Twice-Baked Almond Biscotti
This is a recipe for the traditional structure: high flour-to-fat ratio and no butter in the dough. It relies on the double-bake to remove moisture, creating a biscuit that holds its own against a drink without turning into mush.
The slicing window is everything
You must slice the logs after the first bake while they are still warm and supple. If they cool completely, they will shatter into crumbs when the knife hits them.
- baking sheet
- parchment paper
- serrated bread knife
- large mixing bowl
- stand mixer or handheld whisk
What goes in.
- 2 cupsall-purpose flour
- 1 cupgranulated sugar
- 1 tspbaking powder
- 1/4 tspsalt
- 2large eggs
- 1 tspvanilla extract
- 1 cupwhole almonds, toasted and roughly chopped
Removing the Moisture
The first bake creates the loaf's internal structure, while the second bake drives out all remaining water, turning a soft dough into a shelf-stable, crunchy biscuit.
The method.
Prep the oven and nuts
Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8 minutes until fragrant. Let them cool before chopping.
Mix the dough
Whisk the flour, sugar, baking powder, and salt. Beat the eggs and vanilla together, then fold them into the dry ingredients until a stiff, shaggy dough forms. Fold in the almonds last.
Shape the logs
Turn the dough onto a parchment-lined sheet. Divide it in two and shape each into a log about 12 inches long and 2 inches wide. Flatten the tops slightly.
First bake
Bake for 25 minutes until the logs are firm to the touch and pale gold.
Slice
Remove the tray and let the logs rest for 5 minutes. Use a serrated knife to cut them on a bias into 3/4-inch slices.
Second bake
Lay the slices flat on the baking sheet. Return them to the oven for 10-12 minutes, flipping halfway through, until they are golden and feel dry to the touch.
Other turns to take.
Chocolate Dipped
Once the biscotti are completely cool, dip one end into melted bittersweet chocolate and let it set on parchment.
Orange Zest
Add the zest of one large orange to the dry ingredients for a bright aromatic note.
When it doesn't go to plan.
Use a serrated bread knife; a smooth blade will crush the almonds and cause the slices to break.
If the dough feels too sticky to handle, dust your hands with a little flour.
Store in an airtight container for up to two weeks; they stay crisp longer than most cookies.
The ones that keep coming up.
Why didn't my biscotti get crunchy?
You likely didn't bake them long enough during the second stage. If they are still soft, put them back in a 300°F oven for another 5-8 minutes.
Can I use butter?
You can, but it makes them more like shortbread and less like traditional biscotti. The crunch comes from the absence of fat in the dough.