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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.

Triple Almond Biscotti
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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.

Triple Almond Biscotti

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Triple Almond Biscotti

Triple Almond Biscotti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 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.


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

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.


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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Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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51 Comments

  1. 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!!






  2. 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!!






    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.

  3. 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!

  4. 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! 🙂

  5. 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!

    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!

  6. Yum, I’m ready to make a pot of coffee right now. Only problem is it’s almost time for bed. You’ve got me craving biscotti!

  7. Amaretto and almonds are like milk and honey, peas and carrots… Oh my these look perfection, Laura! I forget about biscotti, but I really do enjoy it! Thank you for this delicious recipe !