Biscotti 1

Almond biscotti are the Italian twice-baked cookies built for dunking in espresso, coffee, or sweet wine. The name literally means “twice cooked," and that second bake is what gives biscotti their signature crunch.

Starting with toasted almonds is the first key. Raw almonds taste flat in a baked cookie. A quick roast wakes them up and deepens the nutty flavor that runs through every bite.

The two-bake technique works like this: the dough bakes first as long slabs, cooled briefly, then sliced into bars and returned to the oven to dry out completely. The result is rock-solid in the best way, perfect for slow dipping without falling apart in your cup.

Pro Tips

• Toast almonds whole and skin-on for the deepest flavor and most rustic look in the finished cookies.
• The dough is sticky. Wet your hands lightly when shaping the slabs to keep them from sticking.
• Cut on a sharp diagonal after the first bake while the slabs are still warm but not hot. Wait too long and they crumble; cut too soon and they smush.
• Lay bars on their cut sides for the second bake. Both sides crisp evenly this way.

Variations

• Add 1 tablespoon orange or lemon zest with the eggs for a citrus-almond version.
• Swap ½ cup of the almonds for chopped pistachios and dried cranberries for festive holiday biscotti.
• Dip cooled biscotti in melted dark chocolate and let set for a cafe-style finish.