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This is a classic, all butter Almond Biscotti recipe that is easy to make. These simple, crunchy Italian cookies are totally munchable and dunkable. Use this as your basic biscotti recipe to customize with chocolate chips, dried fruit and more!
Let's Bake Almond Biscotti!
I heart biscotti so much. These simple and classic cookies are made from a small list of ingredients and it's always fun to add other mix-ins and experiment with flavors. It's easy to get creative with this cookie and tailor it to your own tastes.
They are a rustic, everyday treat that only requires one bowl. You don't have to worry about the cookies spreading or causing a fuss. They're are always reliable. 
I have a handful of biscotti recipes on my site.
I'm so excited for this Almond Biscotti recipe to be joining the family!
Almond is probably the most classic of all the flavors. I can't believe it took me so long to make this post!
I've been making these cookies for as long as I can remember. This Almond Biscotti is based on my original biscotti recipe. 
If you check out my Cinnamon Vanilla and Semolina versions, you'll find they are actually slightly different with more butter, one less egg and a bit less flour.
Why do I have two different recipes?
My original recipe (this one) was lost for some time (I KNOW), so I resorted to the closest one I could find and develop from there. I wasn't going to NOT make and post biscotti to OBB during that time so, that's where we're at.
Now that I've found my old recipe again, I'm really happy to be sharing the basic version. Yippee!
These cookies are just so much better homemade. Store-bought are too hard & dry and usually pretty flavorless in my opinion.
Biscotti are beyond easy to make at home and I even have a video (down by the recipe card) to show you just how easy! 
how to make biscotti
Here are the basic steps:
- Mix the dough and dump it onto the baking sheet. Gently form into a big fat log.
- Begin to shape the dough and carefully stretch it longer and thinner. I usually go the whole length of the tray and push it down until it’s about ½ inch thick. You can create two smaller logs for smaller biscotti if you want to.
- Bake it off until golden brown on the edges.
- Allow to cool for about 10 minutes; slice into pieces (about 1 inch in width each or a little more if you want)
- Lay the pieces on the tray with the side facing up, bake off again.
Baking Biscotti so they're not too hard
Baking Biscotti so they're not too hardWe all know that these cookies are supposed to be hard and crisp because they are meant to be dunked into a hot cup of espresso, coffee or tea.
But some biscotti can be SO HARD. I don't like to snack on cookies that make it impossible to take a bite.
For all you folks out there like me, know that you can bake these on the softer side if you want to.
All you need to do is adjust the baking time for the second bake.
-
- If you want soft biscotti (they'll still have some crunch on the outside), bake no more than 10 minutes on each side.
- If you want medium-hard biscotti, bake no more than 15 minutes on each side.
- For hard and crisp cookies, bake 20 minutes on each side.
I bake mine for 10 minutes on each side. Perfectly crisp and crunchy on the outside, with a softer inside that won't break my teeth. I promise they will still hold up to all that dunking. 
Use this recipe and make your own creation
To make completely basic biscotti, simply remove the chopped almonds from this recipe.
Feel free to use whatever mix-ins you'd like, as long as nothing adds moisture (aside from extracts and flavor oils!)
Here are some delicious ideas:
- Mini chocolate chips
- Shredded coconut
- Dried cranberries
- Walnuts
- Pine nuts
- Pistachios
- Dried cherries
- Citrus zest
- Anise oil
- Vanilla bean
- Chopped dried apricots
Almond Biscotti
This is a classic, all butter Almond Biscotti recipe that is easy to make. These simple, crunchy Italian cookies are totally munchable and dunkable. Use this as your basic biscotti recipe to customize with chocolate chips, dried fruit and more!
- Total Time: 60 minutes
- Yield: 12 cookies 1x
Ingredients
- 4 Tbsp butter (softened at room temp; salted or unsalted can be used)
- ¾ c granulated sugar
- 3 eggs
- a splash of vanilla extract
- 2 c all purpose flour (plus an additional tablespoon or two set aside, for shaping the dough)
- ⅛ tsp salt (if you’re sensitive to salt, you may want to omit this if using salted butter)
- 1 tsp baking powder
- ½ c coarsely chopped almonds
For the Egg Wash
- 1 egg
- ½ tbsp water
Instructions
- Preheat the oven to 350°F. Prep one cookie tray with parchment.
- In a medium bowl, combine the butter and sugar using a hand mixer. Mix until light and fully incorporated.
- Add the vanilla & eggs and mix for about 1 minute.
- Scrape the bottom and sides of the bowl.
- Add the flour, salt and baking powder. With the mixer on low speed (do not switch to a higher speed), begin to incorporate the dry ingredients. Stop mixing once all the flour is absorbed. Scrape the bottom and sides of the bowl.
- Using a spoon or spatula, mix in the chopped almonds.
- Once the mixture comes together, sprinkle a bit of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be a little bit sticky and soft.
- Continue to flour your hands as you mold and shape the dough.
- Once the log is ready (it should be about the length of the tray), press down so that the dough log is about ½ inch thick. You may need to shape and square up the edges again.
- Mix the egg and water for the egg wash in a bowl using a fork.. Brush the top of the dough with the egg wash.
- Bake for about 30 minutes until puffy, golden brown and firm.
- Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
- Allow to cool for 5-10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies (or slightly thinner or thicker if you wish).
- Place the cookies on their flat sides and place back into the oven for at least 10 minutes* (or more time if desired, SEE NOTES).
- After the cookies are done baking on the one side, flip them over again and bake the other sides for at least 10 minutes (or more time if desired, SEE NOTES).
- After the last bake, remove the cookies from the oven and allow to cool on the tray.
Notes
Recipe by Owlbbaking.com
NOTES:
If you want soft biscotti (will still have a crunch on the outside), bake no more than 10 minutes on each side. If you want medium-hard biscotti, bake no more than 15 minutes on each side. For very crisp and hard cookies, bake 20 minutes on each side.
To make completely basic biscotti, simply remove the chopped almonds from this recipe.
Feel free to use whatever mix-ins you’d like, as long as nothing adds moisture; here are some delicious ideas: Mini chocolate chips, Shredded coconut, Dried cranberries, Walnuts, Pine nuts, Pistachios, Dried cherries, Citrus zest, Anise oil, Vanilla bean, Chopped dried apricots
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cookies
- Cuisine: Italian
Laura
I doubled the recipe but the instructions did not say to prepare two pans. That was unfortunate and should be adjusted for novice bakers.
Otherwise, this was a great recipe that was easy and delicious.
Ali
I love your lemon biscotti, its fabulous. I plan on making the almond, just have a few questions. Do you recommend using whole almonds or sliced almonds. If using whole, should I roast first. Also, i wanted to add some almond extract and am wondering how much you would suggest. If using the almond extract, should i also add the vanilla extract and how much. Thanks so much for your help.
Liz
Thanks for the question Ali! You could use either! I think toasting the whole almonds beforehand would be fine. I haven't used almond extract in this recipe before but i would start out with 1/4 tsp and see how it tastes - almond extract can be very strong! If using almond extract, I'd skip the vanilla.
Madelyn
Makes these every year for Christmas and they’re always a hit. I do add a splash of almond extract.
Liz
Thank you so much for sharing!
Janet
Delicious! I added a splash of almond flavoring and used only 5 minutes on each side for “2nd” baking step. I just like mine slightly softer.
Liz
So glad you love the recipe, Janet!!
Darcie
These are amazing. I actually made the original and lemon. Both so good! Can you tell me how long they last? Should I keep in fridge? Thanks!
Liz
Hi Darcie! Yay! I'm so glad you love the recipes! Biscotti is best stored at room temp. They should last easily 7-10 days in an airtight container. Since biscotti are dry cookies with low moisture, the shelf life is longer! I've also frozen them before too, but they tend to lose some crispness.
Kylie
Hi there! I’m very excited to try these. I noticed that the Lemon Biscotti recipe calls for one stick of butter. Is it possible to use that much in this recipe? If so, how would it affect the texture? Thanks in advance!
Liz
Hi Kylie! Yay!! My lemon biscotti recipe actually calls for 4 Tbsp, just like this one. 🙂 (but you're on the right track, I do have a couple other recipes that call for 1 stick of butter!) I wouldn't sub in 1 stick of butter for this recipe, but you could definitely use my recipe for Cinnamon Vanilla Biscotti and omit the cinnamon and add almonds instead. Hope that makes sense!
Kylie
Whoops! I believe I actually meant to reference the cinnamon/vanilla biscotti, but I typed the wrong one. Thanks so much!!
Liz
All good!! 🙂
Tanya
Sampled a piece before the second baking. OMG! This reminds me of Stella D'Oro almond toasts my mom & dad used to buy. But better since home made!!! I added some almond extract as well as vanilla bean paste. This may be my go-to biscotti!!!
Liz
Thank you so much for the comment, Tanya!! 🙂 Love the addition of vanilla bean paste!