This Almond Biscotti recipe transforms simple ingredients into a crunchy, flavor-packed Italian treat.
Toasted almonds provide plant-based protein and healthy fats, while the orange zest adds a refreshing, aromatic brightness.
Each cookie delivers a satisfying bite that’s fiber-rich and moderately low in sugar, making it a smarter sweet option for everyday indulgence.
The twice-baked technique guarantees a crisp texture perfect for dunking in coffee, tea, or dessert wines.
Simple to mix, shape, and bake, this recipe is approachable for bakers of all levels and ideal for batch preparation, gifting, or on-the-go snacking.
Its combination of wholesome nuts, balanced sweetness, and citrusy aroma creates a cookie that’s both delightful and nutritionally thoughtful, bridging the gap between indulgence and mindful eating.
Must-Have Tools for Perfect Results
Large Mixing Bowl
The ideal vessel for combining dry and wet ingredients thoroughly. Beyond biscotti, it’s essential for baking, marinating, or tossing salads.
Baking Tray with Parchment Paper
Ensures even baking, prevents sticking, and simplifies cleanup. Perfect for cookies, roasting nuts, or sheet-pan meals.
Digital Kitchen Scale
Provides precise measurements for flour, sugar, and nuts, guaranteeing consistent results every time. Crucial for all baking projects requiring accuracy.
Sharp Chef’s Knife
Needed to slice biscotti logs into uniform pieces. Also versatile for chopping vegetables, nuts, and fruits in any recipe.
Small Bowl & Whisk
Essential for preparing the egg wash that creates a glossy, golden finish. Can also be used for whisking dressings, sauces, or eggs.
Crunchy Almond Biscotti
Equipment
- 1 Large mixing bowl
- 1 baking tray with parchment
- 1 digital kitchen scale
- 1 Sharp chef’s knife
- 1 small bowl & whisk
Ingredients
- 130 g whole almonds skin-on
- 150 g granulated sugar plus 1 tsp for sprinkling
- Zest of 1 orange
- 220 g plain flour all-purpose
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs room temperature, lightly beaten
- 60 g unsalted butter melted and cooled
- 1 tsp almond extract
- 1 small egg for egg wash
- 1 tsp milk for egg wash
Instructions
- Toast Almonds for Flavor: Preheat your oven to 180°C (350°F). Spread the whole almonds evenly on a baking tray and toast them for 10 minutes until fragrant and lightly golden. Allow them to cool, then coarsely chop. Toasting intensifies their nutty flavor, which is the foundation of your biscotti’s rich taste.
- Infuse Sugar with Orange Zest: In a large mixing bowl, combine the granulated sugar and freshly grated orange zest. Using your fingertips, rub the zest into the sugar for about one minute to release its oils. This step ensures that every bite has a subtle citrus aroma and sweetness.
- Combine Dry Ingredients: Sift together the plain flour, baking powder, and salt. Gradually add this dry mixture to the sugar and zest bowl, creating a well in the center for the wet ingredients. This ensures even distribution of leavening and flavor.
- Mix Wet Ingredients: In a separate bowl, lightly beat the eggs and stir in the melted, cooled butter and almond extract. Pour the wet mixture into the well in the dry ingredients. Using a wooden spoon, fold from the center outward until just combined into a sticky dough.
- Incorporate Almonds and Knead: Add the chopped toasted almonds into the dough and mix until evenly distributed. Gently knead the dough a few times to bring it together. If the dough feels too sticky, refrigerate for 30–45 minutes to make it easier to shape.
- Shape and Apply Egg Wash: Lightly flour your work surface and hands.Divide the dough into two portions and roll each into a log approximately 30 cm long and 5 cm wide. Place logs on a parchment-lined tray, flatten the tops gently, and brush with a mixture of the remaining egg and milk. Sprinkle with a teaspoon of sugar for a glossy, golden finish.
- Bake, Slice, and Re-Bake: Bake the logs at 180°C (350°F) for 20–25 minutes until firm and golden. Let them cool for 10 minutes, then reduce oven heat to 135°C (275°F). Slice diagonally into 2 cm pieces and place on their sides on the tray. Bake again for 15–20 minutes until crisp, flipping halfway for even drying. Optional: decorate with melted white chocolate and chopped almonds before chilling to set.
Notes
- Toast almonds before mixing to maximize flavor and crunch.
- Rub orange zest into sugar to release essential oils for a fragrant aroma.
- Chill sticky dough for 30–45 minutes to make shaping easier.
- Slice logs after initial baking while slightly warm to prevent cracking.
- Double-bake for the perfect crisp texture; adjust time for softer or crunchier biscotti.
- Optional: drizzle melted white chocolate and sprinkle chopped almonds for a decorative finish.
- Use parchment paper to prevent sticking and simplify cleanup.
Chef’s Secrets For Perfect Crunch
Achieving the ideal biscotti texture requires careful attention to the twice-baking process.
Toasting almonds releases their natural oils, enhancing flavor and aroma.
Rubbing orange zest into sugar infuses the dough with a bright, citrusy note.
When mixing, avoid overworking the dough—gentle folding ensures the biscotti remain tender inside while crisping perfectly during baking.
Chilling the dough makes shaping logs much easier and minimizes spreading.
For consistent slices, use a sharp chef’s knife and cut diagonally for the classic biscotti shape.
Finally, flipping the slices halfway through the second bake ensures even drying and an irresistible crunch.
Serving Suggestions With Style
Biscotti are perfect companions for hot beverages like coffee, espresso, or tea. Their firm texture makes them ideal for dunking without disintegrating.
For a festive twist, serve with dessert wine such as Vin Santo or Marsala.
They also pair well with fresh fruit, whipped cream, or a light drizzle of chocolate.
You can create a biscotti platter for entertaining, or package them in decorative jars for gifts.
Their balanced sweetness and nutty aroma make them versatile for breakfast treats or an afternoon snack.
Storage Tips For Lasting Freshness
Store completely cooled biscotti in an airtight container at room temperature to preserve crunch and flavor for up to two weeks.
Avoid moisture to prevent softening.
For longer storage, freeze biscotti in a sealed container for up to three months.
Thaw at room temperature for 15–20 minutes before serving.
If decorated with chocolate, place in the fridge briefly to set before storing, but return to room temperature before eating to enjoy the full flavor and crunch.
Frequently Asked Questions Answered
1. Can I use other nuts?
Yes! Pistachios, hazelnuts, or pecans can replace almonds. Toast them first to bring out their full flavor.
2. What if I don’t have fresh oranges?
Use 1–2 teaspoons of high-quality orange extract, but fresh zest provides a brighter, more natural flavor.
3. Can I make biscotti softer?
Bake for a shorter second round or slightly reduce oven temperature to achieve a tender bite rather than fully crisp.
4. Why is dough sticky?
.Sticky dough is normal due to the butter and eggs. Chilling the dough or lightly flouring your hands makes shaping manageable.
5. How should I cut biscotti evenly?
Use a sharp chef’s knife and slice diagonally while slightly warm for clean, uniform pieces. Avoid sawing motions to prevent crumbling.
This recipe has been adapted and simplified from the original version by emmaduckworthbakes. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
