Starbucks Vanilla Almond Biscotti copycat recipe by Todd Wilbur
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Starbucks Vanilla Almond Biscotti

Score: 4.00. Votes: 3
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"Biscotti" is Italian for "twice baked." The dough is first baked as one giant rectangular cookie loaf, then the loaf is removed from the oven while it's still soft, and it's sliced. These slices are arranged on a baking sheet and cooked once again until crispy. That's how the cookies get their thin profile and crunchiness that makes them the perfect coffee-dunking pastry. These homemade biscotti cookies are actually best the next day after they completely dry out, as long as you live in a dry climate. If your weather is more humid, be sure to seal up the cookies in a tight container after they cool so that they stay crunchy.

Find more cool Starbucks copycat recipes here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 3 tablespoons butter
  • 2/3 cup granulated sugar
  • 1 egg plus 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons buttermilk
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup finely chopped almonds
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    • Instructions

      1. Preheat the oven to 350 degrees F.

      2. Cream together the butter and sugar in a large bowl until smooth. Add the egg and egg white and continue beating until creamy, then add the vanilla, salt, and buttermilk and mix until combined.

      3. Sift the flour, baking powder, and baking soda together into a medium bowl. Add the dry ingredients into the wet stuff, but do it a little at a time. When all the flour is mixed in, toss in the finely chopped almonds, but save a couple tablespoons of the nuts for something we'll do later. Don't mix this dough too much or it might toughen up; you only want to mix it enough to get all the ingredients incorporated, and then you'll have tender biscotti. You may want to use your hands to work everything together as the dough thickens.

      4. Form the dough into a rectangular loaf on a lightly greased or parchment paper-lined sheet pan. The dimensions of the loaf should be somewhere around 10 inches long and 5 inches wide, and about 1 inch thick in the middle. Sprinkle the leftover almond bits over the top of the loaf, then bake it for 30 to 35 minutes, or until the top has turned light brown. Remove this now puffed-up loaf from the oven and let it cool for 5 minutes, or as long as it takes for it to be cool enough to handle and slice. 

      5. When it has cooled, move the biscotti loaf to a cutting board. Use a long serrated bread knife to slice the dough across its width. Make slices that are approximately 3/4 inch thick. Keep the slices standing up and move them back to the sheet pan. Position them in rows on the pan so that they aren't touching, then pop the whole pan back into the oven for 10 to 15 minutes, or until the cookies are crisp on the outside. When you remove the cookies from the oven, keep them out on the sheet pan for several hours or overnight so that they completely dry out, unless you live in a humid area. In that case, you may want to seal up the cookies immediately after they have cooled. Good biscotti are crispy biscotti.

      Makes 20 biscotti.

Average rating:

Score: 4.00. Votes: 3
Rating of votes (3)
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Mar 6, 2006, 22:00

My family and friends all love this. It is easy to make and I like being able to keep some on hand for my coffee drinkers.

Jul 17, 2005, 22:00

I actually made these yesterday as I was really craving biscotti and was too cheap to pay $8 a tub for them at Sam's Club. My husband thought they were terrific and better than store bought. This recipe is not expensive to clone at all and most ingredients are already in your home. I loved it!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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