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Almond Biscotti

Almond Biscotti stacked on a black-rimmed white plate

Biscotti is one of those things that looks much more difficult to make than it actually is. The last batch I made was for my cookbook, and I’ll give you the same advice that I wrote about those. If you can make cookie dough, you can make biscotti.

They are, after all, cookies. They just look a bit different than traditional cookies. The gist is that you make a dough, bake it, slice it, and bake it some more. That’s it. Sure, there’s the extra step for baking them a second time, but you get to skip all the scooping that goes along with traditional cookies.

Almond Biscotti served alongside a cup of coffee

These particular biscotti feature the simple flavors of brown sugar and almonds. I admit that I was tempted to add more to the flavor mix, but I’m so glad I resisted. These are yet another example of “less is more” baking. Their simplicity doesn’t mean a lack of flavor. In fact, focusing on those two elements just lets you revel in their deliciousness.

Traditionally, biscotti is served alongside coffee or tea. Dunking the biscotti into a warm drink softens them a bit, as they’re usually pretty far to the right on the crunchy meter. These biscotti have the crunchiness dialed back a bit. They’re plenty crunchy on the outside but softer on the inside. Dunking is still a great idea, but it’s not required.

Try these Almond Biscotti alongside your favorite warm beverage, be it coffee, tea, or hot chocolate. And if you love to share your baking with family and friends, a bundle of these makes a great gift!

If you like these Almond Biscotti, find lots more cookies in my Recipe Index.

More Biscotti Recipes

Almond Biscotti

Yield 18 cookies
Prep Time 25 minutes
Cook Time 47 minutes
Total Time 1 hour 12 minutes

Almond Biscotti are a great companion for your coffee or tea!

Almond Biscotti stacked on a black-rimmed white plate


  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup chopped almonds
  • 1/4 cup sliced almonds


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
  2. Combine the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
  4. Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chopped almonds.
  5. Transfer the dough to the prepared pan. Shape the dough into a rectangle about 3 & 1/2” wide and 3/4” tall. The dough will be a bit sticky, so dust your fingertips with a bit of flour if necessary to help you shape it.
  6. Sprinkle the sliced almonds over the top of the dough and press down lightly.
  7. Bake for 25 minutes. Remove the pan from the oven and allow to cool for 10 minutes (or until is cool enough to handle).
  8. Use the parchment paper to transfer the biscotti to a cutting board. Cut the biscotti into 3/4” crosswise slices.
  9. Line the baking sheet with a fresh sheet of parchment paper or clean silicone liner. Place the biscotti, cut side down, onto the pan.
  10. Bake 18 to 22 minutes, or until browned. Cool on the pan for 10 minutes. Then transfer the cookies to a wire rack to cool completely.

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This recipe was originally developed for Clabber Girl, where I am a paid contributor.

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    14 Comments on “Almond Biscotti”

  1. I have to say, your photo’s make want a biscotti right now.

  2. Jennifer, I think I recently mentioned I’m besotted with baking biscotti. I will admit I was one of those who saw them as more work but as you noted it ends up being less time and work vs. all the scooping and baking time needed for pan after pan vs. doing them twice and done. I love all the variations I have found. Almond seems to be one of the most popular flavors. This recipe will definitely be done. Looks great. Thanks for adding one to try. Can’t wait!!

  3. Made biscotti for the first time. I went through a lot of biscotti recipes and chose this one. I have to say my family loved these (they are a very picky bunch.) saved this recipe to my favorites. Will be sure to keep this recipe. 

  4. I used this recipe and I was not impressed. The biscotti fell apart when I started to cut into it. I believe using brown sugar made it too moist.

    • I’m sorry you had troubles, Jeannie. If you didn’t change anything about the recipe, I’d recommend checking that your measurements were accurate, your ingredients were fresh, and your oven temperature is accurate.

  5. Wow! Doubt I’ll buy biscotti again; I didn’t have almonds so only used almond and vanilla flavoring—Dee-licious!

  6. These whip up quickly, and they are soooo good, I am NEVER without some of these in my freezer. I also love the bourbon pecan biscotti. Great for breakfast with my yogurt and fruit. Love your website.

  7. These are delicious.

    I made these Biscotti and used 3/4 of a cup of white sugar in addition to the brown sugar. I also used 2t. of almond flavoring and my family did not think it was too much, nor did I. Additionally I added 1t. of baking soda as I like a more American Style Biscotti and coarsely chopped the almonds prior to adding them. I also sanded the top with sugar rather than put the slivered almonds on top as I was out. As a poster pointed out it is tough to cut these without tearing them up, so let them cool a little longer. Use a bread knife and saw just slightly to break the top crust, then chop down. Your blade will grab an almond and roll it until it tears up the cooking loaf internally if you try to slice all the way through, so chop down.

  8. Can you freeze the biscotti 

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