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The base recipe for these vanilla-almond biscotti (pictured above) can be adapted to all tastes. Know that the nuts can be replaced with any you like and additions such as dried fruit, chocolate chips, and coconut are all welcomed. Lemon and/or orange zest add a nice touch as well.
Although a chocolate or white chocolate coating is unnecessary, it adds a festive touch: white chocolate pairs especially well with the cranberry and pistachio variety. Chocolate is nice with almond or walnut and coconut.
I like using the large white and dark chocolate disks from Nuts to You for the glazes. Regular chips probably work fine, but the Nuts to You chips harden relatively quickly, making the finished biscotti easy to store. Fante’s sells a similar brand as well.
To really spoil a mother this Sunday, make her a fresh batch of chai tea. Chill the tea in an old fashioned milk carafe, and adorn it with a festive bow. This recipe yields 8 cups, equal to about 16 servings, enabling the recipient to enjoy chai tea for weeks after Mother’s Day.
The chai can be served hot, with steamed milk, or cold, over ice. A relatively new appliance, the Nespresso Aeroccino — my new favorite gadget — has enabled me to create tasty chai tea lattes at home. While this tool froths milk nicely, however, it is not critical — the chai, when warmed or chilled with equal parts milk, tastes equally satisfying.Print
- Total Time: 2 hours 10 minutes
- Yield: 30 biscotti
Note: I know this is weird, but I kind of like my biscotti to be a little soft and chewy on the inside, not rock hard. So, if you like yours harder, bake them longer the second time around.
¼ cup chopped pistachios
¼ cup dried cranberries or cherries
To coat in chocolate, melt either in a double boiler:
- 6-oz dark chocolate wafers
- 6-oz white chocolate wafers
… dip the cooled biscotti into the melted chocolate and set on a wire rack to harden.
- ½ cup (1 stick) unsalted butter
- 1¼ cups sugar
- ¼ cup light brown sugar
- 2 eggs
- 1½ teaspoons vanilla
- 3 cups (384 g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup sliced almonds
- In the bowl of a standing mixer fitted with the paddle attachment, cream the butter with the sugars until well blended. Add the eggs one at a time, mixing after each addition. Add the vanilla and blend again.
- In a separate bowl, whisk together the flour, baking powder and salt. Stir in the sliced almonds. Add the dry ingredients to the mixer and blend on low-speed until just combined.
- Remove the dough from the mixer and divide into two equal portions. Plop one portion onto a parchment paper- or Silpat- lined baking sheet. Form into a longish rectangle about an inch high. Repeat with remaining log. If you have the time, chill logs for an hour. (At this point, too, the logs can be wrapped in plastic wrap and chilled for as long as 3 days (maybe longer…never tried it).)
- Preheat oven to 350˚F. Bake for 30-35 minutes, until the logs are evenly golden brown. Remove from oven and place on cooling rack. Let cool for 5 to 10 minutes. Carefully transfer logs to a cutting board. Cut the log crosswise on a slight bias (or not) with a sharp knife or a bench scraper. Lay the cut slices on their sides on the baking sheet. Return pan to the oven for another 10 minutes. Remove from the oven and let the biscotti cool on baking sheet for 5 minutes before transferring to a cooking rack. Cool completely.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cookie
- Method: Oven
- Cuisine: Italian, American
Keywords: biscotti, vanilla, almond, cookie, breakfast
- Total Time: 30 minutes
- Yield: 8 cups
4 cups water
4 cups milk
8 cardamom pods
1 knob ginger 1½-inches long
½ vanilla bean
1 tablespoon aniseed or fennel seeds
10 whole allspice
1 whole nutmeg
½ teaspoon whole black peppercorns
1 cinnamon stick
¼ cup black tea leaves such as Ceylon or Assam
¼ – ½ cup honey
- Place water and milk in a large saucepan. Bring to a simmer, then reduce heat to lowest setting. (Mixture should not even be simmering.)
- Crush the cardamom pods to release the seeds and add both the pods and seeds to the pot. Peel ginger, slice thinly and add to pot. Split vanilla bean lengthwise. Using a paring knife, scrape seeds into pot, then add vanilla bean to pot as well. Add aniseed or fennel, allspice, nutmeg, peppercorns, cinnamon stick, cloves and tea. Let spices steep for 15 minutes.
- Add ¼ cup of the honey. Taste. Add more honey 1 tablespoon at a time until the mixture reaches desired sweetness. (Mixture can always be adjusted later with more milk or honey.) Place a fine-meshed strainer over a large bowl. Pour mixture through strainer, pressing spices against the mesh to release all of the liquid. Chill until ready to serve.
- For hot chai tea, heat ½ cup chai with ½ cup milk in saucepan or microwave until simmering. For iced chai, pour ½ cup chai and ½ cup milk into ice-filled glass. Taste, and add more milk, chai or honey if necessary.
- For a chai latte, place ½ cup milk in the carafe of a Nespresso Aeroccino and froth. Place ½ cup chai in mug (or pot) and heat in the microwave (or stovetop) until simmering. Spoon frothed milk onto hot chai and sprinkle with cinnamon if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Drink
- Method: Stovetop
- Cuisine: Indian
Keywords: chai, homemade, tea, latte
This post may contain affiliate links. Please read my disclosure policy.
24 Comments on “Vanilla-Almond Biscotti”
It seems kind of a waste to use a whole nutmeg – I would use a course grater to grate maybe a quarter of a nutmeg at the very most (course enough that it’s still caught by the mesh strainer at the end). It’s very strong when grated.
I would love to see more pictures of the baking and cutting process of the scones, I got a little lost on that part.
So here I am on Saturday morning, wondering if I should make your biscotti again. Or do I make the scones? Or the oatmeal bread from your book? (Help!) We LOVED this biscotti. I made a lemon glaze to go with it. Sooo good! And the chai! I’ve had a hard time finding a chai recipe that has my perfect mixture of spices. Yours is it! I had to cook it for a long time to get the potency I wanted which was hard b/c with the milk I couldn’t have it simmering. I’m thinking of adding the milk after I simmer just the spices first. Will be trying that today. So help a girl out, Ali. What should I make today (in addition to something with mushrooms)?
I’m so happy to hear all of this, Lisa 😍😍😍😍 Lemon glaze + almond biscotti sounds heavenly.
Confession re chai: It’s been ages since I made it. I think your idea is so smart: simmer the spices with the water; then add the milk … brilliant.
Did you end up making anything fun yesterday?
A few thoughts re mushrooms:
Roasted mushrooms polenta bake
One-Pan Ginger-Scallion Ramen
Do you like broccoli? This is a favorite fast side dish: Broiled broccoli with Sesame-Scallion Sizzle
Did I make anything fun yesterday? Ha. In the morning, I made your Oatmeal-Maple Bread (from your book). My 17-year-old daughter took a bite and said, “Woah. Woah.Woah.” It’s a game-changer and will be in our regular rotation! I then made your oven-baked polenta with roasted mushrooms. I’ve been craving it lately.:) Then onto your beans in tomato and parm. I used Rancho Gordo Alubia Blanca beans and didn’t even soak. Took about 2 hours from start to finish. And OMG. Your amazing kale salad with homemade bread crumbs and shallot vinegarette (which worked perfectly with romaine)! My husband said, “This is a $15 salad at a restaurant. You will be making this often, right?” Onto more biscotti and chai (which worked perfectly when simmered for a while in water first). My daughter asked, “Can we just always have a stock of biscotti? Like, every day? For breakfast, lunch, and dinner?” The recipe is perfect, but the dough is super crumbly when shaping it into logs. Is it that way for you? Here’s an amazing sweet potato recipe from Tamar Adler I highly recommend! https://cooking.nytimes.com/recipes/1017338-roasted-sweet-potatoes-with-yogurt-and-sesame-seeds Thanks for being there, Ali!
Oh Lisa, where to begin?? So happy to hear all of this. Love hearing how your daughter and husband are weighing in, too… so important.
Re: biscotti, I will need to remake to give some feedback… it’s been too long. But hearing that it’s crumbly makes me think the flour needs to be reduced slightly. I will update ASAP.
Thank you for sending the Tamar Adler recipe … love her! In fact, one of her other sweet potato recipes, inspired this one, a favorite: Mashed Sweet Potatoes with Chilies, Lime and Cilantro.
Thanks for writing Lisa!!
Broccoli! I was close to making that recipe last week but ended up making Ina’s broccoli. The entire sheet pan of broccoli was our dinner. We just ate directly from the pan! I’ll be sure to try your sesame scallion recipe in the next few days. 🙂
😂😂😂😂 I love this so much.
Hi, Ali! I was wondering, if adding shredded coconut, should I put less flour (if putting 1/4 cup coconut should I use 3 cups flour minus 1/4 cup)? Thank you, will be making them tomorrow!
Hi! I think with only 1/4 cup of coconut, you shouldn’t have to make any adjustments to the flour. That said, you could always hold back 1/4 cup of flour; then add it back if the dough feels too wet. Good luck! I love these biscotti so much 🙂
Ali, I put 1/4 cup less flour as I added 1/4 cup coconut (someone mentioned the dough becoming crumbly because of too much flour…). It all came out great, added dried cranberries as well.
The chai tea is soooo good, the final flavor is so rich and it pairs so well with the biscotti!
So great to hear this! Thanks so much for writing and sharing your notes 🙂 🙂 🙂
Love your book and recipes…
1 quick question re almond biscotti.
Should the almonds be toasted.
Thank you, David! Means a lot 🙂
No need to toast the almonds!
I made the almond biscotti and it’s so good!! I give it 10⭐️! It was not the least bit as intimidating as I’d thought. Crisp, flavorful and EASY! Ali, I’ve made a handful of your recipes and I can honestly say you’ve brought me so much confidence. Thank you🌺
The Dog Ladies agree.
Awwwww so nice to read this, Sherrie 🙂 🙂 🙂 I love these biscotti so much. Whenever I visit my mother, she has a big jar filled with them on the countertop… such a treat. Hi to The Dog Ladies for me 👋👋👋👋👋
No butter in the recipe but directions ask for it ?
Hi Pat! It’s: ½ cup (1 stick) unsalted butter. For me it’s showing up … are you still not seeing it? It should be the first ingredient listed.
If the biscotti dough is too crumbly, can you make any adjustments before cooking it? More butter? My dough is in the refrigerator, but it was super crumb ly and I had to mash it together to make a rectangular shape. Maybe everyone’s is like this. Hard to tell if too much flour or not so I just followed the 3 c. Hope it dosen’t fall apart after I cook and try to slice.
Hi Sunshine! I’m likely too late here. It should be just fine once baked. Have you tried baking and slicing it yet? There’s not much you can do to fix the dough once it has been chilled.
Yum. TY. Added almoonds and dried cranberries and let sit in frig for 2 days. It was hard as a brick when I cooked it so sperayed olive oil lightly on top. Seemed to be fine upon cooking as directed.
Great to hear! Love dried cranberries in my biscotti.
Second time I’ve made these biscotti cookies. Simply delicious. I made zero adjustments to your recipe, which is uncommon for me. Didn’t need it. Thank you for this gift.
So nice to read this, Julie 🙂 🙂 🙂 This is one of the oldest recipes on my blog, but one of my favorites. Glad you like it, too. Thanks for writing.