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Crispy French Vanilla Bean Biscotti

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A homemade biscotti recipe featuring the rich flavor of French vanilla bean and toasted almonds, delivering a crispy exterior with a buttery tender crumb.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • Seeds from 1 whole French vanilla bean
  • 1 tsp pure vanilla extract
  • 1 cup (120g) toasted and chopped almonds (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Toast almonds on a small baking sheet for 8–10 minutes until fragrant and lightly golden. Let cool, then chop roughly. Skip if not using nuts.
  3. In a medium bowl, whisk together flour, baking powder, and sea salt. Set aside.
  4. In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes.
  5. Beat in eggs one at a time, then mix in vanilla bean seeds and vanilla extract until combined.
  6. Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
  7. Fold in toasted almonds gently.
  8. Turn dough onto a lightly floured surface and divide into two equal portions. Shape each into a 12-inch long, 2-inch wide log. Place on prepared baking sheet, spaced apart.
  9. Bake logs for 25–30 minutes until lightly golden and set but not browned. Remove and cool for 10 minutes.
  10. Slice logs diagonally into ½-inch thick pieces using a sharp serrated knife. Lay slices cut side down on baking sheet.
  11. Bake biscotti for an additional 15–20 minutes, flipping halfway through, until crisp and golden. Watch carefully to avoid burning.
  12. Transfer biscotti to a wire rack to cool completely. Store in an airtight container at room temperature for up to two weeks.

Notes

If dough is sticky, chill for 15–20 minutes before shaping. Use a serrated knife for clean slices. Store biscotti with a slice of bread overnight to soften if too hard. Re-crisp stale biscotti in a 300°F oven for 5 minutes. Double baking is essential for crisp texture.

Nutrition

Keywords: biscotti, vanilla bean, crispy biscotti, homemade biscotti, almond biscotti, French vanilla, double bake, easy biscotti recipe

Find it online: https://leilameals.com/crispy-french-vanilla-bean-biscotti-recipe-easy-homemade-biscotti-with-buttery-crumb/