An easy recipe for the best high altitude almond biscotti that’s crunchy, nutty, subtly spiced with vanilla and cardamom, and perfect for dunking in tea or coffee. You’ll love this classic Italian cookie for a sweet treat with your coffee for breakfast or dessert!
Looking for more almond recipes? Don’t miss these almond cream cheese scones, almond poppy seed muffins, and flourless almond cake.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Easy to Make. Even if you’re a beginner baker, this is a really simple recipe that anyone can master. It doesn’t require any special equipment or skills to make a delicious pan of homemade almond biscotti.
Long Shelf Life. One of the best things about biscotti is that because they are hard, crunchy cookies, they last for a long time. You can keep them in an airtight container or cookie jar for weeks or longer, without worrying about them going stale.
Perfect for Holidays. When I have company for the holidays, I love to have a jar of homemade biscotti that everyone can enjoy with their morning coffee while I’m making breakfast. It’s also a delicious addition to a Christmas cookie box.
What are Biscotti?
Biscotti, also known as cantucci, are Italian almond biscuits or cookies. First they are baked in a loaf or slab, then sliced and baked again. Since they are twice baked, their texture becomes hard and crunchy, making them ideal for dunking into hot (or cold) drinks. Tea, coffee, or even cold milk are all great with biscotti.
And did you know that biscotti is plural, meaning it refers to more than one cookie? The singular term for one cookie is biscotto, but biscotti is typically the only word used when referring to these classic Italian cookies.
TIP: Be sure to refer to the recipe card at the end of the post for the complete list of ingredients and instructions.
Ingredients
- Flour. All-purpose flour gives the dough structure and strength.
- Sugar. Granulated sugar adds sweetness, and a sparkly finish on top of the biscotti.
- Baking Powder. Leavening agent, so the biscotti spreads and puffs a little as it bakes.
- Salt. Balances the sweetness and enhances the flavor of the almonds.
- Cardamom. A wonderful complementary spice to almond baked goods.
- Almonds. Use raw, unsalted almonds, and finely chop them in your food processor.
- Eggs. Binds the dough together and gives it strength.
- Butter. Adds flavor, and the fat helps to make the biscotti crisp.
- Vanilla + Almond Extracts. Flavor.
Since you’ll be making the biscotti dough with melted butter, the dough comes together quickly and easily with just a bowl and spoon. No mixer needed!
Instructions
Make the dough.
- In a bowl, combine the flour, sugar, baking powder, salt, cardamom and chopped almonds.
- Add the beaten eggs, melted butter, vanilla and almond extracts, and stir everything together into a soft, sticky dough.
- Cover the bowl and chill the dough for 1 1/2 hours.
First bake.
- Preheat the oven to 350 F, and line a large baking sheet (or two medium baking sheets) with parchment baking paper.
- Divide the chilled dough into three portions, dusting each portion with a little flour to keep the dough from sticking to your hands. Roll or press each portion of dough out into a rectangular-shaped log, measuring about 3×8 inches and about 3/4 inch thick.
TIP: Make sure you leave about 3-4 inches between each portion of dough on the baking sheet, since they will spread out as they bake. Use two baking sheets if you need more space.
- Brush the top of the dough with egg white and sprinkle with a few tablespoons of granulated sugar.
- Bake the biscotti on the center oven rack for 20 minutes. Remove from the oven, and let cool for exactly 10 minutes on the baking sheet.
TIP: After the first bake, be sure to reduce the oven temperature to 325F, for the second bake.
TIP: It’s important to let the biscotti cool for exactly 10 minutes after the first bake, before cutting it. If you cut the biscotti while it’s too warm, it will crumble. If you let it cool for too long, it will harden and break as you cut it.
Cut the biscotti.
- Use a large spatula or cake lifter to carefully lift the slabs of biscotti onto a cutting board. Use a sharp knife (I find that a chef’s knife works best) to slice the slabs into individual biscotti about 3/4 – 1 inch thick.
- Place the biscotti back onto the baking sheet, turned on their side with the cut side facing up.
Second bake.
- Bake the biscotti for 10 minutes. Turn the biscotti over, so the other cut side is facing up, and bake for 10 more minutes. Cool completely.
- Make sure the biscotti is completely cooled before storing it in an airtight container.
Recipe Variations
- Dip in Chocolate. After the biscotti is cooled, dip it in tempered, melted dark chocolate for a delicious chocolate almond biscotti.
- Add Citrus Zest. A little fresh orange zest or lemon zest would be fantastic with the nutty almonds.
- Chocolate Chips. For almond chocolate chip biscotti, make the dough as instructed, then stir in 1/2 cup semi sweet chocolate chips. You can use regular sized or mini chocolate chips.
Storage Instructions
- Cool the biscotti completely before storing it in an airtight container.
- Keep the biscotti stored at room temperature, not in the refrigerator, as the humidity in the refrigerator can soften the biscotti’s texture.
- If you live in a humid climate, try placing a few paper towels in the bottom of the container to absorb moisture and keep the biscotti crunchy.
- The biscotti can also be frozen in an airtight container or freezer bag for up to 3-6 months.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Why are my biscotti not crispy?
After the second bake, if your biscotti aren’t crisp after cooling completely, then they may be slightly under-baked. You can return them to the oven for a few minutes to finish drying out.
Why does my biscotti crumble when I cut it?
If you cut the biscotti while it’s too hot, it can crumble when you cut it. If it cools for too long, it can become hard and break when you cut it. Be sure to cool the biscotti after the first bake for the time stated in the recipe, no more and no less.
Do biscotti harden as they cool?
Yes, after the second bake, as your almond biscotti cools off, they will finish hardening and drying out.
You Might Also Like
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Best High Altitude Almond Biscotti
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar, plus a little extra for sprinkling on top
- 1 tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
- 1 cup raw almonds, finely chopped
- 3 large eggs, lightly beaten
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 egg white (for egg wash)
Instructions
- In a bowl, combine the flour, sugar, baking powder, salt, cardamom and chopped almonds.
- Add the beaten eggs, melted butter, vanilla and almond extracts, and stir everything together into a soft, sticky dough.
- Cover the bowl and chill the dough for 1 1/2 hours.
- Preheat the oven to 350 F, and line a large baking sheet (or two medium baking sheets) with parchment baking paper.
- Divide the chilled dough into three portions, dusting each portion with a little flour to keep the dough from sticking to your hands. Roll or press each portion of dough out into a rectangular-shaped log, measuring about 3×8 inches and about 3/4 inch thick.Make sure you leave about 4 inches between each portion of dough on the baking sheet, since they will spread out as they bake. Use two baking sheets if you need more space.
- Brush the top of the dough with egg white and sprinkle with a few tablespoons of granulated sugar.
- Bake the biscotti on the center oven rack for 20 minutes. Remove from the oven, and let cool for exactly 10 minutes on the baking sheet.Reduce the oven temperature to 325 F.
- Use a large spatula or cake lifter to carefully lift the slabs of biscotti onto a cutting board. Use a sharp knife (I find that a chef's knife works best) to slice the slabs into individual biscotti about 3/4 – 1 inch thick. Place the biscotti back onto the baking sheet, turned on their side with the cut side facing up.
- Bake the biscotti for 10 minutes. Turn the biscotti over, so the other cut side is facing up, and bake for 10 more minutes. Cool completely.
- Make sure the biscotti is completely cooled before storing it in an airtight container.
Hey you have great photographs on your blog and this recipe is particularly yummy. I'm definitely going to try it.
Thanks for sharing.
Do I need to buy cardamom?
If it’s not something you keep on hand, you can certainly leave it out.