The Ultimate Vanilla Almond Biscotti

Embark on a delightful culinary journey with this exceptional recipe for Vanilla Almond Biscotti, traditionally known as Cantucci! These classic Italian cookies are celebrated for their distinctive crunch and satisfying firmness, offering a treat that’s wonderfully crispy without ever being “teeth-breaking hard.” Each bite delivers a perfect harmony of sweet vanilla and rich, toasted almond flavor, making them an irresistible indulgence for any time of day.

Why You’ll Fall in Love with This Vanilla Almond Biscotti Recipe

For many, including myself, biscotti hold a special place among baked goods. Their unique texture and robust flavor make them the quintessential accompaniment for your morning coffee, a comforting afternoon tea, or even a delightful after-dinner dessert wine. This Vanilla Almond Biscotti recipe stands out for several compelling reasons, promising to become a cherished addition to your baking repertoire.

Firstly, the sheer versatility of this recipe is unmatched. While classic almonds are the star, the base dough is incredibly forgiving and easily adaptable. Feel free to experiment by swapping out almonds for other beloved nuts like crunchy hazelnuts, vibrant pistachios, or creamy cashews. This flexibility means you can customize each batch to suit your mood or cater to different preferences, making it a truly universal crowd-pleaser.

Beyond its adaptability, this biscotti offers a homemade charm that store-bought versions simply can’t replicate. The aroma that fills your kitchen as these cookies bake twice is pure bliss, a promise of the deliciousness to come. They are robust enough for gifting, elegant enough for entertaining, and simple enough for a quiet moment of personal indulgence.

We’re passionate about having a variety of homemade Italian cookies on hand. Alongside these irresistible almond biscotti, we highly recommend trying our Italian sesame seed cookies (Biscotti Regina), the delicate Amaretti cookies, and the warmly spiced crispy gingersnap cookies. Having such a selection ensures you’re always prepared for an unexpected guest, a craving for a sweet snack, or simply enhancing your daily coffee ritual.

Essential Ingredients for Your Perfect Almond Biscotti

Creating truly outstanding biscotti starts with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that signature crispness and rich flavor:

• All-purpose flour: The foundation of our biscotti. Proper measurement is key to achieving the correct dough consistency and final texture. Always aerate your flour by spooning it into a measuring cup and leveling it off with a straight edge; never scoop directly from the bag, as this can compact the flour and lead to a dry, dense biscotti.
• Granulated sugar: We use just one cup of sugar in this recipe, striking a perfect balance that ensures the biscotti is sweet enough to be a treat without being overly cloying. It also contributes to the golden-brown color and crisp texture.
• Unsalted butter: Using unsalted butter allows you complete control over the salt content in your recipe. Butter adds richness and helps create a tender crumb (before the second bake) and crispy exterior. Ensure it’s melted for easy incorporation.
• Large eggs: Eggs are vital for binding the dough and providing structure. For optimal mixing and a smooth, emulsified batter, always use large eggs at room temperature. Room temperature eggs combine more easily and uniformly with other ingredients, especially fats, resulting in a more consistent dough.
• Baking powder: This leavening agent gives a slight rise to the cookie dough during the first bake, contributing to a slightly lighter texture before the second toasting.
• Salt: A pinch of salt is crucial for enhancing all the other flavors, particularly the sweetness and the nuttiness of the almonds and extracts. It balances the overall taste profile, preventing the biscotti from tasting bland.
• Pure vanilla extract: Don’t skimp on quality here! Pure vanilla extract provides a deep, aromatic base that beautifully complements and enhances the bold almond flavor, adding complexity and warmth.
• Almond extract: This is where the magic happens for our almond biscotti! This recipe calls for a generous 2 teaspoons of almond extract to truly amplify and deliver that pronounced, authentic almond flavor that makes these biscotti so irresistible.
• Whole almonds: We prefer whole almonds (with their skins on for extra flavor and texture) for robust chunks in every slice. However, slivered or chopped almonds work perfectly fine if that’s what you have on hand or prefer a more uniform distribution. Toasting them lightly beforehand intensifies their nutty aroma and flavor.

Crafting Perfection: How to Make Vanilla Almond Biscotti

Making biscotti, while requiring a couple of baking stages, is surprisingly straightforward and incredibly rewarding. The process is more about patient execution than complex techniques. Follow these steps to create your perfectly crispy Vanilla Almond Biscotti:

1. Prepare Your Workspace and Toast Almonds: Begin by preheating your oven to 300ºF (150ºC). Line a large baking sheet with parchment paper, which will prevent sticking and make cleanup a breeze. Spread your whole almonds evenly on the prepared sheet pan and lightly toast them in the preheated oven for approximately 3 minutes. This crucial step deepens their flavor and enhances their aroma. Remove them from the oven immediately and set aside to cool slightly while you prepare the dough.
2. Adjust Oven Temperature: Once the almonds are toasted, increase your oven temperature to 350ºF (175ºC).
3. Combine Dry Ingredients: In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the leavening agent and salt are evenly distributed throughout the flour, which is vital for a consistent rise and flavor. Set this dry mixture aside.
4. Combine Wet Ingredients: In a separate, large mixing bowl, stir together the granulated sugar, melted unsalted butter, pure vanilla extract, and almond extract until well combined and smooth. Next, add the room-temperature eggs, one at a time, mixing well after each addition until everything is fully incorporated and the mixture is homogenous.
5. Integrate Dry and Wet Mixtures: Gradually add the reserved dry ingredients to the butter and egg mixture. Do this in three separate additions, stirring gently after each until just combined. Be careful not to overmix the dough, as this can develop the gluten too much, leading to a tough biscotti. Stop mixing as soon as no streaks of flour remain.
6. Stir in Almonds: Gently fold in the lightly toasted whole almonds. Ensure they are evenly distributed throughout the dough so every slice of biscotti will have a delightful nutty crunch.

7. Shape the Dough Logs: The dough will be a little sticky, so slightly dampen your fingers with water to make handling easier. Divide the dough in half. On the parchment-lined baking sheet, shape each half into a log approximately 4 inches wide by 10 inches long. Ensure there is adequate space between the logs as they will spread slightly during baking.
8. Apply Egg Wash (Optional, but Recommended): For a beautiful golden crust and a slight sheen, lightly beat one large egg with a teaspoon of water to create an egg wash. Gently brush the tops and sides of the dough logs with this mixture.
9. First Bake: Place the baking sheet in the preheated 350ºF (175ºC) oven and bake for about 30 to 35 minutes, or until the logs are lightly golden brown and firm to the touch. Baking times can vary depending on your oven, so keep an eye on them.
10. Cool and Slice: Remove the baking sheet from the oven and transfer it to a wire rack. Let the logs cool enough to handle comfortably, which usually takes about 10-15 minutes. This cooling period is crucial, as attempting to slice them too soon can cause them to crumble.
11. Second Bake for Crispiness: Once cooled slightly, carefully transfer the logs to a cutting board. Using a sharp serrated knife, slice the logs into ¾-inch thick pieces. The serrated edge helps to cut cleanly through the firm dough and any whole almonds. Arrange the sliced biscotti on the baking sheet, cut side down. Return them to the oven and bake again for 15 minutes. After this time, remove the sheet, carefully turn each slice over to the other cut side, and bake for another 10-15 minutes, or until they are golden brown, dry, and wonderfully crispy throughout. This “twice-baked” process is what gives biscotti its signature texture and extended shelf life.

12. Final Cooling: Transfer the completely baked biscotti to a wire rack to cool down entirely. They will continue to crisp up as they cool. Once fully cooled, they are ready to be savored! Enjoy every last one yourself, or share these delightful treats with friends and family. (Confession: I may or may not have enjoyed all of these myself!)

Expert Tips for Perfectly Crispy Biscotti Every Time

Achieving bakery-quality biscotti at home is easily within reach with a few key techniques. Here are some essential tips to ensure your Vanilla Almond Biscotti turn out perfectly:

• Measure Flour Accurately: This cannot be stressed enough. Always aerate your all-purpose flour by stirring it first, then spoon it into your measuring cup, and finally, level it off with a straight edge. Never pack the flour into the cup, as this can result in too much flour, leading to dry, dense biscotti.
• Use Room Temperature Eggs: Eggs at room temperature emulsify better with other ingredients, especially fats like butter. This leads to a smoother, more uniform dough, which is easier to work with and contributes to a better final texture for your biscotti.
• Manage Sticky Dough: Biscotti dough tends to be a bit sticky, which is normal. To prevent it from sticking to your hands when shaping the logs, simply dampen your fingers with a little water. This creates a non-stick surface and allows for easy shaping.
• Crucial First Bake Cooling: After the initial bake, allow the biscotti logs to cool for at least 10-15 minutes (or 5-10 minutes if specified in other recipes) before attempting to slice them. This cooling period helps the logs firm up sufficiently, which is vital for preventing crumbling and breaking when you cut them. Patience here truly pays off!
• Utilize a Serrated Knife: For clean, even slices, a very sharp serrated knife is your best friend. The saw-like edge glides through the slightly firm dough and easily cuts through whole almonds without crushing or tearing the biscotti.
• Almond Distribution: Don’t worry if your serrated knife cuts through some of the whole almonds when slicing the logs. This is completely normal and actually ensures that you get wonderful almond flavor and crunch in every single bite, rather than just around the edges.
• Complete Cooling is Key: For the ultimate crispness, allow your biscotti to cool completely on a wire rack after the second bake. As they cool, any remaining moisture evaporates, and they will firm up to their characteristic crunchy texture.
• Don’t Overcrowd the Baking Sheet: Ensure there’s adequate space between your dough logs during the first bake and between the sliced biscotti during the second bake. This allows for even air circulation and baking, promoting uniform crispness and browning.
• Consider an Oven Thermometer: Oven temperatures can vary significantly. Using an inexpensive oven thermometer can help you accurately calibrate your oven, ensuring your biscotti bake at the correct temperature for the best results.

Delightful Variations to Personalize Your Biscotti

While the Vanilla Almond Biscotti is a classic for a reason, this versatile base recipe lends itself beautifully to creative adaptations. Here are some exciting variations to customize your next batch:

• Anise Infusion: If you adore the traditional, distinctive flavor of anise in Italian biscotti, you can easily incorporate it. Substitute up to 1 teaspoon of anise extract and reduce the almond extract to 1 teaspoon to achieve a balanced, aromatic profile.
• Adjusting Slice Thickness: For a more delicate, thinner biscotti, slice your logs into ½-inch wide pieces after the first bake. Remember to adjust the second baking time accordingly, usually reducing it to about 5-10 minutes per side, as thinner slices will crisp up faster.
• Softer Biscotti: If you prefer a less firm, slightly chewier biscotti texture, you can reduce the second baking time. Try baking for only 5-10 minutes per side during the second stage. This will leave a bit more moisture in the cookie, resulting in a softer bite.
• Chocolate Drizzle: For an extra touch of decadence, melt some dark, milk, or white chocolate and drizzle it over the cooled biscotti. Let the chocolate set completely before storing.
• Citrus Zest: Add the bright, fragrant zest of one orange or lemon to the dough along with the wet ingredients for a refreshing twist that pairs wonderfully with the almond and vanilla.
• Mixed Nuts or Dried Fruit: Beyond almonds, feel free to incorporate a mix of your favorite nuts, such as pecans, walnuts, or macadamias. You can also add dried cranberries, cherries, or chopped apricots for a chewy, fruity element. Just keep the total quantity of add-ins similar to the amount of almonds.
• Spiced Biscotti: Introduce a hint of warmth by adding a teaspoon of cinnamon, a pinch of nutmeg, or a dash of cardamom to your dry ingredients for an aromatic variation.

Frequently Asked Questions About Biscotti

Explore More Irresistible Biscotti Recipes

If you’ve fallen in love with the art of biscotti making, don’t stop here! There’s a whole world of delightful twice-baked cookies to explore. Discover other fantastic biscotti variations to expand your repertoire and delight your taste buds:

Best Vanilla Almond Biscotti Recipe

Wonderfully crispy, crunchy, and loaded with almonds! A perfect treat for morning or afternoon coffee or tea.

4.50 from 6 votes

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Course:
Cookie, Dessert

Cuisine:
Italian

Prep Time:

15 minutes
minutes

Cook Time:

1 hour
hour

Total Time:

1 hour
hour
15 minutes
minutes

Servings:
24

Calories:

168
kcal

Author:
Leigh Harris

Ingredients

• 
  
  1
  cup
  sugar
  
  
• 
  
  1/2
  cup
  butter, melted
  
  
• 
  
  2
  teaspoons
  almond extract
  
  
• 
  
  1
  teaspoon
  vanilla extract
  
  
• 
  
  1
  cup
  whole almonds with skin, lightly toasted
  
  
• 
  
  3
  large
  eggs, room temperature
  
  
• 
  
  2 3/4
  cups
  all-purpose flour
  
  
• 
  
  2
  teaspoons
  baking powder
  
  
• 
  
  1/2
  teaspoon
  salt
  
  

Eggwash

• 
  
  1
  large
  egg, beaten
  
  
• 
  
  1
  teaspoon
  water
  
  

US Customary –
Metric

Instructions

1. Preheat the oven to 300F. Place the almonds on a rimmed baking sheet and toast for about 3 minutes. Remove and set aside.
2. Increase the oven temperature to 350F.
3. In a small bowl whisk together the flour, baking powder, and salt. Set aside.
   2 3/4 cups all-purpose flour,
   2 teaspoons baking powder,
   1/2 teaspoon salt
4. In a large bowl, stir together sugar, butter, vanilla, and almond extract. Add eggs and mix to combine. Add the flour mixture 1/3 at a time to the butter/egg mixture and stir until just combined. Stir in the almonds.
   1 cup sugar,
   1/2 cup butter, melted,
   2 teaspoons almond extract,
   1 teaspoon vanilla extract,
   3 large eggs, room temperature,
   1 cup whole almonds with skin, lightly toasted
5. Dampen your hands and shape dough into 2 4″x10″ logs on a parchment-lined baking sheet. Beat the egg with the teaspoon of water. Brush on the egg wash.
   1 large egg, beaten,
   1 teaspoon water
6. Bake about 30-35 minutes until lightly golden. Transfer the baking pan to a wire rack and cool for 10-15 minutes, cool enough to handle.
7. Using a very sharp, serrated knife, cut logs into 3/4 inch slices and arrange on the baking sheet, cut side down. Bake biscotti again for 15 minutes. Remove from the oven and turn each piece over to the other cut side and bake another 10-15 minutes until golden and dry.
8. Transfer to a wire rack to cool completely.

Notes

• Let the biscotti logs cool for about 5-10 minutes after the first bake before slicing. This will help prevent crumbling and breaking.
• Use a serrated knife to slice the biscotti. This also helps prevent breaking but helps give a clean slice.
• Let the cookies cool completely before serving. They firm up as they cool.

Storing – Store at room temperature in an air-tight container or resealable bag for up to 3 weeks.

Freezing – Place in an air-tight freezer-safe container or bag and freeze for up to 3 months.

Nutrition

Calories:
168
kcal


Carbohydrates:
21
g


Protein:
4
g


Fat:
8
g


Saturated Fat:
3
g


Cholesterol:
45
mg


Sodium:
96
mg


Potassium:
104
mg


Fiber:
1
g


Sugar:
9
g


Vitamin A:
169
IU


Calcium:
39
mg


Iron:
1
mg