Name: Almond Biscotti Special
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup whole almonds; 2 tablespoons melted butter or olive oil

I make this Almond Biscotti Special when I want a classic, comforting treat that feels both simple and elegant. These biscotti are crisp, lightly sweet, and studded with almonds, making them perfect for dipping into coffee or enjoying as a slow, satisfying snack.

Why You’ll Love This Recipe

I love this recipe because it’s straightforward and dependable. I like how the biscotti turn out crunchy without being too hard, and I enjoy how the almond flavor shines through in every bite. I also appreciate that they keep well, so I can make a batch and enjoy them over several days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
salt
eggs
vanilla extract
almond extract
whole almonds
butter or olive oil

Directions

I start by preheating the oven and lining a baking sheet with parchment paper. In a bowl, I mix the flour, sugar, baking powder, and salt. In another bowl, I whisk the eggs with the vanilla and almond extracts and the butter or oil. I combine the wet and dry ingredients until a stiff dough forms, then fold in the whole almonds.

I shape the dough into a log on the baking sheet and bake it until lightly golden. I let it cool slightly, then slice it diagonally into biscotti pieces. I arrange the slices cut-side down and bake them again until dry and crisp, flipping once for even baking. I let them cool completely before storing.

Servings and timing

This recipe makes about 20 biscotti. I usually spend around 15 minutes preparing the dough and about 40 minutes baking in total, including the second bake. I like that most of the time is hands-off while the biscotti crisp up in the oven.

Variations

I sometimes add orange zest for a bright citrus note. When I want a sweeter version, I drizzle the cooled biscotti with melted chocolate. I’ve also made these with chopped almonds instead of whole ones for a slightly different texture.

storage/reheating

I store biscotti in an airtight container at room temperature for up to 2 weeks. I don’t usually reheat them, but if they soften, I put them back in the oven briefly to crisp them up again.

FAQs

Why are biscotti baked twice?

I bake them twice to remove moisture so they become dry and crisp instead of soft.

Can I use sliced or chopped almonds?

I can use chopped or sliced almonds, but whole almonds give a more traditional look and crunch.

Do biscotti have to be very hard?

I prefer them crisp but not rock-hard, and adjusting the second bake time helps control that.

Can I make biscotti without butter?

I often use olive oil instead of butter, and the biscotti still turn out great.

Are biscotti supposed to be dipped?

I like dipping them in coffee or tea, but I also enjoy them on their own.

Conclusion

I keep this Almond Biscotti Special recipe because it’s timeless, easy, and incredibly satisfying. I like how it turns simple pantry ingredients into a crunchy, flavorful treat that feels perfect for quiet moments with a warm drink.