Biscotti Almond Cookies for Dunking

Name: Biscotti Almond Cookies for Dunking
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 2 cups (250 g) all-purpose flour; 1½ tsp (7½ g) baking powder; ½ tsp (3 g) kosher salt; ½ cup (113 g) unsalted butter, softened to room temperature; 1 cup (200 g) granulated sugar; 2 (100 g) large eggs, at room temperature; 1 tsp (5 ml) vanilla extract; 1½ cups (150 g) sliced almonds

From the MyKitchenBank Kitchen

These twice-baked Italian almond biscotti have a dense, crunchy crumb studded with sliced almonds and a hint of vanilla. Baked as a log, sliced on a diagonal, and returned to the oven until golden and brittle, they're designed to hold up to dunking in coffee, tea, or hot chocolate without crumbling apart.

Prep: 20 min
Cook: 50 min
Wait: 45 min
Total: 1 hr 55 min
Makes: 24 biscotti

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Steps

Before you start

Preheat the oven to 350°F (175°C) for the first bake
Line a large baking sheet with parchment paper
Have all ingredients at room temperature
Slice almonds yourself or use pre-sliced for convenience

1
Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, and salt.
- Set aside.
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Ready when: Dry ingredients are evenly combined
Tip: Whisk to break up any lumps in the baking powder and distribute salt evenly
2
Cream butter and sugar
- In a large bowl, beat softened butter and granulated sugar together using an electric mixer on medium speed for 3–4 minutes until the mixture is pale, fluffy, and noticeably lighter in color.
- Scrape down the bowl halfway through.
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Ready when: Mixture is pale, fluffy, and increased in volume
Tip: Proper creaming incorporates air, which helps the biscotti rise and become less dense
3
Add eggs and vanilla
- Add the eggs and vanilla extract to the butter mixture one at a time, beating on medium speed after each addition until fully incorporated.
- Scrape down the bowl between additions.
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Ready when: Eggs are fully mixed in and the batter is smooth
Tip: Adding eggs slowly prevents the mixture from breaking; if it looks curdled, it will smooth out once you add the flour
4
Fold in flour and almonds
- Add the dry ingredients to the wet mixture and stir on low speed or by hand with a spatula until just combined—do not overmix.
- Fold in the sliced almonds until evenly distributed.
- The dough will be slightly sticky but hold together.
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Ready when: No visible streaks of flour; almonds are mixed throughout
Tip: Stop mixing as soon as flour is incorporated to keep the biscotti tender; overmixing toughens them
5
Shape into log
- Divide the dough in half.
- On the parchment-lined baking sheet, shape each half into a 10-inch-long (25 cm) log that is about 2 inches (5 cm) wide and 1.5 inches (4 cm) tall.
- Leave at least 2 inches (5 cm) between the logs so they don't touch during baking.
- Gently flatten the tops with a damp palm or the back of a spoon for even thickness.
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Ready when: Two evenly shaped logs with flat tops
Tip: Keeping logs compact and uniform in height ensures even baking during both rounds
6
First bakeOven 350°F / 175°C
- Bake at 350°F (175°C) for 25–30 minutes until the logs are firm to the touch and golden brown on top.
- The internal temperature should reach 190°F (88°C) if you have a thermometer.
- The edges should feel slightly crispy but the center may still feel soft.
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Ready when: Logs are golden brown, firm on top, and internal temp reaches 190°F (88°C)
Tip: Do not overbake at this stage or the biscotti will be too hard to slice; they will crisp more during the second bake
7
Cool briefly and slice
- Remove the baking sheet from the oven and let the logs cool for 10 minutes at room temperature until they are cool enough to handle but still warm.
- Using a serrated or bread knife, cut each log on a diagonal into ¾-inch-thick (2 cm) slices.
- Work gently to avoid crumbling.
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Ready when: Slices are roughly ¾ inch thick and cleanly cut
Tip: Slice while still warm; the dough firms up as it cools and will crumble if you try to slice cold biscotti
8
Stand slices upright
- Arrange the slices cut-side down on two baking sheets, standing them up vertically so the flat cut surfaces face the oven.
- Space them about ½ inch (1.3 cm) apart.
- It's okay if they lean slightly against each other.
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Ready when: All slices are standing upright and evenly spaced
Tip: Standing them up exposes maximum surface area for even, uniform crisping
9
Second bakeOven 325°F / 165°C
- Return the baking sheets to a 325°F (160°C) oven for 15–20 minutes until the biscotti are golden and completely dry and crispy throughout.
- They should feel hard when you tap them.
- Rotate the pans halfway through if one side is browning faster.
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Ready when: Biscotti are hard and snap cleanly when broken; no soft interior
Tip: Lower heat in the second bake prevents the surfaces from burning while the insides dry; lower oven temp = drying, not browning
10
Cool completely
- Transfer the biscotti to a wire cooling rack and let them cool to room temperature, about 15 minutes.
- They will harden further as they cool.
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Ready when: Biscotti are completely cool and rock-hard to the bite
Tip: Proper cooling ensures they reach maximum crispness and won't be chewy inside

Good to know

Tips

For a spiced version, add ½ tsp ground cinnamon, ¼ tsp ground ginger, and a pinch of cloves to the dry ingredients.
Anise seeds (½ tsp to 1 tsp, depending on taste) or a zest of orange (from 1 lemon or orange) add authentic Italian flavor.
The double bake is what makes biscotti perfect for dunking—it removes enough moisture that they won't fall apart in hot liquid, but not so much that they become hard to bite.
Dunk biscotti in coffee, tea, hot chocolate, or even sweet wine (vin santo is traditional) for 3–5 seconds per side. They'll soften just enough to break cleanly between your teeth without falling apart.

Make ahead

Biscotti can be baked completely up to 1 week ahead. Store them in an airtight container at room temperature before serving. They are also ideal for gift-giving or shipping because they stay fresh for days outside the fridge.

Storage & reheating

Room temperature: Store in an airtight container or zip-top bag for up to 1 week. They will stay crispy as long as they stay dry. Refrigerator: Not recommended; moisture will soften them. Freezer: Place cooled biscotti in a single layer on a baking sheet, freeze for 2–3 hours until solid, then transfer to a zip-top freezer bag and freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.

Substitutions

sliced almonds → chopped hazelnuts, pistachios, or walnuts. Use the same weight. Hazelnuts or pistachios give a richer flavor; walnuts are earthier and slightly more bitter.
vanilla extract → almond extract or anise liqueur (such as Sambuca or Anise). Use ½ tsp almond extract (it's stronger) or 1–2 tsp liqueur. Almond extract intensifies the nut flavor; anise adds a licorice note.
granulated sugar → turbinado sugar (use the same weight). Turbinado gives a slightly granular texture and less refined sweetness; sift it into the flour if you want a smoother crumb.
all-purpose flour → Italian 00 flour or cake flour. Use the same weight. 00 flour produces a slightly more delicate crumb; cake flour will make them denser and more tender.