Ingredients
Method
Toast the Almonds
- Place the almonds in a dry skillet over medium heat. Toast until lightly golden and fragrant. Set aside to cool.
Mix the Wet Ingredients
- In a bowl, beat the eggs and sugar until the mixture turns pale and slightly fluffy. Add vanilla extract and lemon zest. Mix again.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
Make the Dough
- Gradually fold the dry ingredients into the wet mixture. The dough should feel sticky—avoid adding extra flour. Gently fold in the toasted almonds.
Shape the Logs
- Line a baking sheet with parchment paper. Divide the dough in half and shape into two logs, each about 3/4 inch thick. Leave space between them to prevent spreading.
First Bake
- Bake at 350°F (175°C) for 20–25 minutes, until the logs are lightly golden but still soft in the center. Let them cool for 30 minutes.
Slice the Biscotti
- Using a sharp serrated knife, slice the logs diagonally into 1/2–3/4-inch cookies.
Second Bake
- Reduce the oven temperature to 325°F (160°C). Place the slices cut-side up on the baking sheet and bake for 12–16 minutes, until golden and crisp.
Cool & Serve
- Cool completely. They will continue to harden as they cool, developing their classic crunchy texture.
Notes
- Biscotti improve in texture after a day — they become crunchier and even more flavorful.
- For a softer bite, take 2–3 minutes off the second bake.
- Store them in an airtight container. Traditional (butter-free) biscotti last up to a month.
- If they soften over time, warm them in a 300°F oven for 5–8 minutes to refresh their crunch.
- These are meant to be dipped — espresso, cappuccino, or Vin Santo are the classic pairings.