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.
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 literally hundreds of times. We give it away for Christmas gifts and this is a bigger seller for me during the holiday season.
Now I must mention, that when I make this recipe I double it because I literally eat 1/2 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?
For more detailed tips and photos for each step, check out this post!
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
My favorite kitchen tools used to make Italian Almond Biscotti
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SHEET PAN: I love using a larger sheet pan while cooking because I am feeding my family of seven. I love these pans so much that I have 9!
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of, ingredients. I love that you can have so many color options now, I love personally love teal.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Italian Almond Biscotti
- 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
- 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
- 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
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!!!