These almond biscotti strike the perfect balance between traditional Italian crispness and American tenderness. After testing various butter amounts, I’ve landed on a half-stick, just enough to create a biscotti that’s satisfyingly crunchy on the outside while maintaining a pleasant bite that won’t break your teeth. These twice-baked Italian cookies are perfect for dunking in coffee, espresso, or a glass of sweet dessert wine.

I love having biscotti with my morning coffee, it makes me feel like I am having breakfast in a cafe in Italy. I keep these in an airtight container on my counter and look forward to that first dunk of the day, watching the cookie soak up just enough espresso to soften the edges while the center stays crisp.

Notes:

• The Butter Question: Traditional Italian biscotti contain no butter, resulting in an extremely hard, crunchy cookie meant for dunking in vin santo. Most American recipes swing to the opposite extreme with a full stick of butter, creating a softer, more cake-like texture. After experimenting, I found that half a stick (4 tablespoons) hits the sweet spot. You get a sturdy, crisp biscotti with enough tenderness to enjoy on its own, but still firm enough for dunking without falling apart.
• To Toast or Not to Toast: You can use the almonds straight from the package or toast them first, each approach has its merits. Untoasted almonds offer a milder, slightly creamy flavor and maintain a bit more moisture, creating pockets of softness within the crisp cookie. Toasted almonds (bake at 350°F for 7-8 minutes until fragrant and lightly golden) bring a deeper, nuttier flavor and add an extra layer of crunch. I prefer the milder taste of untasted, but ita a personal preference.
• Slicing Tips: Wait the full 10 minutes before slicing, this prevents crumbling. Use a sharp serrated knife and a gentle sawing motion. If the logs are too hot, they’ll compress and tear; if too cool, they’ll shatter.
• Measuring the Flour: Flour is the one ingredient where measuring by volume can get you in trouble. Scooping directly from the bag can pack the flour and add significantly more than the recipe intends, which will dry out the dough. For best results, weigh the flour using the gram measurement in the recipe (360g). If you don’t have a kitchen scale, spoon the flour into the measuring cup and level it off with a knife rather than scooping.
• Variations: Add 1 teaspoon almond extract along with the vanilla for more almond flavor, or incorporate the zest of one orange or lemon for a citrus twist.

Almond Biscotti

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• Author: Phil Torre
• Total Time: 1 hour 20 minutes
• Yield: About 30 Biscotti 1x

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Ingredients

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• 3 large eggs
• 1 cup (200g) granulated sugar
• 1/2 stick (4 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 3 cups (360g) all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup slivered almonds (toasted or untoasted, see notes)
• 1 large egg, beaten (for egg wash)

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Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the 3 eggs and sugar until light and fluffy, about 2-3 minutes. Whisk in melted butter and vanilla extract until well combined.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the egg mixture and stir until just combined, then fold in the almonds. The dough will be slightly sticky.
4. Turn dough out onto a lightly floured surface and divide into 4 equal pieces. Roll each piece into a log and transfer two logs to each prepared baking sheet, spacing them evenly apart.
5. Stretch and flatten each log until it runs nearly the length of the baking sheet and is about 2 inches wide and 1/2 inch thick. Brush the tops with the beaten egg.
6. Bake for 25-30 minutes, until the logs are golden and firm to the touch. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
7. Using a serrated knife, cut each log on the diagonal into 3/4-inch thick slices. Lay the slices cut-side down on the baking sheets.
8. Return to the oven and bake for 10 minutes. Flip each slice over and bake for another 10 minutes, until golden and crisp.
9. Transfer to a wire rack to cool completely. Biscotti will continue to crisp as they cool.

• Prep Time: 20
• Cook Time: 1 hour