Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Classic Almond Biscotti

Scott Phillips

Yield: Makes about 3 dozen

These crisp, lightly sweet biscotti are traditional, but with the addition of lemon zest and vanilla and almond extracts for a flavor boost, plus baking powder to keep the cookies from being overly dense. The recipe easily doubles, so bake up an extra batch and share them with your loved ones.


  • Vegetable oil, for the baking sheet
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 3/4 cup plus 1 Tbs. granulated sugar
  • 2 tsp. finely grated lemon zest
  • 1/2 tsp. baking powder
  • 1/4 tsp. table salt
  • 3/4 cup (4 oz.) whole, skin-on almonds, toasted
  • 3 large eggs, beaten
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract

Nutritional Information

  • Nutritional Sample Size per 1 piece
  • Calories (kcal) : 70
  • Fat Calories (kcal): 20
  • Fat (g): 2
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 15
  • Sodium (mg): 30
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Protein (g): 2


  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil a large rimmed baking sheet.
  • Put the flour, 3/4 cup of the sugar, lemon zest, baking powder, and salt in a stand mixer fitted with the paddle attachment. Mix on low speed until combined, about 30 seconds. Add the almonds and mix to combine and break the nuts into pieces about 1/3 to 1/4 their original size, 1 to 2 minutes. Reserve 1 Tbs. of the beaten eggs in a small bowl. Add the remaining eggs and both extracts to the mixer. Mix on medium-low speed until a soft, sticky dough forms, about 2 minutes.
  • Turn the dough out onto a clean work surface and pat it into a 5-inch disk; halve the disk. Lightly moisten your hands with oil or water, then squeeze and pat one piece of dough into a log. Lay the log lengthwise on one side of the prepared baking sheet. Stretch and pat the dough into a flat loaf that’s about 12 inches long and 2 to 2-1/2 inches wide. Repeat with the remaining dough on the opposite side of the sheet; leave at least 2 inches of space between the loaves.
  • Mix the reserved beaten egg with 2 tsp. water. Lightly brush the loaves with the egg wash and sprinkle with the remaining 1 Tbs. sugar.
  • Bake until pale golden around the edges and just set, 20 to 25 minutes. (There will be cracks on the surface, which is OK.) Reduce the oven temperature to 300°F.
  • Set the baking sheet on a cooling rack. Gently slide an offset spatula under each loaf to loosen it. Let cool on the sheet for 5 minutes, then transfer to the rack and let cool for 20 to 30 minutes longer.
  • Transfer the loaves to a cutting board. Using a sharp knife, cut the loaves on the diagonal into 1/2-inch-thick slices. Arrange the slices, cut side up, on the baking sheet; it’s fine if they fit snugly. Bake for 10 minutes, then flip and bake until golden, about 10 minutes more. Transfer the biscotti to the rack and cool completely; they will become firm and crunchy as they cool.

Make Ahead Tips

The biscotti can be stored in an airtight container at room temperature for up to 2 weeks.

Two-Bite Biscotti: Shaping smaller loaves yields smaller—dare I say adorable?— biscotti. You’ll get about 4 dozen. Make the biscotti dough as directed, but quarter it (instead of halving it). Shape each piece into a loaf that’s about 9 inches long and 1-1/2 inches wide. Bake and slice the loaves as directed, but bake the second time for 8 to 10 minutes on each side.

Butter Biscotti: Adding butter to biscotti dough isn’t traditional, but it produces biscotti that are more tender than the original. Reduce the number of eggs in the dough to 2 and increase the amount of baking powder to 1 tsp. After adding the almonds, mix in 5 Tbs. slightly softened unsalted butter until the mixture looks like damp sand. Proceed with the recipe.


Rate or Review

Reviews (3 reviews)

  • bernath | 11/25/2018

    This batter is WAY too thin, there is not enough flour in this recipe for the amount of eggs, even after reserving 1 Tbsp. for brushing. Works better if you increase flour to 2 1/4 cups and use two whole eggs and one egg yolk only.

  • Kooki | 12/26/2014

    Best recipe I have tried ... Deliciously soft/crisp. Thank you!

  • User avater
    TheMomChef | 12/03/2014

    Perfect! My husband claimed that these were the best biscotti I had made to date. The method is flawless and the hint of lemon is an awesome addition to the almond. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/classic-almond-biscotti/

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial