Go Back
A close-up of crunchy Italian almond biscotti, perfectly baked.

Best way to grow Biscotti (Italian Almond) in 5 steps

This guide will show you the best way to "grow" Biscotti (Italian Almond) in 5 easy steps, ensuring a perfect result every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
Add-ins
  • 1 cup whole almonds untoasted

Equipment

  • baking sheet
  • parchment paper
  • medium bowl
  • whisk
  • large bowl
  • electric mixer
  • sharp knife
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Mixing
  1. In a large bowl, beat sugar and eggs until light and fluffy, then mix in vanilla and almond extracts.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined, then fold in the whole almonds.
First Bake
  1. Divide the dough in half and shape each half into a log on the prepared baking sheet; bake for 20-25 minutes until lightly golden.
Second Bake
  1. Remove from oven, cool for 10 minutes, then slice logs diagonally into 1/2-inch thick pieces and return to the oven for another 20-25 minutes until crisp.
Cooling
  1. Transfer the biscotti to a wire rack to cool completely before serving or storing.

Notes

For extra flavor, lightly toast the almonds before adding them to the dough. Biscotti can be stored in an airtight container for up to 2 weeks.