The Best Almond Biscotti Recipe - Food.com (2025)

FAQs

What is the secret to making good biscotti? ›

Bakers make this uniquely brittle cookie by double-baking the dough. The first bake forms the crust and cooks the interior, while the second bake dries the crumb completely. The result is an outrageously crisp cookie with a remarkably long shelf-life and dry texture perfect for dunking.

Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time. Prepare a baking sheet and line it with parchment paper then dust it with a little flour. Transfer the batter to the baking sheet and chill in the fridge.

To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in.

If the biscotto feels soft, like a piece of cake, give it another 5 minutes in the oven. If it feels firm but still gives a bit when you poke it, take it out for rather soft-textured but still crunchy biscotti.

Today, you can find this cookie in various flavors and ingredients. However, remember that only Italian biscotti are hard and crunchy. Other variations, like the American one, are softer and eaten like cookies.

How Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.

The dough will be sticky; wetting your hands before forming the loaves will help you shape them without having to add more flour. Form biscotti loaves as big or small as you like—create dainty little tea cookies or jumbo dunking-sized coffee companions.

Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.

Why are my biscotti so hard? ›

Sifting your ingredients together help avoid the hard middle in your biscotti! Don't overbeat the eggs. You want just enough air pockets to add some crispiness and texture, but not so many that you get a lot of crumble in your biscotti instead. Don't overmix the batter.

Tips for achieving the perfect crunchWhile the double-baking process is crucial for achieving the perfect crunch in biscotti, there are a few additional tips to keep in mind: 1. Slice the biscotti while they are still slightly warm after the first bake. This will make slicing easier and prevent them from crumbling.

If you stand up your slices on the baking pan, with a little space in between, they crisp up better. The thing that makes biscotti biscotti is baking them in a log, slicing them on the diagonal, and then baking them a second time so they are crispy all the way through.

Reduce the baking time by 2 minutes. See if that helps. I don't use a serrated knife, I find that it chews them up. Let the loaf cool before you slice, I use a c...

If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.

Sifting your ingredients together help avoid the hard middle in your biscotti! Don't overbeat the eggs. You want just enough air pockets to add some crispiness and texture, but not so many that you get a lot of crumble in your biscotti instead.