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Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea or coffee, and they are super easy to make. |

Easy Small Batch Almond Biscotti

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5 from 3 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 55 minutes
  • Yield: 10-12 biscotti
  • Diet: Vegetarian


Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea or coffee, and they are super easy to make.


  • 1/3 cup almondsslivered or roughly chopped
  • 2 eggs, at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup almond oil (or 1/4 cup olive oil and 1 and 1/2 teaspoons almond extract)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (approximately 1/2 lemon)
  • 1 + 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup almond flour (or ground almonds)


  1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
  2. Add almonds in a large non-stick skillet, and heat over medium high heat for 5-7 minutes, until golden brown and toasted. Keep an eye on them because they can burn quickly once they start to brown.
  3. In a medium bowl, add eggs and brown sugar. Use an electric mixer on medium speed, to beat together until light and fluffy, about 1-2 minutes. Add in oil, vanilla, and lemon zest and beat together for another minute.
  4. In a large bowl, sift flour and baking powder together. Add almond flour and stir to combine. Gradually stir in the wet ingredients, until just combined. Fold in the toasted almonds and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
  5. Transfer the dough onto a lightly floured surface and shape it into a rectangle log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and 1/2-inch thick. Transfer to a parchment-lined baking sheet. Bake for 20 minutes, until golden brown.
  6. Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into 1-inch slices, crosswise. You should get about 10-12 slices, depending on how thick you rolled out the log.
  7. Place the biscotti (standing up) back on the lined baking tray and bake for 8 minutes. Then remove from oven and flip the biscotti over. Bake for another 6-7 minutes until crisp and golden.
  8. Allow biscotti to cool before serving.


The texture. Biscotti is meant to be hard. The ideal texture is dry and crunchy. This is the perfect texture for dunking into tea, coffee and hot chocolate. For an even crispier biscotti, bake for an additional 5-10 minutes at step 7, until desired crispiness is achieved.

Baking twice. When you bake twice, your biscotti becomes crunchy and crumbly. Bake them to the texture that you like. For extra crunchy and dry biscotti, bake them longer, for softer ones, then bake them for less time. In fact, you don't have to bake these twice and can just slice them up and enjoy after the first bake. They will be a lot softer and fluffy.

How to store biscotti. Store almond biscotti in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Cookie
  • Method: Bake
  • Cuisine: Italian