This almond biscotti recipe comes straight from my mom’s kitchen, and it is one of her special homemade cookies. Biscotti are classic Italian cookies whose name means “twice cooked,” because they are baked once as a loaf and then baked again after slicing. Traditional biscotti can be very firm, especially because they are often made for dipping into coffee. My mom’s almond biscotti are still crisp and crunchy, but they are lighter, less dense, and not quite as hard as many traditional versions. They are perfect with coffee, tea, or as a simple sweet treat at the end of the day. The best part is that this recipe did not need to be changed or lightened up; it works beautifully exactly as it is.
What You’ll Need to Make My Mom’s Almond Biscotti
Before getting into the recipe, here is a sweet photo of my mom and me in our matching Food Network aprons. She is the one behind this almond biscotti recipe, and I am so happy she agreed to let me share it. This is one of those family recipes that feels extra special because it has been made with care for years.
To make these homemade almond biscotti, you will need a short list of classic baking ingredients. The recipe uses simple pantry staples, along with almond extract, lemon zest, anise seed, and slivered almonds for that signature Italian cookie flavor.
- flour
- baking powder
- baking soda
- sugar
- margarine
- almond extract
- vanilla extract
- eggs
- anise seed
- lemon zest
- salt
- slivered almonds
One of the nicest things about this recipe is that it does not require substitutions or complicated steps. The ingredients remain just as my mom makes them, which helps keep the flavor and texture exactly right. These Italian almond biscotti are crisp, lightly sweet, and full of delicate almond flavor.
How to Make the Dough for My Mom’s Almond Biscotti
The first step is preparing the biscotti dough. It is important to know that the dough needs to be refrigerated overnight before baking, so this is a recipe that requires a little planning. The chilling time helps the dough firm up, making it easier to shape into logs before baking.
When we made this batch, we prepared the dough on Tuesday afternoon and baked the biscotti on Wednesday afternoon. That gave the dough about 24 hours in the refrigerator, covered and chilled.
The dough is simple to make. A stand mixer works well for this recipe, but a hand mixer can also be used. Start by combining the flour, baking powder, baking soda, and salt in a mixing bowl. Whisk the dry ingredients together so everything is evenly distributed before adding them to the wet ingredients.
In the bowl of a stand mixer, combine the softened margarine, sugar, eggs, lemon zest, vanilla extract, and almond extract. If you are using anise seed, add it at this stage as well. Make sure the margarine is softened, not melted, so the dough comes together properly. Mix until the wet ingredients are fully combined and smooth.
Once the wet ingredients are mixed, slowly add the dry ingredients. Mix just until the dough forms. After that, fold in the slivered almonds by hand instead of using the mixer. This keeps the almonds from breaking into very small pieces and helps the finished biscotti have a better texture. Cover the bowl with plastic wrap and refrigerate the dough overnight.
How to Bake the Almond Biscotti
Biscotti are baked twice, which is what gives them their signature crisp texture. First, the dough is shaped into logs and baked. Then the logs are sliced into cookies and baked again to toast the biscotti until golden.
After the dough has chilled overnight, remove it from the refrigerator and let it sit out briefly before shaping. It does not need to come fully to room temperature, but it should not be ice cold. Letting it rest for about 15 minutes makes it easier to handle and roll.
Preheat the oven to 325F. Prepare a large baking sheet by spraying it with non-stick cooking spray and sprinkling it lightly with flour. A large baking sheet, about 15 1/2 inches by 21 1/2 inches, works well for this recipe. If you do not have a baking sheet that large, use two smaller baking sheets instead.
Rolling Out the Dough
Lightly flour your work surface, then place the chilled dough on the counter. Divide the dough into two equal pieces. Working with one piece at a time, roll the dough into a long log using your hands. Each log should be approximately 1.5 inches in diameter.
If you are using one large baking sheet, form two long logs. Each log will be about 1.5 feet long. If you are using two smaller baking sheets, divide the dough into four shorter logs so they fit more comfortably.
Place the shaped dough logs onto the prepared baking sheet, leaving enough room for them to spread as they bake.
Baking the Dough
Bake the logs for 25 minutes at 325F. During the first bake, the dough will spread and flatten slightly. The logs should have a little color when they come out of the oven.
Remove the baking sheet from the oven and let the logs cool for about five minutes. Carefully transfer them to a cutting board and allow them to rest for another five minutes. While the logs are still warm, slice them into cookies about 1/2 inch wide. This recipe usually yields 48 to 56 biscotti, depending on the size of your slices.
Place the sliced cookies back onto the baking sheet, cut side up, and return them to the oven for the second bake.
If your oven has a convection bake feature, turn it on for the second bake.
Bake the biscotti for about 10 minutes on convection bake, or until they are golden brown. If your oven does not have a convection bake setting, bake for 5 minutes, flip each cookie, and bake for another 5 minutes.
The second bake is what gives the biscotti their toasted, crunchy texture.
Once the almond biscotti have cooled, arrange them on a serving dish. If desired, dust them lightly with powdered sugar before serving.
Storage
Store the biscotti in an airtight container once they are completely cooled. When sealed properly, these cookies stay fresh for weeks. Their crisp texture makes them a wonderful make-ahead dessert, afternoon snack, or cookie to serve with coffee and tea.
My Mom’s Almond Biscotti
Equipment
-
stand mixer or hand mixer
-
large baking sheet, about 15 1/2 inches by 21 1/2 inches
Ingredients
- 1.75 cups flour, plus more for rolling the dough
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash salt
- 1/2 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 1 lemon, zested
- 1.5 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp anise seed, optional
- 3/4 cup slivered almonds
- non-stick cooking spray
- optional: powdered sugar, for garnish
Instructions
Making the Dough
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In another mixing bowl, using a stand mixer or hand mixer, combine the margarine, sugar, eggs, lemon zest, vanilla extract, almond extract, and anise seed if using.
- Slowly add the dry ingredients to the wet ingredients and mix until the dough comes together.
- Fold in the slivered almonds by hand.
- Cover the dough with plastic wrap and refrigerate for 24 hours before baking.
Baking the Biscotti
- Preheat the oven to 325F.
- Spray a large baking sheet with non-stick cooking spray and sprinkle it lightly with flour.
- Lightly flour your work surface and divide the dough into two pieces.
- Roll each piece of dough into a log about 1.5 inches in diameter.
- Place the logs on the prepared baking sheet. If using smaller baking sheets, make four shorter logs instead of two long logs.
- Bake for 25 minutes, or until the logs have flattened slightly and developed a little color.
- Remove from the oven and let the logs cool for about 5 minutes.
- Carefully transfer the logs to a cutting board and let them rest for another 5 minutes.
- While still warm, slice the logs into cookies about 1/2 inch wide.
- Place the sliced biscotti back on the baking sheet, cut side up.
- If using convection bake, bake at 325F for 5 to 7 minutes, or until golden brown.
- If not using convection bake, bake at 325F for 3 to 5 minutes, flip each cookie, and bake for another 3 to 5 minutes, or until golden brown.
- Let the biscotti cool completely. Sprinkle with powdered sugar before serving, if desired.
Weight Watchers
Notes
- 2 points per biscotti
Nutrition
Looking for more sweet recipes?
- Blueberry Cobbler
- Mini Cheesecakes with Graham Cracker Crusts
- Easy Chocolate Banana Muffins