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Close-up of a homemade almond biscotti slice showing whole almonds inside the cookie.

HOMEMADE ALMOND BISCOTTI

Crunchy, twice-baked almond biscotti with lemon zest—perfect for dunking in coffee, tea, or hot chocolate.
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Prep Time 15 minutes
Cook Time 40 minutes
chill time 20 minutes
Total Time 1 hour 15 minutes
Servings: 24 biscotti
Course: Dessert
Cuisine: Italian
Calories: 132
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 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

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Microplane or zester
  • Rubber spatula
  • Parchment paper
  • Baking sheet
  • Knife (serrated preferred)
  • Cooling rack

Method
 

  1. Softened butter: 5 tbsp (70 g)
  2. Granulated sugar: 2/3 cup (135 g)
  3. Eggs: 2
  4. Raw all-purpose flour: 2 2/3 cups (335 g)
  5. Baking powder: 1/2 tsp
  6. Baking soda: 1/2 tsp
  7. Salt: a pinch
  8. Lemon zest: (to taste)
  9. Almonds: 1 cup (135 g)

Nutrition

Calories: 132kcalCarbohydrates: 17.5gProtein: 3.2gFat: 5.7gSaturated Fat: 1.9gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 2.6gTrans Fat: 0.1gCholesterol: 22mgSodium: 48mgPotassium: 63mgFiber: 1.1gSugar: 5.9gVitamin A: 27IUCalcium: 20mgIron: 0.9mg

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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