Almond Biscotti (Classic Italian Recipe)
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Looking for the perfect Italian Almond Biscotti Recipe? This classic Italian version—known as Cantucci—is crisp, full of almond flavor, and easy to customize with your favorite add-ins. I’ll walk you through all my best tips to master this traditional twice-baked cookie. It’s a simple, authentic recipe you’ll turn to again and again!
Looking for more classic Italian cookies recipes? You will love these anginetti cookies and pizzelle cookies!
“Made these tonight for my Husband to take as an Italian treat for our daughters Young Woman’s group tomorrow night. My husband said they were spot on! Thanks for sharing your family recipes for authentic Italian cookies🥰”
– Stephanie
Why you’ll love almond biscotti!
I’ve always loved the satisfying crunch of traditional Italian biscotti, also known as cantucci. These almond cookies come from the city of Prato and are made using a unique twice-baked method. The dough is shaped into logs, baked once, sliced, and then baked again until crisp.
In Italy, the word biscotti simply means “cookies,” but here in the U.S., it refers specifically to this crunchy, twice-baked style. They’re perfect for dipping into coffee or vin santo, and I make them often when I want something simple and classic. They also make the perfect homemade gift for friends and family any time of the year!
If you love almond desserts, try this Italian almond cake.
Made With Amore,
Table of Contents
Simple Ingredients
- Sugar: Regular granulated sugar sweetens and tenderizes the cookie.
- Eggs: Provide moisture, bind the biscotti, and also help with leavening. Make sure to use room-temperature eggs.
- Butter: Adds richness to the biscotti. For easier mixing, remove it from the refrigerator at least 30 minutes before mixing.
- Flavor: A combination of almond and vanilla extract brings natural sweetness and the classic almond essence and warmth to homemade biscotti cookies.
Almond Biscotti Recipe Variations
So many delicious variations to the classic Italian biscotti cookie. This simple butter and sugar dough is a blank canvas to flavor with different extracts or to add up to a 1/2 cup of mix-ins. Here are some of my favorites.
- Nuts and Dried Fruit: Pistachios, hazelnuts, pine nuts, dried cranberries, and raisins all work great. Try my pistachio tiramisu and pistachio cookies too!
- Chocolate Studded: Mix in chocolate chunks, white chocolate chips, or semisweet chocolate chips. Try my homemade Nutella recipe next!
- Add Other Flavors: Anise seeds for the sweet, mild licorice flavor or lemon or orange zest for a citrus zing, like in these lemon biscotti and lemon ricotta cookies.
- Drizzled or Dipped: Dip the ends or drizzle the tops with melted white or regular chocolate. After dipping, you can sprinkle the chocolate with flaky sea salt or chopped nuts while the chocolate is still wet. Love dipped cookies? Try these Italian butter cookies, too!
- Gluten-Free Biscotti: Swap with Bob’s Red Mill 1:1 Gluten Free Flour, which you can find at most grocery stores or online. You use it cup for cup as you would the regular flour.
How To Make Italian Biscotti
To get started, preheat your oven to 350° F (180° C) and position the rack in the center of the oven. You will also want to line a large 9X13-inch baking sheet with parchment paper and gather all your ingredients.
- Beat the eggs on medium speed until light and frothy. Then, gradually add the sugar and whisk for another minute or so. Add the butter and extracts and whisk for another minute. Mix in the flour mixture with a wooden spoon or spatula. The dough will be sticky.
- Divide the dough equally and form it into two dough logs on a parchment-lined sheet pan.
My Pro Tip
Adding MIx-Ins: If adding any nuts or other ingredients into the biscotti, add them after mixing the flour and before forming them into logs.
- Bake for 30-35 minutes or until slightly firm to the touch. Cool on a baking sheet for 5 minutes. I suggest checking them at 20 minutes just in case your oven cooks faster.
- Cool slightly, at least 15 minutes, but still cut while the cookie loaf is warm, or it will be too hard to cut. Slice with a sharp serrated knife using a sawing motion. I like to cut thick slices. You can cut thinner or to your preference.
- Bake the cookies a second time until golden brown. I prefer them still slightly soft in the middle with a crunchy exterior. If you like the cookies a little more crunchy, cook them longer.
- Enjoy plain or dipped in chocolate. Pair with a cup of hot chocolate made with homemade chocolate syrup or my creamy cannoli dip!
My Pro Tip
Recipe Tips
- Beat Eggs and Sugar Right. You want to keep beating until the eggs are very fluffy and pale yellow. This is a step you don’t want to skip as it is what makes the biscotti tender and fluffy, the perfect consistency for the second bake.
- Dough Too Sticky? It will be sticky but if it’s too sticky to handle, then too much moisture is in the dough. This may be because eggs vary in weight and size, or the brand of butter you used. To fix it, mix in a small amount of flour until the dough is easier to handle.
- The Right Consistency. Avoid baking them too long on the second bake. You want them crunchy but not so hard that you feel like you might chip a tooth. Pull them out of the oven when the outside feels toasted, but the cookie still has a bit of give when you press down on it.
- Store for Freshness. Place the cookies in an airtight container for up to 1 month. The flavor gets better with time!
Almond Biscotti Recipe FAQs
Yes, by nature, Italian biscotti cookies have a crunchy texture. The cookie is hard and crumbly, which makes it perfect for dunking in warm beverages like Italian hot chocolate or a cup of coffee.
If your almond biscotti aren’t crunchy, they may not have been baked long enough during the second bake. Make sure to slice the cookies after the first bake, then lay them flat and bake again until they’re golden and dry. They will also firm up as they cool, so allow them to cool completely before evaluating the texture.
This traditional cooking method gives the cookies their signature crunch and long shelf life. The first bake cooks the dough in a log form, and the second bake crisps up the individual slices. It’s this double-baking that makes them perfect for dipping into beverages.
While classic biscotti are made with almonds, there are so many delicious variations! You can add dried cranberries, chocolate chips, pistachios, hazelnuts, orange zest, or even a touch of anise seed. Just be sure not to overload the dough so the biscotti keep their crisp texture.
Serving Suggestions
Crunchy and sweet almond biscotti are a lovely treat to dunk into authentic Italian hot chocolate, hot tea, or espresso.
Add them to a holiday cookie platter as a hostess gift or party dessert tray with other favorites such as Italian rainbow cookies and Italian Christmas cookies.
More Traditional Italian Desserts to Try
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Italian Almond Biscotti Recipe
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 4 eggs, room temperature
- ¾ cup granulated sugar
- ½ cup butter, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Optional Add-Ins
- ½ cup cranberries, pistachios, raisins, sliced almonds, chocolate chips, white chocolate chunks, Add up to a ½ cup total so if using 2 flavors just add ¼ cup of each.
- 1 teaspoon lemon zest or orange zest
- 1 teaspoon anise
Instructions
- Preheat oven to 350° F (180° C). Position rack in the center. Line a large 9X13 inch baking sheet lined with parchment paper.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a large bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes). Add the sugar gradually and whisk for another minute or so.
- Add the butter and extracts. Whisk for another minute. Incorporate the flour mixture. If adding mix-ins add them and combine. Mix until combined.
- Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide.
- For the first bake, bake for 30-35 minutes or until slightly firm to the touch. Cool on a baking sheet for 5 minutes.
- After the first bake, transfer to a cutting board and cut diagonally into ¾-inch slices.
- Second bake– Place cut slices flat down on parchment-lined baking sheets and bake for about another 5-8 minutes or longer, depending on your preference – the longer they stay in the oven, the crispier they get. Turn the slices over halfway through the second bake to ensure even toasting.
- They can be stored at room temperature for a few weeks…if they last that long.
Notes
- Whip the Eggs and Sugar Well. Beat until the mixture is pale yellow and very fluffy. Don’t rush this step—it’s the key to light, tender biscotti that hold up perfectly during the second bake.
- Sticky Dough? The dough should be sticky, but not unmanageable. If it’s too wet, it may be due to egg size or butter brand. Simply add a little flour, a tablespoon at a time, until it’s easier to shape.
- Don’t Overbake the Second Time. Biscotti should be crunchy, not rock hard! Bake just until the outside is golden and dry to the touch, but the center still has a little give when pressed gently.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Elena Sooo good !
Followed your recipe and remembered some things my mom told me about making these. Just little things like not working with cold dough. Lemon ricotta pancakes are next. You should try them and finish with a touch of powered sugar. As always love your site and detailed cooking instructions.
Yay! So happy you loved these. We love them for breakfast. Lemon ricotta pancakes sound delicious!
Most recipes I’ve seen have some type of liquid. Either wine or milk.
This recipe doesn’t need it?
No, it is wonderful and traditional like this 🙂
I love this recipe! I made them for a wedding shower with Lemon flavoring and pistachio nuts drizzled with white chocolate. So yummy!
So happy you loved them, Laurie. They looked beautiful!
A little confused on the baking after the first bake.
Step 7: You say “after the first bake” – cut and bake 10 minutes and cool. Shouldn’t this be
called the second bake?
Step 8: You call this “second bake” More baking the cuts have cooled seems like a third bake.
Also you state cook flat side down not the cut sides? Flat side makes me think of the
bottom of the loaf from the first bake.
Sorry to be so literal, but this is my first biscotti attempt.
Hi Greg, the biscotti are baked two times. After they bake in a loaf, cut them, and bake again. Lay them flat on the baking sheet to bake again for 10 minutes. I hope that helps. Enjoy!
What did I do wrong? The dough was so thick it wouldn’t pipe out? For the butter cookie recipe.
How long did you refrigerate it? You may need to let it warm up a bit if it was chilled for hours.
What did I do wrong? The dough was so thick it wouldn’t pipe out?
How long did you refrigerate it? You may need to let it warm up a bit if it was chilled for hours.
OK, quick question. so no matter what add-ins you use you always do the almond extract or just when using almonds?
Either works!
I have been trying many recipes to capture my nonnas biscotti in flavor and texture and finally found it here! I would recommend if you like it crunchier to bake a lil longer or follow this for more of a softer cookie…still amazing either way!
So happy you enjoyed them! Yes, some like a little softer, and others a little crisper. Both are delicious.
The best authentic Italian cantucci recipe out there!
You did not post how much butter
Hello, it is in the printable recipe card at the bottom of the post. I hope that helps.
I made two batches – and the consistency was not right in either. Instead of being crispy like a true biscotti, it was cookie-like. Not sure how to fix that.
Hello! A few suggestions are: make sure you use room temperature eggs and that the baking powder is not expired (biggest culprit in baking mess-up!). Another idea is letting your cookies cook longer in the second bake. I hope this helps. Once you nail this recipe it is truly a go-to for delicious biscotti.
Will be making these today.
Any suggestions for gluten free flour?
Hello! Yes, I recommend Bob’s Red Mill 1:1.Happy Baking, Elena