Why are biscotti baked twice?

The first bake sets the dough into a sliceable log, and the second bake dries the slices until crisp. This is what gives biscotti their classic crunchy texture for dunking in coffee or tea.

Can I make these biscotti without amaretto?

Yes. Use almond extract with a little orange juice or water for the liquid. You will still get almond flavor without using liqueur.

How do I keep the biscotti from crumbling when slicing?

Let the log cool for about 10 minutes, then use a sharp serrated knife and gentle sawing motions. Pressing straight down too hard can break the warm log.

Can I make the biscotti softer?

Yes. Shorten the second bake by a few minutes and let the slices cool completely on the rack. They will still firm up as they cool, but they will be less hard than traditional biscotti.

Back to Recipes

Classic Italian Almond Amaretto Biscotti with Citrus Zest - Low-Sugar & Easy

Name: Classic Italian Almond Amaretto Biscotti with Citrus Zest - Low-Sugar & Easy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 20 servings
Cuisine: Italian
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup granulated sugar (reduce to 1/3 cup for lower sugar option); 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 2 teaspoons amaretto liqueur; 1 teaspoon vanilla extract; 1 tablespoon finely grated lemon zest (or orange zest); 3/4 cup sliced almonds (or substitute with toasted sunflower seeds for nut-free); Non-stick spray or parchment paper for baking

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 22, 2026 · Updated Jun 27, 2026

Italian 55 mins beginner-friendlyeasystep-by-stepclassicitalianno-fusspartysnackminimal-ingredientsnut-freewinter-bakinglow-sugaramarettocitrus-zestalmond-biscotti

These beginner-friendly Italian biscotti are crisp, almond-studded, and bright with lemon or orange zest. The twice-baked method is broken into simple shaping, slicing, and second-bake cues so the cookies turn crunchy without feeling fussy.

Classic Italian Almond Amaretto Biscotti with Citrus Zest - Low-Sugar & Easy

Prep 15 min

Cook 40 min

Total 55 min

Servings 20

Difficulty easy

Cuisine Italian

Ingredients

Servings 20

1 3/4 cups all-purpose flour
1/2 cup granulated sugar (reduce to 1/3 cup for lower sugar option)
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 teaspoons amaretto liqueur
1 teaspoon vanilla extract
1 tablespoon finely grated lemon zest (or orange zest)
3/4 cup sliced almonds (or substitute with toasted sunflower seeds for nut-free)
Non-stick spray or parchment paper for baking

ingredients image for BeginnerBakes Classic Italian Almond Amaretto Biscotti with Citrus Zest - Low-Sugar & Easy

Instructions

Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper or lightly spray with non-stick spray.
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat eggs, then stir in amaretto liqueur and vanilla extract.
Pour wet ingredients into dry ingredients and gently mix with a wooden spoon or spatula until a sticky dough forms.
Fold in the citrus zest and sliced almonds (or sunflower seeds for nut-free). Mix until evenly distributed, avoiding overmixing to keep biscotti tender.
Lightly flour hands and shape dough into a 12-inch long, 2-inch wide log. Place on prepared baking sheet and gently flatten the top.
Bake for 25 minutes until the log is firm and beginning to turn golden.
Remove from oven and cool for 10 minutes before transferring the log to a cutting board.
Use a sharp serrated knife to cut the log diagonally into 1/2-inch thick slices to form biscotti.
Place biscotti slices cut side down on baking sheet, spaced apart. Bake for another 10–15 minutes, flipping halfway, until crisp and golden.
Cool biscotti completely on a wire rack before serving or storing.

slicing process image for BeginnerBakes Classic Italian Almond Amaretto Biscotti with Citrus Zest - Low-Sugar & Easy

Tips

Equipment Needed

Use two mixing bowls, measuring spoons, a sturdy spatula, a zester, a parchment-lined baking sheet, and a wire cooling rack. A sharp serrated knife is the most important tool for cutting clean diagonal slices after the first bake.

Ingredient Prep Notes

Finely grate only the colorful outer peel of the lemon or orange so the biscotti taste bright, not bitter. If the dough feels sticky, flour your hands lightly before shaping the log instead of adding lots of extra flour to the bowl.

Oven Note

Preheat to 350 degrees F (175 degrees C) and bake the dough log on the center rack until it feels firm and lightly golden. Let it cool for 10 minutes before slicing, then return the slices cut side down and flip halfway through the second bake for even crispness.

Easy Upgrade Ideas

Dip one end of the cooled biscotti in melted dark chocolate for a simple bakery-style finish. You can also add a pinch of cinnamon or cardamom with the citrus zest for a warmer winter flavor without making the recipe harder.

Frequently Asked Questions

Why are biscotti baked twice?: The first bake sets the dough into a sliceable log, and the second bake dries the slices until crisp. This is what gives biscotti their classic crunchy texture for dunking in coffee or tea.
Can I make these biscotti without amaretto?: Yes. Use almond extract with a little orange juice or water for the liquid. You will still get almond flavor without using liqueur.
How do I keep the biscotti from crumbling when slicing?: Let the log cool for about 10 minutes, then use a sharp serrated knife and gentle sawing motions. Pressing straight down too hard can break the warm log.
Can I make the biscotti softer?: Yes. Shorten the second bake by a few minutes and let the slices cool completely on the rack. They will still firm up as they cool, but they will be less hard than traditional biscotti.

Ingredient Replacements

For a non-alcoholic version, replace the amaretto with 1/2 teaspoon almond extract plus 1 1/2 teaspoons orange juice or water. If you need the biscotti nut-free, use toasted sunflower seeds or pumpkin seeds in place of the sliced almonds.

A cup-for-cup gluten-free flour blend can replace the all-purpose flour, but slice the first-baked log gently because the texture may be more delicate. To keep the cookies less sweet, use the 1/3 cup sugar option and add extra citrus zest for aroma.

Storage and Reheating

Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. Keep them dry and do not refrigerate, because fridge moisture can soften their crisp texture.

Freeze fully cooled biscotti for up to 2 months in a sealed freezer bag or container. To refresh, warm them in a 300 degrees F oven for a few minutes, then cool on a rack so they crisp again.

Read related air fryer guides and cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

No reviews yet.

Classic Italian Almond Amaretto Biscotti with Citrus Zest - Low-Sugar & Easy

Recipe Details

Ingredients

Instructions