Classic Almond Biscotti

Name: Classic Almond Biscotti
Prep time: 32 min
Cook time: 56 min
Total time: 1 h 28 min
Yield: 30 servings
Cuisine: Italian
Ingredients: 1 cup (140 g) whole raw almonds, skin-on, toasted, cooled, and coarsely chopped (roughly halves and thirds); 2¼ cups (280 g) all-purpose flour, spooned into the cup and leveled; 1 tsp (4 g) baking powder; ½ tsp (3 g) fine salt; ¾ cup (150 g) granulated sugar; 3 whole (150 g) large eggs, at room temperature; 3 tbsp (42 g) unsalted butter, melted and cooled until just warm; 1 tsp (5 ml) pure anise extract; 1 tsp (5 ml) pure vanilla extract; 1 tsp (2 g) orange zest, finely grated (optional)

From the MyKitchenBank Kitchen

Crisp, golden Italian twice-baked cookies studded with toasted almonds and lightly perfumed with anise. Built for dunking in coffee, tea, or vin santo, and they keep for weeks.

Prep: 32 min
Cook: 56 min
Wait: 42 min
Total: 2 hr 10 min
Makes: About 30 biscotti

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Steps

Before you start

Position an oven rack in the center and preheat to 350°F (175°C) before you start toasting the almonds.
Line a large rimmed baking sheet (about 18×13 inches / 46×33 cm) with parchment paper. You'll reuse it for both bakes.
The dough is sticky by design. Have a small bowl of water or a little extra flour nearby for your hands rather than adding more flour to the dough.
Let the logs cool a full 15 minutes before slicing. Slicing hot logs crumbles them.

1
Toast the almondsOven 350°F / 175°C
- With the oven at 350°F (175°C), spread the whole almonds in a single layer on the parchment-lined baking sheet.
- Toast for 8 minutes, shaking the pan once halfway through.
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Ready when: Almonds smell nutty and the cut centers are pale golden, with skins slightly darkened.
Tip: Set a timer. Almonds go from toasted to bitter quickly.
2
Cool and chop
- Tip the almonds onto a plate and let them cool for 7 minutes.
- Coarsely chop them so most pieces are halves or thirds.
- Leave the parchment on the pan and set it aside.
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Ready when: Almonds are cool to the touch.
Tip: Keep the oven on at 350°F (175°C) for the first bake.
3
Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt for about 30 seconds until evenly combined.
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Ready when: No streaks or clumps of baking powder remain.
4
Whisk the wet ingredients
- In a large bowl, whisk the eggs and sugar vigorously for about 1 minute, until pale yellow and slightly thickened.
- Whisk in the cooled melted butter, anise extract, vanilla extract, and orange zest if using.
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Ready when: Mixture is smooth, pale, and no sugar sits undissolved at the bottom of the bowl.
Tip: If the butter is hot, let it cool further so it doesn't scramble the eggs.
5
Form the dough
- Add the flour mixture to the egg mixture and stir with a sturdy spatula until only a few dry streaks remain.
- Add the chopped almonds and fold until the dough comes together into a sticky, shaggy mass with no dry flour.
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Ready when: Dough is thick, sticky, and holds together with almonds evenly distributed.
Tip: Don't add extra flour. The stickiness is what keeps the biscotti from turning dry.
6
Shape two logs
- Divide the dough in half on the parchment-lined baking sheet.
- With wet or lightly floured hands, shape each half into a log about 12 inches (30 cm) long and 3 inches (7.5 cm) wide.
- Set the logs at least 3 inches (7.5 cm) apart.
- Pat the tops flat to about ¾ inch (2 cm) high and smooth any cracks.
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Ready when: Two even, flat-topped logs of the same size with smooth edges.
Tip: Logs spread as they bake, so leave room between them and at the pan edges.
7
First bakeOven 350°F / 175°C
- Bake in the center of the 350°F (175°C) oven for 28 minutes, rotating the pan front to back after 15 minutes.
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Ready when: Logs are golden brown, firm to the touch, and the cracks on top look dry.
Tip: Underbaked logs are soft in the center and will smear under the knife.
8
Cool the logs
- Slide the parchment with the logs onto a wire rack.
- Cool for 15 minutes.
- Leave the oven on but lower the temperature to 300°F (150°C).
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Ready when: Logs are warm, not hot, and firm enough to lift.
Tip: Don't wait until fully cold. Slightly warm logs slice more easily than cold, hard ones.
9
Slice the biscotti
- Transfer one log to a cutting board.
- Using a serrated knife and a gentle sawing motion, cut on a diagonal into ½-inch (1.25 cm) slices, about 15 per log.
- Lay the slices cut-side down on the baking sheet, close together but not overlapping.
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Ready when: Clean slices with intact almonds and no crumbling edges.
Tip: Saw gently rather than pressing down. Pressing crushes the soft interior.
10
Second bakeOven 300°F / 150°C
- Bake at 300°F (150°C) for 10 minutes.
- Flip each slice and bake for 10 minutes more.
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Ready when: Cut surfaces are pale golden and dry, and the edges are lightly browned.
Tip: Biscotti crisp further as they cool, so pull them when golden, not dark brown.
11
Cool to crisp
- Transfer the biscotti to a wire rack and cool completely, about 20 minutes, before eating or storing.
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Ready when: Slices snap cleanly and feel completely hard and dry.
Tip: Storing while warm traps steam and softens them.

Good to know

Tips

Weigh the flour if you can. Too much flour makes dry, rock-hard biscotti.
Use a serrated knife and cut on a sharper diagonal for longer, more elegant slices.
For chocolate-dipped biscotti, melt 4 oz (115 g) dark chocolate, dip one end or side of each cooled biscotti, and let it set on parchment for 30 minutes.
Slice thicker (¾ inch / 2 cm) for a slightly softer center, and add 3 to 5 minutes to the second bake.

Make ahead

"Bake the logs through the first bake, cool completely, wrap airtight, and keep at room temperature up to 2 days or freeze up to 1 month. Thaw, then slice and do the second bake."

Storage & reheating

"Room temperature: airtight container up to 3 weeks. Fridge: not recommended, as it can soften them. Freezer: up to 3 months in a freezer bag. Thaw at room temperature; if they've softened, re-crisp on a baking sheet at 300°F (150°C) for 5 to 8 minutes and cool on a rack."

Substitutions

pure anise extract → almond extract. Use ½ tsp almond extract for a stronger almond flavor without the licorice note.
whole raw almonds → pistachios or hazelnuts. Use the same weight; toast hazelnuts and rub off the skins before chopping.
unsalted butter → neutral oil such as light olive oil. Use 3 tbsp (45 ml) for a slightly crunchier, more traditional texture.
orange zest → lemon zest. Use the same amount for a brighter citrus note.