Is there anything better than eating cookies for breakfast?? One of my favorite things to have with my morning coffee is good, crunchy Italian biscotti! Specifically these brown butter and toasted almond biscotti!
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What is Biscotti?
Biscotti is a long cookie that is twice-baked to make them super crisp and crunchy!
Biscotti is also the all-encompassing term for "cookies" or "biscuits" in Italian. The more specific name for this style of cookie is cantucci or cantuccini, but outside of Italy they are commonly just called biscotti.
They might seem a little complicated but they're actually super easy to make! We simply shape the dough into logs and bake it. Then let the logs cool slightly, slice them, and then bake the slices a second time! Super easy!
You might also like this lemon biscotti or this brown butter pecan biscotti!
Ingredient Notes
You just need a few simple ingredients to make this crunchy brown butter almond biscotti!
- Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter!
- Almond flour - I love substituting a portion of the regular flour for almond flour in all my baked goods for an extra nutty flavor! It's totally optional, but if you keep almond flour on hand it's a must.
- Almond extract - I love using almond extract for a little extra almond flavor and because it compliments the toasty brown butter, but you can leave it out if you prefer!
- Toasted slivered almonds - Brown butter and almond is one of my favorite combinations! But you can either leave out the almonds or replace with your favorite nut!
How to Make Biscotti
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the room temperature brown butter, sugar, and brown sugar until smooth. Add in the eggs, vanilla, and almond extract and beat until just combined.
Add in the flour, almond flour, baking powder, and salt and mix until fully incorporated.
Then stir in the toasted almonds. The dough should be sticky.
Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Chill in the fridge for 10-15 minutes the let the butter in the dough firm up slightly.
Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them.
Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool.
Serve with your favorite latte! [Like this brown sugar pumpkin spice latte!]
Recipe FAQ's
You can eat biscotti like a regular cookie, but since biscotti is so crunchy, it's typically dipped into coffee, milk, or wine before eating.
Store the almond biscotti in an airtight container at room temperature for up to 2 weeks.
Yes! I recommend freezing the biscotti after the first bake. After the almond biscotti are sliced, freeze in an airtight container for up to 3 months. To finish baking, let thaw and then bake for about 25 minutes as normal.
Biscotti is hard and dry because it is baked twice! First as a loaf and then again after being sliced. This hard, dry texture is what makes it perfect for dunking in coffee and gives it a long shelf life!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Recipe Card
Brown Butter Almond Biscotti
Equipment
Ingredients
- ½ cup brown butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all purpose flour
- ¼ cup almond flour, substitute all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup toasted slivered almonds, chopped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the room temperature brown butter, sugar, and brown sugar until smooth.
- Add in the eggs, vanilla, and almond extract and beat until just combined.
- Add in the flour, almond flour, baking powder, and salt and mix until fully incorporated. Then stir in the toasted almonds. The dough should be sticky.
- Chill in the fridge for 10-15 minutes the let the butter in the dough firm up slightly.
- Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
- Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes. Reduce the oven temperature to 325°F.
- Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
- Return the slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
- Remove from the oven and transfer to a wire rack to cool.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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