Almond Biscotti with Vanilla Glaze
The best thing about biscotti is that is keeps for up to two weeks making it the perfect homemade treat to have in the pantry. This toasted almond biscotti is made with chopped almonds and almond extract for plenty of almond flavor. Pair it with espresso or hot tea for a delightful snack!
What makes biscotti irresistible? Maybe it’s the satisfying crunch when bitten into or perhaps it’s how perfectly it pairs with your morning coffee, but I personally like biscotti because of the endless variations it can adapt to. Today, I looked to almonds for flavor and made toasted almond biscotti with a vanilla bean glaze.
Why this recipe works
The recipe is easy to follow if you’ve never made biscotti before! You can make the dough by hand or using an electric mixer. The almond flavor is perfect thanks to toasted whole almonds and pure almond extract.
- Unbleached all-purpose flour: Avoid the bleach-processed flour for outstanding baking products.
- Unsalted butter: I always use unsalted butter when baking to control the salt levels in the finished baked good.
- Almond extract: Pure almond extract adds a lot of flavor with just a little pour.
- Whole almonds: Toasting your almonds brings out an extra layer of flavor to truly taste the almonds.
- Confectioners’ sugar: This is the easiest glaze to make when combined with milk and a touch of vanilla.
Try different nuts! This recipe also works with hazelnuts, pistachios and macadamia nuts. You can pair it with almond extract or pure vanilla extract.
For a small batch, cut the recipe in half and bake only one log of dough. You can also make mini biscotti by making smaller logs of dough and shortening the baking time.
For a chocolate-y twist, try dark chocolate almond biscotti. You can also mix in mini chocolate chips to the dough or drizzle melted chocolate on top of biscotti.
How to make almond biscotti
- Toast the almonds: Preheat oven to 350 F. Line a baking sheet with parchment paper and place almonds on top. Bake for 10 minutes, stirring every three minutes for even toasting. Let the almonds cool, then coarsely chop them and set aside.
- Make the dough: Whisk together the dry ingredients—flour, baking powder and salt. Set aside. Using an electric mixer (or by hand), beat the butter and sugar together. Add the eggs, then the almond extract. Stir in the almonds. Finally, add the dry ingredients and stir until incorporated (avoid over mixing).
- Shape the dough: Split the dough in half and use floured hands to shape the dough into a log about 13 inches long and 2 inches wide. Repeat with remaining dough.
- First bake: Bake the loaves for 35 minutes at 350 F until golden in color. Remove from oven and cool for 10 minutes.
- Cut the biscotti: Use a serrated knife to diagonally into 1/2-inch thick slices. Return slices to baking sheet cut side up.
- Second bake: Reduce oven temperature to 325 F. Bake for 12 to 15 minutes until golden brown on both sides. Flip the biscotti halfway through. Cool on on wire rack completely.
- Make the glaze: Whisk together confectioners’ sugar, butter, milk and vanilla. Use a spoon or icing bag to drizzle icing over cooled biscotti.
- Let the biscotti cool only for 10 minutes after first bake. If you leave the biscotti to cool for too long after the first bake, then it will be too tough to cut. If it’s still warm, it’s less likely to crumble when cut.
- Use a serrated knife and cut in a sawing motion. I like to cut the loaves on a diagonal for a bakery style appearance.
- Flip the biscotti during the second bake so both sides bake evenly.
- Transfer cut biscotti to wire rack to cool completely after second bake. This will ensure both sides are crisp.
Frequently Asked Questions
In order to achieve cleanly sliced cookies, make sure not to overbake on the first bake. They should be just firm but not hard. Let cool until you can safely handle, and then slice with a long, serrated knife.
A double bake makes the biscotti crispy. It also helps to let them cool on a wire rack so both sides are crisp. Leaving them on the baking sheet to cool will make the bottoms soggy.
Once completely cool, store the almond biscotti in an airtight container for up to two weeks and they should remain crispy. They may also be frozen for up to three months.
Looking for more cookies to dunk in coffee?
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Get the Recipe: Almond Biscotti with Vanilla Glaze
- 2 cup (250 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons (67 g or 1/2 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs,, room temperature
- ¾ teaspoon pure almond extract
- ¾ cup whole almonds with skins, toasted, cooled and chopped coarse
Vanilla Bean Glaze
- 1 cup (120 g) confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter, melted
- 1 tablespoon milk
- Pinch of salt
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Place almonds on parchment paper and bake for 10 minutes, stirring every 3 minutes for even toasting. Let almond cool, then coarsely chop them on a cutting board. Keep oven on.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside. By hand or using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, then the almond extract. Stir in the almonds. Sprinkle the dry ingredients over the egg mixture, then fold in until the dough is just mixed.
- Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly stretch each portion of dough into a rough 13 by 2 inch log. Place the loaves about three inches apart on the baking sheet, patting each one smooth.
- Bake until the loaves until are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time. Cool the loaves for 10 minutes, lower the oven temperature to 325° F.
- Transfer the loaves to a cutting board. With a serrated knife cut each loaf diagonally into 1/2-inch-thick slices. Lay the slices about 1/2-inch apart on the baking sheet, cut-side up..
- Bake at 325° F, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer the biscotti to a wire rack to cool completely.
- For the glaze, whisk together confectioners' sugar, vanilla extract, butter, milk and salt until combined. Add more milk if necessary to reach desired consistency. Use a spoon or icing bag to drizzle glaze over the biscotti.
Recipe adapted from Baking Illustrated | Photography by Our Salty Kitchen