Go Back
+ servings
Two almond biscotti on a porcelain plate.


These crisp, slightly sweet biscotti are easy to make, perfect with your morning cup and full of lovely almond flavor.
Course Dessert, Snack
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 18 pieces
Calories 148kcal


  • 2 cups all-purpose flour 240g
  • ¾ cup granulated sugar 150g, plus more for sprinkling
  • ¼ cup almond meal 25g
  • teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 4 tablespoons salted butter 57g, melted
  • ½ teaspoon almond extract
  • ½ cup almonds slivered
  • 1 large egg lightly beaten or 1 tablespoon cream


  • Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, almond meal, baking powder, and salt. Add 2 eggs, melted butter, and almond extract. Beat on low speed until combined and dough starts to form. (mixture will still be somewhat crumbly.) Add almonds and mix just until combined.
  • Transfer dough to a lightly floured surface. Knead a few times to form a cohesive dough; divide in half. Shape each half into a 1-inch-thick (5x3-inch) rectangle and place on prepared pan at least 4 inches apart. Brush dough with beaten egg or cream. Sprinkle with sugar, if desired.
  • Bake until dough is cracked and outside is lightly brown, about 30 minutes. Transfer loaves to a wire rack and let cool for 20 minutes. Reduce oven temperature to 325F.
  • Using a serrated knife, cut each piece into 1-inch-wide slices. Place slices back on the baking sheet cut-side down. Bake for another 20 minutes, or until lightly browned and cookies appear totally dry. Transfer to a wire rack and let cool completely. Store in an airtight container for up to 4 weeks.



Baking the cookies in the second round at a low temperature creates that extra crisp texture classic to biscotti. If you aren’t quite sure your cookies are done, bake them for an extra minute or two. The bottoms may get a little darker brown in color, but at the low oven temperature, they shouldn’t burn very easily.
Not a huge fan of almonds or want to mix up the flavors? You can substitute the almond extract for vanilla extract or a more traditional anise flavoring. Swap the slivered almond for chopped pistachios, hazelnuts, or pecans, or leave the nuts out altogether.
For that classic oblong shape, cut the slices at a 45 degree angle across each log.


Serving: 1biscuit | Calories: 148kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 66mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 117IU | Calcium: 35mg | Iron: 1mg