Biscotti Recipe

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat. Spread the almonds on a small baking sheet and toast in the oven for 6–8 minutes until fragrant; set aside to cool.

If using whole almonds and you prefer smaller pieces, coarsely chop them after toasting. Zest the orange if using and measure other ingredients.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly blended.

Whisk wet ingredients

In a separate medium bowl, lightly beat the eggs, then whisk in the melted cooled butter and vanilla extract (and orange zest if using) until combined.

Pour the wet mixture into the dry ingredients. Using a wooden spoon or flexible spatula, mix until a shaggy dough forms. The dough will be thick and slightly sticky. Fold in the toasted almonds so they are evenly distributed.

Turn the dough onto a lightly floured surface and shape it into two equal logs approximately 12 inches long and 2 inches wide (you can make three smaller logs if preferred). Pat the tops flat and smooth. Transfer the logs to the prepared baking sheet, spacing them at least 2 inches apart. Brush the tops lightly with a little beaten egg or melted butter if you want extra sheen and sprinkle with coarse sugar if using.

Bake in the preheated oven for 25–30 minutes, until the logs are firm to the touch and lightly golden. Remove from the oven and allow to cool on the baking sheet for 10–15 minutes—this makes slicing easier while still warm.

Reduce the oven temperature to 325°F (160°C). Using a serrated knife, slice each log diagonally into 1/2-inch to 3/4-inch thick slices. Place the slices cut-side down on the baking sheet (or stand them upright on their cut edges for crisper biscotti).

Bake the slices for 10 minutes, then flip them and bake another 8–12 minutes, until they are dry and golden but not overly browned. For extra crunch, you can leave them in the oven with the door slightly ajar as the oven cools for an additional 10–15 minutes.

Remove biscotti to a wire rack to cool completely. They will crisp further as they cool.

If desired, melt the chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between, until smooth. Dip one end of each cooled biscotti into the chocolate and place on parchment until set. Let chocolate firm at room temperature or chill briefly.

Store biscotti in an airtight container at room temperature for up to 2 weeks.