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plate piled with classic almond biscotti

Classic Almond Biscotti Recipe with Variations

The perfect accompaniment to your cup of coffee.  Follow my easy, step by step instructions for Classic Almond  Biscotti with variations such as cranberry-pistachio and chocolate-hazelnut!
Course Dessert
Cuisine Italian
Keyword biscotti, classic Italian cookies, pistachio cranberry, almond, choclate hazelnut
Prep Time 55 minutes
Cook Time 1 hour
Resting time 20 minutes
Total Time 2 hours 15 minutes
Servings 48 -54 biscotti
Calories 127kcal


  • 7 eggs
  • 1 cup granulated sugar
  • ¾ cup vegetable oil
  • grated zest of 1 orange or lemon
  • 4 cups all purpose flour
  • 6 teaspoons baking powder
  • pinch salt

Variations (amount of ingredients for the entire recipe)

    Classic almond

    • 2 cups cups coarsely chopped almonds

    Pistachio and cranberry

    • 1 cup shelled, unsalted pistachios
    • 1 cup dried cranberries

    Chocolate Hazelnut

    • 1 cup chocolate chips or chunks
    • 1 cup roasted hazelnuts, skins removed


    • Preheat oven to 350F and line 2 baking sheets with parchment paper.
    • In a large bowl, whisk together eggs; sugar; vegetable oil and orange zest.
    • Sift the flour, baking powder and pinch of salt. Gradually add the dry ingredients to the egg mixture with a wooden spoon until fully incorporated. The mixture will resemble a very soft bread dough.
    • Scrape out the dough onto a lightly floured surface and divide it into into three pieces.
    • If you are making all 3 variations, see *note below.
    • Knead in the ingredients of your choice into the dough until evenly dispersed. The dough will be sticky. Avoid adding too much extra flour and use a bench scraper and/or damp hands to help you.
    • Roll each piece into a log, transfer onto the prepared baking sheet and flatten into a 30 cm by 8 cm rectangle.
    • Bake for approximately 25-30 minutes or until golden brown.
    • Transfer to a wire rack and let cool for 15-20 minutes. Reduce the oven temperature to 275F.
    • Place each log on a cutting board. With a serrated knife, slice each log into 1 cm biscotti. Transfer the biscotti back onto the baking sheets and continue baking for 30 minutes, flipping halfway.
    • Transfer to a wire rack and let cool before serving.


    • If you are trying all 3 variations, divide the dough into 3. Kneed in 2/3 cup of almonds in the first dough; 1/3 cup each pistachios and cranberries in the second; and 1/3 cup each hazelnuts and chocolate chips in the third piece of dough. 


    • 1-2 tsps. of vanilla extract may also be added to the dough for extra flavor.
    • The dough is very sticky.  Slightly damp hands as well as a bench scraper will help handle the dough in order to shape into logs.
    • Please note that baking time may vary slightly according to your oven. Bake until golden brown both on top and underneath.
    • 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: 127kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 10mg | Potassium: 113mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Calcium: 43mg | Iron: 1mg