These Quick Almond Biscotti are the perfect holiday cookie—crisp, lightly sweet, and ideal for dipping into coffee or hot chocolate. This modern shortcut version bakes up in under an hour and uses pantry-friendly ingredients. Tested twice for perfect crunch without being too hard.

Ingredients

• 1 cup (200 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, melted
• 2 large eggs
• 1 1/2 tsp pure almond extract
• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (85 g) sliced almonds

Swaps & Notes

Step-by-Step Instructions

1. Mix dough: Whisk melted butter and sugar until creamy. Add eggs and almond extract. Stir in flour, baking powder, and salt until a soft dough forms. Fold in almonds.
2. Shape & bake: Divide dough in half. Shape into two logs (10×2 inches) on a parchment-lined baking sheet. Bake at 350°F (175°C) for 25–30 minutes, until golden and firm.
3. Slice & re-bake: Cool 10 minutes. Slice diagonally into ½-inch pieces. Bake cut side down for 8–10 minutes per side until crisp.

Tested note: Best texture achieved when re-baked for exactly 9 minutes each side.

Pro Tips & Variations

• For a sweeter bite, drizzle with melted dark chocolate after cooling.
• Add orange zest or a pinch of cinnamon for a festive twist.
• Use whole almonds for a chunkier texture.
• Store a few biscotti with a slice of bread to keep them lightly crisp.
• To make soft biscotti, reduce second bake to 6 minutes per side.
• Gift-ready: tie 4–5 cookies in parchment with twine.

Serving Suggestions

• Serve with espresso, cappuccino, or chai tea.
• Crumble over vanilla yogurt or gelato.
• Dip half in melted white chocolate for parties.
• Perfect for cookie exchanges or edible gifts.

Storage & Reheating

• Room temp: Store airtight up to 10 days.
• Freeze: Up to 3 months in freezer-safe container.
• Reheat: Warm at 300°F (150°C) for 3–4 minutes to refresh.
• Food safety: Keep moisture out to prevent spoilage.

FAQs

Q1: Can I make biscotti without almonds?
Yes, substitute hazelnuts, pistachios, or omit nuts completely.

Q2: How do I make biscotti less hard?
Bake the second time for only 6 minutes per side or wrap warm biscotti in a towel to soften slightly.

Q3: Why did my biscotti crumble when sliced?
It may have been too hot. Let it cool 10–15 minutes before slicing.

Nutrition (per serving)

Calories: 160; Protein: 3 g; Carbs: 18 g; Fat: 8 g

Quick Almond Biscotti

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• Author: ARTICLE PINTEREST
• Diet: Vegetarian

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Description

Crispy almond biscotti made fast with pantry ingredients. Perfect for coffee, gifting, or Italian-style holiday cookie trays.

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Ingredients

Scale 1x2x3x

• 1 cup (200 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, melted
• 2 large eggs
• 1 1/2 tsp pure almond extract
• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (85 g) sliced almonds

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Instructions

1. Whisk melted butter and sugar, then whisk in eggs and almond extract.
2. Stir in flour, baking powder, and salt. Fold in sliced almonds. Divide into 2 logs on a parchment-lined sheet. Bake at 350°F (175°C) for 25–30 minutes.
3. Cool 10 minutes, slice diagonally 1/2-inch thick, and bake cut side down 8–10 minutes per side until crisp.

Notes

Tested twice; best crunch at 9 minutes each side on second bake. Store airtight up to 10 days or freeze up to 3 months.

Nutrition

• Serving Size: 1 biscotti
• Calories: 160
• Sugar: 9
• Sodium: 45
• Fat: 8
• Saturated Fat: 3
• Carbohydrates: 18
• Fiber: 1
• Protein: 3
• Cholesterol: 30