You'll love this Almond Biscotti Recipe! Make these twice-baked cookies, known as cantucci in Italy, for dessert, a snack or breakfast. Dip these crunchy biscotti in coffee, hot chocolate, milk or even wine!
If I had to keep one type of cookie in stock all year, it would be homemade Almond Biscotti, known as cantucci in Italian. Dunking them in coffee is one of life's coziest pleasures!
These crunchy biscotti cookies are relatively easy to make and not too sweet. We don't feel guilty enjoying them every day! We also love Hazelnut Biscotti with Chocolate, so be sure to try them too!
Biscotti meaning
"Biscotti" simply means "cookies" in Italian, regardless of the style and how many times they're baked. In English, "biscotti" refers to twice-baked, oblong, dry cookies for dunking.
It can be confusing, I know. Just remember, if you want to ask for this specific cookie in Italy, you need to say "cantucci!"
Recipe ingredients
Almonds: You'll need whole, raw almonds, which you'll roast to provide delicious, toasty flavor. It's best not to chop them until after they're roasted, so they don't burn.
Flavorings: Almond extract intensifies the cookies' almond taste. A little vanilla extract balances it out so it's not too strong.
Salt: A bit of salt brings out the flavor in these cookies. Don't skip it, or they'll seem bland!
How to make almond biscotti
See the card at the end of this post for the full recipe, but here's an overview.
Make the dough
- Add the butter and sugar to a mixing bowl. Beat with a hand mixer.
- When the mixture is fluffy, beat in the eggs one at a time, then add the vanilla and almond extracts.
- Whisk the flour, baking powder and salt in a bowl.
- Stir the wet and dry mixtures with a spoon or silicone spatula until a dough forms.
Add roasted almonds
- Roast the almonds on a baking sheet.
- Chop the nuts and add them to the dough.
- Knead the dough.
- Gather the dough into a ball.
Shape, bake, slice & bake again
- Cut the dough ball into two halves and shape them into two flat logs. Bake them for 20-25 minutes.
- After cooling them, cut off the top right corner of each log at an angle.
- Cut each log diagonally into one-inch strips.
- Arrange the dough strips, cut-side up, on a baking sheet. Bake for 9 minutes, flip them over, then bake another 9 minutes.
Recipe tips
- Roasting the almonds brings the best flavor, so don't skip this step!
- Be sure to flatten the dough logs after you form them, or else your biscotti will turn out dome-shaped.
Chocolate-dipped variation
For a delicious variation, make chocolate-almond biscotti! Simply melt chocolate chips in the microwave and dip the bottoms of the cookies in the chocolate. I like the way this brand (affiliate link) melts.
White chocolate is delicious here, as is semi-sweet. You also could try milk chocolate for a sweeter version, or go with dark chocolate, which is more bitter.
Let the chocolate-dipped biscotti dry completely on a rack (affiliate link) before plating or storing them.
How to serve them
These hard cookies will soften when dipped in a beverage and take on some of the drink's flavor. In Tuscany, where Almond Biscotti originated, Italians dip them in a dessert wine known as Vin Santo.
But I recommend dusting them with powdered sugar and dunking them in coffee, hot chocolate or milk. Coffee is the BEST!
Of course, feel free to eat these Italian biscotti plain. You should still be able to chew them.
Storing & freezing biscotti
Store the almond biscotti in an airtight container at room temperature for up to two weeks. You also can freeze them in a zip-top bag and thaw them in the microwave, if you wish.
More recipes to try
- Italian Cookies with Sprinkles
- Italian Pignoli Cookies
- Lemon Pizzelle
- Soft Amaretti Cookies
- Italian Pizzelle Cookies
- Italian Rainbow Cookies
Enjoy!
If you try this Almond Biscotti Recipe, please leave a comment and a rating!
Almond Biscotti (Cantucci)
Ingredients
- ¾ cup raw almonds
- 4 tablespoons salted butter (softened)
- ½ cup sugar
- 2 eggs (room temperature)
- 1 tablespoon almond extract (or amaretto)
- ½ teaspoon vanilla
- 2 cups all-purpose flour (Measure by scooping and leveling off.)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar for dusting (optional)
Optional Chocolate-Dipped Biscotti
- ½ cup chocolate chips (Use semi-sweet, white, milk chocolate or dark. Can use ¼ cup white in one bowl and ¼ cup semi-sweet in another bowl, for example.)
Instructions
- Set the butter out to soften 30 minutes prior to starting.
- Heat your oven to 350 degrees F. Place the almonds on a rimmed baking sheet and bake them for 10 minutes, stirring at the halfway point. Let the pan of nuts cool on a wire rack.
- In a large mixing bowl, add the softened butter and sugar. Beat with an electric hand mixer until light and fluffy. Add the eggs one at a time, beating after each addition until mixed. Then add the almond and vanilla extracts and beat on medium until blended.
- In a medium bowl, whisk the flour, baking powder and salt. Add the flour mixture to the egg mixture and stir it in.
- Coarsely chop the toasted nuts. Stir them into the biscotti dough.
- On a floured surface, scrape out the dough. With floured hands, knead the dough for a minute or so, adding a little extra flour as needed until it comes together nicely.
- Divide the dough into two equal parts using a dough cutter or straight-edged knife. Shape each section of dough into a flat log about 10 inches long and two inches wide. (See the photos in the post.)
- Place the dough logs on a greased baking sheet or one lined with parchment paper. Bake at 350 degrees F for 20-25 minutes. You don't want to brown the dough.
- Remove the dough logs from the oven and let the dough cool in the pan for 10 minutes. Keep the oven on, since you will need it again.
- After 10 minutes, use a serrated knife (with teeth) to cut the logs diagonally into 1-inch-wide strips, starting at one corner. (See photos.) Press the knife straight down to cut the dough.
- Arrange the slices with the cut side facing up on an ungreased baking sheet (they brown more nicely if you don't use parchment). Bake the first side for 8-9 minutes, then flip over the biscotti and bake the second side for 8-9 minutes, until golden brown.
- Cool the biscotti on a wire rack. You can dust them with powdered sugar before serving if you're not making the chocolate dip. Enjoy the cookies dunked in your coffee, hot chocolate or cold milk. (You can eat them without dunking them, but they'll be a bit dry.)
For Chocolate-Dipped Biscotti
- Place the chocolate chips in a small, microwaveable bowl and lightly cover it with wax paper. Heat in the microwave on high for 20 seconds at a time until the chocolate begins melting. Stir and heat some more if needed, until the chocolate is melted.
- Repeat with another small bowl if using a second kind of chocolate chips, such as white ones.
- Your biscotti should be cool enough to touch. Dip the flat bottom of each cookie into the melted chocolate.
- Let the biscotti dry on a wire rack until the chocolate hardens. You can then dust them with powdered sugar if you wish.
Storage
- Store the almond biscotti in an airtight container at room temperature for up to two weeks. You also can freeze the biscotti in a zip-top bag and thaw them in the microwave, if you wish.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C)
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