clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Almond Biscotti hero

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


  • 4 Tbsp butter (softened at room temp; salted or unsalted can be used)
  • 3/4 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)
  • 1/8 tsp salt (if you’re sensitive to salt, you may want to omit this if using salted butter)
  • 1 tsp baking powder
  • 1/2 c coarsely chopped almonds

For the Egg Wash

  • 1 egg
  • 1/2 tbsp water


  1. Preheat the oven to 350°F. Prep one cookie tray with parchment.
  2. In a medium bowl, combine the butter and sugar using a hand mixer. Mix until light and fully incorporated.
  3. Add the vanilla & eggs and mix for about 1 minute.
  4. Scrape the bottom and sides of the bowl.
  5. 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.
  6. Using a spoon or spatula, mix in the chopped almonds.
  7. 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.
  8. Continue to flour your hands as you mold and shape the dough.
  9. 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.
  10. 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.
  11. Bake for about 30 minutes until puffy, golden brown and firm.
  12. Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
  13. 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).
  14. 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).
  15. 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).
  16. After the last bake, remove the cookies from the oven and allow to cool on the tray.


Recipe by


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

  • Author: Liz at
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Cookies
  • Cuisine: Italian

Keywords: Almond Biscotti