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These almond biscotti are everything you want biscotti to be: buttery, lightly sweet, crunchy, and delicious any time of day!
Inspired by the almond biscotti served at the celebrated Zuni Cafe in San Francisco, these Italian-style cookies are made by forming a fragrant, almond-studded dough into loaves, partially baking it, slicing it and then baking it again. They are everything you want biscotti to be: buttery, lightly sweet, crunchy but not tooth-shattering — and as good with your morning coffee as they are with dessert wine, afternoon tea, ice cream, parfaits, pudding, baked pears or fruit salad.
What you’ll need to make almond biscotti
The recipe calls for a few unusual ingredients that make the biscotti exceptional: cornmeal, which adds wonderful texture, and anise seeds, which add a hint of licorice flavor that complements the almond flavor nicely. You can omit the anise seeds if you like, but I think they bring the cookies to life, and I don’t even like licorice.
How to make biscotti
Begin by combining the flour, cornmeal, baking powder, anise seeds and salt in a medium bowl.
Whisk until well combined and set aside.
In the bowl of an electric mixer, cream the butter and sugar.
Add the eggs one at a time, beating well between each addition.
Add the chopped almonds and dry ingredients to the batter.
And mix on low speed until just combined.
Dust your hands with flour and form the dough into two even disks. Wrap in plastic wrap and refrigerate for at least 15 minutes.
Divide each disk in half, and form the dough into logs about 2-inches wide and ¾-inch tall on parchment-lined baking sheets.
Bake for about 30 minutes, until the dough is firm and golden around the edges.
Let the logs cool for about 15 minutes, then slice diagonally into 1/2-inch pieces.
Place the biscotti cut side down back on the lined baking sheet and cook for about 10-14 minutes more, flipping once in between.
Let the biscotti cool completely on the baking sheet before serving.
Note: While this recipe was inspired by the almond biscotti served at Zuni Cafe in San Francisco, I made many changes to the recipe, such as eliminating the step of toasting the almonds, replacing the anise liqueur with vanilla and almond extracts and reducing the anise seeds. I also doubled the recipe and adjusted the baking times accordingly.
You may also like
- Double Chocolate Biscotti
- Walnut & Cinnamon Biscotti
- Grandma Annie’s Chocolate Chip Mandel Bread
- Italian Cornmeal Cookies
These almond biscotti are everything you want biscotti to be: buttery, lightly sweet, crunchy, and delicious any time of day!
- 2½ cups all purpose flour, spooned into measuring cup and leveled off with knife
- ¼ cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon anise seeds, crushed with the back of a spoon into a powder
- 10 tablespoons unsalted butter
- 1⅓ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1¾ cups slivered almonds, chopped
- Preheat the oven to 350°F and set the oven racks in the upper and middle thirds of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and crushed anise seeds.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary. Mix in the vanilla and almond extracts. Add the flour mixture and almonds and mix on low speed until just combined. Dust your hands lightly with flour and divide the dough into evenly into two disks; wrap in plastic wrap and refrigerate for at least 15 minutes.
- Remove the dough from the refrigerator and divide each disk into two equal pieces. Dust your hands with flour and form each portion into logs about 2-inches wide and ¾-inch tall directly on the lined baking sheets (if the dough is sticky, dust your hands with more flour as necessary). Leave about 4 inches of space between the logs to allow the dough to spread. Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, until the loaves are firm to the touch and golden around the bottom edges. Remove from the oven and let cool for 20 minutes.
- Once cool, transfer the logs to a cutting board. Using a serrated knife and a sawing motion, cut the logs diagonally into generous ½-inch slices. (They will look a little undercooked in the middle.) Arrange the cookies, cut side down, back on one of the lined baking sheets. It will be a tight squeeze; it's not necessary to leave any space between the cookies. Return to the oven on the middle rack and cook for 5-7 minutes, until lightly golden on the underside. Remove the pan from the oven, carefully flip the biscotti over and cook for 5 minutes more, until lightly golden all over. Let cool on the baking sheet completely before serving. The cookies will keep in an airtight container for up to a month.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
- Per serving (48 servings)
- Serving size: 1 biscotti
- Calories: 93
- Fat: 4g
- Saturated fat: 2g
- Carbohydrates: 12g
- Sugar: 6g
- Fiber: 1g
- Protein: 2g
- Sodium: 60mg
- Cholesterol: 14mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Hi Jen, I love anise, but all I have is star anise. Can I grind this to make a powder and use this in the recipe? I’m not familiar with cooking with anise. I’ve only used anise extract in the past. Thank you for this delicious looking recipe. Can’t wait to make it.
Yes, that should work; just keep in mind that star anise is more potent than anise so be judicious with how much you use. Hope you enjoy!
Hi Jen, just made your almond biscotti. They are wonderful but I find them a little salty, and I think for my taste I would like to add a little anise extract, or more crushed anise, but they came out perfect. I cooked them using the convection setting just had to watch them more closely, next time I will use conventional bake. My favorite almond biscotti are La Dolce Vita. I normally buy them at Costco, but these are so much better and cheaper to make. Looking forward to trying more of your recipes.
I made biscotti from another website and was very disappointed. My wife said it tasted like dry cake. I fed it to the squirrels. Their reception was lukewarm. Eventually they buried it. I had made wonderful recipes from your website, including French apple cake and peach cake. I checked and yes, you had a biscotti recipe. My wife and I made it and she remarked, “Now this is what I call biscotti!” The anise was the perfect touch, and there were plenty of almonds in every bite. Absolutely delicious, great instructions. The smell fresh out of the oven is spectacular.
Hi Jenn, so I’m going to making these again this weekend and I was wondering if you could dip them into chocolate? If so, what type of chocolate (not white…I don’t like white chocolate unfortunately even though my husband does) would you recommend and would you only just dip one half of it in? By that I mean, just one end or just a little tip of an end?
Hi Judy, sure, you can definitely dip these in chocolate – I think these would be nice with semi-sweet, but what you choose is really a personal preference. And regarding what part to dip, you can do one end of each piece or even the bottom side of each one. Please LMK how they turn out with chocolate!
What a fantastic idea! I never thought about dipping both ends. Thank you!!! Can’t wait….mmmm
Not sure what I did wrong but the chocolate was more like paste sadly. So I had to put it on with a knife. Tastes good but they don’t look so pretty. I microwaved the chocolate and then added some soft butter from things I read to make it shiny and dippable. Not so much. ☹️
Hi Judy, Sorry you had a hard time with the chocolate! I often microwave chocolate to melt it, but sometimes if you overdo it, it can seize up. If you try this again, you may want to use the double boiler method like this.
I just read 1/2 cup if adding fruit. Which would you suggest; dried cranberries, craisins, or cherries? Thank you!
Hi Chris, Dried cranberries and craisins are the same thing, but either craisins or dried cherries would work nicely so it’s purely a matter of personal preference. 🙂
These are delicious! Can you add chopped cranberries or craisins to this recipe? If so, how much?
Hi Chris, Glad you like them! Craisins would be nice here. I’d add 1/2 cup to start.
I made these the other day. Once again, your recipe did not fail to impress. OMG, we’re these ever incredible! They had a lovely buttery texture and just the right amount of crunch and almond flavour. Way better than any store-bought that I’ve ever had. And my husband agrees. As a matter of fact, I tried offering a few cookies for our cleaners and he was upset with me later saying why are you trying to give away my cookies lol? Needless to say these will be made again and again and again… Happy new year! 🎉
Outstanding! I’ve made other biscotti recipes with success but I love the texture and taste the cornmeal adds. I used sliced almonds (had on hand) and love how you can eat them either by dunking or not and not break a tooth! Funny story: I debated about using the Anise seeds because I too do not like the flavor of licorice but since I trust that you’ve perfected your recipes as is…I try my best to stay true to the recipe as written, especially the first time I’m making it. I assumed I would have no trouble tracking down Anise seed since I live among many international markets. I was wrong. I finally bought Star Anise and plucked out the seeds to equal what was needed. Then I looked at your picture of all the ingredients in the bowl ready to mix and realized that my seed looked nothing like yours. You should have seen me and my mom whacking each seed with the bottom of a measuring cup and hulling it to reach the inner bits…seeds shooting out from under the cups and flying all over the kitchen with us laughing hysterically!! Bottom line…it was totally worth it! I loved the bit of anise flavor and have ordered the Anise seed off Amazon for when I make them again!
Lol — that’s quite a visual! After all that, I’m glad you enjoyed the flavor of the anise seeds. 🙂
I’m a bit confused on recipe. So I should have 4 total logs, correct? 2 on each cookie sheet?
And I see the dimensions but about how long should they be?
Making these on Sunday, Dec. 18-I hope I hear back.
Hi Jacquie, Yes, you should have 2 logs on each cookie sheet. And I’m not sure how long the logs are, but if you shape them to be 2 inches wide and ¾ inch tall, then you can feel confident that they’re the right size. Hope that clarifies!
Is it possible to make these Keto friendly?
Hi Mily, I don’t know enough about keto requirements to give you guidance on it — I’m sorry!
This was my first try at making biscotti. This is a very tasty recipe! I was just a little unsure at the size (thickness) of my dough rolls before baking. I think I may have made them a bit thin. What should they measure before baking? Also, does it matter if I bake on convection or regular bake?
Glad you enjoyed it! The dimensions of the logs should be about 2-inches wide and 3/4-inch tall. And I always bake using the regular setting so I’d recommend that. 🙂
I’d love to make biscotti with pistachios and white chocolate. What changes do you recommend?
Hi Mary Ann, you can use both pistachios and white chocolate. Make sure that the pistachios are chopped a bit (if they are left whole, the biscotti will be difficult to slice). And it’s fine to add white chocolate chips to the biscotti as well. Alternatively, you could dip the biscotti in melted white chocolate. If you plan to do this, make sure that you get melting chocolate like this instead of chocolate morsels. I’d love to hear how they turn out!
Hello Jen, Can I use avocado oil instead of butter? And how much ?
Hi Diana, Unfortunately, avocado oil won’t work here as you need something solid to cream with the sugar. You could use coconut oil if you’re trying to avoid butter.
I have made a lot of Biscotti and this recipe is hands down my new favorite. I love the addition of the cornmeal. The texture is perfect and the flavor is delicious. Thank you for sharing!
I have used this recipe quite often, it is always good. Can I make it without the nuts??
They were delicious
My first attempt at biscotti! I told my 7 year old grandson as we we’re making them, what could go wrong? His response-everything! Happy to report they turned out wonderful! Loved them.
Thank you for sharing your recipe. I would love to make this for New Years Eve. Can I use blanched almond instead of slivered because that’s what I have on hand.
Hi Rose, It’s fine for you to use blanched almonds but if they are whole, I would coarsely chop them. Hope you enjoy!
Thank you for your quick reply, they were delicious and I always take it to work with me for snacking.
Happy New Year to you and to your family. Thanks again for sharing your delicious recipe which I only cook at home.
Can I use fine semolina instead of cornmeal in this recipe? If not, what type of cornmeal should I use (fine, coarse, or instant). Please advise.
Sure, Franca, you can get away with semolina here. Hope you enjoy!
Can I use fennel in place of anise seeds?
Sure, Mary Ann, that should work. Please LMK how they turn out!
This recipe is awesome! I have made it exactly as directed, and I love the texture and taste! I have also used this as a base recipe and made orange – cranberry biscotti. To do this I eliminated the almond extract and almonds and I used 1 tsp of orange extract and a Paradise Valley product that is dried cranberry and orange. I love them either way I decide to make them, and they are always a hit. Yum!
You wanted me to let you know how these turned out using whole, raw almonds….
They are fantastic!! Hands down the best biscotti I’ve tried!!
It took me a while to find anise seeds in the market but finally found them at Ralph’s….
Trader Joe’s, Sprouts & VONS do NOT carry them….
I did make the mistake of trying to cut the logs when they were still warm….
My biscotti logs were still warm after 20 minutes….so I let them actually cool and were so easy to slice with a serrated knife….SO DELICIOUS!!!
Thanks for reporting back and so glad to hear they came out nicely! 🙂
Can’t wait to try these.
I only have whole unsalted almonds….can I chop these and use them instead of slivered almonds?
Sure, that should be fine. Please LMK how they turn out!
Hi Jenn these are incredible!! Could I experiment with some dried cherries next time? …any suggestion on the amount?
Glad you like them. Sure, dried cherries would work here. I’d start by using about 1/2 cup. LMK how they turn out!
Hi Jen, can I substitute cake flour? I only have cake flour today.
For the best results, I’d stick with all-purpose. Sorry!
YUM! I’ve made these 3 times in less than 4 weeks!! Today I had one log a little wider than the rest and those biscotti were longer and more chewy than the others. Lesson learned to follow Jenny’s instructions on the height and width of the logs 🙂
My adjustments: I included orange zest since I had an orange in the fridge and doubled the anise seeds since I love that flavour. Also, I had to cook some of them longer due to the one bigger log (see above).
Overall, I’m thrilled at how simple, easy, delicious and professional-looking these turn out. The only issue? Totally hard to stop eating!
Delicious! Easy to follow recipe and the biscotti look and taste very professional.
Hi Jenn, can you confirm if the anise seeds is aniseed or star of anise seeds. Many thanks, Claire.
You’ll need anise seeds for these. Hope you enjoy!
I am obsessed with this recipe! It was my first time making biscotti and I am so glad I did. I love the texture and flavour. I can’t wait until restrictions are lifted so I can make these again for a coffee date with my friends.
Just made these and they are delicious! Also loved Double Chocolate Biscotti recipe! The photos are so helpful too. Please let me know if you use kosher salt or table salt for your recipes. Thanks!
Glad you enjoyed, Judith. I used table salt unless otherwise specified. 🙂
These are a family favorite and my work colleagues devour them. They are a little softer than store bought and have a nice chew. (And they taste great!). I double the recipe so I have plenty but I do leave out the anise.
I’ve made several others and love this biscotti recipe. Used King Arthur flour. I followed the recipe, except I added 1 cup of roasted unsalted almonds (that’s all I had on hand) and 3/4 cup chopped dried montgomery cherries. I did not add anise seeds because I didn’t have any in stock–plan to add next time because I do like anise flavor. Baked an extra 10 minutes at the end because I enjoy a crisper biscotti. They are delicious!
My husband and I made biscotti for holidays gifts that we mailed to family and friends. Everyone loved the almond biscotti! This biscotti makes a perfect gift to send via mail, and it also freezes well. (I did save some for us 🙂 I made the dough ahead, which worked out well as I needed to “chunk” the steps during the busy holiday time. Jenn’s suggestions to use vanilla and almond extracts and add just a sprinkling of anise seeds give the biscotti a balanced flavor and texture.
Very easy especially for a first-time biscotti-maker! Tasty too! I used chopped almonds which worked out fine. I also didn’t use a mixer, and had no problems.
Delicious! So easy to make, I will never buy these again in a store. Loved the anise flavor!❤️
Perfect!! Entire family loved them so much there weren’t any left after I set them out on the table. I didn’t have any anise or corn flour, so I substituted equal parts of fennel (ground up with mortar and pestle) and almond flour, respectively, and they still came out great. I also pushed in the sliced almonds on top on one of the logs and crushed pistachios on the other log, and the taste and visual effect was really beautiful. Thanks Jenn!
Absolutely delicious. I do not like anise, so left that out…added orange zest instead! Gave these out in Christmas gift baskets. Will certainly make again.
These sound wonderful! Could I use sliced almonds instead of slivered?
Sure – enjoy! 🙂
Thank you Jenn. I love your recipes and your site … so helpful!
This is my first attempt at making biscotti. I had a friend that used to make it for me, but he never gave me his recipe. This is a bit different from what I remember (a bit more buttery), but very tasty. I left out the anise because I didn’t have any. Also substituted part of the sugar for stevia. I left in oven after the last bake until the oven cooled, to make them more crunchy. Only downfall is they are a bit more crumbly than I remember. I dip in my coffee/latte & they seem to crumble into it. Any idea how to make it less crumbly, but keep the hardness? Overall, very tasty & well satisfied!!
Great cookies. The pepper is an unexpected star ingredient which I have already incorporated into another recipe. I have never baked with pepper before makings these cookies, but I will be experimenting with pepper in other baking recipes. Do you have any other baking recipes using pepper? What a clever ingredient to use in baking. Thanks for sharing your wonderful pepper tip. 😊
Glad you liked these! The one other baked good with pepper that comes to mind is my pumpkin pie. Hope you enjoy if you make it! 🙂
My cookie comments should have been for the Cinnamon/Walnut Biscotti – I guess a clicked on the wrong cookie to comment on – sorry.
The flavor of these biscotti is wonderful, but mine do not slice well. They crumble and break apart and so do not look beautiful. What can I do to make more even slices?
Hi Rosemary, Sorry you had a problem with these! Did you let the biscotti cool for 20 minutes before slicing them? That timing is really the sweet spot to slice them without crumbling them. And did you use a serrated knife to slice them?
Nice recipe. I reduced the butter to one stick (8Tb) and reduced sugar a bit. Substituted almond flour for some of the flour. Increased anise seeds to 1 Tb. Nice.
These biscotti were great to make for Canada day and it was my 1st attempt at making them and it sure won’t be my last! I replaced the corn meal with ground almonds, omitted the anise and used 2 tsp Amaretto liquor instead of the vanilla plus 2 tsp Almond extract. My boyfriend likes biscotti too but not if they are too dry so I baked 1 loaf only once, sliced them and gave 1 to him to try. It passed! I twiced-baked the other 3 loaves and those are for me with my coffee 🙂 This recipe is a winner Jenn and I am definitely going to try your other biscotti recipes!!
I can’t wait to try these! One quick question first, should the butter be cold or room temperature? Thanks and I love ALL of your recipes!
Hi Annie, it can be cold. Enjoy!
How much whole wheat flour can I swap in for the white flour?
Hi Ruthie, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make these, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). Please LMK how they turn out if you make any tweaks!
I did use whole wheat flour in mine. That may be why they are a bit crumbly.
Hi Carolyn, that’s likely the case. Glad you enjoyed them nevertheless!
Hi Jen – I’m excited to make these! Question – I do not like anise flavor. If I omit the anise, would you recommend replacing it with some other flavor profile?
Many thanks and I love your recipes!
Glad you like the recipes! You can just omit the anise seeds (but I think they really enhance the flavor of the biscotti, and I don’t even like licorice). Hope you enjoy! 🙂
Can hazelnuts be substituted for almonds? If so, would you still keep the almond extract and anise seeds?
Yes and yes (make sure the hazelnuts are chopped). Hope you enjoy! 🙂
Hello, I am hoping to make the recipe later this week, will it work to replace some or all of the flour with spelt flour? I know the biscotti will be a 5, but I’ll also review afterwards!
Hi Lena, I don’t have any experience with spelt flour so it’s hard for me to say whether or not it would work here — sorry!