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Vanilla Almond Biscotti
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Vanilla Almond Biscotti

By May 16, 2021December 27th, 2022No Comments

Vanilla Almond Biscotti

Vanilla Almond Biscotti are made with toasted almonds and almond flavoring then baked twice for an extra crunchy cookie that is perfect alone but even better when dipped in chocolate.
Pro Tip
For best results, use a serrated knife to cut the biscotti prior to the second round of baking (step #5).
Vanilla almond biscotti dough formed into a rectangle on a cutting board

Slivered almonds are lightly toasted to bring out their natural oils for a more intense almond flavor before getting added to the cookie dough.

Baked vanilla almond biscotti loaf with diagonal cuts

Diagonal cuts along the baked cookie loaf are how biscotti get their classic, oblong shape.

Vanilla almond biscotti cut into slices and arranged on a baking sheet

The sliced cookies are laid cut side down before going back into the oven. This second bake ensures that the biscotti are extra crisp.

Vanilla almond biscotti arranged in a row on a white plate

Vanilla almond biscotti can be enjoyed all alone or paired with a coffee or espresso.

Baked vanilla almond biscotti half covered in chocolate on a white rectangular plate

The biscotti can be dipped in dark chocolate for a slightly sweeter but still well-balanced treat.

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Vanilla Almond Biscotti
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Vanilla Almond Biscotti

Yield

10-12

cookies
Prep time

15

minutes
Cook time

35

minutes
Total time

55

minutes

Crunchy biscotti cookies with toasted almonds and extra almond flavoring are made even better when dipped in chocolate.

Ingredients

  • 1/3 cup slivered almonds

  • 3 tablespoons butter, softened

  • 1/3 cup sugar

  • 1 egg

  • 1/2 teaspoon almond extract

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon baking powder

  • 1 cup flour

  • Optional: 2 ounces melted dark chocolate

Directions

  • Preheat oven to 350 F. Spread almonds on a small baking pan and bake until lightly toasted, about 5 minutes. Line another baking pan with parchment paper and set aside.
  • In a medium bowl, cream together butter and sugar until smooth. Stir in egg, almond extract, and vanilla extract.
  • Add baking powder, flour, and cooled almonds then mix until well combined. Pour mixture onto a lightly floured counter and shape into an 8 inch x 3 inch rectangle.
  • Place the dough on the prepared baking sheet and bake for 20 minutes. Remove from the oven and cool for 5 minutes. Reduce oven temperature to 325 F.
  • Transfer the large cookie to a cutting board and cut diagonally into 3/4 inch slices. Place cut side down on the baking pan.
  • Bake for 10 minutes. Flip cookies and bake for an additional 5 minutes. Cool completely.
  • Optional: Dip completely cooled cookies in melted chocolate and place on wax paper until chocolate has hardened.

Notes

  • Store in an airtight container at room temperature for up to 5 days.

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