Italian Almond Biscotti Recipe

Italian almond biscotti on a white surface drizzled with chocolate.

4.89 from 9 votes

Italian Almond Biscotti Recipe

Cantucci (or Biscotti di Prato) are crunchy almond cookies from Tuscany, baked twice for that perfect crisp texture. This easy biscotti recipe is great on its own or as a base for your favorite mix-ins—and they’re perfect for dunking into a warm drink.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: Italian

Keyword: almond biscotti recipe, biscotti recipe, italian biscotti recipe

Servings: servings

Author: Elena Davis

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