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A close-up of crunchy Italian almond biscotti, perfectly baked.

Best way to grow Biscotti (Italian Almond) in 5 steps.

This recipe outlines the "best way to grow" biscotti, referring to the baking process of crisp Italian almond biscuits, not actual plant cultivation.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 biscuits
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Dough
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup almonds, whole or roughly chopped

Equipment

  • oven
  • baking sheet
  • parchment paper
  • large bowl
  • whisk
  • cutting board
  • serrated knife
  • wire rack
  • airtight container

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, beat the eggs and vanilla extract together.
  4. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms, then fold in the almonds.
First Bake
  1. Transfer the dough to the prepared baking sheet and shape it into two logs, about 10-12 inches long and 2 inches wide, leaving some space between them.
  2. Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
Cooling and Slicing
  1. Remove the logs from the oven and let them cool on the baking sheet for about 10-15 minutes.
  2. Carefully transfer the logs to a cutting board and, using a sharp serrated knife, slice them diagonally into ½-inch thick pieces.
Second Bake
  1. Arrange the sliced biscotti cut-side down on the same baking sheet.
  2. Return them to the oven and bake for another 10-15 minutes per side, or until they are golden brown and crisp.
Final Steps
  1. Remove the biscotti from the oven and let them cool completely on a wire rack.
  2. Store the cooled biscotti in an airtight container at room temperature for up to two weeks.

Notes

For extra flavor, you can toast the almonds lightly before adding them to the dough. If you prefer a chewier biscotti, reduce the second baking time slightly. Biscotti are perfect for dipping in coffee or dessert wine.