Almond Biscotti with Crisp Twice-Baked Centers

Almond biscotti are baked twice: first as a log that sets the dough, then as slices that dry into a crisp cookie. The method rewards even shaping and careful slicing. A log that is much thicker in the center bakes unevenly, while slicing it while very hot can make the cookies crumble.

Shape and slice evenly

Lightly damp hands make sticky dough easier to shape. Form an even log with a slightly flattened top, and keep the ends similar in width to the middle. After the first bake, let it rest until firm enough to handle but still warm. Use a serrated knife and a gentle sawing motion to cut slices without crushing the almonds.

Arrange slices with a little space between them for the second bake. Turn them if the oven browns one side more quickly. The finished biscotti should feel dry and crisp after cooling; they firm further as they lose heat. If they remain soft in the center, return them to a low oven briefly and check again rather than raising the heat and darkening the edges.

Keep the crunch

Cool completely before storing in an airtight container; trapped steam softens crisp cookies. Serve with coffee, tea, or hot chocolate. For a softer citrus bake with a bright glaze, the cranberry-orange scones offer a different texture while keeping the almond biscotti’s citrus-friendly pairing in mind.

Vagner Carvalho

Almond Biscotti with Crisp Twice-Baked Centers

Biscotti get their characteristic crunch from a second bake after the dough is cut into slices. This almond version uses a little butter for a less austere bite while remaining crisp enough to dip into coffee or tea.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Cooling 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Servings: 24 portions

Course: Dessert

Cuisine: Italian-inspired

Calories: 110

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups (240 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 4 tablespoons (56 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup (100 g) sliced almonds

Equipment

• Rimmed baking sheet, parchment, serrated knife and wire rack

Method

 

1. Heat oven to 350°F (175°C). Line a rimmed baking sheet with parchment. Whisk flour, baking powder and salt together.
2. Beat butter and sugar until smooth and slightly lighter, about 2 minutes. Beat in eggs one at a time, then vanilla and almond extract. Stir in dry ingredients just until combined, then fold in sliced almonds. Dough will be soft and a little sticky.
3. With lightly damp hands, divide dough into two logs about 10 inches long and 2 inches wide, leaving at least 4 inches between them on the tray. Flatten the tops gently. Avoid adding handfuls of flour to sticky dough.
4. Bake 25–30 minutes, until set with lightly golden edges. Cool on the tray for 20 minutes. Reduce oven to 300°F (150°C). The short cooling period helps the logs slice without crumbling.
5. Transfer each log to a board. With a serrated knife and gentle sawing motion, cut into about 12 slices, roughly 3/4 inch thick. Lay slices cut side down on the lined tray. Handle gently while still warm.
6. Bake 12–15 minutes, turn slices over and bake another 10–12 minutes until dry and lightly golden. Cool on a rack for about 40 minutes; they crisp further as they cool. The planned cooking time rounds the two baking stages to 55 minutes.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one of 24 biscotti, without chocolate coating.