These Homemade Almond Biscotti are crisp, twice-baked cookies packed with whole almonds and fresh lemon zest. They’re crunchy enough for dunking in coffee, tea, or hot chocolate, with a buttery almond flavor and a bright citrus finish.
These Were Basically Made for Dunking in Coffee.Biscotti are one of those cookies where being crunchy is very much the point.
You bake the dough once as a log, let it cool just enough to slice, and then send those slices back into the oven for round two. That second bake dries them out and gives them the crisp texture that makes them so good with coffee.
And these have plenty going on besides crunch.
There are whole almonds in almost every slice, softened butter for a little richness, and fresh lemon zest that makes the whole batch smell much brighter than you’d expect from such a simple dough.
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 (or whip) the softened butter with granulated sugar until well blended.
- 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, followed by the flour, baking powder and soda as well as salt; mix to create a dough.
- Fold in almonds. Stir in the almonds just until evenly distributed.
- Shape logs. Divide the dough and 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 them on a diagonal into strips of biscotti.
- Second bake (drying). Arrange slices cut side down on baking sheet and bake again to dry and crisp out.
- Cool completely. Allow biscotti to cool completely — they’ll get crispy as they cool.
- Serve. Eat as is, or dip in coffee or tea.
Why Are Biscotti Baked Twice
Because that second bake is what creates the characteristic dry, crisp texture.
The first bake turns the dough log into a firm cookie loaf that can be sliced.
The second bake dries those slices further.
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 delicious served with hot coffee, espresso, cappuccino, tea, hot chocolate, or a glass of cold milk. They also pair well with vanilla ice cream, chocolate sauce, fresh berries, lemon curd, or a simple cookie tray for holidays, gifting, and afternoon snacks.
FAQs
They tend to require a longer second bake or additional cooling time. Biscotti will harden as they cool.
Yes, but the whole almonds provide that classic look and crunch. Sliced almonds help make things more sliceable.
I like a good, classic thickness of about 1/2 inch here.
Yes. Form logs, wrap and refrigerate up to 24 hours, then bake.
Cool logs on a cutting board for 10–15 minutes, then slice with a serrated knife, drawing back and forth in an arching motion.
Yes — biscotti get their distinctive crunch from being double baked.
More Recipes You Will Like :
Almond Biscotti Recipe
Ingredients
Equipment
Method
- Softened butter: 5 tbsp (70 g)
- Granulated sugar: 2/3 cup (135 g)
- Eggs: 2
- Raw all-purpose flour: 2 2/3 cups (335 g)
- Baking powder: 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: a pinch
- Lemon zest: (to taste)
- Almonds: 1 cup (135 g)
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).
Tried this recipe?
Let us know how it was!Estimated reading time: 7 minutes
