Cakes & Bread
Italian Biscotti, Twice-Baked Crunchy Almond Cookies
Prep
20 min
Cook
40 min
Servings
20
Level
Medium
Biscotti are classic Italian cookies that are baked twice, giving them a dry, crunchy texture that's perfect for dipping into coffee or warm tea. The aroma of toasted almonds and a touch of lemon make these cookies feel elegant yet still simple to make at home. They're great as a casual snack or a lovely treat to serve guests.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams All-purpose flour (medium-protein wheat flour)
- 150 grams Granulated sugar
- 1 tsp Baking powder
- 1/4 tsp Salt
- 3 Large eggs
- 60 grams Unsalted butter, melted and cooled
- 1 tsp Vanilla extract
- 1 tsp Grated lemon zest
- 150 grams Whole almonds, lightly toasted and roughly chopped
- 2 tbsp Extra all-purpose flour for shaping the dough
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👩🍳 Instructions
- 1 Preheat the oven to 350°F (175°C). Prepare a flat baking sheet and line it with parchment paper.
- 2 In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well mixed.
- 3 In another bowl, whisk the eggs, melted butter, vanilla extract, and grated lemon zest until well combined.
- 4 Pour the egg mixture into the flour mixture. Stir with a spatula until it forms a smooth, slightly sticky dough.
- 5 Add the chopped almonds and mix well until evenly distributed throughout the dough.
- 6 Lightly flour your work surface. Divide the dough into 2 portions and shape each into a long, flat log about 10 inches (25 cm) long and 2.75 inches (7 cm) wide.
- 7 Place both dough logs on the baking sheet with enough space between them, as the dough will spread while baking.
- 8 Bake for 25-28 minutes until the surface is golden brown and the center is set (it doesn't need to be fully cooked through, since it will be baked a second time).
- 9 Remove from the oven and let cool for 10-15 minutes, until firm enough to handle without falling apart.
- 10 Using a sharp serrated knife, slice the log diagonally into 1.5 cm (about 1/2-inch) thick slices to create the classic elongated biscotti shape.
- 11 Arrange the slices back on the baking sheet, either standing upright or lying flat, leaving a little space between each piece.
- 12 Bake a second time for 10-12 minutes, flipping once halfway through so both sides dry out and turn evenly crisp.
- 13 Remove from the oven and let cool completely on a wire rack. The biscotti will harden and become crunchy as they cool.
- 14 Store in an airtight container. Serve by dipping into black coffee or warm tea, Italian-style.
💡 Tips
• Make sure the melted butter has completely cooled before mixing it with the eggs, so the eggs don't cook prematurely.
• Use a serrated knife and cut with a straight downward pressing motion rather than sawing, so the slices don't crumble.
• Good biscotti are naturally hard and dry — that's normal, since their texture is designed for dipping into warm drinks.
• You can swap the almonds for hazelnuts or add chocolate chips for a flavor variation, while still following the twice-baked technique.
📊 Nutrition Facts / serving
145 kkal
Calories (kcal)
3 gramg
Protein
6 gramg
Fat
19 gramg
Carbs
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