Almond Biscotti

Amethyst · November 10, 2025, 9:39pm

Almond Biscotti

Prep Time: 25 minutes mins
Cook Time: 35 minutes mins
Total Time: 1 hour hr
Servings: 35

Ingredients:

3 ½ cups all-purpose flour
½ teaspoon table salt
2 teaspoons baking powder
½ cup canola oil, or olive oil
½ cup sugar
2 teaspoons vanilla extract
2 teaspoons almond extract
4 large eggs
1 cup semi-sweet chocolate chips
½ cup roasted sliced almonds, or dried fruit, such as cranberries
½ cup white chocolate chips, for drizzling

Directions:

Preheat oven to 300°F. Line a baking sheet with parchment paper.

Combine flour, salt, and baking powder in a large bowl. Set aside.

In another large bowl, mix oil and sugar until well blended. Add vanilla extract, almond extract, and eggs. Beat until well incorporated.

Gradually stir the egg mixture into the flour mixture. Mix in the chocolate chips, nuts, and dried fruits, if using, by hand. Dough may be sticky; place it in the fridge for 30 minutes to help firm it up a bit.

Divide the dough into equal thirds - using wet hands here will help with sticky fingers. Form each third into logs, about 12"x3" each, on the parchment-lined cookie sheet.

Bake 35-40 minutes on the middle rack, until lightly brown and mostly firm to the touch. Place a light cloth over the logs and cool for at least 30 minutes or until they are almost room temperature. Reduce oven temperature to 275°F.

Carefully cut cooled logs on a diagonal, into slices that are a little less than 1" thick. Depending on your knife, you might either press down very gently to get clean cuts, or you might use a gentle sawing motion. I use my sharp bread knife.

Lay Biscotti onto their sides, on parchment-covered baking sheets. Bake 10 minutes. Flip and bake 10 minutes more. Biscotti is done when they feel dry. Cool on cooling racks.

Melt white chocolate in a small bowl in the microwave, in approx. 30-second increments, until smooth and melted. Transfer melted white chocolate into a plastic baggie, cut a very tiny hole in the bottom corner, and drizzle over Biscotti.

Notes:

The dough for almond biscotti can be quite sticky, so chilling it in the fridge for 30 minutes before shaping can make it easier to handle. This also helps the flavors to meld together.

When forming the dough into logs, wetting your hands can prevent the dough from sticking to your fingers. This makes the process cleaner and easier.

If desired, you can do an egg wash over the dough logs before baking. Just beat 1 egg with 1 TB water and brush onto logs.

Cutting the biscotti on a diagonal not only gives them their classic shape, but also creates more surface area for the biscotti to dry out and become crispy during the second bake.

When melting white chocolate for drizzling, do it in 30-second increments in the microwave to prevent it from burning. Stir between each increment until it’s smooth and fully melted.

Storing biscotti in an airtightly sealed container will keep them crisp for up to a month. This makes them perfect for making ahead of time or for gifting during the holiday season.

Feel free to experiment with different add-ins like semi-sweet chocolate chips or your favorite nuts and dried fruits. This can add a personal touch and variety to your almond biscotti.

Substitutions And Variations:

These classic biscotti taste absolutely delicious as is, but you can easily change them up to personalize the recipe according to your preferences. Here are some of our favorite ways to do it:

Mix-Ins: These biscotti cookies are perfect with roasted sliced almonds, but feel free to experiment with different nuts or dried fruits. Try adding dried cranberries for a festive twist, or switch out the almonds for pecans like we use in 4-Ingredient Pecan Sandies.

Chocolate: We’ve used semi-sweet chocolate chips in this recipe, but you can use any variety you prefer. For a richer flavor, try using dark chocolate chips, or for a sweeter biscotti, use white chocolate chips. You can even use a combination like we did in our Chewy Triple Chocolate Chip Cookies.

Extract: You can also change the extracts by replacing almond extract with any other you like more, such as lemon extract.

How To Prep Ahead:

This almond biscotti recipe is already easy to make, but we have some handy tips to make the process even smoother. Take a look at our favorite prep-ahead tips for this recipe:

Dough Preparation: You can prepare the dough for the almond biscotti ahead of time. Simply follow the recipe instructions up to the point of forming the dough into logs. At this point, you can wrap the dough logs in plastic wrap and refrigerate them for up to 2 days. When you’re ready to bake, just remove the dough from the fridge, let it warm slightly, and proceed with the recipe.

Freeze: Almond biscotti freeze exceptionally well. After baking and cooling, you can store them in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature.

How To Prep Ahead:

This almond biscotti recipe is already easy to make, but we have some handy tips to make the process even smoother. Take a look at our favorite prep-ahead tips for this recipe:

Dough Preparation: You can prepare the dough for the almond biscotti ahead of time. Simply follow the recipe instructions up to the point of forming the dough into logs. At this point, you can wrap the dough logs in plastic wrap and refrigerate them for up to 2 days. When you’re ready to bake, just remove the dough from the fridge, let it warm slightly, and proceed with the recipe.

Freeze: Almond biscotti freeze exceptionally well. After baking and cooling, you can store them in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature.

Nutritonal Facts:

Recipe courtesy of Chew Out Loud.com