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Classic Almond Biscotti with Variations

Biscotti are classic Italian cookies.  In this recipe I am offering you three delicious variations including classic almond; pistachio and cranberry; and chocolate hazelnut.
Course Dessert
Cuisine Italian
Keyword biscotti, classic Italian cookies, pistachio cranberry, almond, choclate hazelnut
Prep Time 40 minutes
Cook Time 1 hour
Resting time 15 minutes
Total Time 1 hour 40 minutes
Servings 54 biscotti
Calories 113kcal


  • 7 eggs
  • 1 cup granulated sugar
  • ¾ cup vegetable oil
  • finely grated zest of 1 orange or lemon
  • 6 teaspoons baking powder
  • 4 cups all purpose flour
  • Possible add-ins:
  • 2 cups cups coarsely chopped almonds
  • 1 cup each shelled pistachios and 1 cup dried cranberries
  • 1 cup each roasted hazelnuts, skins removed, and chocolate chips


  • Preheat oven to 350F and prepare 2 baking sheets with parchment paper.
  • In a large bowl, whisk together the eggs, sugar, vegetable oil and zest.
  • Add the flour and baking powder and stir with a wooden spoon. The mixture will resemble a very soft bread dough. Stir in the almonds (or other ingredient combinations as suggested) and distribute evenly throughout the dough.
  • Divide the dough into three pieces. On a lightly floured surface, shape each piece into a log approximately 30 cm long by 8 cm wide. Transfer each log onto the baking sheet.
  • If you are trying all 3 variations, divide the dough into 3. Kneed 2/3 cup of ingredients (2/3 cup of almonds; 1/3 cup each pistachios and almonds; 1/3 cup each hazelnuts and chocolate chips) into each dough. 
  • Bake in the centre of the oven for approximately 40 minutes or until lightly golden in color.
  • Transfer to a wire rack and let cool for 15 minutes.
  • Reduce the oven temperature to 275F. Place each log on a cutting board. With a serrated knife, slice each log into 1 cm cookies. Transfer the cookies back onto the baking sheets and continue baking for about 20 minutes, flipping halfway, or until the desired level of crispness.
  • Transfer to the wire rack and let cool completely.


  • The dough is very sticky.  Slightly damp hands will help handle the dough easier to shape into logs.
  • Since biscotti are twice baked they have no moisture left in them. Therefore they can be stored at room temperature in a cool dry place for 2 weeks.
  • They can also be frozen well sealed in plastic wrap for months.
  • Please note that the nutritional information is not necessarily accurate as it may vary according to the ingredients you choose to add to your biscotti. 


Calories: 113kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 8mg | Potassium: 100mg | Sugar: 3g | Vitamin A: 30IU | Calcium: 38mg | Iron: 0.8mg