You’ll love every bite of this Almond Biscotti that crumbles and melts in your mouth with every bite. It’s so satisfying and not overly sweet. I love the dipped or drizzled in chocolate, which adds just the right amount of decadence – perfect for dipping in a steamy mug of coffee or hot chocolate.

Cook Time: 45minutes mins
Prep Time: 30minutes mins
Servings: 30 cookies

Ingredients US CustomaryMetric

• 1 cup almonds or pistachios, or a combination of both
• 3 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 8 Tbsp unsalted butter, softened
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 1/2 cup chocolate chips, to melt and dip or drizzle, optional

Instructions

• Toast the Nuts (optional*): Set a large dry skillet over medium heat. Add nuts in a single layer for even toasting and toast them for about 5-7 minutes, shaking or stirring every 20-30 seconds so they brown and toast evenly without scorching. They are done when lightly golden with a nutty aroma. Transfer to a cutting board right away and cool completely, then coarsely chop.
• Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
• Cream Butter and Sugar: In the bowl of a stand mixer or with an electric hand mixer, cream together butter and sugar on medium-high speed for 3 minutes or until well combined.
• Add vanilla, then eggs, 1 at a time, mixing between each addition. Scrape down the bowl as needed and mix until blended.
• Add the flour mixture to the butter mixture and mix until just combined. Do not overmix. The dough should be tacky to the touch. Fold in the chopped nuts, mixing just until dispersed.
• First Bake: Divide the dough into 3 equal pieces and set on a parchment-lined baking sheet. Dust the bench scraper and hands with flour if the dough is too sticky. Shape each piece of dough into roughly 9″ long x 3″ wide, and 3/4” thick, keeping the dough 2 inches apart, and bake at 350˚F for 25-28 minutes or until just starting to turn golden at the edges.
• Cut Biscotti: Remove the dough from the oven and carefully transfer each piece to a clean cutting board (pick a board that doesn’t smell like garlic, please). Use a serrated knife to carefully slice each log on a diagonal into individual biscotti, each about 1” wide.
• Second Bake: Arrange the biscotti cut-side down, keeping them evenly spaced on the same parchment-lined baking sheet (It’s ok to re-use it, or use 2 baking sheets if you can’t get them to fit on 1). Bake at 350˚F for 15-18 minutes or until golden and firm. Biscotti cookies will harden more as they cool.
• Cool and Enjoy: Transfer to a wire rack to cool completely and drizzle or dip in melted chocolate if desired.

Notes

*Toasting Nuts: You can use nuts that aren’t toasted, but toasting depends on their flavor, makes the nuts crunchier, and adds aroma. Also, never walk away from a skillet of nuts while toasting, since they can burn easily.

*Shaping Biscotti Dough: The length and width of the biscotti dough logs can vary depending on the cookie size you want, but keep it under 1″ thick for even baking.

Storage: Once cool, pack the biscotti cookies into an airtight container and store in a cool, dry place for up to 2 weeks, or refrigerate for up to 4 weeks. The fridge can dry out the cookies, so be sure the package is airtight. To freeze, store in a freezer-safe container for up to 3 months, and then thaw on the counter.

Nutrition Per Serving

152kcal Calories20g Carbs3g Protein7g Fat