotti aren’t over-baked and have very little remaining moisture.
Remember, biscotti are meant to be dry!
The above picture is the biscotti in the oven after they are fully baked. Remove them from the oven and let them cool on wire cookie racks.
If you’re ready to skip straight to the step by step instructions:Jump to Almond Biscotti Recipe
Homemade Classic Almond Biscotti
The bottom line with any recipe is that when you make it at home you have full control over the quality of ingredients. It is no different when you choose to make these lovely classic almond biscotti.
You don’t have to worry about high fructose corn syrup, GMO soybean oil (thanks Monsanto – you suck), invert sugar, or other crazy stuff.
You can even go organic with most, if not all, of the ingredients. From organic flour ot organic slivered almonds you can take this Italian almond biscotti recipe and bring it into the 21st century.
In addition, you can also use these homemade treats for making a homemade Italian gift basket for Christmas or other gift giving occasion.
So if you have ever wondered how to make biscotti, now you will know. 🙂
Italian Almond Biscotti Recipe Tips
Here are some tips for making this classic almond biscotti recipe.
Use store-bought slivered almonds, not chopped
I’ve made this recipe enough to know what works and what doesn’t.
First, always use store-bought slivered almonds and never try chopping the almonds.
Trying to slice almonds by hand is near impossible and does not produce consistent widths of the almond slivers.
This negatively impacts cooking and achieving your desired result.
Second, almond biscotti tastes better than plain biscotti
If you choose not to use almonds, perhaps due to an allergy to nuts or you just don’t like almonds, then yes you can omit them from this recipe.
However, the almonds do provide extra depth to the flavor and taste. If you omit them, try turning half the batch into dipped chocolate biscotti which I explain below how to do.
You can easily purchase organic slivered almonds through online stores and have the ingredients delivered to your home.
Do not rush this almond biscotti recipe
Is this Italian recipe for almond biscotti a fast recipe?
No, but it is easy and very simple.
This recipe isn’t the quickest dessert in the world, I understand. It takes time, but it is so well worth it!
Warn guests that biscotti are meant for dipping
Just remember to tell people who aren’t familiar with biscotti to dip them in their coffee, otherwise they may be surprised when they try to take a bit and it’s super hard!
I had this happen with guests and they complained about how hard they were. I wish I had a little sign that said – these are made for dipping in coffee and will soften.
How to Turn Almond Biscotti into Chocolate Dipped Biscotti
If you’d like to make your presentation fancier and even more impressive, try dipping half of your almond biscotti into chocolate.
The best way to do this by purchasing chocolate dipping sauce at the store. I simply dipped each biscotti and let them dry on a drying rack with wax paper underneath to catch the drippings.
Classic Almond Biscotti Recipe
- 4 eggs uova
- 3/4 Cup Sugar zucchero
- 2 tsp. vanilla vaniglia
- 2 1/2 Cups sifted flour farina
- 2 tsp. baking powder lievito in polvere
- 1/2 tsp. baking soda lievito soda
- pinch of salt sale
- 3/4 Cup slivered almonds mandorle
- Preheat oven to 325°F
- Beat eggs, sugar and vanilla until creamy and fluffy
- In separate bowl mix flour, baking powder, salt and baking soda
- Add in the egg mixture, almonds and vanilla and knead the dough
- When done, shape into 1 or 2 logs on a greased baking sheet. Parchment paper is good too and makes for easy clean up.
- Bake at 325°F for 30 minutes then remove and slice to size
- Return them to the oven and bake for 30 minutes more
- Reduce heat to 275°F and bake a final 30 minutes
- Serve plain or dip in chocolate and serve
Thanks for reading and please let me know how you liked the recipe!
If you liked this recipe, you might enjoy the following:
This recipe was originally posted on May 28th, 2016 and updated December 9th, 2022.