Almond Biscotti
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These almond biscotti are everything you want biscotti to be: buttery, lightly sweet, crunchy, and delicious any time of day!
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Inspired by the almond biscotti served at the celebrated Zuni Cafe in San Francisco, these Italian-style cookies are made by forming a fragrant, almond-studded dough into loaves, partially baking it, slicing it, and then baking it again. They are everything you want biscotti to be: buttery, lightly sweet, crunchy but not tooth-shattering — and as good with your morning coffee as they are with dessert wine, afternoon tea, and sweets. Try serving them with my raspberry and cream parfaits, banana ice cream, strawberry and orange salad, or no-churn Vietnamese coffee ice cream.
“Once again, your recipe did not fail to impress. OMG, were these ever incredible! They had a lovely buttery texture and just the right amount of crunch and almond flavour.”
What You’ll Need To Make Almond Biscotti
- All Purpose Flour: Provides the structure for the biscotti. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Cornmeal: Adds a slight crunch and unique flavor. It may sound unusual, but really elevates the biscotti.
- Baking Powder: Leavens the dough, giving it a light texture.
- Anise Seeds: Imparts a subtle licorice flavor that complements the almonds nicely. You can omit the anise seeds if you like, but I think they bring the cookies to life, and I’m not a fan of licorice.
- Butter: Adds richness and moisture.
- Sugar: Sweetens the biscotti.
- Eggs: Binds the ingredients and adds richness.
- Vanilla Extract: Enhances the flavor of the biscotti with its aromatic richness.
- Almond Extract: Intensifies the almond flavor of the dough
- Slivered Almonds: Adds crunch and a nutty flavor.
- Jump to the printable recipe for precise measurements
How To Make Biscotti
Begin by combining the flour, cornmeal, baking powder, anise seeds and salt in a medium bowl.
Whisk until well combined and set aside.
In the bowl of an electric mixer, cream the butter and sugar.
Add the eggs one at a time, beating well between each addition.
Add the chopped almonds and dry ingredients to the batter.
And mix on low speed until just combined.
Dust your hands with flour and form the dough into two even disks. Wrap in plastic wrap and refrigerate for at least 15 minutes.
Divide each disk in half, and form the dough into logs about 2-inches wide and ¾-inch tall on parchment-lined baking sheets.
Bake for about 30 minutes, until the dough is firm and golden around the edges.
Let the logs cool for about 15 minutes, then slice diagonally into 1/2-inch pieces.
Place the biscotti cut side down back on the lined baking sheet and cook for about 10-14 minutes more, flipping once in between.
Let the biscotti cool completely on the baking sheet before serving.
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Almond Biscotti
These almond biscotti are everything you want biscotti to be: buttery, lightly sweet, crunchy, and delicious any time of day!
Ingredients
- 2½ cups all purpose flour, spooned into measuring cup and leveled off with knife
- ¼ cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon anise seeds, crushed with the back of a spoon into a powder
- 10 tablespoons unsalted butter
- 1⅓ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1¾ cups slivered almonds, chopped
Instructions
- Preheat the oven to 350°F and set the oven racks in the upper and middle thirds of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and crushed anise seeds.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary. Mix in the vanilla and almond extracts. Add the flour mixture and almonds and mix on low speed until just combined. Dust your hands lightly with flour and divide the dough into evenly into two disks; wrap in plastic wrap and refrigerate for at least 15 minutes.
- Remove the dough from the refrigerator and divide each disk into two equal pieces. Dust your hands with flour and form each portion into logs about 2-inches wide and ¾-inch tall directly on the lined baking sheets (if the dough is sticky, dust your hands with more flour as necessary). Leave about 4 inches of space between the logs to allow the dough to spread. Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, until the loaves are firm to the touch and golden around the bottom edges. Remove from the oven and let cool for 20 minutes.
- Once cool, transfer the logs to a cutting board. Using a serrated knife and a sawing motion, cut the logs diagonally into generous ½-inch slices. (They will look a little undercooked in the middle.) Arrange the cookies, cut side down, back on one of the lined baking sheets. It will be a tight squeeze; it's not necessary to leave any space between the cookies. Return to the oven on the middle rack and cook for 5-7 minutes, until lightly golden on the underside. Remove the pan from the oven, carefully flip the biscotti over and cook for 5 minutes more, until lightly golden all over. Let cool on the baking sheet completely before serving. The cookies will keep in an airtight container for up to a month.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (48 servings)
- Serving size: 1 biscotti
- Calories: 93
- Fat: 4g
- Saturated fat: 2g
- Carbohydrates: 12g
- Sugar: 6g
- Fiber: 1g
- Protein: 2g
- Sodium: 60mg
- Cholesterol: 14mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi Jenn,
Thank you for sharing your recipe. I would love to make this for New Years Eve. Can I use blanched almond instead of slivered because that’s what I have on hand.
Thanks
Rose 🌹
Hi Rose, It’s fine for you to use blanched almonds but if they are whole, I would coarsely chop them. Hope you enjoy!
Hi Jenn,
Thank you for your quick reply, they were delicious and I always take it to work with me for snacking.
Happy New Year to you and to your family. Thanks again for sharing your delicious recipe which I only cook at home.
Rose 🌹
Good evening,
Can I use fine semolina instead of cornmeal in this recipe? If not, what type of cornmeal should I use (fine, coarse, or instant). Please advise.
Kind regards,
Franca
Sure, Franca, you can get away with semolina here. Hope you enjoy!
Can I use fennel in place of anise seeds?
Sure, Mary Ann, that should work. Please LMK how they turn out!
This recipe is awesome! I have made it exactly as directed, and I love the texture and taste! I have also used this as a base recipe and made orange – cranberry biscotti. To do this I eliminated the almond extract and almonds and I used 1 tsp of orange extract and a Paradise Valley product that is dried cranberry and orange. I love them either way I decide to make them, and they are always a hit. Yum!
You wanted me to let you know how these turned out using whole, raw almonds….
They are fantastic!! Hands down the best biscotti I’ve tried!!
It took me a while to find anise seeds in the market but finally found them at Ralph’s….
Trader Joe’s, Sprouts & VONS do NOT carry them….
I did make the mistake of trying to cut the logs when they were still warm….
My biscotti logs were still warm after 20 minutes….so I let them actually cool and were so easy to slice with a serrated knife….SO DELICIOUS!!!
Thanks for reporting back and so glad to hear they came out nicely! 🙂
Can’t wait to try these.
I only have whole unsalted almonds….can I chop these and use them instead of slivered almonds?
Thanks,
Wendy
Sure, that should be fine. Please LMK how they turn out!
I can’t wait to make these for Christmas! Can I use almond paste for a more intense flavor? How much would you recommend?
Hi Jenn these are incredible!! Could I experiment with some dried cherries next time? …any suggestion on the amount?
Glad you like them. Sure, dried cherries would work here. I’d start by using about 1/2 cup. LMK how they turn out!
Hi Jen, can I substitute cake flour? I only have cake flour today.
For the best results, I’d stick with all-purpose. Sorry!
YUM! I’ve made these 3 times in less than 4 weeks!! Today I had one log a little wider than the rest and those biscotti were longer and more chewy than the others. Lesson learned to follow Jenny’s instructions on the height and width of the logs 🙂
My adjustments: I included orange zest since I had an orange in the fridge and doubled the anise seeds since I love that flavour. Also, I had to cook some of them longer due to the one bigger log (see above).
Overall, I’m thrilled at how simple, easy, delicious and professional-looking these turn out. The only issue? Totally hard to stop eating!
Delicious! Easy to follow recipe and the biscotti look and taste very professional.