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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.
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 serving with 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 Biscotti Dough is Very Sticky
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 we use either a wet spatula or wet hands and just have fun with the mess as we form it.
Here’s an image of 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:
You want to shape it into two narrow logs, not one. 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.
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!
Ingredients
- 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
Instructions
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Preheat oven to 325°F
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Beat eggs, sugar and vanilla until creamy and fluffy
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In separate bowl mix flour, baking powder, salt and baking soda
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Add in the egg mixture, almonds and vanilla and knead the dough
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When done, shape into 1 or 2 logs on a greased baking sheet. Parchment paper is good too and makes for easy clean up.
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Bake at 325°F for 30 minutes then remove and slice to size
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Return them to the oven and bake for 30 minutes more
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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).
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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.
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.
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!
Find More Italian Dessert Recipes on Amazon!
Tips to Keep in Mind when Making 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!
Find More Italian Dessert Recipes on Amazon!
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!
Liz
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I have whole almonds. How much should I put in ?
Hi Jodi, you do not want to use whole almonds. If you can slice them or maybe just chop them real fine that might help. But sliced is the best way to go. I hope they turn out great!
Followed instructions to the letter yet me batter is to wet to form dough. Not sure what to do now.
Hi Amy try adding a bit more flour so you can form them.
Had the same problem as Amy and actually the recipe says twice to add the Vanilla.
Hi Max, did you add more flour and if so did that help?
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.
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!
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!
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!
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
I am so glad hear it Linda! Enjoy!
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?
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.
Thanks for sharing a great explanation! I agree, the 2nd bake is critical! And good point with cutting at a slant!
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!
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!
Mine came out perfect..i used cashews instead❤😋
Thank you😘
Hi Jaylo – I never thought of using cashews, what a great idea!! Thanks for sharing how they turned out, I’m so glad!