Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups whole almonds, raw and unsalted (skin-on for traditional style)
- 1-2 teaspoons anise seeds (optional, for traditional flavor)
- 1 tablespoon orange zest (optional)
For Egg Wash:
- 1 egg, beaten with 1 tablespoon water
Instructions
- Preheat and Prepare – Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Toast the Almonds – Spread the whole almonds on a separate baking sheet and toast in the preheated oven for 8-10 minutes until fragrant and lightly golden. Shake the pan halfway through. Watch carefully to prevent burning. Remove and let cool completely. Keep the oven at 350°F.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat Eggs and Sugar – In a large mixing bowl, whisk together the eggs and sugar vigorously for 2-3 minutes until the mixture is light, thick, and pale yellow. This incorporates air and creates a better texture.
- Add Wet Ingredients – Whisk in the melted (but cooled) butter, almond extract, vanilla extract, and orange zest (if using) until fully combined.
- Combine Wet and Dry – Add the flour mixture to the wet ingredients and stir with a wooden spoon or sturdy spatula until just combined. The dough will be thick and slightly sticky.
- Add Almonds – Fold in the cooled toasted almonds (and anise seeds if using) until evenly distributed throughout the dough. Make sure the nuts are fully incorporated.
- Shape the Logs – Turn the dough out onto your prepared baking sheet. With lightly floured hands, divide the dough in half. Shape each half into a log approximately 12-14 inches long, 2-3 inches wide, and about 3/4 inch tall. Space the logs at least 3 inches apart as they will spread during baking. Don’t worry about making them perfectly smooth—rustic is authentic!
- Apply Egg Wash – Brush the tops and sides of both logs generously with the beaten egg wash. This creates a beautiful golden, shiny crust.
- First Bake – Bake for 25-30 minutes until the logs are golden brown, firm to the touch, and a toothpick inserted in the center comes out clean. The logs will spread and flatten slightly—this is normal. They may develop small cracks on top, which is perfect.
- Cool the Logs – Remove from the oven and let the logs cool on the baking sheet for 15-20 minutes. Don’t skip this step or they’ll crumble when sliced. Keep the oven at 350°F. The logs should feel firm and be cool enough to handle comfortably.
- Slice with Care – Transfer the cooled logs to a cutting board. Using a sharp serrated knife, cut each log on a diagonal into 1/2 to 3/4-inch thick slices. Use a gentle sawing motion rather than pressing down. Wipe the knife clean between cuts if it gets sticky.
- Arrange for Second Bake – Lay the sliced biscotti cut-side down on the same baking sheet (you may need two sheets). They can be close together as they won’t spread further.
- Second Bake – Return to the oven and bake for 12-15 minutes. Flip each biscotto over and bake for another 12-15 minutes until both sides are golden brown and feel dry to the touch. For extra-crunchy biscotti, bake a few minutes longer.
- Final Cooling – Transfer the biscotti to a wire cooling rack and let them cool completely. They will continue to crisp up and harden as they cool—this is when the magic happens! They should be very hard and crunchy once completely cool.
- Store and Enjoy – Once completely cooled, store in an airtight container at room temperature for up to 1 month. Enjoy with your favorite coffee, tea, or dessert wine!
Notes
- Cooling is Critical – Don’t rush the cooling period between bakes. The logs need time to firm up or they’ll crumble. Wait at least 15 minutes, preferably 20.
- Sharp Knife Essential – A serrated bread knife works best. A dull knife will crush the logs instead of slicing cleanly through them.
- Toasting Almonds – This step is crucial for maximum flavor. Raw almonds taste flat compared to toasted.
- Texture Preference – The longer you bake during the second session, the crunchier they’ll be. For slightly softer biscotti (though still crunchy), reduce second bake time by 3-4 minutes per side.
- Authentic Almonds – Skin-on almonds are traditional and provide the best flavor and most authentic appearance. Blanched almonds work but are less traditional.
- Storage Improves Flavor – Biscotti actually taste better after a day or two as flavors meld and develop.
- Prep Time: 20 minutes
- Cook Time: 55 minutes (includes both baking sessions)
- Category: Desert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscotti
- Calories: 85
- Sugar: 5g
- Sodium: 40mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 25mg