New this month
Get the Allrecipes magazine

Chef John's Almond Biscotti

Chef John

"My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate."
Added to shopping list. Go to shopping list.


2 h servings 200 cals
Original recipe yields 15 servings (30 biscotti)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Whisk flour, baking powder, and salt together in a mixing bowl.
  2. Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
  4. Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
  5. Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
  6. Reduce oven temperature to 325 degrees F (165 degrees C).
  7. Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
  8. Transfer biscotti to a cooling rack; let cool to room temperature.


  • Chef Note:
  • If using kosher salt, use 1/2 teaspoon instead of 1/4 teaspoon fine salt.
  • Depending on the size and shape of the biscotti, your baking times will vary greatly. Keep peeking at them once they get close, and wait for that perfect golden brown.

Nutrition Facts

Per Serving: 200 calories; 8 g fat; 28.6 g carbohydrates; 4.3 g protein; 31 mg cholesterol; 81 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 10
Most helpful
Most positive
Least positive

Excellent recipe, as are all of Chef John's that I have tried so far.

Fabulous! I have made this 3x now, exactly as written. I doubled the recipe the last time because the first two batches I made were gone too quick! Thank you for another great recipe, Chef Jo...

Made these almond biscotti and they turned out delicious! I followed the recipe accordingly and followed Chef John's instructions per the video and couldn't be happier with the way these turned ...

Made these thinking if they turned out i could give them as Christmas gifts. They turned out but they never made it to life as a gift. Now I have to make more. I followed instructions exactly an...

This recipe came out exactly has Chef John indicated and taste superb. Far better than store bought.

First time making biscotti and this recipe was so easy to follow. I didn’t have roasted almonds so I used chocolate covered almonds and crushed those... worked great! I put them in the oven the ...

Fun to make, love his videos. He gives great pointers. These turn out fantastic as is.

I have made these twice in the last month...they are wonderful I like to add diced apricots. MMMM GOOD!

These biscotti have just the right amount of sweetness. I was a little bit worried with how much almond extract was going in because it has a really strong smell, but once it's all mixed it's ...