There's a reason biscotti have stuck around for centuries: they're crunchy, they're made for dunking, and they somehow taste even better the day after you bake them. This double vanilla & almond biscotti leans into that classic Italian style but does two things a little differently. First, it's built on whisked egg whites rather than whole eggs and butter, which keeps the crumb light and the finished biscuit properly crisp rather than cakey. Second, it uses double vanilla — a generous glug of vanilla essence for background warmth, plus real vanilla bean paste for those little flecks of vanilla seed and a rounder, more floral flavour. If you love a classic biscuit like my Monte Carlo biscuits, this crisper, Italian-style bake is well worth adding to your rotation too.
Toasted natural almonds add crunch and a slightly nutty bitterness that balances all that vanilla sweetness, and because the dough comes together in one bowl with no creaming or resting time, this is a genuinely easy weekend bake — even if you've never made biscotti before. Watch the full method in the double vanilla & almond biscotti video below, then scroll down for the full written recipe, ingredient notes and my tips for getting a clean slice every time.
Egg whites — Whisking egg whites with sugar (rather than using whole eggs and butter) is what keeps this biscotti light rather than dense. Make sure your bowl is clean and dry so the egg whites whip up properly with a nice glossy shine.
Caster sugar — Its fine grain dissolves quickly into the egg whites, which helps you get a smooth, glossy batter rather than a grainy one.
Vanilla essence + vanilla bean paste — This is the "double vanilla" in the name. The essence carries vanilla flavour right through the dough, while the paste adds concentrated flavour and those signature black vanilla flecks. If you only have one or the other on hand, you can use a little extra of whichever you've got, though the flavour won't be quite as layered.
Natural almonds — Skin-on (natural) almonds hold their shape and add a slightly rustic look and gentle bitterness against the sweet dough. Roughly chop them if you'd prefer smaller pieces in every slice, or leave them whole for a more traditional Tuscan-style biscotti.
Plain flour — Standard plain (all-purpose) flour gives the dough enough structure to slice cleanly once baked and cooled.
Preheat the oven to 180°C (160°C fan-forced / 350°F).
In a large clean bowl, whisk the egg whites and caster sugar a bit at a time together until thick, pale and glossy.
Whisk in the vanilla bean paste and vanilla essence 1 tablespoon at a time until fully combined.
Gently fold in the natural almonds and half the plain flour until just combined, then fold through the second half of plain flour.
Spray a loaf tin with cooking spray.
Add the double vanilla & almond biscotti batter to the tin and lightly smooth the batter out.
Bake for 20–25 minutes, until firm, lightly golden prick the biscotti with a toothpick in the centre if the toothpick comes out clean, remove from the oven and allow to cool on the tray for 15–20 minutes. Reduce the oven temperature to 150°C (130°C fan-forced / 300°F). Bake times are a guide only — every oven runs a little differently, so keep an eye on your biscotti near the end of each bake.
Using a sharp serrated knife, slice the loaf of biscotti roughly 0.5cm to 1cm thick.
Lay the slices cut-side down (or on their side) on the tray and return to the oven for a further 12–15 minutes, turning halfway, until dry and golden. Bake times are a guide only — every oven runs a little differently, so keep an eye on your biscotti near the end of each bake.
Cool completely on a wire rack — the biscotti will crisp up further as they cool. Store in an airtight container.
Once completely cool, store the double vanilla & almond biscotti in an airtight container at room temperature for up to three weeks — the flavour and crunch actually improve after a day or two. They also freeze well for up to two months; simply thaw at room temperature before serving.
Crisp, twice-baked Italian biscuits made light with whisked egg whites, and layered with two kinds of vanilla for a flavour that's anything but one-note.
Preheat the oven to 180°C (160°C fan-forced / 350°F).
In a large clean bowl, whisk the egg whites and caster sugar a bit at a time together until thick, pale and glossy.
Whisk in the vanilla bean paste and vanilla essence 1 tablespoon at a time until fully combined.
Gently fold in the natural almonds and half the plain flour until just combined, then fold through the second half of plain flour.
Spray a loaf tin with cooking spray.
Add the double vanilla & almond biscotti batter to the tin and lightly smooth the batter out.
Bake for 20–25 minutes, until firm, lightly golden prick the biscotti with a toothpick in the center if the toothpick comes out clean, remove from the oven and allow to cool on the tray for 15–20 minutes. Reduce the oven temperature to 150°C (130°C fan-forced / 300°F). Bake times are a guide only — every oven runs a little differently, so keep an eye on your biscotti near the end of each bake.
Using a sharp serrated knife, slice the loaf of biscotti roughly 0.5cm to 1cm thick.
Lay the slices cut-side down (or on their side) on the tray and return to the oven for a further 12–15 minutes, turning halfway, until dry and golden.
Cool completely on a wire rack — the biscotti will crisp up further as they cool. Store in an airtight container.
Once completely cool, store the double vanilla & almond biscotti in an airtight container at room temperature for up to three weeks
Egg whites — Whisking egg whites with sugar (rather than using whole eggs and butter) is what keeps this biscotti light rather than dense. Make sure your bowl is clean and dry so the whites whip up properly.
Caster sugar — Its fine grain dissolves quickly into the egg whites, which helps you get a smooth, glossy batter rather than a grainy one.
Vanilla essence + vanilla bean paste — This is the "double vanilla" in the name. The essence carries vanilla flavour right through the dough, while the paste adds concentrated flavour and those signature black vanilla flecks. If you only have one or the other on hand, you can use a little extra of whichever you've got, though the flavour won't be quite as layered.
Natural almonds — Skin-on (natural) almonds hold their shape and add a slightly rustic look and gentle bitterness against the sweet dough. Roughly chop them if you'd prefer smaller pieces in every slice, or leave them whole for a more traditional Tuscan-style biscotti.
Plain flour — Standard plain (all-purpose) flour gives the dough enough structure to slice cleanly once baked and cooled.
Bake times are a guide only — every oven runs a little differently, so keep an eye on your biscotti near the end of each bake.
