Almond Biscotti are classic, crispy, twice-baked homemade Italian almond cookies, made with oil instead of butter. And this is an easy, dairy-free recipe.
These easy, dairy-free Almond Biscotti are classic, crispy Italian cookies packed with pieces of real almonds.
Traditionally made with whole almonds, they're actually customizable-feel free to use whole, chopped, or blanched almonds depending on your texture preference!
And for added sweetness, feel free to include chocolate chips!
Made with oil instead of butter or margarine, these treats are budget-friendly, easy to prepare, and make a terrific grab-and-go snack for work or school.
Plus, their amazing crispiness makes them perfect for dipping in your morning coffee, tea, or a cold glass of milk as an afternoon snack.
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What is needed to make these almond biscotti?
all-purpose flour
white granulated sugar
chopped or sliced almonds (any kind)
large eggs
cooking oil
almond extract (or good imitation)
vanilla extract (or good imitation)
baking powder
salt
What are biscotti?
The term "biscotti" comes from the Latin word biscoctus (meaning "twice-baked"), but it became the generic term for any type of cookie or biscuit in Italy.
However, in the US, the term "biscotti" is used to describe the dry, oblong, twice-baked Italian cookie specifically.
While both biscotti and traditional cantucci are dunked in beverages, traditional cantucci are typically dipped into Vin Santo (a sweet Tuscan dessert wine) at the end of a meal.
In the US, biscotti are more commonly enjoyed dipped into espresso or coffee.
Biscotti originated in ancient Rome as practical travel food for sailors and soldiers since the double-baking process dried them out, and they resisted mold.
The modern almond biscotti (cantucci) became popular during the Renaissance in Tuscan (Prato). Cantucci are made without any fat (i.e., no oil or butter), unlike biscotti, which commonly does use a fat.
Frequently Asked Questions (FAQs) for dairy-free chocolate chip biscotti
Frequently Asked Questions (FAQs)
Are these biscotti dairy-free?
Yes! This Almond Biscotti recipe is made without butter, margarine, or other dairy ingredients. The recipe uses oil instead.
Can I use butter instead of oil?
This recipe is specifically formulated to use oil. Substituting butter would change the recipe, so it's best to stick with the oil for the intended texture.
Does this recipe use dairy-free margarine instead of butter?
No. This recipe uses oil as the only added fat, so there's no need for dairy-free margarine.
What kind of almonds work best in biscotti?
You can use whole, chopped, sliced, or blanched almonds, depending on the texture and appearance you prefer. Whole almonds give biscotti a traditional look and plenty of crunch.
Can I add chocolate chips to this almond biscotti?
Yes. You can add chocolate chips along with the almonds for a chocolate-almond combination or replace some of the almonds with chocolate chips.
Why are biscotti baked twice?
Biscotti are baked twice to remove excess moisture. The first bake sets the dough, and the second bake, after slicing, gives the biscotti their signature dry, crisp texture that's perfect for dipping.
How do I store homemade biscotti?
Store completely cooled biscotti in an airtight container at room temperature in a cool, dry place. Properly stored, they should stay crisp for up to two weeks.
Can I freeze biscotti?
Yes. You can freeze baked biscotti in an airtight container or freezer bag for up to 3 months. Let them thaw completely at room temperature before serving.
If you like this recipe, try these!
Almond Biscotti
Easy, delicious, and dairy-free almond Italian cookies.
Ingredients
- 3 cups all-purpose flour
- 1 ¼ cup white granulated sugar
- 1 cup chopped or sliced almonds (any kind)
- 3 eggs
- ⅓ cup cooking oil
- 1 tablespoon almond extract (or good imitation)
- 1 teaspoon vanilla extract (or good imitation)
- 1 ½ teaspoons baking powder
- 1 teaspoon of salt
Instructions
- Place the flour, sugar, eggs, oil, almond extract, vanilla extract, baking powder, and salt in a mixing bowl and mix well.
- Add in the almond pieces and mix well.
- Take the dough, place it on a cookie sheet that has been lined with baking (parchment) paper, and form it into two loaves approximately 3" wide, leaving a few inches between the loaves for room to spread (you can add some sliced or chopped almonds to the top, if desired).
- Place in an oven that has been pre-heated to 350°F, and bake for 25-30 minutes, until the loaves are no longer sticky, are slightly firm, and have a light golden color.
- Remove from the oven and let cool (if you slice when it is hot, the slices may fall apart).
- Cut the loaves width-wise or diagonally into slices that are between ½" - ¾" in width.
- Lay the slices on their side on a cookie sheet that has been lined with baking paper, and put back in the oven for 10-15 minutes.*
Notes
*Some people bake for 10 minutes on each side, but I haven't found the need to do that.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 16mgSodium: 81mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 4g
