Savor a traditional, twice-baked Tuscan treat with this recipe that delivers nutty, lightly sweetened flavors and a satisfying crunch!
The only thing I love more than a cup of strong coffee is something to dip into it. Whether it’s a homemade cookie or a store-bought confection, the caffeinated liquid softens and enhances it in the most delightful way.
This almond cornmeal biscotti recipe replicates the goodies I used to buy at coffee shops. It delivers a satisfyingly crunchy bite and lightly sweetened, nutty flavors that elevate any small moment of leisure. And biscotti dips gorgeously!
The word biscotti originates from the Latin biscoctus, which means “twice-cooked.” The name references the method of baking the dough in a log, slicing it, and then baking the pieces again to achieve maximum crunch and a long shelf life. They were originally a practical food for Roman soldiers and travelers, but biscotti evolved during the Renaissance into a cherished treat celebrated for both convenience and flavor.
I enjoy making this recipe on Sundays, when I can relax into the rolling, shaping, and dual bake times without rushing. My home fills with mouthwatering aromas! Then, when they’re done, I get to sit down with a hot beverage and savor the yummy results of my labor.
Tips for exceptional biscotti
- If you’re using hazelnuts, let them cool slightly after roasting, then gather them in a clean towel and rub to remove most of the skins. This brings out the nutty flavor and improves texture.
- When shaping the dough, moisten or flour your hands to prevent sticking, and flatten the logs after you place them on the baking sheet for more even baking.
- To get the tidiest slices, allow the baked logs to cool just enough so they are firm yet slightly warm. Then use a serrated knife and a gentle sawing motion to avoid crumbling.
- Rotate the pan halfway through both the first and second bake for uniform color and crispness.
How do I store leftovers?
Store completely cooled biscotti in an airtight container at room temp for up to 2 weeks. Avoid refrigerating, as the humidity inside the fridge will cause them to soften or become stale quite quickly. However, you can freeze leftover biscotti for up to 3 months by wrapping them tightly in plastic wrap then placing them inside a freezer-safe container. Thaw at room temp for 30-60 minutes. If they lose some crispness, rebake for a few minutes to restore crunch.
Serving suggestions
Serve almond cornmeal biscotti alongside a Copycat Starbucks Vanilla Spice Latte for a midmorning or midafternoon pick-me-up. Elevate their decadence by drizzling them with Vegan Chocolate Ganache. They also pair beautifully with a scoop of Vanilla Ice Cream or Dark Chocolate Ice Cream for a simple yet satisfying dessert.
Almond Cornmeal Biscotti
Ingredients
- 3/4 cup whole hazelnuts or almonds
- 4 tablespoons cold butter
- 1/2 cup + 2 tablespoons granulated sugar
- 1 large cold egg
- 1 1/2 teaspoons anisette liqueur
- 1 1/4 cups flour
- 2 tablespoons cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons anise seeds
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Spread the nuts on a second baking sheet and roast for 12-15 minutes, until fragrant and lightly golden. Allow nuts to cool for 10-20 minutes on the pan. Then finely chop 1/4 cup and coarsely chop the remainder.
- In a large mixing bowl, blend the butter and sugar together just until combined and slightly creamy—do not overmix, as cold butter is key to a crisp texture.
- Beat in the egg until incorporated, then stir in the anisette liqueur to combine.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, salt, anise seeds, and chopped nuts. Fold these dry ingredients gradually into the butter mixture using a rubber spatula. Mix until a stiff, unified dough forms.
- Lightly flour your hands and work surface. Divide the dough in half and roll each into a log about 12 inches long and 2 inches wide. Gently flatten tops for even baking.
- Arrange the logs spaced apart on the prepared baking sheet. Bake for 15–20 minutes, rotating pan halfway through, until the logs are firm, lightly golden, and feel dry to the touch at the center—do not underbake.
- Remove logs from oven and cool for 10-15 minutes on the pan. The logs should still be slightly warm but firm.
- Carefully slice the logs on the diagonal into 3/4- to 1-inch slices using a serrated knife.
- Arrange the slices cut-side down on the baking sheet. Bake for 8-12 minutes, flipping halfway, until dry and golden. If you want extra crispness, bake a few extra minutes.
- Remove from oven and transfer the biscotti to a wire rack to cool completely, about 30-60 minutes.
- Serve immediately or store in an airtight container.
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