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    Home » Recipes » Dessert

    Easy almond biscotti recipe

    Published: Feb 7, 2022 · Modified: May 11, 2023 by Federica · This post may contain affiliate links · 5 Comments

    Jump to Recipe Print Recipe

    A perfect after-meal biscotti to dip into espresso or Vin Santo. This Italian easy almond biscotti recipe is a classic of the Italian baking tradition. A sensational intense eggnog and almond flavor with a persistent crunchiness at every bite. A true pleasure! Let's make them!

    Do you fancy more Italian recipes? Try this Italian pastry cream, use it to fill the cakes, or binge. Moreover, for an easy dessert use this almond biscotti recipe along with this perfect pastry cream. If you fancy more savory food tries this one-pot chicken with red pepper sauce, a perfect dinner with a Tuscan vibe.

    Easy almond biscotti dipped into an espresso

    Why you'll love it

    • easy to make using just one bowl
    • eggnog and almond flavor
    • keeps well for a long time

    I am so happy to share with you this traditional recipe from my family. I remember watching my nonna making this classic almond biscotti and thinking how easy this recipe was. With just a few simple ingredients you had nutty and rich biscotti. It was always a joy to see them at the table after a big Sunday meal, watching the adults dipping them into a Vin Santo (sweet wine) and talking about politics while we (kids) were dipping them into milk instead. It was so indulgent!

    What are almond biscotti?

    The classic name of this easy almond biscotti recipe in Italian is Cantucci, which means a slice of bread. In fact, the shape resembles a slice of bread cut it obliquely. While biscotti comes from the Latin word" biscoctus" which means bake it twice. However, in Italy, the term Biscotti refers to a variety of cookies that are not specifically cooked twice.

    Italian almond biscotti recipe on a Kitchen towel

    INGREDIENTS NEEDED

    Ingredients

    Flour- use plain flour, poor in gluten. It will give a structure without creating gluten.

    Eggs- utilize medium room temperature eggs.

    Sugar- use white caster sugar.

    Lemon- zest of one Lemon, prefer unwaxed lemon.

    Butter- melted and cooled unsalted butter, offer to the biscotti a crispy texture.

    Almond- use whole unpeeled almonds. No need to toast them before adding them to the dough.

    Baking Powder- creates a more puffy Cantucci during the baking time.

    Hands holding a tray with biscotti

    STEP BY STEP INSTRUCTION*

    *Note: this is just a quick introduction. Please read the recipe card for the full instructions.

    These are prepared in a classic old-fashion way, so you will not need a stand mixer to make almonds biscotti recipe. Using just one bowl, a little mix for 5 minutes, and the trick is done. Easy peasy!

    Preheat the oven

    Before starting, preheat the oven* at 150°C fans, 302°F, 180 °C conventional, 4 gas mark.

    *Note: once the biscotti logs are ready, don't turn the oven off. We need to give them a second bake to give them a crunchy texture. Also, it will extend shelf-life.

    Make the dough
    Dry ingredients on a bowl

    Add the sugar, lemon zest, flour, baking powder, and salt to a large bowl and give it a quick mix with a wooden spoon. Pour the eggs, the so-called melted butter, and combine until it has a crumble texture.

    Added Almond on the dough

    Add the almonds and knead the dough until it comes together.

    Dough shaped in a baking tray

    Divide the dough into 4 long. Place each long in a baking tray leaving enough room* between them. Cook them in the oven for 40 minutes.

    *Tip: you may need two baking trays to lay the biscotti logs. As they will be spread during baking time.

    Rest the dough

    Once the biscotti logs are ready, with a spatula place them on a baking rack. Leave them to cool down for 10 minutes*.

    *Note: if you don't allow the biscotti to rest for 10 minutes, they will break once cut it.

    Cut the dough
    biscotti slices

    Once the biscotti are still warm but not hot, cut them diagonally with a bread knife into 1 finger wide.

    Toast them

    Place the biscotti back on the baking tray and toast them for 20 minutes, turn them halfway through the baking time. Leave the biscotti to cool down on a baking rack.

    VARIATION/SUGGESTIONS

    Nuts- you can of course sub the almond with any other nuts. A favorite of mine is a mix of almonds, walnuts, and hazelnuts it will be a delicious alternative to the traditional Italian almond biscotti recipe. Moreover, use candied nuts to add a caramel flavor to the biscotti. Also, pistachio will be a delicious alternative.

    Chocolate- use good quality dark chocolate chips to mix in the dough. Also, mix it with almond or with hazelnuts.

    Glaze- a luxury way to serve this biscotti would be to dip them halfway into melted white chocolate or dark one. Once are cooled sprinkle over some chopped nuts or candied ones.

    Flavor- try a mix of orange zest, lemons zest, and vanilla beans seeds. It will release a more citrusy delicious flavor.

    Italian almond biscotti recipe set on a cup of coffee

    FREQUENTLY ASKED QUESTIONS

    What do you drink biscotti with?

    In Italy, almond biscotti are eaten dipped into a sweet wine as Vin santo, Passito, or a glass of red wine. Such as Montepulciano o Sangiovese. Another way would be to dip them into a cappucino, espresso, or tea for a luxury breakfast.

    What is the best flour for biscotti?

    The best flour to make biscotti would be plain flour or "00" flour. This is because it has less protein and it is poor in gluten, which makes it perfect for use in baking.

    Why my biscotti are so hard?

    The reason is that you have left the biscotti logs to cool down for a longer time than suggested. In fact, it will be turned into a rock and it will be difficult to cut.

    Is biscotti better with oil or butter?

    In Italy, the classic almond biscotti recipe is made with melted butter. The butter gives the biscotti a moist and intense flavor also works as glue to form the dough. However, there are few recipes that use oil instead.

    How to store biscotti?

    Store the biscotti in a cookies tin for up to 2 weeks. Otherwise, freeze the biscotti in a freezer bag for up to 3 months.

    📖 Recipe

    Almond Almond biscotti on kitchen towel
    Print Recipe Pin Recipe
    5 from 2 votes

    Easy almond biscotti recipe

    An easy and classic Italian snack: almond biscotti. A fragrant cookie with lovely eggnog and almond flavor, perfect for breakfast, after-meal, or snack. Dip the almond biscotti with your fav drinks or with Vin Santo as Italians do. Buon appetito!!
    Prep Time10 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 10 minutes mins
    Course: Breakfast, Dessert, Snack
    Cuisine: Italian
    Keyword: Easy almond biscotti recipe, Italian almond biscotti recipe
    Servings: 42 biscotti
    Calories: 97kcal

    Equipment

    • 1 Large bowl
    • 2 Medium oven tray
    • 1 Wooden spoon
    • Baking paper
    • Serrated bread knife

    Ingredients

    • 440 gr plain flour
    • 250 gr caster sugar
    • 1 zest of whole lemon unwaxed
    • 12 gr baking powder
    • 144 gr eggs room temperate about 3 medium
    • 50 gr unsalted melted butter cooled off
    • 150 gr whole almonds with skin

    Instructions

    Preheat the oven

    • Before starting, preheat the oven* at 150°C fans, 302°F, 180 °C conventional, 4 gas mark.
    • Once the biscotti logs are ready, don't turn the oven off. We need to give it a second bake to give them a crunchy texture.

    Make the dough

    • Add all the dry ingredients: sugar, lemon zest, flour, baking powder, and salt to a large bowl. Give it a quick mix with a wooden spoon.
    • Pour the eggs, the cooled melted butter, and combine until it has a crumble texture.
      Add the almonds and give it a good mix. Drop the dough on the work surface and knead it until it comes together in a few minutes. It should be soft but not sticky.

    Shape the dough and cook

    • Divide the dough into 4 equal longs. Place each log in a baking tray, previously covered with some baking paper. Leave enough room between each biscotti log. You may need two baking trays to lay them as they will be spread during baking time.
    • Press down with the hand on each log, creating 4 rectangles of 1 finger height. Cook them in the oven for 40 minutes.

    Rest and cut the biscotti

    • Once the biscotti logs are ready*, with a spatula place them on a baking rack. Leaving them to cool down for 10 minutes. If you don't allow the biscotti to rest for 10 minutes, they will break once cut them.
    • Once the biscotti are still warm, it is time to cut them using a serrated bread knife. Hold the bread knife and saw the biscotti diagonally into 1 finger slice.

    Toast them

    • Place the biscotti back on the baking tray and toast them for 20 minutes. Turn them halfway through the baking time. Leave the biscotti to cool down on a baking rack.

    Notes

    All recipes are developed and tested in Metric grams. I strongly recommend using digital scales for a more accurate result.
    *Tip: in case the biscotti logs were touching each other, use a dough scraper to divide them. I suggest you dive them while still hot. 
    Easy almond biscotti recipe, Italian almond biscotti recipe

    MAKING THIS? I'D LOVE TO SEE IT!

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    Reader Interactions

    Comments

    1. Jeannine

      March 19, 2022 at 5:05 pm

      Thank you for this recipe. I have to try ASAP i love biscotti!

      Reply
    2. Bianca

      May 20, 2022 at 12:48 pm

      5 stars
      These almond biscotti turned out so delicious! We keep them next to the coffee macjine to snack on during our coffee breaks

      Reply
      • Federica

        May 20, 2022 at 7:28 pm

        So glad you enjoyed it! 🙂

        Reply
    3. Tressa

      May 21, 2022 at 9:34 pm

      5 stars
      This perfectly complimented our evening chai. Thank you for sharing.

      Reply
      • Federica

        May 23, 2022 at 6:19 pm

        You are welcome, so happy you tried it!

        Reply

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    Hi, I'm Federica! Recipe developer, and food photographer behind Fede The Clumsy Chef, welcome to my kitchen, it's so nice to see you!!! 

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