Recipe By Chef John
Published Jun 19th
Prep 15m Cook 1h Additional 45m Ready In 1h 60m
Servings 30 biscotti Calories 200

My version is pretty straightforward–a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Recipe Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine salt
  • 3 tablespoons unsalted butter, room temperature
  • 1 cup white sugar
  • 1 tablespoon white sugar
  • 1 tablespoon olive oil
  • 2 large eggs
  • ¼ teaspoon vanilla extract
  • ¾ teaspoon almond extract
  • ½ cup whole roasted almonds
  • ½ cup chopped roasted almonds

Cooking Directions

  1. 1 Whisk flour, baking powder, and salt together in a mixing bowl.
  2. 2 Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
  4. 4 Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
  5. 5 Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
  6. 6 Reduce oven temperature to 325 degrees F (165 degrees C).
  7. 7 Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
  8. 8 Transfer biscotti to a cooling rack; let cool to room temperature.

Nutrition Facts

  • Calories 200
  • Carbohydrate 28.6 g
  • Cholesterol 30.9 mg
  • Fat 8 g
  • Fiber 1.4 g
  • Protein 4.3 g
  • Saturated Fat 2.1 g
  • Sodium 81.4 mg
  • Sugar 14.6 g

Chef's Notes

If using kosher salt, use 1/2 teaspoon instead of 1/4 teaspoon fine salt; Depending on the size and shape of the biscotti, your baking times will vary greatly. Keep peeking at them once they get close, and wait for that perfect golden brown.


  1. I’ve now made it twice. I won’t try again. They are too dry. Too hard, and waaaay too sweet. . I’ve tried a few different things, but they still aren’t very satisfying.
  2. I never made biscottis before but they’re my moms fave so I wanted to try them out for our coffee and tea. I don’t even like biscottis but these are delicious! I did t have almond extract so I just did vanilla in place of it. Mine came out a little darker than I would - Read more ...
  3. i made a couple of changes but they came out very good - since i have diabetes, i used half the sugar and half sugar substitute - also i was short on flour about 1/2 cup but it didnt make any difference - wife doesn't like sugary food but wolfed them down and told me - Read more ...
  4. I also tried it with a couple experiments, with the following results: - Whole grain wheat flour: works well - Coconut oil: about the same, but a little less crunch - Brown sugar: you lose a lot of crunch, more of a cookie texture - Flax seed "egg:" good vegan mod, but you lose some - Read more ...
  5. This recipe came out exactly has Chef John indicated and taste superb. Far better than store bought.
  6. Fabulous! I have made this 3x now, exactly as written. I doubled the recipe the last time because the first two batches I made were gone too quick! Thank you for another great recipe, Chef John!
  7. Excellent recipe as are all of Chef John's that I have tried so far.
  8. Made these almond biscotti and they turned out delicious! I followed the recipe accordingly and followed Chef John's instructions per the video and couldn't be happier with the way these turned out. The instructions were easy to follow and the breaking process matched the results of the video. I will definitely be making these throughout - Read more ...
  9. Made these thinking if they turned out i could give them as Christmas gifts. They turned out but they never made it to life as a gift. Now I have to make more. I followed instructions exactly and my biscotti turned out amazing and looked just like the photo. My almonds were raw so I - Read more ...
  10. These biscotti have just the right amount of sweetness. I was a little bit worried with how much almond extract was going in because it has a really strong smell but once it's all mixed it's the perfect amount. It seemed like mine were getting a little too much color in each stage of the - Read more ...

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