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- 1
Toast the almonds and heat the oven
Heat your oven to 350F and line a large baking sheet with parchment. Scatter the almonds on a separate dry pan and toast them for about 7 to 8 minutes, until they smell nutty and look a shade darker. Toasting wakes up their flavor, so don't skip it. Let them cool, then roughly chop and set aside.
- 2
Cream the butter and sugar
In a large bowl, beat the softened butter with the sugar, salt, and baking powder until light and a little fluffy, about 2 minutes. Starting here, instead of just dumping everything together, means the baking powder and salt get evenly spread through the dough before any flour shows up.
- 3
Add the eggs and extracts
Beat in the eggs one at a time, then the vanilla and almond extracts. The batter may look slightly curdled once the eggs go in. That is totally normal and it pulls back together as soon as the flour joins the party, so keep going.
- 4
Mix in the flour and almonds
Add the flour and mix on low just until it disappears, then fold in the chopped almonds. You want a thick, soft, slightly sticky dough. Stop mixing the moment it comes together so the biscotti stay tender instead of turning tough.
- 5
Shape two logs
Scrape the dough onto the lined sheet. With damp hands (the dough is sticky, and wet hands are your friend here), shape it into two logs about 10 inches long and 2 inches wide, spaced a few inches apart. They spread as they bake, so give them room.
- 6
First bake
Bake at 350F for 25 to 28 minutes, until the logs are set, lightly golden, and springy when you press the top. This first bake cooks the dough through so it is firm enough to slice.
- 7
Cool, then slice
This is the step people rush and regret: let the logs cool on the sheet for a full 20 minutes. Warm logs crumble when you cut them. Once cooled, move a log to a cutting board and slice on a diagonal into 3/4-inch pieces using a serrated knife and a gentle sawing motion.
- 8
Second bake
Lower the oven to 325F. Stand the slices cut-side down on the sheet and bake 8 minutes, flip each one, then bake another 7 to 9 minutes until dry and pale gold. The word biscotti means twice-baked, and this second round is what drives out the moisture and gives you that signature crunch.
- 9
Cool completely
Move the biscotti to a rack and let them cool all the way. They firm up and reach full crispness as they cool, so if they feel a touch soft coming out of the oven, trust the cooling. Store airtight for up to two weeks.
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Classic Almond Biscotti
Created by: SugarAndButter
Ingredients
- 2 cup all-purpose flour
- 2/3 cup granulated sugar
- 6 tbsp unsalted butter
- 2 eggs
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup almonds
Instructions
- Toast the almonds and heat the ovenHeat your oven to 350F and line a large baking sheet with parchment. Scatter the almonds on a separate dry pan and toast them for about 7 to 8 minutes, until they smell nutty and look a shade darker. Toasting wakes up their flavor, so don't skip it. Let them cool, then roughly chop and set aside.
- Cream the butter and sugarIn a large bowl, beat the softened butter with the sugar, salt, and baking powder until light and a little fluffy, about 2 minutes. Starting here, instead of just dumping everything together, means the baking powder and salt get evenly spread through the dough before any flour shows up.
- Add the eggs and extractsBeat in the eggs one at a time, then the vanilla and almond extracts. The batter may look slightly curdled once the eggs go in. That is totally normal and it pulls back together as soon as the flour joins the party, so keep going.
- Mix in the flour and almondsAdd the flour and mix on low just until it disappears, then fold in the chopped almonds. You want a thick, soft, slightly sticky dough. Stop mixing the moment it comes together so the biscotti stay tender instead of turning tough.
- Shape two logsScrape the dough onto the lined sheet. With damp hands (the dough is sticky, and wet hands are your friend here), shape it into two logs about 10 inches long and 2 inches wide, spaced a few inches apart. They spread as they bake, so give them room.
- First bakeBake at 350F for 25 to 28 minutes, until the logs are set, lightly golden, and springy when you press the top. This first bake cooks the dough through so it is firm enough to slice.
- Cool, then sliceThis is the step people rush and regret: let the logs cool on the sheet for a full 20 minutes. Warm logs crumble when you cut them. Once cooled, move a log to a cutting board and slice on a diagonal into 3/4-inch pieces using a serrated knife and a gentle sawing motion.
- Second bakeLower the oven to 325F. Stand the slices cut-side down on the sheet and bake 8 minutes, flip each one, then bake another 7 to 9 minutes until dry and pale gold. The word biscotti means twice-baked, and this second round is what drives out the moisture and gives you that signature crunch.
- Cool completelyMove the biscotti to a rack and let them cool all the way. They firm up and reach full crispness as they cool, so if they feel a touch soft coming out of the oven, trust the cooling. Store airtight for up to two weeks.