Dreamy Almond Biscotti

There’s nothing like relaxing with a fresh almond biscotti straight from the oven and a hot cup of coffee. These are the treats I whip up for every holiday, every family party, and those slow, cozy mornings. The big almond punch and snappy crunch? No one in my house can stop nibbling.

The very first time I baked these, I realized no store-bought biscotti even comes close to making your own. These are now 100% mandatory on our winter cookie trays.

Irresistible Ingredients

• Chopped almonds: bring the crunchy punch and nutty taste Toast ‘em or grab some freshly bagged for max flavor
• Vanilla extract: adds a gentle, warm backdrop If you can go for real stuff, you’ll taste the difference
• Amaretto liqueur: amps up those almond vibes Try Italian if you can swing it
• Large eggs: make everything stick together and give that golden look Go for the freshest eggs you have
• Sugar: sweetens things and makes the texture crisp A good cane sugar brings out the best
• Unsalted butter: gives richness and shape Make sure it’s nice and soft so it creams up easily
• Fine salt: keeps it from getting too sweet and helps the flavors come together A fine kind mixes in best
• Baking powder: gives a tiny lift and keeps them soft inside Make sure yours isn’t old so you get a good rise
• Almond flour: locks in moisture and cranks up almond flavor Use blanched for a pure taste
• All purpose flour: gives the dough its strength and structure Grab a reliable brand for great results

Look for almonds that smell fresh and don’t taste bitter. And for almond flour, a nutty, sweet aroma (not sour) means it’s good to use.

Step by Step Directions

Let Them Cool Off:

Let your cookies cool right on the baking sheet. This downtime is when they crisp up fully—don’t rush it!

Final Bake & Flip:

Lay the sliced cookies on their sides back onto your lined pan Pop them back in the oven for another 20 to 25 minutes, turning halfway for golden color. Got two pans? Rotate them so they all cook up even.

First Round of Baking:

Bake the logs for 25–30 minutes until they're pale golden and nice and firm. Pull them out and let them rest for a solid 15 minutes. That makes slicing way easier.

Shape Your Logs:

Scoop the dough onto your pans. Split in two, and with barely damp hands shape into logs around 12 inches by 3 inches. Patch up cracks and even out the shapes so they bake the same.

Fold Together & Add Nuts:

Pour your dry ingredients into the wet stuff in the mixer, blending gently until hardly any streaks remain. Fold in those chopped almonds carefully to spread them through.

Blend Eggs, Liqueur, and Vanilla:

Crack in eggs one by one, mixing after each. Pour in vanilla and amaretto. Mix until smooth—the dough will look soft and a teeny bit sticky.

Whip Butter and Sugar:

Beat the softened butter and sugar in your stand mixer for about 3 minutes on medium. You want it to get pale and fluffy—this step makes them super crunchy later!

Stir The Dry Stuff:

Get a big bowl and whisk together flour, almond flour, baking powder, and salt for even blending. Makes your cookies bake up just right.

Get Pans Ready and Preheat:

Turn your oven to 350°F and line your biggest baking tray with a piece of parchment paper (it helps with cleanup). If you’ve got two pans, set both up for easier baking.

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The roasted almond chunks are my best-loved bit. When I baked with grandma, we’d sneak handfuls while chopping—the roasted smell filling the kitchen always takes me right back there.

Easy Storage Hints

When they’re fully cool, store your biscotti in an airtight box at room temp. They’ll keep their snap for about three weeks. Stacking them? Put wax paper between layers so they don’t stick. I always make double batches during the holidays for anytime munching.

Swap Options

No amaretto? Try anisette, a splash of rum, or brandy—they all taste great. For almond flour, just blitz some blanched almonds in your food processor. Don’t overdo it though or you’ll end up with almond paste! Need to avoid nuts? Swap in hazelnuts or pistachios and try orange extract instead for a fresh take.

Tasty Ways to Enjoy

Biscotti are born for dunking—strong coffee, espresso, or even hot chocolate are perfect. They’re awesome with a little dessert wine, too. For a holiday flex, dip half into dark chocolate and sprinkle more nuts on top.

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Backstory

Cantucci—aka biscotti—come from Tuscany, Italy, and have been around for centuries. They were made hard so they could last long for travel, way before fridges were a thing. Every family puts their twist on them. Mine? Extra almond flavor and the crunchiest bite for the best dunking.

Common Questions

→ What's the trick for super crunchy biscotti?

Bake your biscotti twice. Once they're out of the oven the first time, cool them a bit, slice them up, then finish baking. That’s how you get a really crisp bite.

→ Is there a swap for the amaretto?

Totally—try using rum, a little brandy, or anisette if you want to shake up the flavor.

→ How can I cut biscotti without crumbling?

Let them rest for about 15 minutes, then grab a sharp knife and slice at an angle if you want longer sticks.

→ Best storage trick for crunchy cookies?

Toss your biscotti into something airtight and leave them on the counter. They won’t lose their crisp for days.

→ Can I whip up my own almond flour?

Yep. Throw whole almonds in the blender and pulse until they’re powdery. Don’t overdo it or you’ll get almond paste.