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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.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, baking powder, and salt together in a mixing bowl.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.

  • 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.

  • 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.

  • Reduce oven temperature to 325 degrees F (165 degrees C).

  • 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.

  • 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

200 calories; protein 4.3g; carbohydrates 28.6g; fat 8g; cholesterol 30.9mg; sodium 81.4mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2017
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 out. The instructions were easy to follow and the breaking process matched the results of the video. I will definitely be making these throughout the holidays. I am thinking of dipping these in chocolate for added flare but all is said and done, really happy with this recipe and would definetely recommend this recipe to anyone looking for easy recipes for the holidays. Read More
(9)

Most helpful critical review

Rating: 2 stars
04/17/2020
I’ve now made it twice. I won’t try again. They are too dry. Too hard, and waaaay too sweet. . I’ve tried a few different things, but they still aren’t very satisfying. Read More
68 Ratings
  • 5 star values: 57
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/14/2017
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 out. The instructions were easy to follow and the breaking process matched the results of the video. I will definitely be making these throughout the holidays. I am thinking of dipping these in chocolate for added flare but all is said and done, really happy with this recipe and would definetely recommend this recipe to anyone looking for easy recipes for the holidays. Read More
(9)
Rating: 5 stars
04/02/2018
I also tried it with a couple experiments, with the following results: - Whole grain wheat flour: works well - Coconut oil: about the same, but a little less crunch - Brown sugar: you lose a lot of crunch, more of a cookie texture - Flax seed "egg:" good vegan mod, but you lose some crunch. Read More
(8)
Rating: 5 stars
01/22/2018
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 John! Read More
(7)
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Rating: 5 stars
12/19/2017
Excellent recipe as are all of Chef John's that I have tried so far. Read More
(3)
Rating: 5 stars
12/13/2017
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 and my biscotti turned out amazing and looked just like the photo. My almonds were raw so I roasted them for 15 minutes at 350' to dry roast them before using in the recipe. really good even without coffee but dipping them took them to a whole new level of delicious. Exactly as advertised and easy to make I am going to make my second batch this afternoon in hopes of some making it under the tree... wish me luck. Read More
(3)
Rating: 5 stars
04/08/2018
i made a couple of changes but they came out very good - since i have diabetes, i used half the sugar and half sugar substitute - also i was short on flour about 1/2 cup but it didnt make any difference - wife doesn't like sugary food but wolfed them down and told me to make more - gotta make mama happy Read More
(3)
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Rating: 5 stars
02/03/2018
This recipe came out exactly has Chef John indicated and taste superb. Far better than store bought. Read More
(2)
Rating: 4 stars
11/19/2017
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 the perfect amount. It seemed like mine were getting a little too much color in each stage of the baking so next time I'll try going at a lower temperature. Read More
(2)
Rating: 5 stars
07/23/2018
I never made biscottis before but they’re my moms fave so I wanted to try them out for our coffee and tea. I don’t even like biscottis but these are delicious! I did t have almond extract so I just did vanilla in place of it. Mine came out a little darker than I would have hoped but I didn’t have a silicone mat either so I’m sure that was the reason. I definitely want to make these again! Thanks for the helpful video!! Read More
(2)
Rating: 2 stars
04/17/2020
I’ve now made it twice. I won’t try again. They are too dry. Too hard, and waaaay too sweet. . I’ve tried a few different things, but they still aren’t very satisfying. Read More