The Best Almond Biscotti

"I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!."
photo by Owee D. photo by Owee D.
photo by Owee D.
photo by Tammy L. photo by Tammy L.
photo by mnkenney11 photo by mnkenney11
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
1hr 20mins
28 biscotti




  • Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
  • Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
  • Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
  • Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
  • Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

Questions & Replies

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  1. BOB P.
    Definitely something wrong with this recipe. I've made a lot of biscotti and this is missing something. If you follow the recipe it will never come together and form a dough so I doubled the butter and toasted the almonds......the result...just OK skip this recipe.
  2. JJ K.
    I make A LOT of biscotti. This dough is very dry. I got it mostly mixed an realized it wouldn't stay together and had to add probably 3 TBS oil to get it moist enough. So, save yourself a little hassle and add extra butter. Other than that, it's a nice basic biscotti recipe.
  3. oakhill1
    Mixture is dryer than other recipes I have tried but the finished product is exceptional.I added additional almond extract and dipped the ends in dark chocolate . But really good without the chocolate as well.
  4. Seasoned Susan
    The recipe as written is pretty darn good, I too thought the mixture was a little dryer than expected but I managed to get it to come together, I just kneaded it a few times. I did substitute melted coconut oil for the butter because I was running low and it worked very well. I used food grade anise oil approx 1/2 tsp and would try even more next time and coarsely chopped toasted almonds. I have another recipe almost identical that calls for 2 tsp of BP so was concerned and these did not rise nearly as much as my other recipe. These seem to make a harder biscotti which I actually like so if you like a bit softer cookie just add another tsp of baking powder! I've also used almond extract 1/2 tsp and 1 tsp vanilla with zest from one orange, a couple tbsp of orange juice, chopped dried cranberries and chopped almond, my all time favourite! I haven't changed the recipe other than using coconut oil in place of the butter and trying different flavours. Thanks for a great recipe!
  5. Polly M.
    Pretty easy and dough didn’t need any other moisture than the eggs, butter and extract. I used 1/4 tsp almond extract and 1/2 teaspoon vanilla. Very tasty but I’m not sure it is the best biscotti ever., which is why I gave it 4 stars. Think I’ll add candied ginger and maybe dip in bittersweet chocolate next time. I like that the basic recipe is so versitle. Will make again


  1. ausragedris1
    Why did the recipe say to put melted butter into the recipe?! Use softened butter trust m!!??
  2. Anonymous
    I increased the baking powder to 2 tsp and added 1 and 1/2 tsp of almond extract. I sprinkled raw sugar on top before the first bake. I decreased the first baking time to 20 minutes and the second to 10 minutes on each side for a softer biscotti.
  3. Kisha F.
    I increased the sugar to 1 full cup and used 1/2 tsp vanilla and 1/2 tsp almond extracts.
  4. Nancy P.
    I used cranberries and pecans then drizzled with white chocolate and added red/green sugar sprinkles. Beautiful and yummy!!
  5. vickyb
    We've just got back from a holiday in southern Italy, so I wanted to make some biscotti. I found this recipe and read the other comments. I substituted the almonds for dark chocolate chips, added about 1tbsp milk to make the dough a little wetter and rolled them in a little icing sugar before baking. My oven can be a bit fierce, and they were very brown after the first bake, so I reduced the time for the second bake and they came out perfectly. The recipe is not too sweet, makes a decent amount of biscuits, and is the perfect consistency. Crisper than a normal biscuit but not too hard. I'll definitely make these again, they're very straightforward and delicious!



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