Irresistible Double Almond Biscotti: A Classic Recipe with Rich Almond Paste

There are few treats as universally beloved as biscotti. These twice-baked Italian cookies are famous for their delightful crunch and versatility, making them perfect for dunking in coffee, tea, or even a glass of dessert wine. While many biscotti recipes rely on almond extract for their signature flavor, this particular Double Almond Biscotti recipe takes the experience to an entirely new level by incorporating rich, aromatic almond paste. Originally shared by Pam Simmons on Recipe Goldmine and lauded as an office favorite, this recipe promises a depth of flavor and a wonderfully crisp yet tender texture that sets it apart from more traditional versions.

Why Almond Paste Makes All the Difference in This Biscotti Recipe

Unlike almond extract, which provides a concentrated but sometimes one-dimensional almond flavor, almond paste introduces a nuanced sweetness and a slightly chewy texture that transforms the biscotti. Made from finely ground almonds and sugar, almond paste imbues these homemade biscotti with a rich, marzipan-like essence that is simply irresistible. This “double almond” effect, thanks to both the almond paste in the dough and the slivered almonds mixed in, ensures every bite is packed with authentic almond goodness, making this a truly standout almond biscotti recipe.

One of the most appealing aspects of this Double Almond Biscotti recipe is how quickly it comes together, especially if you leverage the power of a food processor. This kitchen workhorse significantly streamlines the process of combining the ingredients, turning what might seem like a complex baking project into an achievable and enjoyable endeavor. The result is a crispy biscotti that isn’t overly hard and tooth-breaking, but rather boasts a satisfyingly crisp and crunchy texture with an outstanding flavor that will have everyone asking for more. This perfect balance of texture and taste makes it an ideal treat for any occasion.

Essential Baking Tips for Perfect Homemade Biscotti

Over the years, baking enthusiasts, including myself, have refined techniques to achieve the perfect biscotti. One crucial tip relates to the second bake, often referred to as the “drying” stage. While the original recipe suggests 325°F for both baking stages, experience has shown that a slightly lower temperature for the second bake yields superior results, preventing over-browning and ensuring a consistent texture. Therefore, when you return the sliced biscotti to the oven for their final crisping, a temperature of 300°F (150°C) is highly recommended over 325°F (160°C). Baking “low and slow” in this stage allows the biscotti to dry out and crisp up beautifully without becoming excessively dark or brittle, ensuring your almond biscotti are perfectly golden and delightful.

This adjustment is a testament to how slight modifications can elevate your baking. By adopting this lower temperature for the second bake, you’ll find your Double Almond Biscotti achieve that ideal golden hue and a perfectly crisp, non-hard crunch, truly letting the magnificent almond flavor shine through. This thoughtful baking tip is key to mastering homemade biscotti and achieving that professional-quality finish.

Double Almond Biscotti Made With Almond Paste – The Recipe

Ingredients for Rich Almond Biscotti:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (7 ounce) package almond paste (ensure it’s fresh for best flavor)
½ cup granulated sugar
½ cup (1 stick) cold unsalted butter, cut into small pieces
4 large egg whites (at room temperature for better frothing)
½ teaspoon pure vanilla extract
1 cup slivered or sliced almonds (toasted)*

*Toasting almonds enhances their nutty flavor significantly, adding another layer to your Double Almond Biscotti. Spread almonds in a single layer on a baking sheet and toast in a preheated oven at 300°F (150°C) for 5-7 minutes, or until fragrant and lightly golden. Watch them carefully to prevent burning, as nuts can go from perfectly toasted to burnt very quickly.

Step-by-Step Baking Instructions for Double Almond Biscotti:

Prepare Your Oven and Baking Sheets: Preheat your oven to 325 degrees F (160°C). Position an oven rack to the center. To prevent the bottoms of your biscotti from burning – a common issue with longer bake times – stack two large cookie sheets on top of each other. This creates an insulating layer. Line the top cookie sheet with parchment paper, or lightly grease it. This crucial step ensures even baking and easy removal of your delicate almond biscotti logs.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Stir well until these ingredients are thoroughly combined and evenly distributed. This ensures that the leavening and seasoning are consistent throughout your biscotti dough. Set this mixture aside for later.
Process Almond Paste and Butter: If using a food processor, fit it with the large-hole grating blade and grate the almond paste. This makes it easier to incorporate. Alternatively, you can grate it manually using the large-hole side of a box grater. Once grated, switch to the metal blade. Add the grated almond paste, granulated sugar, the reserved flour mixture, and the cold butter (cut into small pieces) to the food processor. Pulse the mixture in short bursts until it resembles fine crumbs. This ensures the butter is well distributed and coated by flour, which helps create a tender crumb in the final biscotti.
Prepare Egg Whites: In a large mixing bowl, beat the egg whites with the vanilla extract until they are frothy. This doesn’t need to be stiff peaks; just a good froth will suffice to incorporate air and create a lighter texture in your biscotti.
Combine Wet and Dry Mixtures: Add the food processor mixture (the crumbly flour, almond paste, sugar, and butter) to the frothy egg whites. Incorporate the toasted slivered or sliced almonds at this stage as well. Using a large spoon or a sturdy spatula, mix everything together until a cohesive dough forms. It might seem a little crumbly at first, but with a bit of mixing and gentle pressure, it will come together into a manageable biscotti dough.
Shape the Dough Logs: Lightly flour a clean counter surface. Turn the dough out onto the floured counter. Divide the dough into two equal portions. Gently shape each portion into a log approximately 2 inches thick and 10 inches long. Then, using your hands, gently flatten each log until it is about ½ to ¾ inch thick. Aim for an even thickness across the entire log for consistent baking and uniform biscotti slices.
First Bake: Carefully transfer the flattened dough logs to your prepared (doubled-up and parchment-lined) cookie sheet, placing them about 3 inches apart to allow for spreading. Bake for 35 minutes, or until the logs are beautifully golden brown and feel firm to the touch. This first bake sets the shape and begins the cooking process.
Cooling the Logs: Once the first bake is complete, remove the doubled-up cookie sheets with the biscotti still on them from the oven. Place them on a wire rack to cool completely. This cooling process is crucial and should take approximately 1 hour. Attempting to slice the biscotti while warm will result in crumbling and an uneven texture, so patience is key for perfect homemade biscotti.
Slice the Biscotti: When the logs are completely cool and firm, carefully transfer one log to a cutting board. Using a sharp serrated knife, slice the logs diagonally into ¾-inch thick pieces. The serrated knife is key to achieving clean cuts without crushing the delicate almond biscotti structure.
Second Bake (The Drying Stage): Return the sliced biscotti pieces to the cookie sheets, arranging them cut-side down. You may need to do this in two batches, depending on the size of your sheets, ensuring they are not overcrowded. This is where the temperature adjustment comes in: reduce oven temperature to 300°F (150°C). Bake for 25 minutes, or until the biscotti are slightly golden and feel crisp. For a softer textured biscotti, you can bake for 2 or 3 minutes less. For a drier, crisper biscotti, extend the baking time by 2 or 3 minutes, but keep a close eye on them to prevent burning.
Final Cooling and Storage: Once the second bake is complete, remove the biscotti from the oven and let them cool completely on a wire rack. This allows them to fully crisp up and achieve their signature texture. Store your delicious Double Almond Biscotti in an airtight container at room temperature. They will remain fresh and crunchy for up to two weeks, though it’s unlikely they’ll last that long once your family and friends discover them!

This recipe yields approximately 22 perfectly sized Double Almond Biscotti, ideal for sharing (or not!). Enjoy the delightful flavors of these authentic Italian cookies!

Serving Suggestions and Creative Variations for Your Almond Biscotti

These Double Almond Biscotti are delightful on their own, offering a satisfying crunch and a burst of almond flavor, but they truly shine when paired with a hot beverage. Imagine dipping one into your morning coffee, a comforting cup of afternoon tea, or even a rich hot chocolate for an indulgent treat. For a more sophisticated experience, serve them alongside an authentic espresso or a sweet dessert wine like Vin Santo, a classic Italian pairing. They also make a fantastic homemade gift, beautifully packaged in a decorative tin or cellophane bag, perfect for holidays or special occasions.

Want to experiment with creative variations? While the almond flavor is central to this recipe, you could introduce subtle additions to enhance its profile:

Add Citrus Zest: A teaspoon of finely grated orange or lemon zest can brighten the flavor profile beautifully, adding a zesty counterpoint to the rich almond.
Chocolate Drizzle: For an extra layer of decadence, melt some high-quality dark or white chocolate and drizzle it artfully over the cooled biscotti. Let the chocolate set before storing.
Other Nuts or Dried Fruits: While this is a dedicated almond recipe, a small addition of chopped pistachios, hazelnuts, or even a sprinkle of dried cranberries could introduce another layer of texture and flavor for those who enjoy a mixed nut or fruit profile.

Troubleshooting Common Biscotti Baking Issues

Baking biscotti is generally straightforward, but here are a few tips to troubleshoot common issues and ensure your Double Almond Biscotti turn out perfectly every time:

Biscotti Too Hard or Dry: This often happens if the second bake is too long or at too high a temperature. Remember the “low and slow” approach for the second bake (300°F for 25 minutes, adjusted for your desired texture). If they’re already too hard, a quick dip in coffee will soften them right up!
Biscotti Crumbling When Slicing: This usually means the logs weren’t cooled sufficiently after the first bake. Patience is key! Ensure they are completely cool and firm before attempting to slice. A very sharp serrated knife also makes a huge difference in achieving clean, even cuts.
Logs Spreading Too Much: If your dough is too wet, it might spread excessively during the first bake. Ensure your egg whites are not overly large, and measure flour accurately. Using cold butter also helps maintain the dough’s structure and prevents excessive spreading.
Uneven Browning: Make sure your oven is preheated properly and consider rotating your cookie sheets halfway through each bake for more even results. The stacked cookie sheets also play a crucial role in preventing the bottoms from over-browning.

Embrace the Joy of Homemade Double Almond Biscotti

Creating these Double Almond Biscotti from scratch is an incredibly rewarding experience. The inviting aroma filling your kitchen as they bake, the satisfying crunch of the finished cookie, and the rich, authentic almond flavor are unparalleled by any store-bought version. This recipe, perfected with the incorporation of premium almond paste and careful temperature adjustments for optimal crispness, guarantees a batch of exquisite biscotti that will impress family and friends alike. Dive into the delightful world of Italian baking and savor every single almond-infused bite. You’ll quickly discover why this homemade biscotti recipe becomes a cherished favorite in your repertoire.