Almond Biscotti with Vanilla Glaze

by Haley // December 21, 2015 (updated November 5, 2022)

This post may contain affiliate sales links. Please see my privacy policy for details.

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!

Two almond biscotti with vanilla glaze on round white plate; clear mug of coffee next to plate.

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.

Table of Contents

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.

Ingredient notes

Almond biscotti ingredients in bowls labeled.

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.

Recipe varitations

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.

Two image collage of almond biscotti cut after first bake and after second bake.

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.

Expert tips

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

How do I slice biscotti?

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.

What makes biscotti crispy?

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.

What’s the best way to store biscotti?

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.