Biscotti Recipe

1. Preheat and prep

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly toast the almonds on a baking sheet for 8–10 minutes if not already toasted; let cool and roughly chop.

2. Cream butter and sugar

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and slightly fluffy, about 2–3 minutes.

3. Add eggs and flavorings

Add the eggs one at a time, beating briefly after each addition until combined. Mix in the vanilla extract and almond extract (if using) and the orange zest (if using). Batter will look a bit loose — that's normal.

4. Combine dry and wet

In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. With the mixer on low, gradually add the dry ingredients to the wet mixture until a stiff, slightly sticky dough forms. Scrape the bowl as needed. Fold in the toasted chopped almonds by hand with a spatula to distribute evenly.

5. Turn the dough out onto the prepared baking sheet and, using floured hands or a bench scraper, shape it into a long log roughly 12 inches long, 3–4 inches wide, and about 1 inch high. Smooth the top with a wet or floured spatula. If the dough is very sticky, dampen your hands slightly or chill the dough 15–20 minutes to firm.

6. Bake the log in the preheated oven for 25–30 minutes, until the top is golden and the log feels set to the touch. Remove from the oven and allow it to cool for 10–15 minutes on the baking sheet; it should be firm enough to slice but still warm.

7. Reduce the oven temperature to 300°F (150°C). Transfer the slightly cooled log to a cutting board. Using a sharp serrated knife, slice the log on the diagonal into 1/2-inch–3/4-inch thick slices.

8. Place the slices cut-side down on the lined baking sheet, spacing them about 1/2 inch apart. Bake for 12–15 minutes, then flip each biscotti and bake an additional 10–12 minutes, until the biscotti are dry and crisp and slightly golden on the edges. For extra crispness, leave them in the still-warm oven with the door cracked after turning it off for 10–15 minutes.

9. If using chocolate, melt the chopped semisweet chocolate in a heatproof bowl set over barely simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Dip or drizzle one end of each cooled biscotti in the melted chocolate, then place on parchment to set. If desired, dust with a little powdered sugar before serving.

10. Allow chocolate to set completely at room temperature (about 30–60 minutes) or speed up in the refrigerator for 10–15 minutes. Store biscotti in an airtight container at room temperature for up to 2 weeks.