Is there anything better than a crunchy biscotti dipped into a warm cup of coffee?
These classic almond biscotti are golden, crisp, and lightly sweet—perfect for breakfast, dessert, or an afternoon coffee break. Twice-baked for that signature crunch and packed with whole almonds, this traditional Italian treat is simple, elegant, and irresistibly satisfying.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup whole almonds (raw or lightly toasted)
Zest of 1 orange or lemon (optional, for extra flavor)
Method of Preparation
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, beat the eggs with vanilla extract until well combined.
Gradually mix the wet ingredients into the dry ingredients to form a dough.
Fold in the whole almonds and citrus zest if using.
Divide the dough into two portions and shape each into a log about 10 inches long.
Place the logs on the baking sheet and bake for 25–30 minutes, until lightly golden.
Remove from the oven and let cool for 10 minutes.
Slice diagonally into ¾-inch thick pieces.
Arrange slices cut-side down and bake again for 10–15 minutes, flipping halfway, until crisp.
Cool completely before serving.
Serving Tip
Serve with espresso, cappuccino, or tea—or dip half of each biscotti in melted chocolate for an extra indulgent twist