Almond Biscotti

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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Almond Biscotti are crisp, fragrant Italian cookies that go perfectly with your morning cup of coffee! What better way to start off the day than with a cookie?

A Sweet Mistake

I am starting a support group for people who accidentally purchase the wrong thing at the grocery store. It may not be as big a need as, say, AA – but if you have ever gotten home and realized you bought the wrong item, you know exactly how frustrating it can be!

A few months ago, I committed my worst offense yet. Instead of almond paste, I grabbed a can of Solo Almond Cake & Pastry Filling. Not the same thing. Not even close. Into the pantry it went, until (months later) I decided to try to make a biscotti with it. Biscotti are one of Jorge’s favorite cookies, and almond is a traditional biscotti ingredient, so I gave it a shot.

The result? Surprisingly, these crunchy, crisp cookies were a total success! The biscotti had just the right amount of almond flavor, plus an awesome texture. Jorge ate one every morning for a week with his latte, and I may or may not have even had a couple with milk before bed!

Half an almond biscotti balanced on the rim of a coffee cup.

What Does Biscotti Mean in Italian?

Biscotti is an Italian term for “twice baked” or “twice cooked.” These cookies are super crisp and crunchy, even a bit hard. They’re meant for dipping in dessert wines, espresso, coffee, and other drinks. Dipping not only fills up these dry, crispy cookies with additional flavor – it also softens them to just the right texture for eating.

From top: Canned almond filling, butter, flour, eggs, salt, baking soda, brown sugar, almonds.

What Are Almond Biscotti Made Of?

  • Flour: The basis for this cookie is plain, all-purpose flour – don’t use self-rising flour, or the cookies won’t have the right texture.
  • Baking Soda: To lighten the dough slightly, we’ll be using baking soda.
  • Salt
  • Butter: I use unsalted butter in this recipe, but you could use salted butter if you prefer – just cut down on the salt in the recipe.
  • Brown Sugar: Make sure to pack the brown sugar into your measuring cup for accuracy.
  • Eggs: Large, whole eggs add structure and bring the biscotti dough together.
  • Solo Almond Cake and Pastry Filling: You can usually find this near the other baking items like marzipan, canned poppyseed filling, etc.
  • Almonds: Sliced almonds are optional, but I really recommend them for additional texture and flavor.
Almond cookies on a plate.

Let’s Make Biscotti!

With this easy method, the oven starts out at 350°F to bake the dough, and then drops down to 300°F to dry the baked, sliced cookies. It is super easy but you will ned to budget a little time for the double bake time.

  • Mix the Dry Ingredients and Wet Ingredients in Separate Bowls. To get started, preheat your oven to 350°F, and line a couple of baking sheets with parchment paper. Then whisk together the flour, baking soda and salt in a medium bowl. In a separate bowl (I use my stand mixer), beat the butter and brown sugar for 2 minutes, until light and creamy. Add the eggs and almond filling, and blend again.
  • Mix the Dry Ingredients with the Wet Ingredients. Add the flour mixture to the wet ingredients, and beat them until combined.
  • Shape the Biscotti Loaves. Divide the biscotti dough in half. Flour your hands, and shape each dough half into a log about 14 inches long and 6 inches wide. Transfer both logs to your prepared baking sheets, and press sliced almonds into the top of both logs.
  • Bake! Bake the biscotti logs for 30 minutes at 350°F. Cool the biscotti completely on a cooling rack – this should take about 25 minutes.
  • Slice the Biscotti. Drop the oven temperature to 300°F. Using a serrated knife, cut the logs diagonally into 1-inch-wide slices. Arrange those slices, cut side down, on the same baking sheets that you used to bake the logs. Bake the slices for 10 minutes, flip them over, and bake again for 10 more minutes.
  • Cool and Serve. Take the biscotti out of the oven, and place them on the cooling rack to cool completely. Enjoy with a cup of tea, coffee or milk!

Helpful Hints

Making biscotti is fun, and it really doesn’t have to be hard. These helpful tips will make this easy recipe even simpler. Check them out!

  • Cutting Biscotti: Slicing the baked biscotti logs into pieces can be tricky, because you don’t want the slices to break apart. The key is letting them cool for at least 10 minutes before you try. A cooling rack is the best way to cool them effectively.
  • Oven Thermometer: If you’re not sure about your oven’s temperature, you can use an oven thermometer to check. If your oven is a bit too hot, you can turn the temperature down more to make up for that. You can also turn it up if your oven is a bit too cool.
  • Don’t Overmix: Be careful when adding the dry ingredients to the wet. You don’t want to overwork the flour in the mixture, or the biscotti will turn out tough.
  • Add Chocolate: Nothing beats a good cookie, unless it’s a cookie dunked in chocolate! For extra yumminess, try drizzling melted white or semisweet chocolate melts over the biscotti and allowing it to dry.
Two biscotti on a plate next to a small cup of coffee.

Storing and Freezing

You can store your homemade almond biscotti at room temperature in an airtight container. They will last for a week or more. To freeze, take the cooled biscotti and pop them into an airtight container or freezer bag. Mark the container with the date, and freeze for up to 3 months.

Baked Italian almond cookies on a plate.
5 from 5 votes
Print Pin Recipe
Yield: 28 biscotti

Almond Biscotti

These perfect Almond Biscotti are sweet, crisp Italian cookies that go best with a cup of coffee! What better way to start off the day than with a cookie?
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour


  • 4 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1.5 sticks) unsalted butter
  • 1 ½ cups packed brown sugar
  • 3 large eggs
  • 1 (12.5 oz) can Solo Almond Cake & Pastry Filling
  • ½ cup sliced almonds, optional


  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  • In a stand mixer, cream together butter and brown sugar for 2 minutes. Mix in eggs and almond filling. Add flour mixture and mix until well blended.
  • Divide dough in half. Using floured hands, shape each dough half into 14-inch (long) by 6-inch (wide) log. Transfer both logs to prepared baking sheets. Press sliced almonds into the top of both logs.
  • Bake for 30 minutes at 350°F. Cool logs completely on cooling rack, about 25 minutes.
  • Drop the temperature to 300°F and using a serrated knife, cut logs diagonally 1-inch wide slices. Arrange slices, cut side down, on same baking sheet. Bake 10 minutes. Flip biscotti over and bake an additional 10 minutes. Transfer to cooling rack and let cool completely.
  • Serve with a cup of tea, coffee or milk! Stores for over a week in an airtight container.



Storage: You can store your homemade almond biscotti at room temperature in an airtight container. They will last for a week or more. To freeze, take the cooled biscotti and pop them into an airtight container or freezer bag. Mark the container with the date, and freeze for up to 3 months.


Serving: 1 biscotti, Calories: 218kcal, Carbohydrates: 31g, Protein: 4g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 34mg, Sodium: 93mg, Potassium: 84mg, Fiber: 1g, Sugar: 15g, Vitamin A: 188IU, Vitamin C: 0.01mg, Calcium: 36mg, Iron: 1mg


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Recipe Rating

37 Responses
  1. Carole Getz

    5 stars
    OMG! Thank you so much for sharing your almond biscotti recipe. First time I ever used almond filling (was on sale so I picked some up to try). These are so yummy. Probably will dip end in melted chocolate; only to make the tray I’m giving look more festive. Happy Holidays!

  2. Jackie

    5 stars
    I have made this recipe at least ten times and it’s a huge hit! Loved by family and friends! I use hazelnuts instead of almonds but I imagine any nut would be good. Comes out great every time!

  3. Kelly

    Omg, I accidentally bought almond filling instead of apricot filling because they were right next to each other. I googled “almond filling recipes” and this was the first one. How funny that you bought it on accident too! Can’t wait to make these for Christmas!

  4. Leigh Floyd

    Made this yesterday – delicious and easy! So pretty with a nice almond flavor. Might add cranberries to the batter next time. Tip to first timers – you can pat the dough to 14″x6″ rectangle 1/2″ thick, right on parchment paper.

  5. Stephanie

    I recently stumbled upon this recipe, and in an ironic turn of events grabbed almond paste instead of almond filling. I decided to go for it and use it anyway. It’s the oven now…I’ll let you know how it turns out! Novice Chef doesn’t even begin to describe me ;)

  6. Mary Ann

    OMG I do the same thing – I am known for my Biscotti’s for my daughters wedding a couple of weeks ago I had to make 600 and only a few were left, which was great I had them with my coffee in the morning. I have purchased pumpkin in the can for pumpkin pie and always over purchase, well low and behold I made pumpkin biscotti’s and the family loved it. Just substitute the flavor of almond with vanilla and add a little more flour and they are out of this world..

  7. Erin

    oh my gosh I’ve totally done this! I bought a random bag of black rice totally by accident that I still haven’t used. Maybe It’s time I found a use for it.. you have inspired me..

  8. Pam C

    Thank you for this recipe! I did the exact same thing and bought the almond filling meaning to buy the almond paste. I love biscotti for in the car on the way to school in the morning or a mid-morning snack, will be making these soon.

  9. Erin @ Dinners, Dishes and Desserts

    Now that is impressive – really not sure what I would have come up with that filling. Hate when I buy the wrong thing!

  10. MaryMoh

    I’m drooling looking at your picture. I’d have so much fun dunking the biscotti into the coffee. Oh…how I want that now!

  11. ErinsFoodFiles

    While you are at that meeting, I’ll be next door at the support meeting for people who accidentally steal from the grocery. Both times though it was Elliott’s fault. ;) You see his carseat/carrier is SO DAMN BIG, once it’s in the cart there’s only room for like 5 things. Twice in one week I accidentally stole a packet of cheese slices from Kroger, and a bag of coffee from Target, because they were hidden under/next to him. I didn’t notice until all the groceries were loaded in my car and I lifted his car seat out. But ya know, those two stores get the majority of my money, so it evens out.

    SIde note, this biscotti looks divine! I’ve never made biscotti, but then again I drink iced coffee 90% of the time because that’s what Nathan likes. Occasionally if I get a cappuccino from a coffee shop I might get a biscotti.

  12. Nikki @Pennies on a Platter

    Not only did you manage to use up an accidental pantry item, but you also made beautiful biscotti! Seriously, beautiful!

  13. Katie from Katie's Cucina

    Glad to read I’m not alone in buying the wrong ingredients! I’m sure Jorge is happy you bought the wrong ingredients and made these for him!

  14. sunidhi

    Hi, This looks very yummy and mouth watering. definitely i will try and let u know. you have described it really good anyone can follow it . thanks for a wonderful recipe.

  15. Stephanie @ Eat. Drink. Love.

    Biscotti is a family favorite for me. Dipped in coffee, I am just in heaven! I have never used that pastry filling, but it looks like you put it to good use!

  16. TheCubanFoodBlog

    The best recipes are the accidental ones! Here, In what passes for the Cuban version of a supermarket, I pick up almost everything I can afford to buy, but on purpose. Because you just don’t know when you’ll be seeing it again. I’ve had to become adept at inventing. I dream of being able to find almond paste or almond cake and pastry filling or for that matter even almonds would be good.

  17. Anele @ Success Along the Weigh

    Man I haven’t made biscotti in YEARS! I know no one in my family would go for it but the Mr’s co-workers would love to dunk them in their morning coffee!

  18. Rachel @ Baked by Rachel

    Ugh I know the feeling. That’s what happened when I bought pistachios and got home to find out they were salted and without shells – not at all what I wanted. I meant to make biscotti last year but never got around to it… maybe this year it’ll happen!

  19. Chung-Ah | Damn Delicious

    I totally need to get my hands on some solo almond cake & pastry filling so I can make this. Biscotti is one of my favorite things ever but I still haven’t had a chance to make them (from scratch) yet!

  20. Bev @ Bev Cooks

    UMMM I just bought sesame oil yesterday instead of PEANUT oil and I’m still po’d. Maybe you should just make me these so I’ll feel better. Coo? Coo.

  21. Averie @ Averie Cooks

    Ive never made biscotti but I sure have bought the wrong product by mistake….all the time! Or things end up in my cart impulse-buy style.

    This looks fabulous!

  22. Cassie

    I always wonder how those Oreo’s and ice cream end up in my cart too. Although we never have any trouble devouring them! I love what you made out of your mistake purchase. These are stunning!

  23. amy @ uTryIt

    What a nice way to turn the “wrong” ingredient into something scrumptious. :) Yes, I’m that girl who makes that offense all the time. My hubby always tease me for not reading the labels but just looking at the color and pictures on a product. hehehe…glad to know I’m not the only one out there. Now, I need to go hunt down that almond cake filling to make these biscottis!

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For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.