Homemade, from scratch, Vanilla Almond Biscotti. Nothing compares to homemade baked treats and biscotti is easier to make than you may think. Biscotti means twice baked, so there are a few steps to making these treats, but I broke the recipe down into steps and added pictures too! I am a visual learner, so I like pictures. This biscotti recipe is full of warm vanilla flavor and studded with chunks of almonds, baked to a crisp and crunchy texture, perfect for dunking in coffee!
My best friend (Suzy) that I worked with for many years, retired a few years ago and moved a couple states away from California 🙁 I miss her greatly. She was there for me several years ago when I was going through some hard times, and would always (and still does) text me good morning and good night. I think it started because she wanted to make sure I was still alive (she worries about me just like my mom does). Well Suzy had mentioned she wanted some Vanilla Almond Biscotti, so I made a batch to send to her with her birthday and Christmas presents this year, as a surprise 🙂
Biscotti ships wonderfully, so it is a great cookie to bake and send as a present! Plus who wouldn’t love some homemade goodies arriving on their doorstep???
Let’s get into the steps….first, make your dough and form an approximately 4-inch by 18-inch log.
Now comes the first bake of the biscotti. Once the first bake is done, let the biscotti set for 30-minutes on the counter, before cutting into approximately 1-inch wedges.
Flip your biscotti wedges over, exposing the inside of the cookie, and put the biscotti back in the oven for its second bake. Halfway through the second bake, you will take the biscotti out and flip the biscotti over to bake the other side. Once the second bake is done, let the biscotti set at room temperature until completely cool!
Vanilla Almond BiscottiPrint Recipe
- 1/2 cup unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 cup chopped raw almonds (I used Our Daily Eats Raw Almonds)
- clear sanding sugar (optional)
Preheat oven to 350-degrees. Line a large flat cookie sheet with parchment paper and set aside. In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and sugar and mix on medium-high speed until combined. Add the eggs, one at a time, into the mixture. Add the vanilla extract and almond extract into the mixture. Scrap the sides of the bowl and then mix the ingredients on medium-high speed for 3-4 minutes or until all ingredients are thoroughly combined and mixture is creamy and smooth.
Change the mixer to low speed and slowly add the salt, nutmeg, flour and baking powder. Mix until barely combined. Add the chopped almonds and mix until just combined. Remove the bowl from the mixer and dump the dough out onto prepared baking sheet.
Form the dough into a 4-inch wide by 18-inch long log. Sprinkle the top of the dough with sanding sugar (if using) and bake dough in 350-degree over for 37-minutes. Remove baked log from the oven and let set on the counter for 30-minutes before slicing the log into wedges.
After the log has cooled for 30-minutes, cut the log into 1-inch wedges. Flip the wedges so they are flat on the baking sheet and return baking sheet to 350-degree oven for 7-minutes. After 7-minutes, remove the biscotti from the oven and flip the wedges over. Return the biscotti back into the oven and bake for another 7-minutes. Remove baked biscotti from the oven and let set on the cookie sheet until set. Transfer biscotti to a wire rack to finish cooling completely before storing.
Store in an airtight container at room temperature. Biscotti stays fresh for several days.
See? Super easy! So tell me…do you like biscotti? Have you ever made your own or had homemade biscotti? What is your favorite variety of biscotti? Any other varieties of biscotti you would like to see me create? Leave a comment below!