If your coffee is lonely, fix it with Coffee Almond Biscotti. These crisp, nutty, espresso-infused delights make basic cookies look like amateurs. They’re crunchy enough to dunk, but not brick-like enough to break a tooth. With rich coffee flavor and toasted almonds in every bite, they’re the grown-up snack you didn’t know you needed. Plus, they last forever—assuming you don’t eat them all in one sitting. Forget store-bought biscotti; this homemade version is fresher, tastier, and just the right amount of fancy. Get your coffee ready, because this is about to be a perfect pairing.

Coffee Almond Biscotti

moka coffee pot

Crisp, espresso-infused biscotti loaded with almonds. Perfect for dunking, snacking, or pretending you have your life together.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings 24 servings

Calories 110 kcal

Ingredients

2 cups all-purpose flour structure matters
¾ cup sugar sweet, but not too sweet
1 ½ tsp baking powder biscotti needs lift
¼ tsp salt flavor booster
1 tbsp instant coffee for that deep espresso kick
2 large eggs binder and texture hero
1 tsp vanilla extract a must
1 cup almonds toasted and chopped

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk flour, baking powder, salt, and instant coffee.
In another bowl, beat eggs, sugar, and vanilla until smooth.
Gradually mix dry ingredients into wet until combined.
Fold in almonds, then shape dough into a 12-inch log on the baking sheet.
Bake for 30 minutes, then let cool for 10 minutes.
Slice into ½-inch pieces using a serrated knife.
Lay slices cut-side down on the baking sheet and bake for 15 more minutes.
Let cool completely before dunking in coffee.

Notes

Nutritional Values (Per Biscotti)

Calories: ~110
Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g

Vitamins & Minerals (Per Biscotti)

Calcium: 2%
Iron: 3%
Magnesium: 4%
Potassium: 2%
Vitamin E: 3%

Additional Notes/Tips

Toast almonds beforehand for extra crunch and depth.
Let biscotti cool fully for maximum crispiness.
Store in an airtight container for up to two weeks (but good luck making them last that long).
Dip in dark chocolate for extra indulgence.

Make these once, and you’ll never buy stale coffee shop biscotti again.

Coffee Almond Biscotti