These Chocolate Almond Biscotti cookies are twice-baked Italian cookies made with basic pantry staples and can be customized with your favorite add-ins. So easy to make and perfect for dunking in a cup of coffee!
Craving more cookies? Check out these Toffee Shortbread Cookies, Soft Frosted Sugar Cookies, and White Chocolate Gingersnap Oreos!
This Classic Biscotti recipe is super easy to make at home and delivers crunchy, coffee shop-style cookies that are ready in an hour.
This recipe makes an authentic Biscotti cookie base that’s baked twice. The first bake solidifies the cookie dough so it can be sliced, and the second bake makes it crispy and perfect for dipping!
I made a chocolate almond version and folded in sliced almonds and chocolate chips, but feel free to play around with other add-ins or leave them plain.
They’re sturdy, stackable, and stay fresh for days, which makes them perfect for gifting, mailing, or just keeping on the counter to pair with your morning coffee!
Why we love homemade Biscotti cookies:
- Classic Italian treat: Bring a taste of Italy to your kitchen with these Italian Biscotti cookies!
- Customizable: You can add in different nuts, dried fruit, zest, and extracts, or leave them plain. It’s up to you!
- Simple: The dough only has 7 ingredients, with the option to add chocolate and almonds if you like.
Chocolate Almond Biscotti Ingredients:
- Salted butter: Salted butter gives a slightly salty flavor that balances the sweet flavor of the Biscotti.
- Granulated sugar: Sweetens the dough and helps give the cookies their signature crisp texture. Regular white sugar is perfect here.
- Eggs: Bind the dough and give it structure. They also help the Biscotti hold together during slicing and the second bake.
- Vanilla extract: Adds depth and warmth to the flavor.
- All-purpose flour: Stick with basic all-purpose flour or swap half for whole wheat flour for added fiber.
- Baking powder: Helps the Biscotti puff slightly in the first bake so they don’t come out rock hard.
Optional Add-Ins
- Sliced, toasted almonds: Toasting brings out more flavor. You can buy them pre-toasted or do it yourself in a dry pan.
- Chopped dark chocolate or mini chocolate chips: Dark chocolate chips or mini chips add little pockets of chocolate throughout the cookies.
How to make classic Biscotti cookies:
Making Biscotti cookies at home is easier than you think! Check out the recipe card for the full list of instructions.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and mix until smooth.
- Mix in the flour, baking powder, and salt until combined.
- Fold in any add-ins like almonds or chocolate, if using.
- Divide the dough in half and shape each half into a long, flat log on the baking sheets.
- Bake until the logs are golden and firm.
- Lay the slices flat on the baking sheet and bake again, flipping halfway, until crisp and golden.
Variations and Substitutions
- Toasted nuts: Swap almonds for pistachios, hazelnuts, walnuts, or pecans. Toast them first for extra flavor.
- Dried fruit: Add chopped dried cranberries, cherries, apricots, or raisins for a chewy, sweet contrast.
- Zest: Add citrus zest (lemon, orange, or lime) to the dough for a fresh, bright flavor.
- Spices: Mix in cinnamon, nutmeg, or cardamom for a warm, spiced version.
- Extract swap: Replace part of the vanilla with almond extract for a nuttier flavor.
- No add-ins: Skip the extras for a simple, classic Biscotti. Perfect for dipping in coffee or tea.
- Glaze or dip: Drizzle or dip the finished Biscotti in melted chocolate, then let them set for a bakery-style finish.
How to store Biscotti cookies:
Keep Biscotti in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to 3 months. Let the cookies thaw on the counter before eating.
How do you eat Biscotti?
Biscotti are traditionally dipped in a hot cup of coffee, a cappuccino, or even dessert wine!
However, you can eat them plain without dunking or dunk them in your favorite beverage. They would be delicious dunked in a batch of this Crockpot Hot Chocolate!
More cookie recipes you’ll love:
- Soft Molasses Cookies Recipe — a favorite any time of the year!
- The Best Snickerdoodle Recipe — these never last long here.
- Chocolate Crinkle Cookies — one of the most festive holiday cookies!
- Toffee Shortbread Cookies — another crisp cookie perfect for dunking.
Biscotti Recipe
written by Ashley Fehr
Ingredients
- ½ cup salted butter (room temperature)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 2 teaspoons vanilla
- 1¾ cup all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sliced, toasted almonds (optional)
- ½ cup chopped dark chocolate or mini chocolate chips (optional)
Instructions
- Preheat the oven to 375℉ and line two small baking sheets with parchment paper.
- In a large bowl, beat the butter and the sugar with an electric mixer until creamy, about 3-4 minutes.
- Add the eggs and vanilla and beat on low until combined.
- Add the flour, baking powder and salt and beat on low speed until combined, scraping down the sides of the bowl as necessary.
- Stir in almonds and chocolate with a spatula if using.
- Divide the dough in half. Place half on one small baking sheet (you can use one large baking sheet, but this ensures they don't spread together). Cover with plastic wrap and form into a 3" by 12" log, about 1" deep.
- Bake for 18-20 minutes, until light golden and firm throughout.
- Remove from the oven and place on a cutting board to cool for 20 minutes. Slice into ¾" slices and place cut side down on the baking sheets.
- Bake for another 10 minutes before flipping and baking for 10 more minutes, until golden and crisp throughout.
- Allow to cool completely before storing.
Notes
Nutrition Information
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