triple almond biscotti

Baked until lightly crisped and golden, these triple almond biscotti are the ideal cookie for dunking in your mid-morning coffee or serving up alongside a bowl of espresso ice cream. In my take on the classic almond biscotti, a blend of almond paste, Amaretto, and almond extract infuses the cookies with a triple dose of almond flavor.

Triple Almond Biscotti

Topped with sliced almonds and a sprinkle of sugar, these cookies are the perfect little bite to sweeten your day!

Triple Almond Biscotti

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Triple Almond Biscotti

Triple Almond Biscotti

  • Author: Laura | Tutti Dolci
  • Prep Time: 30 minutes
  • Cook Time: 44 minutes
  • Total Time: 1 hour 14 minutes
  • Yield: 30 biscotti


Easy triple almond biscotti flavored with almond paste and baked until lightly toasted and golden are the perfect cookie to sweeten your day!


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


  • 2 Tbsp sliced almonds
  • 2 tsp sugar


  1. Whisk together melted butter, sugar, Amaretto, and almond extract in a large mixing bowl. Whisk in eggs one at a time until smooth. Stir in flour, baking powder, and salt until almost fully incorporated; fold in almond paste and sliced almonds. Cover dough and chill for 30 minutes.
  2. 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 with sugar.
  3. Bake loaves for 24 to 25 minutes, until pale golden. Carefully transfer loaves to a wire rack and cool for 15 minutes.
  4. Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets; bake 10 minutes. Turn slices over and bake for 10 minutes more or until golden. Cool completely on wire racks. Store at room temperature in an airtight container.


  • Calories: 120
  • Carbohydrates: 15

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

More easy biscotti recipes you’ll love:

Meyer Lemon Poppy Seed Biscotti
Cranberry Pistachio Biscotti
Pumpkin Spice Biscottitriple 

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  1. Laura, I know these biscotti would make make me so happy. Anything with almond paste would completely sate my taste buds. If you have any left in your pantry, will you bring them to Papa and me this weekend?

    1. Hi Vanda, you should be able to find it in your grocery store on the baking aisle – the brand I usually buy is called Odense Almond Paste, and it comes in a 7 oz tube. Hope that helps!

  2. Hi Laura,
    I love your recipes, and thinking of trying out these biscotti. However, I’m unsure if we get almond paste here in the UK. Would marzipan be alright as a sub for almond paste? Would sugar then need to be adjusted to accommodate the sweetness of the marzipan?
    Thank you… x

    1. Hi Dyane, thank you! I think marzipan should be fine – I’d reduce the sugar to 2/3 cup, and add an extra 1/8 tsp salt to balance the sweetness. Hope that helps!

  3. I’m hoping to make these to take to friends when I visit. (Biscotti travel so well!)
    I don’t have any amaretto and I don’t know if I want to make that purchase just for this recipe. Is there a substitute or a recipe adjustment with the almond extract?
    Thank you!

    1. Hi Veronica, you can omit the Amaretto and increase the almond extract to 1 1/2 teaspoons. Hope that helps! 🙂

  4. Hi Laura! Just made my second round today and learned some lessons from the first time… Second time, I blended the almond paste and the sugar together in my small food processor and they blended together nicely and the almond paste was distributed beautifully throughout the cookie… I would like to freeze these, can you give me some advice on how to do that? Thank you so much for sharing this beautiful recipe with the world!

    1. That’s so wonderful to hear, thank you Anita! Once cooled, you can transfer the biscotti to an airtight container or heavy duty freezer bag and freeze them for up to a month. 🙂

      1. Hi Laura, I just tried this recipe, simply delicious! The Amaretto adds a special taste. Very easy recipe to follow. My friends love the biscotti with our coffee today!

    1. Hi Tara! Almond flour is moister than all-purpose flour, so it won’t work as a direct substitute. If you need a gluten free option, I would try a gluten free 1-to-1 blend, or seek out a biscotti recipe specifically developed with almond flour.

  5. I made these today and they’re delicious. I’m guessing they’ll even be better over the coming days. I did take the advice of one reviewer and pulsed the almond paste with the sugar before adding it to the additional ingredients. Several of the sliced almonds “detached” from the top of the cookies while being cut into individual slices. No worries…as they were now toasted, I scooped them up and sprinkled them on tonight’s dinner salad. I’ve been buying Italian imported biscotti at TJMaxx. Now, I can walk to my pantry. I am also considering making another batch to share with Christmas gift recipients in a pretty bag tied with a bow into their gifts. Thank you for sharing this deliciousness!!

  6. Love this simple beautiful Almond biscotti recipe. No adjustments, and came out perfect. Will need to double or triple the recipe as the first batch came out of the oven and was gone in minutes!!

  7. These are my all time favorite biscotti! I am a huge almond paste fan and these are so addicting!!! Thank you for sharing!

  8. Good day, can you please supply the weight of the flour used in this recipe, either in grams or ounces. Please provide this detail as weighing the flour is key to recipe success and consistent results. Thank you in advance.

  9. Absolutely 5 stars! I made these for Christmas and they were a big hit. I love biscotti and this is my favorite recipe. I have a double batch of dough chilling right now.