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Delicious Easy Italian Biscotti – Twice Baked Almond Cookies perfect for coffee dunking.

Easy Italian Biscotti

A classic twice-baked almond cookie that pairs perfectly with coffee, offering a crunchy texture that can be customized for sweetness and crunchiness.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 80
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour Provides structure and crunch
  • 1 cup sugar For sweetness and crisp edges
  • 1 teaspoon baking powder For lift
  • 1/4 teaspoon salt Enhances flavor
Wet Ingredients
  • 2 large eggs Binds the ingredients
  • 1 teaspoon vanilla extract Adds warmth
  • 1/2 teaspoon almond extract Gives classic flavor
Add-ins
  • 1 to 1 1/4 cups whole almonds Lightly toasted for extra flavor

Method
 

Preparation
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a big bowl, stir together the flour, sugar, baking powder, and salt.
  3. Add the eggs, vanilla, and almond extract. Stir until the dough comes together and feels stiff, similar to thick cookie dough.
  4. Fold in the whole almonds.
Baking
  1. Divide the dough into two pieces, shape into two long, flat logs (about 10 inches long and 3 inches wide), and place on the prepared baking sheet.
  2. Bake for 25 to 30 minutes until set and lightly golden. Remove from oven and let cool for 10 to 15 minutes.
  3. Slice the logs into pieces about 1/2 inch to 3/4 inch thick using a serrated knife.
  4. Lay the slices cut side down on the baking sheet and bake for an additional 10 minutes. Flip the slices and bake another 8 to 10 minutes for crispiness.
  5. Let the biscotti cool completely to allow them to crisp up.

Notes

Store in an airtight container after completely cooling. They last about 2 weeks at room temperature and can be frozen as well. Experiment with adding flavors like lemon zest or mini chocolate chips if desired.