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This Almond Biscotti recipe stands out for its perfect balance of crunchy texture and rich, nutty flavor, making it an irresistible treat for any time of day.
Crafted with wholesome ingredients like whole almonds and olive oil, it offers a satisfying dose of plant-based protein and heart-healthy fats, while keeping saturated fats low.
The biscotti’s fiber-rich almonds also promote digestive health and help sustain energy, making it a smart snack option.
Its simple ingredient list and straightforward preparation make this recipe ideal for everyday baking — whether you’re prepping for a coffee break or an elegant dessert platter.
Plus, its long shelf life when stored properly means you can enjoy fresh biscotti for weeks or freeze for longer storage, adding convenience and reducing food waste.
Overall, this recipe blends tradition with nutrition and ease, making it a versatile staple for your kitchen.
Must-Have Tools for Perfect Results
Baking Sheet with Parchment Paper
Essential for evenly toasting almonds and baking biscotti logs without sticking. This tool prevents mess and ensures easy cleanup, making it a kitchen must-have for any baking enthusiast.
Serrated Knife
Perfect for slicing the biscotti into uniform, angled pieces without crushing the delicate texture. Its versatility also extends to cutting breads and delicate pastries at home.
Mixing Bowls (Medium and Large)
Vital for combining dry and wet ingredients separately, allowing for precise mixing and better control over dough consistency. Durable, non-reactive bowls make prep smooth and efficient.
Wooden Spoon
Ideal for gently folding in the chopped almonds without overworking the dough. Its sturdy design is perfect for mixing thick batters or doughs in any kitchen.
Wire Cooling Rack
Allows biscotti slices to cool evenly and maintain their crispness after baking. This tool helps prevent sogginess and is essential for all your baked goods.
Crunchy Almond Biscotti Every Time
Equipment
- 1 Baking Sheet (lined with parchment paper)
- 1 Serrated Knife
- 1 Medium mixing bowl
- 1 large mixing bowl
- 1 Wooden spoon
- 1 Wire cooling rack
Ingredients
- 1 cup whole raw almonds
- 2¼ cups all-purpose flour 320 grams
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs room temperature
- ½ cup olive oil
- 1 tablespoon pure almond extract
- ½ teaspoon pure vanilla extract
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare Your Oven and Baking Sheet: Begin by setting your oven to 325°F (165°C). Position the oven rack in the center to ensure even heat distribution for both toasting and baking. While the oven warms up, line a baking sheet with parchment paper. This prevents sticking and simplifies cleanup later. Having your oven and baking sheet ready in advance will help maintain smooth workflow as you progress.
- Toast Whole Almonds to Enhance Flavor: Spread the whole raw almonds evenly on the parchment-lined baking sheet. Toasting almonds deepens their flavor and adds a delightful crunch. Place the almonds in the preheated oven and let them roast for about 12 to 15 minutes. Keep a close eye to avoid burning—stir or shake the pan once halfway through if needed for even toasting. Once toasted to a golden brown, remove the almonds and allow them to cool completely. This cooling step is important to prevent melting the dough when mixed in later.
- Combine Dry Ingredients Thoroughly: While the almonds cool, gather your dry ingredients: all-purpose flour, baking powder, salt, granulated sugar, and brown sugar. In a medium-sized mixing bowl, whisk these components together until well blended. This ensures even distribution of the leavening agent and sugars, which is key to consistent texture and rise in your biscotti.
- Whisk Together Wet Ingredients: In a separate large mixing bowl, crack in the room-temperature eggs. Whisk them briskly until fully combined, creating a smooth, slightly frothy base. Next, add olive oil, pure almond extract, pure vanilla extract, and freshly grated lemon zest. These ingredients will add moisture, depth of flavor, and a hint of brightness to your biscotti. Whisk gently but thoroughly until all wet ingredients are fully incorporated and slightly emulsified.
- Chop Toasted Almonds with Care: Once the toasted almonds have cooled completely, transfer them to a cutting board. Using a serrated knife, chop them coarsely into small, crunchy pieces. Be careful not to chop too finely; you want noticeable almond chunks throughout the biscotti for that signature texture and flavor burst.
- Combine Wet and Dry Mixtures to Form Dough: Gradually add the dry flour mixture into the bowl with your wet ingredients. Using a sturdy wooden spoon, stir gently but firmly to combine. Stop mixing as soon as the flour is incorporated to avoid overworking the dough, which can lead to tougher biscotti. Finally, fold in the chopped almonds, ensuring they are evenly distributed throughout the dough without warming them up again.
- Shape Dough into Logs for Baking: With damp hands or a large serving spoon, scoop portions of the dough onto the parchment-lined baking sheet. Arrange the dough to form two long, narrow logs side by side, leaving space between for expansion during baking.Use your damp fingers to gently shape each log, smoothing edges and pressing lightly to form an even thickness. The logs should be firm but not too compacted, about 10-12 inches long and 2-3 inches wide.
- First Bake — Achieve Golden Brown Perfection: Place the baking sheet with your shaped dough logs into the preheated oven. Bake for approximately 30 minutes, or until the logs turn a warm golden brown and feel firm to the touch.This initial baking cooks the dough through and sets the shape before slicing. Avoid opening the oven frequently to maintain consistent temperature.
- Cool Logs Slightly Before Slicing: Once baked, remove the logs from the oven and allow them to cool on the baking sheet for about 10 minutes. Cooling slightly will make the logs easier to handle and prevent crumbling during slicing.
- Slice Logs into Biscotti with Precision: Transfer the slightly cooled logs to a clean cutting board. Using your serrated knife, carefully slice the logs diagonally into pieces about ½ to ¾ inch thick. The angled cut not only creates the classic biscotti shape but also exposes more surface area for extra crunch after the second bake. Handle the slices gently to preserve their shape.
- Second Bake — Crisp to Desired Crunch: Place the sliced biscotti back onto the parchment-lined baking sheet, arranging them in a single layer with some space between each piece.Return the tray to the oven and bake for an additional 15 to 20 minutes. For even crispiness, flip each biscotti halfway through baking. The longer they stay in the oven, the crunchier they become, so adjust timing according to your preferred texture.
- Final Cool and Store Properly: Once the biscotti are beautifully toasted and crisp, remove them from the oven and transfer to a wire cooling rack.Cooling completely on a rack prevents moisture buildup, keeping the biscotti crunchy. After cooling, store them in an airtight container at room temperature. Properly stored, these biscotti will remain fresh and crunchy for up to three weeks or can be frozen for up to three months for longer enjoyment.
Notes
- Toasting whole almonds brings out a rich, deep flavor essential for authentic biscotti.
- Use room-temperature eggs to ensure smooth mixing and better dough consistency.
- Folding in the almonds after the dough is mixed prevents them from getting crushed.
- Slice biscotti at a slight angle for the classic shape and better crispiness.
- Bake biscotti twice: first to cook the dough, second to achieve a crunchy texture.
- Store biscotti in an airtight container at room temperature for up to 3 weeks or freeze for 3 months.
Chef’s Secrets for Biscotti Excellence
Achieving the perfect biscotti is all about technique and timing.
Toasting the almonds before mixing enhances their nuttiness and gives the cookies a satisfying crunch.
Be sure to cool the almonds completely before folding them in, as adding warm nuts can affect the dough’s texture.
When shaping your dough logs, dampening your fingers helps create smooth, even forms without sticking.
The twice-baking process is crucial: the first bake cooks the dough through, while the second bake crisps the biscotti to that signature texture.
Flip the biscotti halfway through the second bake for even drying and crunch on both sides.
Lastly, don’t rush slicing; wait for the logs to cool slightly after the first bake to avoid crumbling.
Serving Suggestions to Elevate Flavor
Almond biscotti are wonderfully versatile and pair beautifully with coffee, espresso, or a steaming cup of tea, making them ideal for breakfast or afternoon snacks.
For an indulgent twist, try dipping biscotti ends into melted dark chocolate or hazelnut spread.
They also make a charming addition to dessert boards alongside fresh berries and cheeses like mascarpone or ricotta.
For holiday gatherings, serve with mulled wine or spiced cider to complement the almond and citrus notes.
Because biscotti keep well, you can prep a batch ahead and offer them as a thoughtful homemade gift or party favor.
Storage Tips for Lasting Freshness
To keep your almond biscotti crisp and fresh, store them in an airtight container at room temperature, away from moisture and direct sunlight.
Properly sealed, they will remain crunchy for up to three weeks. If you want to extend their shelf life, freeze biscotti in a sealed freezer-safe bag or container for up to three months.
When ready to enjoy, thaw at room temperature or warm briefly in the oven to refresh their crispness.
Avoid storing biscotti in the refrigerator as the moisture can make them soft and chewy, which defeats their classic texture.
Frequently Asked Questions Answered Clearly
1. Can I substitute almonds with other nuts?
Yes! Pecans, hazelnuts, or walnuts can be used, but keep in mind each nut has a different flavor and texture that will slightly alter the final biscotti taste.
2. Why do biscotti require two baking rounds?
The first bake cooks the dough and sets the shape, while the second bake dries the slices to achieve the traditional crunchy texture. Skipping the second bake will result in soft cookies.
3. How thick should I slice the biscotti?
Slices about ½ to ¾ inch thick work best. Thinner slices will crisp up quickly but may be fragile, while thicker slices will be chewier and take longer to dry.
4. Can I use different oils instead of olive oil?
Yes, light-flavored oils like grapeseed or avocado oil work well without overpowering the delicate almond flavor. Avoid strong-flavored oils such as coconut or sesame.
5. How do I keep biscotti crunchy after baking?
Store them in an airtight container at room temperature and avoid refrigeration. If they soften, re-bake them briefly in the oven to restore crispness.
This recipe is inspired by shelovesbiscotti and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
