Almond biscotti are baked twice to create an incredible texture that’s perfect for dunking or eaten as is. These are crunchy, studded with almonds, and addictive. Yes, they’re that good.
Natalie’s Ultimate Almond Biscotti – this recipe is so good I had to put my name on it. I took my family recipe and added an ingredient that took it to the next level. This recipe would make any Nonna proud. Just don’t tell my zia (aunt) Julia I’m letting the secret out. My life depends on it.
Have you ever gone to the bakery and been tempted by the biscotti in the jar on the counter, only to buy some and find them to be tasteless, stale, and crunchy to the point of almost breaking a tooth? I mean they look great. Some are long, some are dipped in chocolate, and some are short and fat. Well why not make your own? Once you try these almond biscotti, you’ll never want another.
I based this recipe from my zia (aunt) Julia’s biscotti which is an old family recipe. I didn’t think they could be better, but I experimented one day by grinding some of the almonds into a flour. It’s easy to do. Simply place 1/2 cup almonds into a high powered blender or a food processor and process just until it’s ground. Don’t let it go too long because we don’t want almond butter. But why go through the trouble when you can just use almond flour. Why didn’t I start with that in the first place?
Using almond flour took these to the next level by doing 2 things:
- adds almond flavor
- creates a softer texture without losing that incredible crunch
Biscotti are crunchy and that’s achieved by baking them twice. First, the dough is divided, shaped into logs, and baked. Then the logs are sliced and the slices are placed back on the baking sheet and baked again. You can get around flipping them halfway through if you bake them on a rack.
You can make the slices small by slicing horizontally across, or you can make them long and elegant by slicing on the diagonal. I tend to keep them on the smaller side to make it easier.
These almond biscotti are magical and addictive because they disappear before your eyes and make you crave more. They even taste better the next day. Because they’re baked until they’re dried out, they last quite some time in an airtight container, but I really don’t see them staying around long enough to worry about it.
I’ve never admitted to my aunt that I changed her recipe. You see, my Italian side was always a little scary when it came to sharing family recipes. I can picture her sitting in a studded leather chair, petting her cat.
“What have I ever done to make you treat me so disrespectfully?”
I kneel and kiss her hand asking for forgiveness. “Forgive me, Godmother. Forgive me.”
Thank goodness she doesn’t understand computers. Otherwise…
You’re gonna love these almond biscotti. Try some of my other cookies:
- Thick and chewy peanut butter chocolate chip cookies
- Anisette toasts
- Thick chewy chocolate chip cookies
- The best oatmeal raisin cookies
- Chocolate crinkle cookies
Life is too short for mediocre food.
WANT TO SAVE NATALIE’S ULTIMATE ALMOND BISCOTTI RECIPE?
PIN IT TO YOUR COOKIE BOARD
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES AND THANKS FOR VISITING
This post contains affiliate links. Your clicks and purchases help support theGeneticChef.com at no extra charge to you. I only recommend products that I love.
Natalie’s Ultimate Almond BiscottiPrint Recipe Pin Recipe
- 3 cups flour
- ½ cup ground almonds almond flour*
- 1 tablespoon baking powder
- ½ teaspoon fine salt I had used ¾ and it was too salty
- ½ cup unsalted butter softened
- 1 ¼ cups sugar
- 3 large eggs
- 1 tablespoon amaretto liqueur**
- 1 teaspoon vanilla
- 1 cup almonds chopped
- Preheat oven 350°.
- In a large bowl, combine flour, almond flour, baking powder, and salt.
- Cream the butter and sugar for 3 minutes on medium speed.
- Add eggs, amaretto, and vanilla.
- Add dry mixture to butter mixture and mix until just incorporated. Mix in the almonds.
- Transfer dough onto a baking sheet lined with parchment. Have the dough and form 2 logs about 12 inches long and 3 inches wide. Moisten your hands lightly with water to make the dough manageable. It makes it easier to form the dough.
- Bake for 25-30 minutes until golden. Remove from oven and let cool for 15 minutes. The longer you let them cool, the easier it is to slice.
- Using a sharp knife, slice ½” diagonally for longer biscotti or straight across for smaller. Return to pan cut side down. Bake for 20 - 25 minutes until golden, turning halfway through. You can do this in batches or use 2 lined baking sheets. If you do, I would recommend rotating the pans when you remove them to flip the biscotti.
- Let cool and enjoy.
- These store beautifully in an airtight container.
**You can use 1 tablespoon of anisette, brandy, or rum