Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Almond Biscotti
Twice-baked Italian almond cookies, perfect for dipping in coffee.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate small bowl, whisk the eggs, vanilla extract, and almond extract. Pour the wet ingredients into the dry ingredients and stir until a dough begins to form.
- 4
Fold in the chopped toasted almonds. Turn the dough out onto a lightly floured surface and divide it in half.
- 5
Shape each half into a slightly flattened log, about 10 inches long and 2.5 inches wide. Place the logs on the baking sheet and bake for 30 minutes until lightly browned and firm to the touch. Remove from the oven and let cool for 15 minutes.
- 6
Reduce oven temperature to 300°F (150°C). Using a serrated knife, cut the cooled logs on a slight diagonal into 3/4-inch thick slices. Place the slices cut-side down on the baking sheet and bake for another 15-20 minutes until dry and crisp. Cool completely on wire racks.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving425
Calories
12 g
Protein
61 g
Carbs
16 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Biscotti, meaning twice-baked, originated in Tuscany, particularly the town of Prato, where the double bake was originally a practical way to dry the biscuit's crumb for long storage on journeys, since the low remaining moisture kept them from spoiling the way a softer baked good would.
Listahan note
This version bakes the dough as shaped logs first, then slices and bakes again, keeping the classic double bake rather than shortcutting to a single-bake cookie.
Technique cues
- The dough is shaped into flattened logs rather than piped or dropped, since biscotti's dry, crunchy texture depends on that log shape holding together through both bakes.
- The first bake, until lightly browned and firm, sets the log's structure enough to slice cleanly; slicing a log that's still soft in the center crumbles instead of cutting cleanly.
- Cooling the baked logs for about 15 minutes before slicing keeps the crumb from collapsing under the knife, since a hot log is too fragile to cut into even slices.
- The second bake at a lower temperature dries the cut slices through fully, which gives biscotti its long shelf life and firm, dippable texture rather than a soft cookie crumb.
Kitchen flow
- Parallel prep
- While Almond Biscotti is in the oven, measure out any garnish or topping — like the almond extract — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Almond Biscotti's dough or batter (built around almond extract) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Almond Biscotti freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the almond extract. Plan around the bake; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Almond Biscotti right away — sugar and butter residue hardens fast once it cools. This one leans on the almond extract. The bake step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2.5 cups all-purpose flour
Structural base
Purpose: cups all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tsp baking powder
Flavor support
Purpose: tsp baking powder supports the balance of Almond Biscotti and should taste integrated.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 tsp salt
Flavor support
Purpose: tsp salt supports the balance of Almond Biscotti and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 large eggs
Main protein or body
Purpose: large eggs gives Almond Biscotti its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
Technique notes
- A serrated knife and a gentle sawing motion, rather than pressing straight down, keeps the slices from crumbling at the toasted almond pieces.
- Biscotti are traditionally dipped in coffee or a dessert wine, a habit that plays directly into their dry, crunchy texture.
- Stored in an airtight container, biscotti keep for weeks rather than days, considerably longer than a standard soft cookie.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. Budget about 60 minutes for this one — it serves 8. It's a Mediterranean dish through and through. The ingredient list here is 8 items long.
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one's done in around 60 minutes, plated for 8. It's a Mediterranean dish through and through. The ingredient list here is 8 items long.
- Nut-aware direction
- Leave out the almond extract or replace it with toasted seeds (sunflower or pumpkin) for a similar crunch without the tree-nut or peanut risk.
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. Total time on this one runs about 60 minutes for 8 servings. It belongs squarely to the Mediterranean table. Just 8 ingredients get this one to the table.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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