Almond Biscotti

How to Make Almond Biscotti

1. 1

   Step 1: Preheat and prepare

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set aside. (No ingredients are combined in this step.)
2. 2

   Step 2: Combine dry ingredients

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly distributed. Set the dry mixture aside while you prepare the almonds and wet ingredients.

   For this step

   • 2 1/4 cupsAll-purpose flour
   • 2/3 cupGranulated sugar
   • 1 1/2 tspBaking powder
   • 1/2 tspFine salt
   
3. 3

   Step 3: Toast the almonds

   Spread the whole almonds in a single layer on the prepared baking sheet and toast in the preheated oven for 8–10 minutes, stirring once, until fragrant and lightly golden. Remove from the oven and let cool; coarsely chop if you prefer smaller pieces before adding to the dough.

   For this step

   • 1 cupWhole almonds (raw)
   
4. 4

   Step 4: Make the dough

   In a medium bowl, whisk together the eggs, vanilla extract and melted, cooled butter until combined. Add the egg mixture to the dry ingredients and stir with a wooden spoon until a stiff, slightly sticky dough forms. Fold in the toasted almonds until evenly distributed.

   For this step

   • 2 largeLarge eggs
   • 1 tspVanilla extract
   • 1/4 cupUnsalted butter, melted and cooled
   
5. 5

   Step 5: Shape and first bake

   Divide the dough in half and shape each piece into a log approximately 10–12 inches long and 2 inches wide on the prepared sheet, spacing them at least 2 inches apart. Bake at 350°F (175°C) for 20–25 minutes, until the logs are set and lightly golden; remove from the oven and let cool 15–20 minutes until firm but still warm.
   
6. 6

   Step 6: Slice, second bake and finish

   Reduce oven temperature to 325°F (160°C). Using a serrated knife, slice each log diagonally into 1/2-inch thick slices. Arrange cut side up on the baking sheet and bake for 10–14 minutes more, flipping once at midtime, until crisp and dry. Cool completely on a rack; store airtight at room temperature up to 2 weeks or freeze up to 3 months. To refresh crispness, warm in a 300°F (150°C) oven for 5 minutes before serving.
   

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set aside. (No ingredients are combined in this step.)
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly distributed. Set the dry mixture aside while you prepare the almonds and wet ingredients.
3. Spread the whole almonds in a single layer on the prepared baking sheet and toast in the preheated oven for 8–10 minutes, stirring once, until fragrant and lightly golden. Remove from the oven and let cool; coarsely chop if you prefer smaller pieces before adding to the dough.
4. In a medium bowl, whisk together the eggs, vanilla extract and melted, cooled butter until combined. Add the egg mixture to the dry ingredients and stir with a wooden spoon until a stiff, slightly sticky dough forms. Fold in the toasted almonds until evenly distributed.
5. Divide the dough in half and shape each piece into a log approximately 10–12 inches long and 2 inches wide on the prepared sheet, spacing them at least 2 inches apart. Bake at 350°F (175°C) for 20–25 minutes, until the logs are set and lightly golden; remove from the oven and let cool 15–20 minutes until firm but still warm.
6. Reduce oven temperature to 325°F (160°C). Using a serrated knife, slice each log diagonally into 1/2-inch thick slices. Arrange cut side up on the baking sheet and bake for 10–14 minutes more, flipping once at midtime, until crisp and dry. Cool completely on a rack; store airtight at room temperature up to 2 weeks or freeze up to 3 months. To refresh crispness, warm in a 300°F (150°C) oven for 5 minutes before serving.