Almond Biscotti

Italian Almond Biscotti

Try this Almond Biscotti recipe if you love a crunchy, flavorful cookie to enjoy with your coffee. I made these biscotti last weekend; they were a huge hit with my family and friends. They’re surprisingly easy to make!

Let me walk you through the steps to create these delicious, twice-baked cookies that are perfect for snacking or gifting.

Italian Almond biscotti

Recipe by Luca / Italian Cooking and LivingCourse: DessertCuisine: ItalianDifficulty: Easy


Prep time


Baking time


Calories per piece



Almond Biscotti are traditional Italian cookies that are twice-baked for a crunchy texture. These biscotti are light and flavorful.

They are made with egg whites, sugar, flour, raw almonds, and optionally dark chocolate chips. The dough is baked in loaf tins, sliced thin while still hot, and then baked until crispy.

They are perfect for enjoying with coffee or gifting. Simple to make and delicious, these cookies are a delightful treat for any occasion.


  • 3 egg whites, room temperature

  • 6 oz (170 g) caster sugar

  • 7 oz (200 g) plain flour

  • 4.5 oz (130 g) raw almonds

  • 1.5 oz (40 g) dark chocolate chips (optional)

  • butter for greasing


  • Preheat oven to 350°F (180°C).
  • Grease 2 small loaf tins 6.7 x 3.5 Inch (18 x 8 cm), then line a large baking tray with baking paper and set aside.
  • Place egg whites into a mixing bowl and whip with a stand mixer until soft peaks form.
  • Reduce the mixer speed and gradually add the sugar to the bowl
  • Add flour, almonds, and chocolate chips (optional) and combine gently.
  • Divide the mixture evenly between the 2 prepared loaf tins and smooth over the tops using a dampened pastry brush.
  • Bake for 25-35 minutes or until lightly golden and a wooden skewer inserted into the center of the loaves comes out clean.
  • Remove biscotti from oven and cut while still hot into thin slices 1/8 Inch (3mm) using a serrated bread knife. 
  • Place slices onto a prepared baking tray, then bake slices for a further 5 minutes at 350°F (180°C) or until just crispy.
  • Set biscotti aside to cool (approx. 20 minutes), then serve.


  • Cutting the Biscotti: Use a sharp serrated bread knife to slice the biscotti while it's hot. This helps achieve clean, even slices without crumbling the loaves.
  • Even Baking: Make sure to spread the batter evenly in the loaf tins and smooth the tops with a dampened pastry brush. This ensures uniform baking and prevents uneven browning.
  • Baking Twice: Watch the biscotti during the second bake. They should be just crispy, not overly hard. Baking times may vary slightly depending on your oven, so check a few minutes early if needed.

  • Cooling Completely:
    Allow the biscotti slices to cool completely before serving or storing. This helps them achieve their signature crunchy texture and makes them easier to handle.
  • Storage: To maintain their crispness, store cooled biscotti in an airtight container. They can also be packaged in gift bags for a delightful homemade gift.

FAQ Italian Almond Biscotti:

1. Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and consistency of the biscotti. Egg whites help achieve a lighter, crispier texture, so sticking to the recipe is best.

2. Can I substitute the almonds with other nuts?

Yes, you can use other nuts, such as hazelnuts, walnuts, or pecans. Just ensure they are roughly chopped to a size similar to the almonds.

3. What can I use if I don’t have caster sugar?

You can substitute granulated sugar for caster sugar. The texture might be slightly different, but it will still work.

4. How do I know when the biscotti are done baking?

After the first bake, the biscotti should be lightly golden, and a wooden skewer inserted into the center should come out clean. After slicing and the second bake, they should be crispy and lightly toasted.

5. How should I store the biscotti?

Store the cooled biscotti in an airtight container at room temperature. They can stay fresh for up to two weeks.

6. Can I freeze the biscotti?

Yes, you can freeze the baked biscotti. Place them in an airtight container or a zip-top bag, and they can be frozen for up to three months. Thaw at room temperature before serving.

7. Can I add other flavorings or ingredients?

Absolutely! For extra flavor, you can add a teaspoon of vanilla extract, almond extract, or 2 tbs of amaretto to the batter. You can also mix in dried fruits or other types of chocolate chips.

8. What’s the best way to cut the biscotti without breaking them?

Use a sharp, serrated bread knife and slice the biscotti while hot. This will help prevent crumbling and ensure even slices.

9. How can I ensure my biscotti are crispy?

During the second bake, bake the slices for an additional 5 minutes. If they aren’t crispy enough, you can bake them a bit longer but watch closely to prevent burning.

10. What if my biscotti turn out too hard?

If your biscotti are too hard, you may have overbaked them. Next time, reduce the second baking time. You can also dip the biscotti in coffee or tea to soften them slightly before eating.


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