Triple Almond Biscotti

Baked until lightly crisped and golden, these triple almond biscotti are the ideal cookie for dunking in your mid-morning coffee. In my take on classic almond biscotti, a blend of almond paste, Amaretto, and almond extract infuses the cookies with a triple dose of almond flavor. Recipe makes 24 cookies.

How to Make Almond Biscotti

Almond Dough – Whisk together flour, baking powder, and salt in a medium mixing bowl. Whisk together melted butter, sugar, Amaretto, and almond extract in a large mixing bowl. Whisk in eggs one at a time until smooth, then gently stir in flour mixture until almost incorporated. Fold in almond paste and sliced almonds.

Chill Dough – Cover the mixing bowl with plastic wrap and chill for 30 minutes.

Shape Dough – Divide dough in half and shape into 2 (10-by-4-inch) loaves. Place the loaves on parchment-lined baking sheets. Biscotti dough can be sticky, so using slightly damp hands and a bench scraper helps makes the shaping easier.

First Bake – Bake loaves for 24 to 25 minutes, until the tops are pale golden and set. Place baking sheets on wire racks and cool loaves for 15 minutes.

Second Bake – Once loaves have slightly cooled, use a serrated knife to cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets and bake for 10 minutes. Turn slices over and bake for 10 minutes more or until golden. Cool completely on wire racks.

Topped with sliced almonds and a sprinkle of sugar, these cookies are the perfect little bite to sweeten your day! And if you’re a chocolate fan, some readers love to top these cookies with a drizzle of chocolate! 🙂

How to Store Biscotti

Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Cookies stay fresh at room temperature for 5 to 7 days. Biscotti can also be wrapped well and frozen for up to 1 month.

More easy biscotti recipes you’ll love:

• Pumpkin Spice Biscotti
• Gingerbread Biscotti
• Meyer Lemon Poppy Seed Biscotti
• Cranberry Pistachio Biscotti

Did you try this Almond Biscotti Recipe? Let me know by leaving a comment and rating below!

Triple Almond Biscotti

★★★★★ 5 from 8 reviews

• Author: Laura Kasavan
• Prep Time: 30 minutes
• Cook Time: 44 minutes
• Total Time: 1 hour 14 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Bake
• Cuisine: Italian

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Description

Easy triple almond biscotti flavored with almond paste and baked until lightly toasted and golden are the perfect crisp almond cookie! Recipe makes 24 cookies.

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Ingredients

Biscotti

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 3 Tbsp Amaretto
• 1 tsp almond extract
• 2 large eggs, at room temperature
• 4 oz almond paste, grated
• 1/2 cup sliced almonds

Topping

• 2 Tbsp sliced almonds
• 2 tsp granulated sugar

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Instructions

1. Whisk together flour, baking powder, and salt in a medium bowl.
2. Whisk together melted butter, sugar, Amaretto, and almond extract in a large mixing bowl. Whisk in eggs one at a time until smooth. Gently stir in flour mixture until almost incorporated. Fold in almond paste and sliced almonds. Dough will be sticky – cover tightly and chill for 30 minutes in the refrigerator.
3. Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets. Top with sliced almonds, pressing gently into dough, and sprinkle each loaf with 1 teaspoon sugar.
4. First bake: Bake loaves for 24 to 25 minutes, until pale golden. Place baking sheets on wire racks and cool loaves for 15 minutes (do not turn off the oven). Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets.
5. Second bake: Return baking sheets to the oven and bake slices for 10 minutes. Turn slices over and bake for 10 minutes more or until golden. Cool completely on wire racks.
6. Store at room temperature in an airtight container.

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Equipment

Baking Sheets

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Mixing Bowls

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Notes

Almond Paste: To make almond paste easy to grate, freeze for 30 minutes or until firm and use the largest holes of a box grater. If you have a food processor, you can also pulse the almond paste with the sugar for even distribution throughout the dough.

Storage Tips: Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Cookies stay fresh at room temperature for 5 to 7 days. Biscotti can also be wrapped well and frozen for up to 1 month.

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Keywords: Almond, Almond Paste, Amaretto, Biscotti, Cookies

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