Classic Italian Almond Biscotti

Crisp, golden, and irresistibly crunchy, these Classic Italian Almond Biscotti are the perfect treat for coffee or tea lovers. This traditional recipe combines the warm nuttiness of toasted almonds with hints of vanilla and almond extract for a rich and aromatic flavor profile. With just a few pantry staples and easy-to-follow steps, you'll create twice-baked biscotti that are delightfully crisp yet not overly hard. The dough comes together quickly, and the optional dusting of confectioners’ sugar adds a touch of elegance. Perfectly suited for dunking, these biscotti are a versatile addition to your cookie jar and can be stored for up to two weeks, making them ideal for gifting or everyday indulgence. Bake up a batch and enjoy a taste of authentic Italian tradition!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 24

Ingredients

• 260 grams All-purpose flour
• 150 grams Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoons Salt
• 2 pieces Large eggs
• 60 grams Unsalted butter (melted)
• 1 teaspoon Vanilla extract
• 0.5 teaspoons Almond extract
• 120 grams Whole almonds (toasted and roughly chopped)
• 1 tablespoon Optional: Confectioners’ sugar (for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Step 3

In another bowl, beat the eggs, melted butter, vanilla extract, and almond extract until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a dough forms. The dough will be sticky.

Step 5

Fold in the chopped almonds, ensuring they are evenly distributed throughout the dough.

Step 6

Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log about 12 inches (30 cm) long and 2 inches (5 cm) wide. Place the logs onto the prepared baking sheet, leaving space between them as they will spread slightly during baking.

Step 7

Optional: Dust the logs lightly with confectioners’ sugar for a decorative touch.

Step 8

Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and allow them to cool on the baking sheet for 10 minutes.

Step 9

Reduce the oven temperature to 325°F (160°C).

Step 10

Using a serrated knife, carefully slice the logs into 1/2-inch (1.25 cm) thick pieces. Arrange the slices cut-side down on the baking sheet.

Step 11

Bake the biscotti slices for an additional 10-12 minutes, flip them over, and bake for another 10-12 minutes, or until they are golden and crisp.

Step 12

Transfer the biscotti to a wire rack and let them cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Serving size	(709.9g)

Amount per serving	% Daily Value*
Calories	2869.2

Total Fat 125.6g	0%
Saturated Fat 38.9g	0%
Polyunsaturated Fat g
Cholesterol 503.0mg	0%
Sodium 1188.1mg	0%
Total Carbohydrate 386.4g	0%
Dietary Fiber 22.1g	0%
Total Sugars 163.0g
Protein 65.1g	0%

Vitamin D 80IU	0%
Calcium 430.4mg	0%
Iron 18.4mg	0%
Potassium 1295.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 8.9%

Carbs: 52.6%