This is a recipe for Biscotti, a classic almond version of the famous Italian biscuit. It’s crisp, but not crazy hard – why are shop bought biscottis so hard I feel like I’m going to break a tooth??!
Biscotti
Biscotti, in case you are new to it, is that classic Italian biscuit that’s baked twice so it’s crisp, designed for dunking into coffee. It’s everywhere these days, in countless flavours, from classic almond to chocolate, pistachio, citrus, fruit, choc chips – you name it, someone has done it!
Today I’m sharing an almond biscotti which is probably the most traditional flavour. It’s adapted from a Lidia Bastianich recipe, from her book Lidia’s Italian American Kitchen. Though I must admit, I fiddled with it a fair bit. 🙂 Firstly, I massively scaled down from a whopping 6 cups of flour to 2 cups so the whole batch can be baked in one go in a regular home oven. I also tweaked the ratio of ingredients to make the logs easier to slice without crumbling (notorious problem!). So my recipe has a slightly higher hydration than hers, and I also fiddled with the bake times so the first bake is slightly shorter (less crisp log = easier to slice), then my second bake is slightly longer to dry the biscotti out to crisp them up.
But I like to think Lidia would agree that the end result still tastes like her original recipe! 🙂
What you need to make biscotti
Here’s what you need to make biscotti. Note to purists 😄 – I know traditional biscotti does not contain butter or oil but many modern recipes even from Italian chefs do (including Lidia!). I’ve tried it with and without, and I like it with butter for a slightly richer flavour and crispy-but-tender texture. So that’s what I’m sharing today!
Almonds – Use whole unsalted ones, preferably raw though if you have roasted ones, just reduce the bake time by a few minutes.
Almond extract – For almond flavour in the biscotti. You can find it at regular grocery stores alongside vanilla.
Vanilla extract – Look for vanilla extract which is made from real vanilla, rather than vanilla essence which is imitation.
Plain flour (all-purpose flour) – Just regular flour, not self-raising flour with built in baking powder.
Butter – As noted above, I know it’s not traditional but I do prefer versions with some fat in them. You could also use olive oil as some recipes do but be prepared for a slightly softer, stickier dough and a slightly softer crispiness. Also, make sure to use light olive oil as the flavour of extra virgin is too strong (as I found out first hand!).
Sugar – I only use 3/4 cup of sugar in this so the biscotti is less sweet than some versions you’ll come across. Use caster sugar (superfine sugar) if you have it, as you can have confidence the finer grains dissolve more easily in the dough, though if regular sugar is all you’ve got that’s fine too (white sugar, not brown).
Baking powder – To make the dough rise a bit. If you only have baking soda, you can substitute but reduce to 1/2 teaspoon (because it’s stronger).
Salt – To bring out the flavours in the biscotti, especially the almond flavour.
How to make biscotti
Crumbling when slicing the cooked logs is a notorious problem with biscotti. I found that by fully cooling the logs for at least an hour rather than just waiting until they are just cool enough to handle makes it easier to slice the logs into thin slices without crumbling and falling apart. I personally much prefer thinner biscotto over the chunky 2cm thick ones – too much dry biscuit in a mouthful! (Or maybe I need to learn to take smaller bites 😂).
Toast the almonds for 10 minutes then fully cool. Things brings out the flavour of the almonds.
💫 TIP: I keep them whole because I like the look of the whole almonds in the sliced biscotti. But if your serrated knife isn’t super sharp, I recommend roughly chopping the almonds first as they’re easier to slice through without the logs crumbling.
Whisk wet ingredients – Whisk the cooled butter and sugar until combined, then whisk in the eggs, vanilla and almond extract.
💫 TIP: Cool rather than warm butter ensures the dough isn’t too sticky when shaping into logs.
Mix in dry ingredients – Add the flour and salt, then scatter the baking powder across the surface. Mix it in using a wooden spoon until you can almost no longer see flour.
Add almonds – Then add the cooled almonds and mix until you can no longer see flour.
Logs – Using your hands to shape the mixture into two logs 27 cm long, 5 cm wide, 2cm thick (11 x 2 x 0.8″) on a paper lined tray. I just do this directly on the tray to avoid double handling as the dough gets sticky if you handle it too much.
💫 Almonds poking out – If there’s lots of almonds on the surface, push some of them in so they are covered in dough. The almonds on the surface are the biggest culprit of crumbling issues when slicing the log.
💫 Sticky dough tips – If you are having trouble with a sticky dough, use wet hands. If the dough is still too sticky to handle, pop it in the fridge for 10 minutes as cool dough = firmer. Was your butter or almonds still warm?? 😊)
Bake 1 (25 minutes) – Bake the logs for 25 min at 180°C/350°F (160°C fan) until it is golden, but not dark golden, we want a pretty light golden colour.
Fully cool the logs. This will take at least an hour. A cool log is much easier to slice without crumbling issues. It is even easier to slice the next day!
Slice the logs on the diagonal into 8mm / 1/3″ thick slices using a sharp serrated knife, holding the sides as you cut. There will be crumbs and if you hit an almond on the edge then there may be breakage, and that’s totally ok! Biscotti is rustic, we are not in pursuit of patisserie perfection here. I usually have 2 to 3 with breakage on the edge. If you are really struggling to cut them (blunt knives are often the culprit), cut them thicker, it’s easier. 🙂
Thickness note – As mentioned earlier, I prefer biscotti on the thinner side, I am not a huge fan of really thick biscotti. But if you are, feel free to cut them thicker then bake longer to crisp them up.
Bake 2 (24 minutes) – Now we do the 2nd bake to crisp them up! Lay the biscotti on 2 trays and bake for 24 minutes in a 150°/300°F (130°C fan), flipping the biscotti and switching the shelf the trays are on at the halfway mark. They should be pale golden and will still feel a little soft when you prod them – they will harden as they cool.
Note – I bake at a lower temperature than typical recipes to make my biscotti crisp without colouring them too much. I just think it looks nicer. 🙂
Cool on the trays, during which time they will fully crisp. Then dunk, snap, crunch and enjoy!
Biscotti will stay crisp and fresh in an airtight container for at least 2 weeks, possibly longer. And even if they do soften a bit (hot humid weather is not a friend of biscotti), you can just re-crisp them in the oven, it only took me about 8 minutes.
As for what to dunk biscotti in! Coffee is the classic, but I’m just as happy with tea, hot chocolate or dessert wine (this is a great way to finish a meal). But truthfully, I’ve consumed a lot more biscotti straight off the tray without any drink around!! 😅 – Nagi x
PS If you want to add a bit of extra naughtiness, melt chocolate and drizzle or dip. If dipping, use 70% cocoa because it’s thinner when melted, dark chocolate/semi-sweet chocolate is thicker so it will make the coating a little too thick, in my opinion. For drizzling, you can use any chocolate. I used 70% cocoa in the photo below.
Watch how to make it
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Biscotti
Ingredients
- 1 1/4 cups almonds , whole, raw, unsalted (Note 1)
- 60g (4 tbsp) unsalted butter, melted and cooled (or light olive oil – Note 2)
- 3/4 cup caster sugar (superfine sugar)
- 2 large eggs , fridge cold best (Note 3)
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 2 cups plain flour (all-purpose flour)
- 2 tsp baking powder (sub 1/2 tsp baking soda)
- 1/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
Instructions
ABBREVIATED RECIPE
- Toast almonds 10 min, cool. Whisk butter and sugar, then remaining wet ingredients. Stir in dry ingredients with wooden spoon. Shape into 2 logs, bake 25 min at 180°C/350°F (160°C fan). Cool, slice 8mm / 1/3" thick, bake 24 min (flipping halfway) at 150°/300°F (130°C fan), cool on trays.
FULL RECIPE
- Preheat the oven to 180°C/350°F (160°C fan-forced).
- Toast almonds – Spread the almonds on a tray and bake for 10 minutes, shaking the tray once. Fully cool before adding into dough.
- Wet ingredients – Whisk the butter and caster sugar in a bowl. Add eggs, vanilla and almond extract, whisk to combine.
- Dry ingredients – Add the flour, then scatter the baking powder and salt across the surface. Mix with a wooden spoon until the flour is almost completely mixed in. Add the almonds, mix until fully combined – it should be like a cookie dough, a bit sticky but just firm enough to handle. (If it's super sticky, refrigerate 15 min).
- Logs – Divide the mixture into two and scrape out onto a paper lined tray. Shape into 2 logs 5 cm wide, 2 cm tall, 27 cm long (2 x 0.8 x /12"), set 7cm/2.5" apart – they will spread. (If the mixture is sticky, use wet hands, if really sticky, refrigerate dough for 10 minutes).
- Bake 1 (30 minutes) – Bake for 25 minutes or until light golden. Fully cool – about 1 hour. (Cooler = easier to slice without crumbling, it's even easier the next day).
Bake 2 – crisp them!
- Preheat oven to 150°/300°F (130°C fan-forced).
- Slice – Using a sharp serrated knife, slice on the diagonal into 7mm / 1/3" thick slices. You can cut thicker if you want, but I like my biscotti thinner. I get ~40 pieces plus log ends.
- Bake 2 (24 minutes) – Place on 2 lined trays. Bake for 12 minutes, flip, then bake for another 12 minutes or until light golden. (They will take longer if you cut yours thicker).
- Cool on the tray – they will fully crisp once cool. Enjoy!
Recipe Notes:
Nutrition Information:
Remembering Dozer
Now look, I know from the way I’ve been weeping over Dozer and carrying on about how much I miss him, his hugs, his presence, that cute face ..… you’d assume he was basically flawless. But the truth is, he wasn’t perfect. (I know. Please take a moment to recover from the shock of hearing me say those words.)
Here is one memorable incident from the family archives I’ve kept from you all these years. It was bad enough that Dozer and my mum’s dog Albie dragged a pot plant through mum’s house, leaving a very incriminating trail of evidence……
…… they then had the audacity to sit there looking utterly innocent, watching while Mum cleaned up their mess! 😂
Who us? We have no idea what happened! We don’t even like plants.
See?
I make a _lot_ of biscotti at Christmas for friends & family. Two suggestions I highly recommend.
The best tool I have ever found for cutting the biscotti slices is the electric carving knife I got ~50 years ago. It can slice any thickness and doesn’t pull nuts or dried fruit out of the slices. I do suggest you use the bottom of a cutting board you’re not too fond of for the slicing.
The other thing that I use for the second baking are the heavyweight screens w/aluminum rims designed for cooking pizza on. They’re strong enough that they can support the weight even if completely covered with slices. Best of all, I don’t have to flip the individual slices to bake the other side.
These are great tips Rosemary, thanks! I have an electric carving knife I usually only pull out at Christmas, I’ll give it a whirl with the biscotti next time! 🙂 – N x
For many years I would make biscotti at Christmas, usually 6 or 7 different kinds. My Dad loved it. He died in 2016 and in 2017 I was diagnosed with celiac disease. Everytime I see a recipe I think how he loved it.This looks amazing as did your sweet baby Dozer. I will try to see if I can make this work gluten free for me. Hugs to you Nagi.
I’m sorry to hear your dad is no longer with you 🙁 I love that you used to make so many different flavours – wowser! 🙂 – N xx
Hi Nagi and friends, my experience is that if you wrap the loaf in alfoil and leave it for 3 or 4 days, it is much easier to slice and less likely to crumble. A sharp bread knife works best for me. A biscotti dipped in a glass of vin santo is the best and simplest dessert I know. Buon appetito!
Yes! You’re absolutely right, I put that in as a tip – the longer you leave it, the easier it is to slice 🙂 Mmmm Biscotti dipped in vin Santo makes a wonderful dessert option!! – N xx
The Biscotti look really good, I’m so going to make them. I still make several of your recipes. Dozer is still missed and loved, he was perfect in his own way. 😉
Thanks Sharolyn! He really was perfectly imperfect 🙂 – N x
Noooo- not butter- I’m a traditionalist I must confess- also use ground anise to flavour.
I hear you Tique!! I bow to Lidia though, so when she ok’d butter, I dove right in! 🙂 – N x
I just made these, actually 2nd bake in oven now ( I’m watching them like a hawk) I measured all ingredients exactly like recipe but I think my dough looked a bit drier than yours before I formed my logs, when I was slicing it was slightly crumbly, I don’t know why, help anyone? Love your recipes Nagi, I’m usually very successful xx
Hi Dede! It does look crumbly when you are mixing it with the wooden spoon in the bowl but it should stick and form a cookie dough when you press it into the log shape. All I can think is accuracy of the measurements. I wish I could have been there with you to see it for myself!! How did they come out though? Crunchy and delicious?? 🙂 – N x
Hi Nagi,. I’m keen to try this recipe but my body works best if I’m gluten-free. would you recommend trying it with gluten-free flour? if so is there a particular flour composition you think would work best? I’m wondering about almond meal and rice flour maybe a of coconut flour in there for moisture. What do you think? Thanks Michelle.
Hi Michelle! I’m sorry to say I haven’t tried this with gluten free flour or almond meal. I think the recipe would require considerable tweaking. Sorry! 🙂 – N x
Can you leave out the almond extract from the biscotti recipe?
You sure can Julie! I’d replace it with more vanilla 🙂 – N x
I miss Dozer too. I lost my Otis around the same time. There’s always a hole in your heart from missing them. I wish you well 🙏🏻
I bet Otis and Soser are in the big sky kitchen getting up to no good together!! Sending you giant hugs Beth. It’s so hard 💔 – N xx
It is great to have you back Nagi.
As much as I love JB’s recipes; I miss you.
LOL Dozer and Albie epitomise innocence personified 🤣 Given the amount of grey on Albie’s face, I’d hazard a guess that Dozer was the bad influence in this one 😂😂😂
You have given me another recipe to tantalise the construction crew that I work with. The site foreman told me a couple of Thursday’s ago “We miss your baking Sonja”. I told him, I don’t work with you fellas as much as I used to”. He said “We’re going to have to change that” 🤣🤣🤣
I was thinking about doing miniature lamingtons, but you know what! I think I shall try my hand at your biscotti recipe.
It’s great to hear from you again Nagi. 💗🙏
Thanks Sonja! I’m so grateful to have someone as talented as JB to work with every day. I love the variety we’re able to bring between us with our different backgrounds and skills!! – N xx
Loved this! My kids who absolutely despise almonds but devoured this in seconds! Thank you Nagi!! xx
Wooooo!! I’m so happy to hear that Lana!! N xx
Just perfect ! I didn’t have enough almonds so I added some hazelnuts ! No almond extract on my shelves, so I used pistaccio extract !
Perfect with a nice cuppa !
Dozer… so cute AND innocent, definitely innocent 😉 !!
Pistachio extract!! I didn’t know there was such a thing – *she googles immediately🤣*
Great recipe, easy to make only I did not wait till next day to slice the dough ( may be not cold enough so I got some crumbling .
That’s so great to hear Luisa!! I’m glad you enjoyed it – N xx
Love it! One time I came home to my choc lab at 8 months old in the back garden with mud all over her face looking v innocent and all, “No I didn’t dig that hole, I don’t even like to get muddy. Really.” And yr biscotti recipe looks wonderful, will def try it.
Ba ha ha I can just see it!! Sooo cute sooo naughty! – N xx
I’m so appreciative of your detailed instructions Nagi, and also of the work you put into perfecting your recipes.
I’ve made a right ‘dog’s breakfast’ of cutting them up in the past, so this week I’m going to bake this recipe and follow your instructions closely.
I’ve truly mourned the passing of darling Dozer
Hope you get a chance to try this!!! Thanks for your kind words about Dozer. 🥹 – N xx
Surely baby Dozer and Albie wouldn’t!
The biscotti looks awesome I am going to have to try the recipe this weekend. Chocolate dipped is not optional in my household!
perfetto! la sua ricetta è buonissima, grazie! and as for dozer and albie, thank you so much for breaking it to us gently and for including the excellent shots of carnage.
Love it!
Used pecan nuts and instead of the almond essence, I used orange essence equally as delicious
I LOVE baby Dozer and your mom’s pup looking so innocent after making such a mess! Wouldn’t you have liked to have been a fly on the wall to have witnessed the wild carefree fun? Reminds me of when I was babysitting my friend’s dog and she was having a time out in the garage and found several new bags of flour to rip into. Flour all over the garage and all over her little black face. My friend used the innocent but incriminating photo in her homemade Christmas card that year as the naughty example . 🤣
I can’t wait to try your biscotti! Yum