Biscotti
Updated Dec 13, 2025
Classic biscotti baked twice until crisp, made with chopped almonds and almond extract for a traditional texture and flavor.
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Classic almond biscotti is soo good!
Biscotti is one of those cookies I always forget how much I like until I have it again. I like that it’s crisp, and not too sweet and the whole baking process is oddly satisfying from shaping the sticky dough to slicing it and baking it a second time. The almond flavor is simple and biscotti is exactly what I want with a cup of coffee or tea. Basically, this classic biscotti recipe is the kind I make once and keep on the counter, grabbing a piece whenever I walk by. Try these other flavors while you’re baking this classic version, Chocolate Biscotti, and Cranberry Orange Biscotti.
Happy Cooking!
– Yumna
Classic Almond Biscotti Ingredients
- Sugar: I use granulated sugar for the dough, and to sprinkle on the dough before baking. If you want, you can also use raw sugar to sprinkle on the dough before baking, but granulated sugar is best for the dough.
- Eggs + egg white: Use large eggs at room temperature.
- Flour: All-purpose flour is best for biscotti cookies.
- Baking powder: Make sure it is fresh and aluminum-free.
- Vanilla and almond extracts: I love the combo of almond and vanilla extract, but you can just use one if you prefer.
- Almonds: I make these with dry roasted unsalted almonds. You can swap these for your favorite nut of choice. Hazelnuts, pistachios, and pecans are all good options.
How to Make Classic Almond Biscotti
Classic Biscotti Recipe
Video
Ingredients
Classic Almond Biscotti
- ¾ cup granulated sugar plus more for sprinkling
- 2 eggs at room temperature, plus 1 egg white, divided
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup dry roasted unsalted almonds roughly chopped
Instructions
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond and vanilla extracts until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and chopped almonds to the egg mixture and stir with a wooden spoon until everything has been incorporated.
- Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.
- Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.
- Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.
Notes
- My Top Tip: Shape the log of dough into as even of a rectangle as possible. That way, when you slice the cookies after the first bake, they are uniform in size and shape and cook evenly. Sometimes it works best to slice off and discard the very ends of the biscotti so you can get an even cut on each side.
- Storage: Store biscotti in an airtight container (like a cookie tin or glass jar) at room temperature for up to 4 weeks. If they lose their crunch, toast in a 350°F oven for 5 minutes. Avoid refrigerating, as it adds moisture and speeds up staling.
- Freezing: Freeze baked biscotti or dough for up to 3 months. For dough, shape into logs, wrap tightly, and store in an airtight container or freezer bag. Thaw dough in the fridge and baked biscotti at room temperature before baking or serving.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Toast the nuts. For an enhanced nutty flavor, toast the pistachios and almonds. But be sure they are completely cooled before adding them to the biscotti dough.
- Drizzle with glaze. Instead of dipping the biscotti in melted chocolate, drizzle a simple icing over the cooled cookie instead.
- Add some spices. Experiment with spices like cloves, anise, or a seasoning blend like pumpkin spice. You can add to the cookie dough with the flour or lightly sprinkle on top of the egg white wash. Start with ½ teaspoon of added spice.
- Dried fruits. Add up to ½ cup of chopped dried fruits like apricots, cherries, or blueberries for sweetness and chewy texture.
- Dip in chocolate: If you would like to dip these in chocolate, once cool, combine ½ cup chocolate chips with 2 teaspoons of coconut oil in a microwave safe bowl. Heat using 30 second increments until the chocolate is melted. Stir until smooth. Dip the cooled biscotti half way into the chocolate, then let rest on a parchment lined baking sheet until the chocolate is set.
Recipe Tips
- Shape the log of dough into as even of a rectangle as possible. That way, when you slice the cookies after the first bake, they are uniform in size and shape and cook evenly. Sometimes it works best to slice off and discard the very ends of the biscotti so you can get an even cut on each side.
- Line the baking sheet with parchment paper to prevent the cookies from sticking. The parchment paper will also make removing the biscotti log easier after the first bake.
- Control the spread. If you prefer a narrower or wider shape, adjust the width and thickness of the dough logs accordingly. Thinner logs yield more delicate biscotti, while thicker logs result in heartier cookies.
- Use a serrated knife. When slicing the logs for the second bake, use a sharp serrated knife in a gentle sawing motion. This helps prevent the biscotti from crumbling or breaking.
FAQs
Biscotti are meant to be a bit on the crunchy side, but they shouldn’t feel like rocks! If they do, it’s possible they were baked for too long. The second bake should dry them out, not make them hard. It’s also crucial to slice them when they’re still warm from the first bake; if you wait until they’ve cooled, they can become too hard. Another potential issue could be the dough being too dry – make sure you’re measuring your flour correctly. Remember, it’s always easier to add a bit more flour if the dough is too wet than to try and fix a dry dough.
During the second bake, the biscotti should turn golden brown and feel firm to the touch. This will be harder to notice on the chocolate biscotti, so it’s a good idea to set a timer. Keep in mind, they will continue to firm up as they cool.
Comments
Thank you for this recipe! So many biscotti recipes call for butter! They don’t give you the right texture. And who needs all that butter? I reduced the sugar to half a cup and they came out really good! Now all I have to do is figure out how to get the chocolate dipping part done right…
Yay! So happy you liked it!! Thanks!
Excellent recipe! Changed out the sugar with brown sugar splenda and turned out great. Thanks so much for sharing!
So glad you liked the recipe using brown sugar Splenda! Thank you, Betty!!
I just did the cranberry orange one, just delicious.
Yay! So happy you loved it, Louise!!
Made the lemon pistachio biscotti. I like a crispy biscotti but mine came out too hard. Why?
Hi Terry, it’s possible they were baked for too long. The second bake should dry them out but not make them hard. Did you make sure to to slice them when they were still warm from the first bake? If you wait until after they’ve cooled, they can become too hard. It’s also possible that your dough was too dry. Make sure you’re measuring your flour correctly—remember, it’s always easier to add a bit more flour if the dough is too wet than to try and fix a dry dough. Hope that helps!
Hello, I wanted to make all four versions of this today but realised the measurements aren’t converted to UK. Please could you tell me how many grams are in one and a half cups of flour etc, so I am a let to make the recipe. Many thanks 🙏
So sorry, I don’t have the ability to convert measurements into grams on my website. I recommend Googling a conversion calculator and calculating that way!
Google it. ie.. “How many grams are in 1 cup wheat flour” There are a ton of conversion websites.
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