Classic Almond Biscotti

Classic Almond Biscotti

  • Servings: Makes about 2 dozen
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3/4 cup whole almonds. toasted and coarsely chopped
3 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
4 ounces semi-sweet or milk chocolate, finely chopped (optional, for dipping)

Preheat oven to 300 degrees and line a baking sheet with parchment paper and set aside.

In a small bowl, whisk the eggs with the vanilla and almond extracts; set aside.

In the bowl of your stand mixer, fitted with paddle attachment, combine the flour, sugar, baking powder and salt, then gently stir in the almonds. Add the egg mixture and stir on the lowest setting until a dough forms.

Turn the dough out onto a lightly floured surface and gently knead it into a ball, then divide the dough in half. Roll each half into a 7-inch log and use your hands to gently press and flatten the dough until it is about 4 inches wide. Dampen your hands if needed, to prevent them from sticking to the dough.

Transfer the logs onto the parchment-lined baking sheet and bake for 30 to 35 minutes, until the dough is firm to the touch and lightly golden. Remove from oven and cool on a wire rack for 10 to 15 minutes. Don’t let the dough cool for longer than that, or it may become too hard to cut.

Transfer the logs to a cutting board and use a serrated knife to cut each log into slices, on the bias (diagonal), about ¼ to ½-inch thick. Lay the slices on baking sheet and bake for about 10 to 15 minutes, then turn the slices over and bake for another 10 to 15 minutes. Remove from oven and cool on a wire rack. Store in an airtight container for several weeks, or freeze for at least 2 to 3 months.

For chocolate dipped biscotti: Fill a small saucepan with an inch of water and bring it to a gentle simmer. Place half of the chocolate in a heatproof bowl and place it over the saucepan, making sure that it completely covers the top.

Gently stir until all the chocolate has melted, then remove from heat and use a wooden spoon to stir in the remaining chocolate until is completely melted. Dip as desired, and place on parchment or wax paper to dry. Refrigerate for ten minutes until chocolate has hardened.


  • Use pure vanilla and almond extracts for best flavor result.
  • Coarsely chop the almonds into pieces that are large enough to be visible within the cookie.
  • This is a great base recipe, and you can enhance it with citrus zest, different nuts, flavored liqueurs, dried fruits and chocolate.

For best results, store biscotti in a metal tin or glass jar, as plastic will soften the texture.