Almond Biscotti

Crunchy biscotti with a subtle soft center that are bursting with almond flavor and fun textural elements like sliced almonds and candied ginger. There’s absolutely nothing better for dunking in a cup of tea or coffee!

These pictures are what I want my mornings to be.

Biscotti for breakfast, cute little white mugs, pretty fabric napkins, a leisurely gander through the newspaper and musings in a spiral notebook.

In reality, I eat eggs and bacon for breakfast in front of my computer with coffee in the biggest mug I can find (which also happens to be the ugliest one), read things on the internet and jot down notes on blue post-its all over my desk.

The only reason I even own those spiral notebooks are for keeping track of recipes, workouts and Ninja Creami concoctions (my newest obsession), I don’t think I’ve thumbed through a real newspaper in over a year and can’t even remember the last time I wrote something for the sake of writing on actual paper instead of on a keyboard.

In fact, sometimes when I’m writing in real life, I find myself saying “command-z” in my head when I want to undo or erase something.

If only that worked…

So this picturesque morning may be a bit like wishing for the obsolete, but the one thing I can make happen is the breakfast part. Because eating cookies for breakfast is always a worthwhile endeavor.

Especially these almond biscotti as they’re practically begging to be dipped into your morning cup of coffee.

They’re just barely sweet with the perfect crunchy exterior biscotti shell and studded with almonds and ginger.

Biscotti, What Are They?

Biscotti, also known as Cantucci, are traditional Italian cookies that are baked twice to achieve their distinctive crunchy texture. Originating from the region of Tuscany, biscotti translates to “twice-cooked” in Italian. Unlike many other cookies, biscotti do not contain butter, making them dry and perfect for dipping into coffee or tea. These Italian cookies have a long shelf life due to their dry nature

What You’ll Love About These Almond Biscotti

This almond biscotti recipe has a unique combination of flavors most other recipes don’t by including crystallized ginger and almonds. The texture is perfectly crunchy, with a touch of softness in the center. Plus, they recipe is also paleo, grain and gluten-free.

As a sucker for anything almond flavored (this apple almond cake is an all-time favorite), these biscotti are my idea of the perfect sweet treat. If you’re someone who loves almond flavored sweets, you’ll enjoy this recipe.

Our cranberry orange biscotti are a more traditional recipe if you want to try something that uses all-purpose flour.

Ingredients You’ll Need for This Almond Biscotti Recipe

• Almond Flour: Like this pumpkin biscotti recipe, almond flour gives a nutty flavor to the cookie while also keeping it gluten-free.
• Cornstarch (or Arrowroot Powder): Helps bind the ingredients together for a better texture.
• Salt
• Baking Soda
• Orange Juice: Adds a hint of citrus flavor and moisture to the dough.
• Honey: Naturally sweetens the biscotti while keeping them paleo-friendly.
• Vanilla Extract: Adds a warm, sweet flavor to the biscotti.
• Almond Extract: Intensifies the almond flavor and complements the almond flour in the biscotti.
• Crystalized/Candied Ginger: Adds a spicy-sweet kick and chewy texture. You can leave this out if you’re not a fan of ginger, but it’s a wonderfully unique pairing if you like it.
• Sliced Almonds: Provide even more almond flavor and a crunchy texture to the cookie.

How to Make the Best Italian Almond Biscotti

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Grab a food processor and combine the almond flour, cornstarch, salt and baking soda. Give it a few pulses to mix the dry ingredients. 

In a separate bowl, whisk together the orange juice, honey, vanilla extract and almond extract. Pour the wet mixture into the dry ingredients and pulse until a dough forms.

Next, transfer the dough to a large bowl and fold in the chopped crystallized ginger and sliced almonds. 

Shape the dough into a log about 10-12 inches long and 2-3 inches wide, then place it on the prepared baking sheet. Pop it in the oven and bake until the edges start to turn light brown, about 15 minutes.

Let the log cool on a wire rack for 30-45 minutes. Once cooled, carefully slice it into diagonal pieces. Lay the slices on their sides on the baking sheet and bake at 275°F for another 10 minutes. Flip the slices and bake for another 10 minutes until they’re lightly browned and crispy. 

Remove the baking sheet from the oven and let the biscotti cool completely on a wire rack. They’ll then be ready to dunk into your favorite hot beverage!

Storing and Freezing

Keep your biscotti in an airtight container once they’ve cooled completely. This preserves their texture and keeps them crunchy.

Biscotti also freeze exceptionally well. These cookies can be frozen for 3-4 months. Let them thaw at room temperature (which won’t take long) right before you plan to eat them.

Biscotti Variations

There are plenty of ways to customize almond biscotti to suit your taste. Here are some delicious variations:

• Swap out the sliced almonds for hazelnuts or walnuts for a different nutty flavor.
• Use whole almonds instead of sliced ones for a chunkier bite.
• Add a touch of anise extract to the dough for a hint of licorice flavor.
• Mix in some chocolate chips to add a sweet, melty surprise in every bite.
• Incorporate dried cherries for a tart and chewy contrast to the crunchy biscotti. Or add dried chopped apricots for a sweeter option.
• Drizzle melted white chocolate or dark chocolate like in this rosemary raisin biscotti recipe over the baked biscotti for a decadent touch.
• Add orange zest to the dough for a fresh, citrusy note.​​​​