Chef John's Almond Biscotti Recipe
Craving crunchy cookies perfect for coffee dipping? This Chef John's Almond Biscotti Recipe is your answer. Learn how to make Chef John's Almond Biscotti with simple steps.
Ingredients
- 2¼ cups all-purpose flour 270g
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar 150g
- 3 tbsp unsalted butter softened
- 2 tbsp olive oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ tsp almond extract
- Zest of 1 orange
- 1 cup whole almonds toasted
- ¼ cup sliced almonds
- 1 tbsp turbinado sugar topping
Instructions
Toast Almonds First
- Preheat oven to 350°F. Spread whole almonds on sheet. Toast 8-10 minutes until golden. Cool completely. Toasting deepens nutty flavor base.
Mix Dry Ingredients
- Whisk flour, baking powder, baking soda, and salt. Set aside dry mix. Even distribution prevents dense spots later.
Cream Wet Base
- Beat butter, olive oil, and sugar 2 minutes until fluffy. Good creaming traps air for tender crumb.
Add Eggs and Flavor
- Beat in eggs one by one. Mix in vanilla, almond extract, and orange zest. Batter looks curdled—totally normal.
Combine Dough
- Stir dry ingredients into wet just until combined. Fold in toasted whole almonds. Sticky dough forms nicely.
Shape Two Logs
- Divide dough in half. Shape into 12x2-inch logs on parchment-lined sheets. Flatten tops gently. Sprinkle turbinado sugar.
First Bake Logs
- Bake at 350°F for 25 minutes until firm. Cool on sheets 20 minutes. Logs harden during cooling phase.
Slice Diagonally
- Use serrated knife to cut ½-inch diagonal slices. Gentle sawing motion prevents crumbling slices.
Second Bake Both Sides
- Lay slices flat on sheets. Bake at 325°F 12 minutes. Flip slices. Bake 12 more minutes until golden.
Notes
- Room temperature eggs blend smoothly.
- Serrated knife is essential for clean cuts.
- Slice thicker for chewier centers.
- Add dried cherries with almonds.
- White chocolate drizzle elevates them.
- Lemon zest instead of orange works great.
- Make cranberry pistachio version.