These homemade almond biscotti are crisp, twice-baked cookies packed with whole almonds and fresh lemon zest. They have the classic crunchy texture that makes biscotti perfect for dunking in coffee or tea.
The dough is simple, with softened butter for richness and lemon zest for a fresh citrus note. After the first bake, the logs are cooled briefly, sliced, and returned to the oven for a second bake until dry and crisp.
I especially like the contrast between the crunchy cookie and the whole almonds running through every slice.
If almond cookies are your thing, my Greek Cretan Biscuits are softer and more buttery with toasted ground almonds, while these Almond Flour Chocolate Chip Cookies go in a chewy chocolate direction.
For another crisp coffee-side cookie, try my Crispy Coffee Biscuits, and obviously a crunchy biscotti dipped into Homemade Hot Chocolate is not a bad way to spend five minutes.
Table of contents
Ingredients
How to Make Almond Biscotti
- Cream butter + sugar. In a large mixing bowl Cream the softened butter and granulated sugar until smooth and well combined.
- Add eggs. Whisk in the eggs and continue whisking until they have lightened in color, about 3 minutes.
- Add zest + dry ingredients. Add the lemon zest, flour, baking powder, baking soda, and salt. Mix just until a dough forms
- Fold in almonds. Stir in the almonds just until evenly distributed.
- Shape logs. Divide the dough and shape it into even logs.nd mould into logs .
- First bake. Arrange logs on a parchment-lined baking sheet and bake until lightly golden and set.
- Cool and slice. Cool the logs briefly, then slice the logs diagonally into about 1/2-inch-thick pieces
- Second bake (drying). Arrange the slices cut-side down and bake again until dry and crisp
- Cool completely. Allow biscotti to cool completely — they’ll get crispy as they cool.
- Serve. Eat as is, or dip in coffee or tea.
What Is Biscotti
Biscotti are crisp cookies that get their characteristic texture from being baked twice.
The dough is first baked as a log, then sliced and baked again until dry and crunchy. King Arthur uses this same twice-baked process in its biscotti recipes.
Common Mistakes To Avoid
- Toast the almonds before adding them to the dough if you want a deeper, nuttier flavor. Let them cool before mixing so they do not warm the dough or soften the butter.
- Adding too much flour, which can make the dough dry and crumbly.
- Skipping the first bake before slicing.
- Cutting the biscotti while the loaf is too hot, which can make it break.
- Using a dull knife instead of a sharp serrated knife.
- Slicing the biscotti too thick, so they do not crisp properly.
- Skipping the second bake, which gives biscotti their classic crunchy texture.
What To Serve With Almond Biscotti
Almond biscotti are best served with hot coffee or espresso, especially when you want to soften their crisp texture with each bite. They’re also delicious with tea or hot chocolate for an easy afternoon treat.
FAQs
They may need a little more time during the second bake. Keep in mind that biscotti also become firmer and crispier as they cool completely.
Yes. Whole almonds give the biscotti a more traditional look and crunch, while sliced almonds can make the logs easier to cut.
About 1/2 inch thick works well. Try to keep the slices even so they crisp at roughly the same rate during the second bake.
Let the baked logs cool for about 10–15 minutes, then use a sharp serrated knife and a gentle sawing motion to cut them diagonally.
Yes. The second bake removes additional moisture and gives biscotti their characteristic dry, crunchy texture.
More Recipes You Will Like :
Almond Biscotti Recipe
Ingredients
Equipment
Method
- Cream the softened butter and granulated sugar until smooth and well combined.
- Add the eggs and whisk until the mixture becomes lighter in color, about 3 minutes.
- Add the lemon zest, all-purpose flour, baking powder, baking soda, and salt. Mix just until a dough forms.
- Fold in the almonds until evenly distributed.
- Divide the dough and shape it into even logs on a parchment-lined baking sheet.
- Bake the logs until lightly golden and set.
- Let the logs cool for 10–15 minutes, then slice them diagonally into about 1/2-inch-thick pieces using a serrated knife.
- Arrange the slices cut-side down on the baking sheet and bake again until dry and crisp.
- Let the biscotti cool completely. They will continue to crisp as they cool.
Nutrition
Video
Notes
- Orange zest can replace lemon zest.
- For easier slicing, cool logs briefly before cutting and use a serrated knife.
- Biscotti crisp as they cool; if they soften, re-crisp at 300°F (150°C) for 5–7 minutes.
- Avoid storing in the fridge (it can soften the crunch).
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Let us know how it was!Estimated reading time: 7 minutes
