These soft Italian almond biscotti are tender, lightly sweet, and full of classic almond flavor—without the hard, crunchy texture of traditional biscotti. Made with simple ingredients and baked just once, this easy biscotti recipe creates a soft, melt-in-your-mouth cookie that’s perfect for coffee or dessert. Unlike classic twice-baked biscotti, these are intentionally soft and slightly chewy with golden edges. This is the best soft biscotti recipe for anyone who loves Italian flavors but prefers a more delicate, bakery-style texture.
Why This Recipe Is So Special
I don’t say this lightly… but these might be the best biscotti I’ve ever made. I brought them to share with my Italian in-laws, and every single one of them said the same thing:“These are better than traditional biscotti.” They loved how soft they were. Not dry. Not crunchy. Just perfectly moist, tender, and with that classic almond flavor. They’ve officially made their way into the family cookbook—and we’ve been making them on repeat ever since.
What Makes These Different from Traditional Biscotti
Most biscotti are:
- Hard
- Crunchy
- Twice-baked
These are:
- Soft baked (no second bake)
- Tender and slightly chewy
- Perfect for eating without dipping
If you’ve never loved biscotti before… this is the recipe that will change your mind.
What They Taste Like
- Lightly sweet with warm almond and vanilla flavor
- Soft and tender (not dry or crumbly)
- Slightly crisp edges with a melt-in-your-mouth center
- Perfect with coffee—but don’t need to be dipped
Equipment Needed
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Knife (for slicing)
- Measuring cups and spoons
Ingredients
Soft Baked Biscotti Ingredients
- 3 medium eggs
- 1 cup cane sugar
- ¼ cup maple syrup
- ½ cup extra virgin olive oil
- Pinch of salt
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon milk (any kind will work)
- 2 ½ cups regular or gluten-free all purpose flour
- ½ cup almond flour
- 1 cup sliced almonds (raw and unsalted)
Instructions
- Preheat oven:
Preheat your oven to 325°F and line a baking sheet with parchment paper. - Mix wet ingredients:
In a large bowl, whisk eggs. Add sugar, maple syrup, olive oil, salt, baking powder, vanilla extract, almond extract, and milk. Mix well. - Form dough:
Add all purpose flour and almond flour. Mix until a thick cookie dough forms. Fold in sliced almonds.
(Optional: chill dough for 20 minutes for easier shaping.) - Shape biscotti logs:
Divide dough in half. Shape into two logs on the baking sheet, spacing them about 3 inches apart. Gently flatten to about 1–1¼ inches thick. - Bake:
Bake for 35 minutes. - Cool and slice:
Remove from oven and allow logs to cool completely. Slice into biscotti about 1½ inches thick. - Finish:
Let cool completely before serving. Store in an airtight container for up to a week.
Helpful Tips
- Use a sharp knife for best texture
- Let the biscotti cool fully before slicing for clean cuts
- Don’t overbake—this is what keeps them soft
- Chill the dough if it feels sticky
Notes from Jill
- These are intentionally soft biscotti—that’s what makes them so special
- Perfect for gifting, holidays, or everyday coffee moments
- You can drizzle with chocolate or add citrus zest for variation
Frequently Asked Questions
Yes! This is a soft biscotti recipe, which makes them more tender and less dry than traditional biscotti.
Yes—slice and bake again at 325°F for 5-7 minutes per side if you prefer a crunchier texture.
Yes! Use a gluten-free all-purpose flour like King Arthur Measure for Measure for best results.
Soft Italian Biscotti Recipe
Ingredients
Soft Baked Biscotti Ingredients
- 3 medium eggs
- 1 cup cane sugar
- ¼ cup maple syrup
- ½ cup extra virgin olive oil
- pinch of salt
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon milk any kind will work
- 2 ½ cups regular or gluten-free all purpose flour
- ½ cup almond flour
- 1 cup sliced almonds raw and unsalted
Instructions
How To Make Soft Baked Italian Almond Biscotti
- Preheat your oven to 325. Line a baking sheet with parchment paper.
- In a large bowl, whisk three medium eggs. Add your sugar, maple syrup, extra virgin olive oil, salt, baking powder, vanilla extract, almond extract, and milk to the bowl. Mix well. Add your all purpose flour and almond flour to the bowl and mix until a thick cookie dough is formed. Fold in the sliced almonds. Option to let the biscotti cookie dough chill in the fridge for 20 minutes to make it easier to shape.
- Scoop about half of the cookie dough onto your parchment paper and use your hands to form the biscotti dough into a log. Do this a second time with the remaining dough. Ensure the cookie dough logs are about three inches apart. Use your hands to gently press the logs to flatten them. They should be about 1 to 1 ⅕ inches in height. See images above for reference.
- Bake the dough in the oven for 35 minutes. Remove the baking sheets from the oven and allow the logs to cool completely. Then, use a knife to slice the logs crosswise so that each cookie is about 1 ½ inch thick.
- Allow them to cool completely. They will last in an airtight container for up to a week. These are perfect for dipping into coffee or enjoying alongside your favorite espresso drink.
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