Homemade Almond Biscotti

Published by Bonnie on

Making your own almond biscotti is much easier than the local coffee shops let on.  It always bothered me to see a wonderful-looking biscotto wrapped in plastic with a two or three dollar price tag.  I was one of those suckers who thought that the only way to enjoy this delicacy was to pay the price.  And I did many times.

But in the end, those pre-made biscotti always left something to be desired.  Perhaps they were too crunchy.  Perhaps it was the after-taste of all the preservatives. Perhaps it was attained way too easily and thereby never fully enjoyed.

I am glad to say that my longing for the perfect–and perfectly free–biscotti has come to an end!  These homemade almond biscotti have become a little piece of heaven in our home.  My kids devour them as a special-occasion “cookie” to dip in hot cocoa or milk.

Homemade Almond Biscotti

Homemade Almond Biscotti, in all it’s decadence.

And I equally enjoy having something to dip into my hot, foamy coffee decaf cappuccino.

I must confess that my first batch of almond biscotti actually came with me in my purse to the local coffee shop.  I was not ashamed in the least. Neither should you be. 🙂

Print Pin
5 from 1 vote

Homemade Almond Biscotti

Course Snack
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 cookies
Author Bonnie Hershey


  • 1/2 Cup (1 stick) unsalted butter softened
  • 1 Cup sucanat sweetener or light brown sugar
  • 2 eggs
  • 1 1/2 tsp real vanilla extract
  • 3 Cups Unbleached All Purpose Flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 Cup sliced almonds


  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  • In a large bowl, cream together the butter and sugar until smooth.
  • Add in the eggs and vanilla and mix well.
  • In a separate bowl, whisk or sift together the flour, baking powder, salt and almonds.
  • Pour the flour mixture into the butter mixture and mix until just combined. Use your hands, if needed, to incorporate the last bit of flour.
  • Divide the dough in half and plop each half onto the parchment paper. Form each part into a longish rectangle, about an inch high.
  • If you have the time, chill the "logs" in the refrigerator for one hour. (Or they can be wrapped in plastic and chilled for up to 3 days.)
  • Bake for 30 minutes, until the logs are evenly golden brown.
  • Remove from oven, and using a sharp knife, slice the logs crosswise into1-inch strips. (This gives the biscotti their traditional shape.)
  • Lay them on their sides and bake for another 5 minutes.
  • Flip them over and bake for a final 5 minutes.
  • Cool on a cooling rack...if you can wait that long! (They actually cool down pretty fast.) Let them cool completely before storing in an airtight container.


Optional variations: At the final stage of mixing, you can also throw in a handful of dried cranberries or mini chocolate chips.



Bonnie Hershey currently serves as a business and nutrition coach with their business, Hershey Holistic Health. She holds an undergrad degree in education, and a certification in Practical Nutrition from the Northwest Academy of Practical Nutrition. She has over 20 years of leadership experience and enjoys encouraging others in their personal growth.


Steve Ree · September 24, 2013 at 8:46 pm

5 stars
Great job of explaining how to make it successfully.

    Bonnie | ProvenNutritionForKids · September 24, 2013 at 9:36 pm

    Thanks, Steve! Now if you can successfully recreate these on your own, I will have done an even better job. 🙂

Weekly Kids Nutrition Nuggets | School Food Focus | September 30, 2013 | Proven Nutrition For Kids · September 30, 2013 at 12:26 pm

[…] A new recipe on our site this week that will please both moms with a cup of java and kids who love to dip cookies: Homemade Almond Biscotti. […]

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