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Almond biscotti drizzled in white chocolate

How to Make Biscotti (Almond Biscotti Recipe)

Emma Duckworth
Traditional almond biscotti is a humble but tasty cookie to enjoy with your coffee or even dunked in Vin Santo. This biscotti has the signature crunch and is packed full of toasted almonds and a hint of orange zest.
4.91 from 11 votes
Prep Time 20 mins
Cook Time 35 mins
Cooling time 10 mins
Total Time 1 hr 5 mins
Method Cookies
Cuisine Italian
Servings 28 biscotti
Calories 99 kcal


  • 130 g whole almonds - skin on
  • 150 g granulated sugar - plus 1 teaspoon for sprinkling
  • 1 orange, zest
  • 220 g plain flour (all-purpose)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs - room temperature, lightly beaten
  • 60 g unsalted butter - melted and cooled
  • 1 teaspoon almond extract
  • 1 small egg - for egg wash
  • 1 teaspoon milk - for egg wash


  • Preheat oven and toast almonds. Preheat oven to 180°C (350°F). Spread the whole almonds onto a baking tray and toast in the oven for 10 minutes. Allow to cool then chop coarsely. Keep the oven on. Line a baking tray with parchment paper.
  • Release oils from the orange zest. In a large mixing bowl add the sugar and orange zest and using your fingertips, rub the two together for 1 minute.
  • Add dry and then wet ingredients and mix. Into the bowl with the sugar, sift in the dry ingredients; flour, baking powder and salt.
    Make a well in the centre then add the wet ingredients; eggs, butter and almond extract. Using a wooden spoon, work from the middle out to mix the ingredients until just combined.
  • Add the almonds and mix them into the dough. Add the chopped almonds and using the spoon or your hands, mix the almonds until combined and then gently knead the dough a couple of times until it comes together.
    The mixture will feel a little sticky and if you prefer you can refrigerate it at this point for 30-45 minutes to make it easier to handle when shaping.
  • Shape dough. Lightly dust a work surface and your hands with flour. Divide the dough into two and using your floured hands, roll each portion into the shape of a log.
    Place each log onto a baking tray and continue to shape the two halves into a 30cm long x 5cm wide (12-in x 2–in) log. Leave space between the logs, as the dough will spread while baking. Use moistened hands to flatten the tops and smooth the dough.
  • Egg wash and sprinkle with sugar. Make an egg wash by whisking together the remaining egg and milk in a small bowl. Brush the egg wash over the logs, and then sprinkle them with the extra teaspoon of granulated sugar. 
  • Bake and slice. Bake the biscotti for about 20 to 25 minutes, or until firm and golden. Remove from the oven and set aside to cool for 10 minutes. Reduce the heat to 135°C (275°F). After 10 minutes, using a sharp knife, cut the logs diagonally into 2cm (3⁄4-inch) slices. Place the slices on their sides on the parchment-covered baking tray. 
  • Bake again. Bake the biscotti for another 15 to 20 minutes, or until dry and crisp, turning halfway through the baking time. Allow to cool fully. Once cooled, there will still be a little give in the biscotti. If you want very dry, hard biscotti, add another 10 or so minutes to the bake time. 
  • Optional white chocolate decoration. Melt the white chocolate in a bowl over a pan of simmering water, ensuring the bottom of the bowl does not come into contact with the water. Once melted, remove from the heat and dip the end or drizzle chocolate over each biscotti before placing them back onto the baking sheet. Sprinkle finely chopped almonds over the white chocolate. Place the baking sheet into the fridge for 10 minutes to help the white chocolate set.


Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: Biscotti can be stored at room temperature in an airtight container for up to 2 weeks
To Freeze: Biscotti can be frozen for up to 3 months.
TIP 1: Maximum flavour. Toast the almonds and infuse the orange zest into the sugar to increase the depth of these flavours.
TIP 2: Floured work surface and hands. The dough can be wet to touch and flouring your hands and benchtop will save you when shaping into logs.
TIP 3: Cooling time. 10 minutes is the perfect time to slice the biscotti. If it cools too much it can crack and crumble.
TIP 4: Double bake. My recommendation is 15 minutes to bake for the second round. This dries out the biscotti enough to make it crunchy but not enough to break your teeth.


Calories: 99kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 57mgPotassium: 49mgFiber: 1gSugar: 6gVitamin A: 79IUCalcium: 21mgIron: 1mg
Keyword Almond Biscotti, Biscotti
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