Your Go-To Almond Biscotti Recipe

The method begins by creaming butter and sugar until fluffy, then adding eggs and almond extract. Dry ingredients—flour, baking powder, and salt—are whisked separately and blended in, followed by folding in chopped almonds. Chilling the soft dough firms it for easier shaping into logs before the first bake at 325°F (165°C) until lightly browned.

After a short cool, the logs are sliced diagonally and arranged cut side up for the second bake, which crisps the slices and develops the classic biscotti crunch with a golden hue. This twice-baking technique ensures a long-lasting, dry texture ideal for dipping.

The biscotti are flavorful with a distinct almond scent and pair well with coffee or dessert wines. Their sturdy texture keeps well when stored in an airtight container.