Let’s be honest: most store-bought biscotti are glorified jawbreakers. Not these.
These classic almond biscotti are crunchy but not tooth-shattering, lightly sweet, and absolutely perfect for dunking. They’re twice-baked, which sounds fancy, but really just means you get a cookie that stays crisp for weeks. No stand mixer needed. No weird ingredients. Just butter, sugar, almonds, and a little patience.
Makes about 24 biscotti.
Step-by-Step Instructions
Heat Up
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Mix Wet
In a large bowl, whisk eggs, melted butter, vanilla, and almond extract until combined.
Combine
Pour dry ingredients into wet. Stir with a spatula until a sticky dough forms.
Fold in the toasted almonds.
Shape First Log
Divide dough in half. On the prepared baking sheet, shape each half into a log about 10 inches long and 2 inches wide.
Wet your hands slightly to prevent sticking—the dough is sticky by design.
First Bake
Bake logs for 25 minutes, until golden and firm to the touch.
Remove from oven and let cool on the sheet for 10 minutes. Don’t turn off the oven—reduce heat to 325°F (160°C).
Slice
Transfer logs to a cutting board. Use a serrated knife to slice each log diagonally into ½-inch thick cookies.
Place slices cut-side down back on the baking sheet.
Second Bake
Bake for 10 minutes, flip each biscotti, then bake another 10 minutes.
They should be golden, dry, and lightly browned at the edges.
Cool and Crunch
Let biscotti cool completely on the baking sheet. They will crisp up further as they cool.
Dip one in your coffee. Smile. You did it.
Summary
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Yield: 24 biscotti
Difficulty: Easy
Storage Notes
How to Store:
- Room temperature: In an airtight container for up to 2 weeks. They actually get better after day one.
- Freezer: Freeze baked biscotti for up to 3 months. Thaw on the counter—no need to reheat.
Pro Tip:
Do not refrigerate biscotti. The fridge introduces moisture and ruins the crunch. These are dry-storage cookies only.
