These golden, crunchy almond biscotti are easy to make and perfect for dunking in coffee or tea. Lightly sweetened with maple syrup and made with extra virgin olive oil, this Italian-inspired treat is a must-bake!
Equipment
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula or spoon
- Baking sheet
- Parchment paper
- Sharp knife
Ingredients
Biscotti Dough:
- 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)
- 2 ½ cups all-purpose flour (regular or gluten-free)
- ½ cup almond flour
- 1 cup sliced almonds (raw and unsalted)
Instructions
Step 1: Preheat and Prep
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Step 2: Make the Dough
In a large bowl, whisk the eggs. Add cane sugar, maple syrup, olive oil, salt, baking powder, vanilla, almond extract, and milk. Stir until smooth.
Add all-purpose flour and almond flour. Mix until a thick dough forms. Fold in sliced almonds until evenly distributed. Option to let the biscotti cookie dough chill in the fridge for 20 minutes to make it easier to shape.
Step 3: Shape the Logs
Divide dough in half. Place each half onto the prepared baking sheet and shape into two logs, about 8" long and 2-3" apart. Flatten each log gently with your hands to about 1 to 1.5 inches high.
Step 4: First Bake
Bake for 25 minutes, then remove from the oven. Let the logs cool completely (about 20–30 minutes).
Step 5: Slice & Second Bake
Once cooled, slice logs crosswise into 1.5-inch pieces. Lay each piece cut-side up on the baking sheet. Bake for 7 minutes, then flip each slice and bake an additional 5–7 minutes until golden and crisp.
Step 6: Cool and Store
Let biscotti cool completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy dipped in coffee or tea!
Tips from Jillian
- Don't skip the cooling step before slicing—this helps your biscotti stay intact.
- Use high-quality almond extract for the best flavor.
- These biscotti are freezer-friendly for up to 3 months.
FAQs
1. Can I make these almond biscotti gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour like King Arthur Measure for Measure.
2. Why are my biscotti too soft?
Be sure to cool completely before slicing and bake on both sides during the second bake.
3. How long do homemade biscotti last?
They’ll stay crisp in an airtight container for up to 2 weeks, or freeze them for longer storage.
4. Do you have an Italian Lemon Cookie recipe?
Yes! Here is the link for my delicious Italian Lemon Cookie Recipe.
The Best Almond Biscotti Recipe
Ingredients
Almond 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 Authentic 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 25 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. Turn the cookies onto their sides (cut side up) on the cookie sheet and return to the oven for 7 minutes. Remove the cookie sheet from the oven, flip the cookies onto the other side (cut side up), and return them to the oven for 5-7 more minutes.
- Allow them to cool completely. They will last in an airtight container for up to 2 weeks. These are perfect for dipping into coffee or enjoying alongside your favorite espresso drink.
Lori says
These were unbelievable!!!! I’ll be making these all the time. The dough was very sticky though when flattening it. Is that normal? I had to put olive oil on my hands. Otherwise they came out great!!
Jillian Glenn says
The olive oil may have made the dough sticker! Try flouring your hands instead 🙂
Lori says
These were unreal. I’ll be making them all the time. Just a question. After they cooled for a long time I put them in an airtight jar in the next morning they weren’t crispy. What am I doing wrong?