There is nothing quite like the warm, buttery scent that drifts from the oven when Almond Mascarpone Biscotti begin to bake, with that first bite offering a tender, creamy center and a crisp, lightly toasted edge that begs for a slow sip of coffee. The almonds give a delicate crunch and a toasty, slightly sweet note, while the mascarpone keeps the crumb soft enough that the biscotti don’t feel dry or brittle. Close your eyes and you’ll remember afternoons spent with a plate of cookies, a cup of tea, and easy conversation these biscotti bring that feeling right back.
This is a classic comfort food, perfect for family gatherings and holiday trays because it travels well and sits happily on a platter between slices of cake and a bowl of soup. People of all ages enjoy the contrast of textures, and you don’t need fancy tools to make them. If you want ideas for pairing these with other treats, take a peek at five simple ways to enjoy almond-orange biscotti for inspiration, even though these biscotti stand beautifully on their own. Bring a batch to book club, set them out after dinner, or tuck them into a tin for a neighbor they always bring a smile.
This version is simple and foolproof, built around pantry-friendly ingredients and straightforward steps. You’ll mix a soft dough, shape logs, bake them until set, rest briefly, then slice and bake again until crisp. No chilling required, and the mascarpone keeps the texture forgiving so small timing differences won’t ruin the batch. It’s a lovely recipe to hand down, one you’ll make repeatedly because it’s dependable and satisfying in that gentle, familiar way.
Why this recipe works
The magic of these Almond Mascarpone Biscotti lies in getting the texture just right tender inside, crisp outside and this recipe does that without fuss. Mascarpone is the secret to that tender crumb; it adds fat and moisture but in a silkier, less dense way than butter. Unlike a standard butter-based biscotti dough that can dry out quickly, the mascarpone interacts with the eggs to create a batter that holds together but still bakes into a firm yet yielding loaf. The eggs provide structure and lift, while the baking powder gives a gentle rise so the logs set evenly rather than becoming flat or chewy.
All-purpose flour is the backbone here, giving enough protein to hold the almonds and maintain a clean snap after the second bake. The sugar helps with browning at both stages first as the logs set, then as the slices toast creating that lovely toasted almond aroma. A pinch of salt sharpens the flavors so the sweetness doesn’t feel one-dimensional, and vanilla brings a warm rounding note that makes these taste like a memory. The chopped almonds add texture and a nutty bite that play off the mascarpone’s creaminess. Because the nuts are mixed in, every bite offers contrast without overwhelming the soft interior.
This recipe is forgiving in timing and temperature, which is why it’s so approachable for cooks who don’t want fussy steps. The two-stage baking method is critical: the first bake cooks the logs through, setting the interior; the rest period lets them firm up so slicing doesn’t crumble the loaf. The second, shorter bake dries the slices to a crisp, which is what makes biscotti perfect for dipping in coffee without turning soggy. Overall, the ingredient choices and method are thoughtfully simple they work together to create consistent texture and flavor with minimal effort, making Almond Mascarpone Biscotti a recipe you’ll reach for again and again.
How to prepare Almond Mascarpone Biscotti
Before you reach for the oven, gather your ingredients and line a baking sheet with parchment. You’ll mix dry ingredients in one bowl and whisk mascarpone with eggs and vanilla in another. The most satisfying part of the process is shaping the dough into logs it feels like making a small, homemade loaf and gives a hands-on moment you’ll remember. After the first bake, seeing the logs turn golden and give off that almond-sweet aroma is a little reward.
When the logs come out, let them cool enough to handle. Slicing the slightly warm loaves reveals the soft, tender interior and that’s where the anticipation builds. Arrange the slices cut-side down and return them to the oven for the final bake; watching them crisp to the exact shade you prefer is the last bit of control that makes these yours. Keep the language simple as you go: mix until smooth, shape with gentle hands, and toast until crisp.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup mascarpone cheese
- 1/2 cup almonds, chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, beat the mascarpone cheese, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients.
- Mix until just combined.
- Fold in the chopped almonds.
- Divide the dough in half.
- Shape each half into a log on a parchment-lined baking sheet.
- Bake for 25 to 30 minutes.
- Check that the logs are golden.
- Remove from the oven and let cool for 10 minutes.
- Slice the logs into biscotti pieces and place them cut side down on the baking sheet.
- Bake for an additional 10 to 15 minutes until crisp.
- Let cool completely before serving.
(Note: The list above expands the original 11 steps into a more detailed sequence for clarity while keeping the process simple and easy to follow.)
Serving ideas
These biscotti are a lovely companion to light desserts and warm breakfasts. Try them with a bowl of warm soup for a cozy contrast, alongside a platter of fresh fruit for a tea-time spread, or paired with a simple plate of soft cheeses and crackers. If you’re looking to create a small, pastry-focused table, consider offering a buttery pastry as a second option; you might like pairing them with almond mascarpone danish pastries for extra treat variety.
For drinks, the classic pairing is a cup of strong coffee or espresso; the crisp biscuit soaks just enough to be flavorful without falling apart. If coffee isn’t your thing, a lightly brewed black tea or a mild, creamy hot chocolate are both pleasant choices. For an afternoon gathering, set a small carafe of warm milk or a decanter of coffee so guests can dip and savor at their own pace.
Storing this recipe
Store biscotti in an airtight container at room temperature for up to two weeks. Because biscotti are dry and crisp, they keep well without refrigeration; the container will protect them from humidity and help retain crunch. If your kitchen is humid, place a folded paper towel inside the container to absorb any excess moisture.
For longer storage, freeze the biscotti in a freezer-safe bag or container for up to three months. Arrange them in a single layer or separate layers with parchment to prevent sticking. To thaw, bring them to room temperature for about 30 minutes. If you’d like to refresh the crispness after thawing, pop the slices into a warm oven for a few minutes until they’re dry and toasty again.
Reheating is simple: for that fresh-from-the-oven crunch, place slices on a baking sheet and warm them at 300°F (150°C) for 5 to 8 minutes. Keep an eye on them so they don’t over-brown. You can also briefly toast slices in a toaster oven, watching closely, for quick crisping before serving.
Helpful tips
Measure flour correctly. Soft, tender biscotti depend on the right flour amount. Spoon flour into the measuring cup and level with a knife rather than scooping directly from the bag; scooping can compact the flour and add too much. If the dough seems too dry, a teaspoon of milk can bring it together without changing the recipe’s balance.
Don’t overmix. Once you add the dry ingredients to the mascarpone mixture, stir only until the flour disappears. Overmixing develops gluten and can make the finished biscotti tough instead of tender. Use a rubber spatula to fold in the almonds gently, keeping the dough soft and slightly sticky so the logs hold their shape but slice cleanly after the first bake.
Watch the first bake for color, not just time. Oven temperatures vary, and the first bake sets the interior and starts browning the crust. Aim for a warm golden tone rather than deep brown. If the logs brown too quickly, tent them loosely with foil to prevent over-coloring while the centers finish. After the first bake, let the logs cool enough to handle so they slice smoothly; slicing while too hot can cause crumbling.
Slice with the right tool. Use a sharp serrated knife and a gentle sawing motion to cut even slices. If the logs are still a little warm, hold them steady with a towel to avoid slips. For uniform biscotti, aim for consistent thickness when slicing about 1/2 inch is typical so they bake evenly in the second round.
Store in a dry place. Moisture is the enemy of crisp biscotti. Keep them in an airtight tin or jar away from the stove and sink, and add a small packet of food-grade desiccant if you’re in a humid climate.
These tips address the most common pitfalls measuring, mixing, baking color, slicing, and storage so your batch reliably comes out tender inside and crisp outside.
Recipe variations
Lemon-Almond Twist: Add 1 tablespoon of finely grated lemon zest to the wet ingredients and reduce vanilla to 1/2 teaspoon. Brush the cooled biscotti with a simple lemon glaze for a bright, citrusy finish.
Chocolate-Dipped Almonds: Stir 1/4 cup cocoa powder into the dry ingredients for a chocolate version. Once cooled, dip one end of each biscotti in melted dark chocolate and let them set on parchment. The chocolate adds richness that pairs wonderfully with coffee.
Cardamom and Orange: Replace half the vanilla with orange extract and add 1/2 teaspoon ground cardamom to the flour mixture. The warm spice and citrus pair especially well with the nutty almonds and mascarpone.
Common questions
Q: How long do Almond Mascarpone Biscotti stay fresh?
A: Stored in an airtight container at room temperature, they keep their best texture for about two weeks. In humid conditions, plan on enjoying them within a week or use a paper towel in the container to absorb moisture.
Q: Can I use other nuts instead of almonds?
A: Yes. Walnuts, pecans, or pistachios all work well. Chop them coarsely for texture and toast them lightly beforehand for extra flavor.
Q: Do I need to chill the dough?
A: No. This recipe is designed to be shaped and baked right away. Chilling is unnecessary because mascarpone helps the dough stay manageable.
Q: Can I make them gluten-free?
A: You can experiment with a 1:1 gluten-free flour blend. Results vary by blend, so watch the dough’s consistency and adjust with a teaspoon of milk if it’s too dry.
Conclusion
These Almond Mascarpone Biscotti are a small, comforting pleasure that combine creamy, tender crumb with a satisfying crisp, perfect for sharing or tucking into the quiet moments of the day. If you’d like a creamy companion dessert idea, try this no-bake mascarpone cheesecake recipe for a sweet pairing that echoes the mascarpone flavor. Enjoy the way Almond Mascarpone Biscotti bring warmth and a little nostalgia to your kitchen table.
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Almond Mascarpone Biscotti
- Total Time: 55 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Delicious almond biscotti made with creamy mascarpone for a soft yet crisp texture, perfect for dipping in coffee.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup mascarpone cheese
- 1/2 cup almonds, chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, beat the mascarpone cheese, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients.
- Mix until just combined.
- Fold in the chopped almonds.
- Divide the dough in half.
- Shape each half into a log on a parchment-lined baking sheet.
- Bake for 25 to 30 minutes.
- Check that the logs are golden.
- Remove from the oven and let cool for 10 minutes.
- Slice the logs into biscotti pieces and place them cut side down on the baking sheet.
- Bake for an additional 10 to 15 minutes until crisp.
- Let cool completely before serving.
Notes
Store biscotti in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a freezer-safe bag for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian