Best Biscotti Ever

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Best. Biscotti. Ever. I named the recipe this because the first reaction I hear from when people bite into it is, “This is the best biscotti I’ve ever had!” If you love almonds, you will fall head over heels with this cookie. If you’re not crazy about almonds, you soon will be.

I snagged this recipe from my mom, who received it from an old Italian friend of hers. Since then, we’ve been sharing the cookies and the recipes with everyone we know. This biscotti is much better than the bagged biscotti at cafes, which are days old, and skimp on the almonds. I wrote out the directions as best as I could from the scrawled notes from my mom’s friend (please comment if they aren’t clear!). For a more modern version, you can substitute with pistachios or other nuts. Just keep the Amaretto in there – that’s the magic stuff.

Since the cookie is surprisingly low in fat and super quick to make, I make them quite often (what else are you going to do with that huge bottle of Amaretto?) and I always end up eating two…or three…or five cookies at

once. (shhh) You can dip the cookies in chocolate, although I think they taste great by themselves.

see all photos »

Let’s Get Started
almond-extract2.jpg What I love so much about this biscotti recipe is how much almond flavor is infused into each bite. There’s two things that make this happen, almond extract and…

amaretto.jpg Amaretto, which is a fragrant, almond-flavored liqueur made from almond and apricot pits. Once you add this into the batter, you’ll be eating it by the spoonful. It smells amazing.

butter.jpg Biscotti surprisingly doesn’t use a lot of butter, which of course, means you can eat a dozen of them at once.

almonds-cup.jpg This is important – you’ll need whole almonds, and viagra canada lots of it. I bought a huge bag of them at Costco, as they can be expensive.

Mixing and Forming the Batter

batter-mix2.jpg Mixing the batter until it’s smooth and creamy.

batter-2.jpg

mix1.jpg It’s going to seem as though there are too many almonds in the batter, but not to worry. The dough will rise a bit in the oven.

mix2.jpg

mounds2.jpg Using a spatula (or a spoon, whatever), carefully spoon out the batter into two rows on a parchment covered cookie sheet. Tall and narrow rows are good, since they will expand horizontally in the oven. It doesn’t need to be perfect, but make sure you have at least two inches in between the rows…

logs-parallel.jpg …like this.

Twice Baked

oven-raw.jpg after 5 minutes of baking

oven-5min.jpg after 15 minutes of baking (bread!)

logs-done.jpg Finished cookie logs

laid1.jpg Cut the cookie logs into strips after they’ve cooled down for a bit. I cut mine on a bias with a super sharp knife, since they’re fragile. Cutting them on a bias gives you longer pieces.

oven-dry.jpg Turn them all over

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on the side and return it back into the oven to toast. You can user the residual heat from the first baking, or turn it on a low temperature. The goal is basically to

One coverage complaints that – with. I stomach size, give viagra without light Monster and get just.

dry out any moisture left in the centers.

jar.jpg They make great gifts, too :)

Best Biscotti Ever
Makes approx. two dozen cookies

1/2 stick of butter, softened
1 cup sugar
2 eggs
2 tsp baking powder
2 cups flour
1/4 tsp salt
2 teaspoons almond extract
2 tablespoons amaretto liqueur
2 cups of whole almonds

Preheat the oven to 350F. Line a sheet pan with parchment paper and set aside.

Cream the butter and sugar together. Add the eggs, almond extract, amaretto liqueur, baking powder, salt, and flour. Mix everything well until it forms a smooth, sticky batter. Gently fold in the almonds.

Divide the dough into 2 equal portions. Make two long, 3-inch wide, flat rows of dough on the sheet pan, spaced two inches apart.

Bake for 25 minutes, or until the cookie rows turns golden brown.

Remove the sheet pan from the oven. Let the cookie rows cool for about 10 minutes then slice into 1 inch pieces with a sharp knife*. Turn the cookies over so they lay on the side.

Return the cookies back into the oven to dry out any moisture still in the cookies. You can use the residual heat from the first baking, or turn the oven on to a low temperature.

*Tip: Cut on a bias for longer pieces

see all photos »

73 Comments

Got something to say? Feel free, I want to hear from you! Leave a Comment

  1. Effie Liu says:

    mm looks great!

  2. Gwen Salas says:

    I can testify….it was GREAT! The best I have ever had.

  3. Kent Langley says:

    Magaly and I just made this recipe. These are absolutely delicious! Thank you for sharing Paula!

    -K&M

  4. Paula says: (Author)

    @Kent Langley
    I’m so glad you like it!

  5. Barb says:

    Just made these and they are freaking awesome!! Thanks for sharing your recipe!

  6. Bec says:

    Do you use raw almonds or roasted almonds?

  7. cathy says:

    Wouldn’t it be better to use halved or sliced almonds? I can’t imagine using whole almonds.

    • Paula is QuiteCurious says: (Author)

      I guess that would work too, but the almonds are easy to cut after the biscotti is baked and I love the chunkiness!

  8. Simon W says:

    Definitely gonna give these atry but could you tell me how much is half a stick of butter – I’m guessing 125g

    Cheers

  9. James Tee says:

    This is absolutely perfect recipe I am looking for…..guess what I have follow exactly what you told and now, I am enjoying it!!!

  10. Catibrie says:

    Half a stick of butter is 1/4 cup.

  11. Shelle says:

    I know this is a dumb question but, is there a good substitute for the liqueur? And have you ever gone chocolate with this reciope?

    • Paula is QuiteCurious says: (Author)

      I actually don’t know what a good substitute for the liqueur is, because most of the flavor comes from the Amaretto. There’s a few brands making it, and it may be difficult to find in a supermarket. Your local liqueur store should have it. I hope that helps.

      Yes, I’ve dipped biscotti in chocolate before but the cookies are so good by themselves that I usually just skip that step!

  12. Stella31265 says:

    I’ve been wanting to make these for a while and your recipe was easy to follow. My dough was not bearly as ‘wet’ as your pictures, so I thought something was wrong there. I baked them the first time for 29 minutes..no luck, they still weren’t brown. I let them cool and sliced them but they crumbled because they were too moist still in the middle. Any ideas on what I could do to avoid this next time? They are very tasty and I definitely want to make them again. Thanks!

    • Paula is QuiteCurious says: (Author)

      You’re totally right, it’s a very dry, sticky dough. It sounds like you need to bake the cookies a little longer in your oven so the middles cook – they should come out golden brown. Sometimes the middle of my cookies are soft too, but as long as they don’t crumble, I can flip them over to the side to bake the second time. That usually fixes the problem. I hope that helps.

  13. Kristen says:

    YEP, these are as good as everyone said they were. YUM, I am going to dip some in chocolate too!!

  14. Paul says:

    Can be made this without eggs and butter for vegans? How about “date sugar” instead of cane? Has anyone tried using more liqueur give stronger flavor? How about whole wheat flour for fiber?

    • Paula is QuiteCurious says: (Author)

      I’m afraid that I haven’t tried anything that you mentioned, but I think there’s some worthy experimentation waiting for you!

    • Laura Toth says:

      Paul, I make biscotti using vegan butter. Earth Balance is a good brand. You wont even know it’s not butter. For the eggs, get Bob’s Red Mill Flaxseed Meal and keep it in your fridge. For each egg a baking recipe calls for, use 1 tablespoon of flax meal and add in 3 tablespoons of water while stirring. Do that first before you start the recipe then stick it in your fridge until it’s time to add the egg(s).
      http://www.bobsredmill.com/recipes.php?recipe=7157
      This is for the binding that the egg usually does. If you need egg for other things such as coating for breading or other reasons, there are other substitutions.

  15. Lisa Mottola says:

    The recipe calls for 1/2 stick of butter, but in order for it to be sticky like the picture, it needs to be 1/2 cup of butter, which is 1 stick of butter.

  16. Chris Howard says:

    Glad so many others liked these. Our taste must be a little peculiar, because we found them too sweet and the texture too crumbly and cookie-ish, maybe because of the addition of the butter. I will definitely go back to my old eggs-only version.

  17. Kim F says:

    I’m going to make these tonight. To be sure (because of the 12/15 post)…. is it 1/2 a stick or 1/2 a cup of butter?
    I’m thinking 1/2 stick like your recipe states, but just want to make sure. They look awesome!

  18. Gesa says:

    I will try it out soon as I think my boyfriend will love it !!! Me too, I guess :)

    One hint: If your using Xucker (Xylitol) instead of Sugar it will be half of calories and teeth-friendly!
    Xucker.de
    or
    http://www.xylitolsalvation.com/smart-sweet-xylitol-crystals-4.5lb.-jar

  19. Nina of cambridge says:

    good recipe but I tried super sharp knife, serrated and a ‘saw’ knife but can never get a clean cut especially if there are a few almonds in a ‘clump’ – can you offer any advice please – did I slice biscotti too warm/too cold? I just want mine to look like those in the picture

    • Paula is QuiteCurious says: (Author)

      I found that biscotti is easiest to cut with a sharp knife in a swift, deliberate motion. I cut them when they’re still warm. Hope that helps!

  20. Out of the last 5 Biscotti recipes I have made in the past week, these were the most fabulous and I definitely will make them again. One question: I waited about 20 minutes before cutting into slices and about 5 out of the 24 broke, unlike yours. Should I wait longer? I used an exceptioally sharp bread knife. Thanks for sharing this recipe, a real keeper!

    • Paula is QuiteCurious says: (Author)

      I haven’t figured out the trick to cutting the biscotti without some of them breaking, either!

  21. Mary says:

    Try using an electric knife!

  22. Emmy says:

    Wow!! These are delicious!! Super easy too. On a scale of one to ten, my husband rated them twelve :)

  23. Betsy says:

    Thank you for posting this delicous recipe! I have given these as gifts to teachers at Christmas and at the close of the school year. Everyone loves them!

  24. Tony says:

    Great recipe. I quite like it without the almond extract of liqueur as you get the natural taste of the almonds coming through. Same mix with cranberries and goji berries is interesting too.

    • Paula is QuiteCurious says: (Author)

      I don’t mind the almond extract and amaretto, probably because I’m an almond fiend. I like your suggestion about berries, though!

  25. Sarah says:

    Thank you for the knife tip. I also cut one of the logs with a serrated knife and had trouble with crumblyness. But using a large “butcher” type knife and cutting in one quick downward motion provided better results. Excellent recipe

    • Paula is QuiteCurious says: (Author)

      Yup, that’s exactly what I do, too! The crumbles are nice, because they’re yummy and “don’t count”. Haha.

  26. Kathy says:

    Sound marvelous…. want to make them this weekend… but can you please clear up… 1/2 stick or 1/2 cup butter???

  27. Kathy says:

    OK… I made them and they were fabulous… I did dip one side in chocolate on some… but they are good with and without… My husband really liked them too… the pictures were very helpful… I did use 1/2 stick unsalted butter… will make these again for sure… thanks for sharing!!!

  28. Rita Miller says:

    Can I omit or substitue the Almonds? Family dislike the almonds. Thanks

    • Paula is QuiteCurious says: (Author)

      Absolutely – I think any nut will work. I personally like pistachios, too. I have to mention that Amaretto has an almond flavor, which is a little more difficult to substitute.

  29. Tara says:

    I made you biscotti and it turned out great!! I did a couple minor tweaks and love it. I am putting it up on my site for #SundaySupper this Sunday. I hope I did you proud. I have mentioned you twice in my post. Lovely site you have. Oh, I think you have a typo at the start of the ingredients as it says Biscotti Biscotti Ever. Cheers, Tara

    • Paula is QuiteCurious says: (Author)

      Looks great! Thanks for mentioning me in your post, and telling me about the embarrassing typo here.

  30. Mary says:

    I know and love good biscotti. I just made these to enjoy on our Christmas morning. This was my first attempt at biscotti and I followed the recipe exactly. They were super easy to make and turned out perfectly! Thanks so much for sharing this recipe.

  31. Chad says:

    Great recipe that turned out wonderful biscotti. I found myself without Amaretto so I substitued Grand Marnier and added orange zest to make an Almond-Orange Biscotti. Thanks. One question. The recipe indicates the butter should be melted. Most recipes that call for butter and sugar to be creamed together call for the butter to be at room temperature. Do you in fact melt the butter completely before creaming with the sugar?

    • Paula is QuiteCurious says: (Author)

      You’re absolutely right – the butter and sugar should be creamed together at room temperature. Thanks for the correction! Also, your version of biscotti sounds delicious.

  32. Colleen says:

    This recipe was outstanding. Made them for Christmas cookie gifts and they were the biggest hit in the baskets. Everyone has asked for the recipe. So glad that I tried this recipe it is definitely a keeper.

  33. Mary P. says:

    I just made a batch of these and they are so delicious. Followed your recipe and no disappointments. They are easy to make – a huge plus. I think I’ll experiment with dried cherries and other fruits in the future. Can’t wait to enjoy with my after dinner espresso later today! Thank you.

  34. g says:

    Two questions please: do you have any tips for handling the very sticky batter when making them into loaves? Also, roughly how long do you leave them in for the second baking–should they be toasted brown or just dry?
    They’re still in the oven and smell awesome! Thank you!

    • Paula is QuiteCurious says: (Author)

      Ah yes, the batter is very sticky – not much you can do about it!

      They should be toasted light brown in the second baking. I usually leave them in the oven overnight after I turn it off, just to make them crunchy.

  35. Blady says:

    My dad can’t eat nuts, but I’d love to make these for Christmas. Would grinding the nuts effect the recipe?

    • Paula is QuiteCurious says: (Author)

      I’ve never tried that before, but it’s worth a shot! I imagine it would be good. I also think you can skip the nuts if you’d like; there’s plenty of almond flavor in the liqour.

  36. Susie-Rose says:

    These turned out Amazing!! I substituted w/ equal amounts of gluten free flour,and used 1 cup of chocolate chips w/ 1 cup of almonds …. Cut beautifully also….next I’ll try cocoa chai!!!

  37. Susie-Rose says:

    Paula, everyone I know wants this recipe :). Is there anyway to add it to pinterest? Thank you so much for sharing <3

  38. Laura says:

    I never usually comment on things like this. But I love this recipe so much I decided to thank you Paula. I stumbled on this recipe last year (2012) when I was searching for a bunch of Christmas baking I was doing. I have since made it MANY times. My family LOVES this biscotti and it gives me the same results each time! People love it when I give it as gift and it last a while, as is the case usually with Biscotti. My husband thinks it gets better with time. It will be a family keeper for many years to come!

    One note. I find roasted or getting raw almonds you can roast yourself helps a great deal in the cutting before the second baking. I have tried it with raw almonds and prefer the sharper edges using pre-roasted almonds gives me.

    Thanks for sharing it Paula!

  39. Barb says:

    After surfing the net I decided to make this recipe because of the great feedback. I substituted 1 cup of sliced almonds and 1/2 cup whole almonds, 2 tble of Grand Mariner, 2 tsp of vanilla, and added one tble of orange zest. I then dipped one end of the biscotti in melted nestle dark chocolate chips. It was my first time making biscotti and EVERYONE raved about them! I’m making another batch today :) I actually like the sliced almonds better for taste and the whole almonds better for looks. The whole almonds do break the biscotti so being a novice I’m glad I used some sliced almonds.

    Happy Holidays!
    Thank you for sharing the great recipe!
    Barbara

  40. I am using a bar of butter which is 250 g, half of that is 125 g. I hope that is the right amount that I would need for your recipe using 2 cups of flour. says:

    I am using 250 g bar of butter. 125 g is half for your 2 cups of flour recipe. I hope this is the correct measurement for your recipe?

  41. Debby says:

    I also made your recipe at Christmas and everyone
    loved it! I omitted the Amaretto and did not substitute
    anything for it and it still came out wonderful!
    By the way…if you keep a bowl of water close and wet
    your hands the dough will not be sticky.
    Question: do you know what biscotti means in Italian?
    Answer: twice baked!
    Once again, thank you for this amazing recipe..I’m
    sure I will use it for many years to come and pass
    it along to my daughters.

  42. Jeanne says:

    Thanks for sharing a great-tasting recipe!. I wonder if being on the east coast, alters the results in the kitchen. I love this recipe, but find my batter is always stiffer than yours, takes almost double the time to bake at 350 and without a golden finish. Hmmh…Any idea ? :) …Also, another tip to help with the sticky batter once it’s spooned onto the parchment is to coat your hands lightly with flour to form the logs.

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