This Italian biscotti recipe will help you make the most deliciously crispy double-baked Italian almond cookies. They're a fantastic treat with hot coffee or tea, and so easy to make!
If you're searching for a timeless treat that's equal parts elegant and crunchy, this Italian biscotti recipe will hit the spot. Also known as cantucci, biscotti are classic Italian double-baked cookies.
Biscotti are classic Italian almond cookies that are baked twice to achieve their signature crunchy texture. This traditional technique gives biscotti their long shelf life and satisfying snap.
Unlike soft cookies, biscotti are deliberately dry, so they are perfect for dunking. They’re typically flavored with almonds, vanilla, and/or anise, but the sky is the limit when it comes to flavors.
Why You'll Love This Recipe
- It makes the perfect quick snack or light dessert. The cookies aren't heavy or overly sugary, so they're perfect to enjoy any time of the day.
- Freezer friendly. Save time by making a double (or triple!) batch of the biscotti dough at one time. It freezes well for up to 4 months!
- An easy homemade gift to share. Just about everyone appreciates getting a batch of homemade goodies! You can wrap them up in a pretty tin or cellophane bag tied with a bow.
I'll show you everything you need to know to make these almond cookies from scratch at home. Whether you’re baking for the holidays or just want a crunchy snack to dip in your espresso, this Italian biscotti recipe will become a favorite!
If you love classic Italian desserts, be sure to check out my recipes for Lemon Olive Oil Cake and Italian Chocolate Cookies (Meatball Cookies).
Ingredients
See ingredient substitutions in the next section. ⬇️
To make this Italian biscotti recipe, you only need a few pantry staples. These simple ingredients come together to form a dough that is shaped, baked, sliced, and then baked again to crispy perfection.
Here’s what you’ll need:
- unsalted butter: this adds richness, while preventing the cookies from being overly salty
- granulated sugar: for the perfect level of sweetness
- eggs: the eggs hold the dough together and give the biscotti structure
- all-purpose flour: the base for your biscotti dough
- sea salt: avoid using iodized salt - it can add a metallic flavor to your biscotti
- baking soda: this leavening agent is what helps them rise in the oven
- flavoring: This recipe uses both vanilla extract and almond extract.
Substitutions and Variations of Almond Biscotti
- white granulated sugar: This dessert is already very low in calories - there are only 98 calories in one biscotti! However, if you want to use a substitute, any cup-for-cup variety of granulated white sugar substitute will work.
- unsalted butter: If you need or want to use salted butter, just omit the ½ teaspoon of salt this recipe calls for. I haven't tested the recipe using butter substitutes, but you can definitely try one.
- eggs: Egg yolks are important for creating moisture and adding structure. Because there are so few ingredients in this biscotti recipe, I don't recommend using any egg substitutes.
- all-purpose flour: If you'd like to make gluten-free biscotti, just substitute the AP flour with any cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- baking soda is a must for this recipe; do not substitute it with baking powder.
- extracts: In the recipe card, you'll notice that I use a tiny bit more vanilla than almond. This is because almond extract can be very overpowering if you use too much. You can also make these cookies with anise extract for a different flavor. If you need an alcohol-free flavoring, you can use vanilla essence.
📖 Time-Saving Tip - Test Your Baking Soda for Freshness
This simple little test can save you time and money, because if your leavener is expired, whatever you're baking wont rise in the oven! This test works for both baking soda and baking powder:
- Add about ½ teaspoon of baking soda (or powder) to a small bowl. Stir in an equal amount of an acidic ingredient, like vinegar or lemon juice.
- If the solution doesn't start to bubble immediately, it's time to replace it.
Variations
- For a stronger almond flavor, you can stir ½ cup of slivered almonds into the dough before baking.
- Dip the double-baked cookies in melted chocolate. I prefer white chocolate with almond flavored desserts, but use whatever you like. Just be sure to wait until the Italian biscotti are completely cool before dipping.
- Garnish with slivered almonds. After you dip the biscotti, you can sprinkle almonds over the melted chocolate before it sets.
How to Make Italian Biscotti
This is only a summary. The complete recipe instructions are in the recipe card at the bottom of this post ⬇️
- Cream the butter and sugar together. Use high speed to create a creamy, fluffy mixture.
- Beat in the eggs, almond extract, and vanilla extract, using medium speed.
- Incorporate the flour, baking soda, and salt with the mixer on low speed.
- Divide the biscotti dough in two equal pieces and form each into a log shape.
- Bake the logs, cool slightly, then cut the biscotti into 1-inch wide slices.
- Double bake the almond biscotti.
Liz's Tips for the Best Biscotti
This Italian biscotti recipe is more forgiving than other cookie recipes, but here are some helpful tips:
- Be sure to scrape the insides of the bowl down while mixing. This ensures that the sugar and butter are fully combined.
- Avoid over mixing the flour into the dough. You can stop mixing when there are no visible streaks of flour in the mixture.
- If the dough seems overly sticky when you're forming the logs, dust your work surface lightly with flour, or refrigerate the dough until it firms up.
- Don't be too concerned about shaping the logs perfectly - a little rustic look will add some charm.
- Slice the dough as evenly as possible. This is to ensure that that they all bake evenly.
- Let the logs cool slightly before slicing. If they're too hot, they’ll fall apart.
- Use a serrated knife. This helps prevent the biscotti from falling apart.
- Flip during the second bake to ensure even browning on both sides.
How to Store and Freeze Double Baked Cookies
There's a big difference between crispy, crunchy double-baked biscotti and stale cookies! To prevent your biscotti from becoming stale too quickly, store them in an airtight container and keep them at room temperature. They keep well for at least a week, and possibly as long as 2 weeks!
If you’ve dipped them in chocolate, keep them in a cool, dry place to prevent melting or smudging.
Freezing Baked Biscotti
- Cool the biscotti completely.
- Arrange in a single layer on a baking sheet and pop them in the freezer until they are firm (this usually takes an hour or so).
- Transfer to a freezer-safe bag or container, label with the date, and freeze for up to 3 months.
Thaw at room temperature for 20–30 minutes, or crisp them up in a 300°F. oven for 5–7 minutes.
Freezing the Unbaked Dough
Freezing allows you to enjoy the homemade almond cookies anytime—with none of the last-minute effort.
- Shape the dough into logs as directed. Wrap them tightly in plastic wrap and double wrap with foil before freezing them.
- When you're ready to bake, thaw the logs in the refrigerator overnight, then bake and slice according to the recipe card instructions below.
Italian Biscotti Recipe FAQ
Biscotti are baked twice to achieve their signature crunchy texture. The first bake cooks the dough and sets the shape, while the second bake dries out the slices to make them crispy and crunchy.
Absolutely! While almonds are traditional, you can use other nuts like pistachios or cashews, or leave the nuts out completely. Consider adding chocolate chips, dried cranberries, or some orange zest instead.
Biscotti dough is meant to be slightly sticky. You can flour your hands or lightly dust your counter top or work surface to help shape the logs. Avoid adding too much extra flour, as it can make the biscotti too tough and dry.
This Italian biscotti recipe is a great way to bring a little piece of Italy into your kitchen. With just a few ingredients and some simple steps, you’ll create a batch of crunchy, flavorful, oh-so-tasty almond cookies.
They’re easy to make, fun to customize, and they keep beautifully—if you don’t eat them all first!
Other Classic Cookie Recipes
- Old Fashioned Soft Sugar Cookies
- Cadbury Egg Cookies
- Linzer Tart Cookies
- 4 Ingredient Peanut Butter Chocolate Chip Cookies
Italian Biscotti Recipe
Ingredients
- ¾ cup granulated white sugar
- 3 tablespoons unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- melted chocolate and slivered almonds (optional, for dipping/garnish)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, then set it aside.
- To a medium sized mixing bowl or the bowl of a stand mixer, add granulated sugar and butter. Mix on high speed for 2-3 minutes, until mixture is creamy.
- Add in eggs, vanilla extract, and almond extract. Mix on medium-high speed until fully combined.
- To a separate medium sized mixing bowl, add flour, baking powder, and sea salt. Whisk ingredients to combine.
- Add the flour mixture to the bowl of butter/sugar. Mix on low speed just until there are no visible streaks of flour. Avoid over mixing.
- Remove the dough from the bowl and roll it between your hands to form a ball shape. Divide the ball into two equal sized pieces. One at a time, use a rolling pin to roll each half into a log shape about 8 inches long.
- Place logs onto parchment lined sheet and gently use your hands to flatten each one to a thickness of ¾ inch.
- Bake in preheated oven for 20-25 minutes or until lightly golden.
- Remove pan from oven and let the biscotti cool on the pan for 30 minutes. Then, using a sharp knife, cut the logs into 1-inch thick slices. You can cut them straight, or diagonal.
- Place the biscotti cut side facing up on the baking sheet and return them to the oven to bake for an additional 10-12 minutes.
- When you remove them from the oven, the edges of the biscotti should be lightly browned. The centers of the biscotti should be soft, but they will crisp up as they cool down.
- If desired, after they are completely cool, dip one end of each biscotti in melted chocolate and sprinkle with slivered almonds.
Helpful Notes and Tips From Liz
- Be sure to scrape the insides of the bowl down while mixing so that all ingredients combine well.
- If dough is sticky as you roll it out, place it in a bowl covered with plastic wrap and refrigerate for up to an hour.
- Store biscotti in an airtight container at room temperature and enjoy within 1 week.
Amy Aronson
Hi,
Can you just use Anise flavoring, if so how much would be needed.
Thank you
Liz Marino
I haven't made these with anise flavoring. I'm not sure if 1 3/4 teaspoons would make it taste too overpowering. Without testing it myself I can't be sure - I'm sorry!