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Homemade Italian Biscotti

Homemade Italian Biscotti

Enjoy a traditional Italian treat with this Homemade Italian Biscotti recipe. Perfectly crispy and crunchy, these twice-baked cookies are ideal for dipping in coffee or tea. A delightful combination of almond flavor and a hint of vanilla make them a favorite among cookie lovers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine Italian
Servings 24 biscotti
Calories 100 kcal

Equipment

  • 1 Mixing bowl
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Cooling rack
  • 1 Serrated knife

Ingredients
  

  • 2 cups all-purpose flour - plus extra for dusting
  • 1 cup sugar - granulated sugar for sweetness
  • 1 cup whole almonds - shelled and lightly toasted
  • 1/2 cup unsalted butter - melted, or can use oil for a lighter version
  • 3 large eggs - room temperature, for binding
  • 1 teaspoon baking powder - to help them rise
  • 1 teaspoon vanilla extract - for flavoring
  • 1/2 teaspoon almond extract - optional, for extra almond taste
  • 1/4 teaspoon salt - to balance flavors

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
  • In another bowl, whisk together the melted butter, eggs, vanilla extract, and almond extract.
  • Gradually add the wet ingredients to the dry ingredients until a dough forms. Fold in the toasted almonds.
  • Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
  • Place the logs on the prepared baking sheet and bake for 25-30 minutes until golden brown.
  • Remove from the oven and let cool for 10 minutes. Using a serrated knife, slice the logs diagonally into 1-inch thick pieces.
  • Lay the slices cut side down back on the baking sheet and return to the oven. Bake for an additional 15-20 minutes, until crisp.
  • Remove from the oven and let cool completely on a cooling rack before storing.

Notes

For a twist, try adding chocolate chips or dried cranberries to the dough.
If you prefer a different flavor, you can substitute almonds with pistachios or hazelnuts.
Make sure to slice the biscotti while they are still warm for clean edges.

Nutrition

Serving: 1biscottiCalories: 100kcalCarbohydrates: 14gProtein: 2gFat: 4.5gSaturated Fat: 2.5gCholesterol: 20mgSodium: 50mgFiber: 1gSugar: 5g
Keyword almond biscotti, biscotti, double-baked cookies, Italian cookies
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