Biscotti Recipe

Oven and equipment

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Have a cooling rack ready.

Toast the almonds: spread whole almonds on a small baking sheet and toast in the oven for 8–10 minutes until fragrant and lightly browned. Remove and let cool, then coarsely chop. (You can toast them while the oven preheats.)

Whisk together dry ingredients: in a large bowl, combine 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp fine sea salt. Stir until evenly distributed.

Beat eggs and extracts: in a separate medium bowl, lightly beat 3 large eggs with 1 tsp vanilla extract and 1/2 tsp almond extract until combined.

Combine wet and dry: make a well in the dry ingredients and pour in the egg mixture. Stir with a wooden spoon or flexible spatula until a shaggy dough forms. The dough will be somewhat stiff but slightly sticky. If dough is too sticky to handle, add up to 2 tbsp (about 2 tbsp ≈ 18 g) more flour, 1 tbsp at a time.

Fold in almonds: add the 1 cup toasted, coarsely chopped almonds and the optional 1/4 cup sliced almonds if using. Mix until evenly distributed throughout the dough.

Form logs: divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches (30 cm) long and 2 inches (5 cm) wide and roughly 1 inch (2.5 cm) high. Wet your hands lightly or use a spatula to smooth the tops; press extra sliced almonds on top if desired.

First bake: bake logs in the preheated 350°F (175°C) oven for 22–28 minutes, until firm to the touch and lightly golden. Remove from the oven and let the logs cool on the sheet for 10–15 minutes. Reduce oven temperature to 325°F (160°C) for the second bake.

Slice into biscotti: transfer the warm logs to a cutting board. Using a serrated knife, slice on the bias into 1/2-inch (1.25 cm) thick slices. Slice at a slight angle for traditional shape. If logs are very soft, let them cool a few more minutes so slices hold together.

Arrange and second bake: place the slices cut-side down (or on their flat side) on the baking sheet lined with parchment, spacing them about 1/2 inch apart. Bake at 325°F (160°C) for 10–14 minutes, then flip each biscotti and bake another 8–12 minutes, until dry and crisp and lightly golden. Total second-bake time will be about 18–26 minutes depending on thickness and desired crunch.

Cool completely: remove biscotti from oven and transfer to a cooling rack. They will crisp further as they cool. Let cool completely before storing or dipping in chocolate.

Chocolate dip: if using, melt 1/2 cup chocolate in a heatproof bowl set over barely simmering water or in short bursts in the microwave, stirring until smooth. Dip one end of each cooled biscotti into the melted chocolate and set on parchment to harden. Optionally sprinkle a few chopped toasted almonds onto the chocolate before it sets.

Storage: store cooled biscotti in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 3 months.