Italian recipes

Italian Classic Almond Biscotti Recipe

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Welcome!  Here’s a classic almond biscotti recipe that is so simple and easy to make!  If you’re looking for a recipe that is quick and takes 30 minutes start to finish, this is not that recipe. 

But, if you’re looking for a classic Italian biscotti recipe that is tried and true and produces an authentic almond biscotti, you’ve come to the right place.

With this recipe, you can leave the biscotti plain or you can also dip them in chocolate which also takes great and makes a beautiful presentation.

Classic almond biscotti recipe

This recipe takes time b/c it has to rise, and we bake it twice (you’ll understand later).   

However, in the end, it’s the absolute best almond biscotti that tastes better than anything you’ve ever bought in a store! 

Btw, did you know biscotti means biscuit or cookie in Italian? The texture is a beautiful crunchiness that is made for dipping in your coffee or espresso!

The secret to any biscotti recipe is to achieve that dry texture and keep to traditional ingredients – almonds, flour, sugar, eggs, and well.. keep reading I’ll just show you!

A Classic Almond Biscotti Recipe

This authentic biscotti recipe comes from my Italian in-laws, so it’s the real deal.   Although I grew up in an Italian home, I never learned how to make biscotti until my sister-in-law showed me. 

I now share it with you. 

I know that this Italian biscuits dessert will come out perfect for you as long as you follow the instructions (which are VERY easy!). 

This Almond Biscotti Dough is Very Sticky

biscotti wet dough

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.  However, keep in mind that this dough is very wet and sticky.   

I originally didn’t talk about this but as more people commented on this issue, I’ve updated this post with actual images.  I promise someday I’ll do a video!

This sticky dough makes it difficult to work with if you’re expecting a bread or pizza type of dough.   So use either a wet spatula or wet hands and just have fun with the mess as we form it.   

You can see in the image above how sticky it gets. 

But you’ll also see that eventually it can turn into a very wet ball and then you can drop it on the cookie sheet and shape into your two logs.

Here it is more mixed into a dough.  You just pour it out onto the cookie sheet and shape it into your logs.

Here’s a video to show it in action:

Shaping the Almond Biscotti Dough into two Logs

You want to shape it into two narrow logs, not one. You literally just drop it on the cookie sheet, remember that using that wet spatula helps a ton!

forming almond biscotti dough

 I’ve tried it with just one log and it didn’t cook evenly.  Two smaller logs come out much better.   

Here’s a picture of mine as a wet log (this picture is when I tried to do one big log- mistake as it didn’t cook evenly.  But you get the idea of how wet it is.

biscotti dough as a log

Don’t make the biscotti logs high in height. Here’s a picture of a spoon right next to the log – as you can see it’s not much higher.

You don’t want them tall.

classic almond biscotti dough recipe

This Classic Almond Biscotti Recipe Requires Double Baking

After shaping the biscotti dough, you bake them in the oven (twice). The first time you bake them and then slice them as shown below.

almond biscotti recipe

Then after slicing them you bake it again at a lower temp as shown below.

almond biscotti baked

After the second round of baking you take them out of the oven and let them cool on racks. You can also dip them in chocolate and let dry, or leave them plain.

I explain below how to do this at the end of the article. Either way they’ll be enjoyed!

almond biscotti with chocolate

If you’re ready to skip straight to the step by step instructions:

Jump to Almond Biscotti Recipe

Benefits of Learning How to Make Almond Biscotti

The bottom line with any sort of food whether an Italian dessert, salad or any other recipe, is that when you make it at home you have full control over the quality of ingredients. 

homemade almond italian biscotti

You don’t have to worry about high fructose corn syrup, GMO soybean oil (thank’s 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 to organic slivered almonds you can take this traditional 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!


Recipe Tips for Making Authentic Italian Almond Biscotti

When I first made this traditional almond biscotti recipe, I tried two batches, the first batch with slivered almonds, the second without any almonds.  I have to admit, the slivered almonds really tasted so much better!   

You can easily organic slivered almonds through online stores like Walmart and have the ingredients delivered to your home. 

Does it Really Take 2 Hours to Make a Traditional Biscotti Recipe? 

Yes it does, but largely unattended.  The reason is that the baking time is actually 1 hour and 30 minutes divided up in three 30 minute segments. 

The first 30 minutes you bake at a temp of 325F, then you take the biscotti out and slice them and put it back in for another 30 at the same temp. 

You then lower the heat to 275F and this allows the biscotti to continue baking while removing any excess moisture.  We want these babies dry!

So is this Italian biscotti recipe a fast one?  No, but it is easy and very simple!  

This recipe isn’t the quickest dessert in the world. It takes time (as do most Italian desserts), but it is so well worth it!   

Don’t try to rush it, patience pays off.  You’ll soon be feeling like you’re in Italy when you take your first bite (or coffee dunk!). 

Let me know if you enjoyed this recipe!  Again,I truly believe the secret with this recipe is not rushing.  

I’ve tried rushing it and I wasted a whole batch.  Big mistake.  Good luck and mangiamo!

How to Turn Almond Biscotti into Chocolate Dipped Biscotti

If you’ve made it this far into my post, you’ll notice I have pictures of chocolate dipped almond biscotti.

I did this by purchasing chocolate dipping sauce at the store. I simply dipped them and let them dry on a drying rack with wax paper underneath to catch the drippings.

Super easy, and what a presentation! Just remember to tell people who aren’t familiar with biscotti to dip them 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… ugh…

3.55 from 11 votes

Delicious Almond Biscotti Recipe

Here's an authentic Italian Almond Biscotti recipe I love to make every Christmas for the holidays! Enjoy this simple recipe from my kitchen to yours!

Course Dessert
Cuisine Italian
Keyword Delicious Almond Biscotti Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 20 people


  • 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


  1. Preheat oven to 325°F
  2. Beat eggs, sugar and vanilla until creamy and fluffy
  3. In separate bowl mix flour, baking powder, salt and baking soda
  4. Add in the egg mixture, almonds and vanilla and knead the dough
  5. When done, shape into 1 or 2 logs on a greased baking sheet. Parchment paper is good too and makes for easy clean up.
  6. Bake at 325°F for 30 minutes then remove and slice to size
  7. Return them to the oven and bake for 30 minutes more
  8. Reduce heat to 275°F and bake a final 30 minutes (I’m assuming the reduction in heat keeps them from burning or over cooking and helps them dry out).
  9. Serve plain or dip in chocolate and serve

Recipe Notes

Tip#1 : Cool on cookie racks.

Tip #2: If dipping in chocolate, make life simpler by using store bought chocolate dipping sauce for fruit. Otherwise, melt chocolate chips over the stove with a little bit of milk. But if you use too much milk it will make the biscotti soggy.

Tip #3: These are great for parties or holidays such as Christmas.

Thanks for reading and please let me know how you liked the recipe!



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Italian Classic Almond Biscotti Recipe


  1. 2 stars
    Me three the recipe was so wet it was ridiculous. No ended up adding one more cup of flour and still too wet. I thought perhaps I didn’t stir the eggs long enough but looked at another tecipe that said becareful to not stir eggs too much.

  2. Hi! The dough for this biscotti recipe IS very wet and should be. It’s a little wetter than a cookie dough. You don’t want it to be like a bread or pizza dough at all.

    One tip I use is to dip your spatula or hands in water to help when shaping the logs. The dough will be sticky on your fingers. You want the logs NOT to be high, because they will cook better and according to the time in the recipe when they are lower and thinly sliced.

    I think I will update the post with a video and extra images as this appears to be a “Sticky” issue..(pun intended!) LOL. 🙂 I’ll update this thread when I have it completed.
    Thanks for commenting!

  3. Cute pun. I did refrigerate the dough, as throwing all organic out didn’t sit well. Then I baked half of it. It wasn’t the dry texture but had a nice flavor. I wouldn’t say it was “simple and easy” but hopefully the video might help
    Good luck with it!

  4. 1 star
    Why does it had vanilla twice? Had wet handS and wet spatula and mixture was imposible to work with … Half went to the sink 🙁 – what a waste!

  5. 5 stars
    Liz your recipe is AMAZING!!! This has to be the best biscotti I ever made or eaten Definitely my to from now on. Thank you for sharing

  6. Yes, very sticky but perfect loaves. The first time I’ve made any kind of biscotti that didn’t crack on top. Thank you. One tip. Put a bit of flour on the board when you dump out the dough. How about 2 wide pastry scrappers for forming loaves?

  7. The consistency of the batter is very much like a thicker cake batter that will hold a mound. It will spread while on the sheet. Because it is so messy and wasteful, I have only ever seen it combined with the spoon. I use a spatula to get all the dough off the bowl and shape it on the cookie sheet. If you add too much flour, the cookie will come out too dry, tasteless, and not at all as it is intended. After the first bake the cookies will taste tender and cake-like, it is after the second bake they are dried out, roasted a little, think toast, and get their characteristically dry crunch that sends you back for another, and another…. Last hint, if you want a bigger cookie, cut them on a slant, and voila, the nice big cookies like nonna used to make.

  8. Yes pastry scaraper might work but it will still be messy and sticky so making sure they are wet might help, but I have only ised my hands. My sister in law uses a wet spatula and that seems to help, but it has to be wet. Glad you enjoyed the recipe and thanks for sharing!

  9. 1 star
    These are SO hard they could break your teeth if you have any dental issues!
    They look beautiful but be careful eating them. Definitely dunk them in your coffee!

  10. 5 stars
    I tried this recipe for my first time making any type of biscotti. The recipe was easy to follow and my biscotti turned out perfectly! I did use the wet hands and it was easy to form into the logs. Not a single problem. I do like some chocolate, so I dipped mine in melted semi-sweet chocolate chips. It worked perfectly. My family was suspect to start with, then requested a second batch as they got low. This is my forever recipe! Thank you!

  11. 2 stars
    Dough was not at all workable . Extremely difficult to work with . Finally added more flour . Loaves came out fine. Tasted just ok . Fine with tea or coffee . Would not use this recipe again though .

  12. 5 stars
    Great recipe. My first time making biscotti and they turned out so good. Easy to follow recipe with no complaints!!

    Thank you

  13. This recipe worked very well for me . . thank you for posting! Quick question though . . I made two logs as you suggested. However, my biscotti came out taller than the photo at the top of the recipe on your website. They look more like the picture you provided in the detailed recipe instructions in step 9. Can you possibly tell me what you did differently between those two pictures that caused the finished biscotti to look so different? Thanks! 🙂

  14. 5 stars
    First time trying this recipe and had no problem they came out beautiful. I only did one log and then split it in half.
    They are a little hard but they are good.
    Per farli venire più soffici cosa posso cambiare.

  15. 3 stars
    It was very sticky but I always wet my hands when a dough is too sticky and I have experienced this before with other biscotti recipes. It was very bland though. I am going to add almond extract next time to see how it comes out.

  16. Hi…I am making these Biscotti and I have an electric oven (I need a gas stove) and this is my first time baking in it and it seems the first bake at 325° dried the cookies up somewhat consistently, therefore the 2nd bake I went to 275° and they came out wonderful. I am thinking I am not calibrated right or electric cooks differently than gas…But they are great. Thanks for sharing and quick note I used vanilla as well as almond extract and almond emulsion.

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