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!
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.
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.
- 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.
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!
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.
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.
- 4 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 1 1/2 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.
- Black and White Cookies
- Peanut Butter Oatmeal Cookies
- Orejas (Palmiers)
- Almond Meltaway Cookies
- White Chocolate Macadamia Nut Cookies
- Almond Amaretto Cookies
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