Best Vanilla Almond Biscotti Recipe

4.50 from 6 votes

Wonderfully crispy, crunchy, and loaded with almonds! A perfect treat for morning or afternoon coffee or tea.

Prep Time15

Cook Time1

Total Time1 15

Course: Cookie, Dessert

Cuisine: Italian

Keyword: almond, biscotti

Servings:

Calories: 168kcal

Author: Leigh Harris

Preheat the oven to 300F. Place the almonds on a rimmed baking sheet and toast for about 3 minutes. Remove and set aside.
Increase the oven temperature to 350F.
In a small bowl whisk together the flour, baking powder, and salt. Set aside.
2 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
In a large bowl, stir together sugar, butter, vanilla, and almond extract. Add eggs and mix to combine. Add the flour mixture 1/3 at a time to the butter/egg mixture and stir until just combined. Stir in the almonds.
1 cup sugar, 1/2 cup butter, melted, 2 teaspoons almond extract, 1 teaspoon vanilla extract, 3 large eggs, room temperature, 1 cup whole almonds with skin, lightly toasted
Dampen your hands and shape dough into 2 4"x10" logs on a parchment-lined baking sheet. Beat the egg with the teaspoon of water. Brush on the egg wash.
1 large egg, beaten, 1 teaspoon water
Bake about 30-35 minutes until lightly golden. Transfer the baking pan to a wire rack and cool for 10-15 minutes, cool enough to handle.
Using a very sharp, serrated knife, cut logs into 3/4 inch slices and arrange on the baking sheet, cut side down. Bake biscotti again for 15 minutes. Remove from the oven and turn each piece over to the other cut side and bake another 10-15 minutes until golden and dry.
Transfer to a wire rack to cool completely.

Let the biscotti logs cool for about 5-10 minutes after the first bake before slicing. This will help prevent crumbling and breaking.
Use a serrated knife to slice the biscotti. This also helps prevent breaking but helps give a clean slice.
Let the cookies cool completely before serving. They firm up as they cool.

Storing - Store at room temperature in an air-tight container or resealable bag for up to 3 weeks.

Freezing - Place in an air-tight freezer-safe container or bag and freeze for up to 3 months.