Italian Almond Biscotti is an almond-flavored twist on the classic Italian cookies. Crisp and sweet, these are a perfect pairing with your morning coffee.

Biscotti are a classically delicious “cookie” that is great for dipping in coffee or milk. But the chocolate and almonds on top make this great for any sugary craving. I love making biscotti. Check out this post for a detailed post on how to make classic biscotti cookies.

If you’re looking for some other twists on this Italian cookie, give these a try: Red Velvet Biscotti, Almond Citrus Biscotti, and Pumpkin Ginger Biscotti!

Italian Almond Biscotti in a bunch tied with a ribbon, next to chocolate dipped biscotti

I love biscotti! Especially on the side of my hazelnut steamer from Starbucks. I had never really found a recipe that I loved that was until Jamie aka friend and mom extraordinaire gave me one. Since that day, I have made this recipe hundreds of times. We give it away for Christmas gifts, and this is a more prominent seller for me during the holiday season.

Now I must mention that when I make this recipe, I double it because I eat 1/2 of the dough. The recipe below is NOT doubled.

Hope you enjoy this as much as we do! XOXO San

How do you make Italian Almond Biscotti?

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Italian Almond Biscotti

Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes
Servings: 36
Calories: 70 kcal
Italian Almond Biscotti is an almond-flavored twist on the classic Italian cookies. Crisp and sweet, these are a perfect pairing with your morning coffee.

Ingredients
 

  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter or margarine softened
  • 1 cup sugar
  • 3 eggs
  • 2 tsp almond extract

Optional Toppings

  • 1 cup almonds, walnuts, or hazelnuts sliced for topping
  • amaretto or hazelnut liquor to drizzle over finished biscotti
  • melted chocolate to dip baked biscotti in

Instructions
 

  • Preheat oven to 350 degrees
  • Stir together flour, salt, and baking powder.
  • Beat sugar and butter until light and fluffy. Add eggs one at a time and add flavoring. Beat again.
  • Combine dry and wet mixtures and add nuts. Roll into 2 logs. Press down slightly. If the mixture is too soft, refrigerate for 30 minutes or add more flour.
  • Bake at 350 for 20 minutes. Cool. Slice logs on the diagonal, lay flat on the cookie sheet and bake them again at 250 for 15-20 minutes until lightly browned
Calories: 70kcalCarbohydrates: 12gProtein: 1gFat: 1gCholesterol: 17mgSodium: 33mgPotassium: 42mgSugar: 5gVitamin A: 60IUCalcium: 16mgIron: 0.5mg
Tried this recipe?Let us know what you think!

My review: I loved it dipped in dark chocolate topped with slivered almonds.

Kids review: The kiddos will eat this the plain Jane way, with dark or white chocolate but like me, they love the dough!!!

 

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6 Comments

  1. I have been making my Nanny’s biscotti for over 30 years but I am always up for a new recipe to try. Pinned this! Visiting to Meet & Greet Blog Hop and following you via Pinterest and Google+!

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