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
Servings: 42 biscotti
Calories: 97kcal
1 Large bowl
2 Medium oven tray
1 Wooden spoon
Baking paper
Serrated bread knife
- 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
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.
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.
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