How to Make Biscotti (Classic Cantuccini Toscani Almond Recipe) (2024)

Providing you today with a foolproof guide teaching you How to Make Biscotti. Filled with almonds, this classic Almond Biscotti Recipe produces perfectly crunchy, flavoursome, traditional cookies. Much easier to bake than you could imagine, you’ll be amazed at how simple biscotti are to make.

From holidays in Italy as a child through to visiting Italy as an adult, I have always loved biscotti. (Let’s be honest, cookies are always a favourite in my household, particularly Chocolate Hazelnut Cookies or Lemon Poppy Seed Madeleines) However, in truth, I always felt they were quite tricky to make.

I could not be more wrong!! Whilst developing my Simply Sweet Nostalgic Bakes Cookbook, I knew that I wanted to include a biscotti recipe within the pages. After much testing, I developed a Pistachio Cranberry White Chocolate Recipe that I truly love. And I also learnt how easy biscotti are to make!

Why you'll love this recipe

• Store cupboard ingredients. This recipe uses basic ingredients found within your kitchen. If you don't have orange zest, use lemon or leave it out. Substitute almond extract for vanilla.
• One-bowl wonder. This simple dough comes together in the one-bowl - we love these types of recipes!
• Super adaptable. I touched on this in the first point by subbing ingredients if you don't have them. But you can create your own variations using different nuts and adding dried fruit or chocolate.
• Lasts for ages. As this biscuit gets twice-baked, it dries out the moisture making these suitable to be stored at room temperature for a couple of weeks.

5. Shape dough. I find this part easiest doing it on a lightly floured surface - but you can do it straight onto the prepared baking tray if you prefer! Lightly dust your hands and the surface with flour and turn out the dough. Divide the dough into two and roll each portion into the shape of a log. (Image 9)

I then place each log onto the tray and continue shaping from there. You want the two halves to be 30cm long x 5cm wide (12-in x 2–in). (Image 10) And make sure to leave space between the logs, as the dough will spread while baking. When the log is the right size, wet your fingers slightly to smooth the dough and flatten the tops.

6. Egg wash and sprinkle with sugar. Brush each log with egg wash (Image 11) and then sprinkle with the remaining sugar. (Image 12)

7. Bake and slice. Bake the biscotti for about 20 to 25 minutes. You want it firm and golden. (Image 13) Then let the biscotti logs cool for 10 minutes. Reduce the oven heat to 135°C (275°F). After 10 minutes, using a sharp knife, cut the logs diagonally into 2cm (3⁄4-inch) slices. (Image 14) Place the slices on their sides on the parchment-covered baking tray.(Image 15)

8. Bake again. It's time for a second bake now. They go bake in the oven for another 15 to 20 minutes, or until dry and crisp, turning halfway through the baking time. (Image 16) Then cool, and they're ready to be enjoyed!

Recipe pro tips

1. Maximum flavour. Toast the almonds and infuse the orange zest into the sugar to increase the depth of these flavours.
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.
3. Cooling time. 10 minutes is the perfect time to slice the biscotti. If it cools too much, it can crack and crumble.
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.

How to make biscotti crunchy?

It all boils down to that double bake time. The second round of baking dries out any moisture from the biscotti, giving it that signature crunch. The longer you bake it, the drier and harder it will become. Ultimately it’s down to personal preference.
Also- if you find the biscotti going a bit soft in their airtight storage container, just line them up standing on their ‘bottoms' so that the heat can circulate around the sides. Bake at 150C (300F) for 8-10 minutes or so or until they have crisped up again.

Is biscotti better with oil or butter?

If you are a traditionalist, then classic recipes use oil instead of butter and some even omit this fat. I personally love the addition of butter as it adds slight richness to the dough and a little more moisture to stop them from going super rock hard.

Is biscotti a healthy snack?

They have a lower volume of sugar and fat per biscuit compared to most cookies. Generally packed full of nuts, they are on the higher end of the scale of ‘better for you’ cookies/biscuits. Are they healthy - I won’t claim that, though!

If you tried this Italian Biscotti Recipe or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!

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4.78 from 22 votes

Metric - US Customary

• ▢ 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.