Almond Biscotti are those wonderfully crunchy Italian cookies that beg to be dunked in your morning coffee. I started making these on lazy Sunday afternoons when I wanted something homemade but not fussy. The dough comes together in one bowl with no mixer required, and the star anise adds a subtle warmth that feels a bit different from the usual vanilla.
You shape the dough into logs, bake them once until firm, slice them up, then bake again until golden and crisp. That second bake is what gives biscotti their signature snap. The smell of toasted almonds and warm spice fills the kitchen, and you end up with cookies that keep well and taste better each day.
About the Recipe
This recipe strips biscotti down to its essentials without any fuss. You whisk together egg, sugar, and oil, stir in flour and baking powder, then fold in toasted almonds. The star anise powder gives a gentle licorice note that balances the sweetness without overwhelming it. Because you bake the dough twice, the cookies turn out dry and crunchy rather than soft, which means they hold up beautifully when dunked.
I appreciate how forgiving the dough is. Even if your log shape is not perfectly neat, the slices still come out looking rustic and appealing. The whole process takes about an hour, but most of that time is hands off while the oven does the work.
Why you will love this recipe
These cookies are sturdy enough to survive a week in your bag or a care package in the mail. The double baking method removes nearly all the moisture, so they stay crisp and never go soft or stale quickly. You can make a batch on Sunday and enjoy them all week long with your morning coffee.
The star anise adds a unique flavor that sets these apart from plain almond biscotti, but it is not so strong that it feels unfamiliar. I like how the recipe uses oil instead of butter, which keeps the dough easy to work with and gives the cookies a lighter texture. The toasted almonds add little pockets of richness and crunch in every bite, and the golden edges have a slightly caramelized flavor that makes each piece satisfying.
Almond Biscotti
Cooking Tips
Toast your almonds in a dry skillet over medium heat for a few minutes until they smell nutty and turn light golden. This step brings out their flavor and makes a noticeable difference in the final cookies. When you shape the dough into logs, keep your hands lightly floured so the sticky dough does not cling to your fingers.
Make sure the logs are only about two inches wide because they will spread a little during the first bake. Let the baked logs cool for a full five minutes before slicing, or they may crumble. Use a sharp serrated knife and a gentle sawing motion to get clean slices without tearing the dough.
Serving and Storing Suggestions
This recipe makes about 18 to 20 slices depending on how thick you cut them. Total time from start to finish is around 45 minutes, with 30 minutes of baking and 15 minutes of prep and cooling. Serve these biscotti with espresso, black tea, or even a glass of dessert wine if you want to go the traditional Italian route. They also make thoughtful homemade gifts when packed in a clear cellophane bag tied with string.
Store the cooled biscotti in an airtight container at room temperature for up to two weeks. They actually taste better after a day or two as the flavors mellow and blend together.
Similar Recipes
- Classic Vanilla Biscotti
- Chocolate Chip Biscotti
- Cranberry Pistachio Biscotti
- Hazelnut Orange Biscotti
- Lemon Poppy Seed Biscotti
Nutrient Benefits
Almonds provide healthy fats, protein, and vitamin E, which supports skin health and acts as an antioxidant. Using whole wheat flour instead of all-purpose adds fiber and a few more B vitamins, though either option works fine. The recipe uses a modest amount of sugar compared to many cookies, and the oil keeps the fat content lower than butter-based versions.
Star anise contains compounds that may support digestion and has been used in traditional remedies for centuries. Because these cookies are so crunchy and satisfying, one or two pieces often feel like enough, which makes portion control a bit easier.
Almond Biscotti
Ingredients
- 1 Egg - 1
- 3/4 cup All-Purpose Flour or Whole Wheat Flour
- 1/4 cup Granulated Sugar
- 1/4 cup Oil
- 1 tsp Star Anise Powder
- 3/4 tsp Baking Powder
- 1/3 cup Almonds sliced and toasted
Instructions
- Whisk the egg, sugar, oil and star anise extract in a bowl until well blended.
- Add the baking powder, flour and mix well.
- Add the toasted almonds.
- Transfer to a greased baking sheet.
- Using floured hands, form dough into long 2 inch wide strip. Repeat with any remaining dough ensuring they are kept at least 2 inches apart.
- Place the baking tray into a preheated oven at 350F for 20 minutes or until firm and bases are golden.
- Remove and cool on wire rack for 5 minutes.
- Using a sharp knife, slice the strips diagonally into 1/2 inch thick slices.
- Place them flat on a baking tray keeping them 1/2 inch apart.
- Bake again for 10 to 15 minutes turning over halfway until lightly toasted.
- Remove, cool and sprinkle some icing sugar on top.
- Store it in an air-tight container for up to 2 weeks.
Recipe Video
Notes
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Frequently Asked Questions
Can I use a different type of nut instead of almonds?
Yes, you can swap in toasted walnuts, hazelnuts, or pecans. Just make sure to toast whichever nut you choose to bring out the best flavor.
What if I do not have star anise powder?
You can use vanilla extract or almond extract instead. Add about one teaspoon of extract when you whisk the egg and sugar together.
Why do I need to bake the biscotti twice?
The first bake sets the dough into a firm log that you can slice. The second bake dries out the slices and makes them crunchy, which is the classic biscotti texture.
How do I know when the biscotti are done after the second bake?
They should feel firm and dry to the touch, with lightly golden edges. If they still feel soft in the center, bake them for a few more minutes.
Can I freeze baked biscotti?
Without a doubt. Let them cool completely, then store in a freezer safe container for up to three months. Thaw at room temperature for about 30 minutes before serving.
