Okay, friends, let’s talk biscotti. I remember the first time I had a really *good* biscotti. It was years ago, during a particularly frantic holiday season. I was grabbing a coffee at Starbucks, completely stressed, and decided to treat myself to one of those hard little cookies. I’m not usually a biscotti person, but that first bite… total bliss. It was the Starbucks Vanilla Almond Biscotti! The perfect crunch, the subtle vanilla, and the satisfying almond pieces. But…those daily trips add up! And sometimes you just want one NOW. That’s why I had to figure out a way to make my own. This copycat recipe is not only cheaper, but I honestly think it tastes even BETTER than the original! It’s way easier than you think, and trust me, the smell alone will have your house feeling like a cozy Italian bakery. If you love biscotti, or even if you’re just a fan of dunking something sweet in your coffee, you’ve gotta try this Starbucks Vanilla Almond Biscotti recipe!
What is Starbucks Vanilla Almond Biscotti?
Think of it as a twice-baked Italian cookie – crunchy, not overly sweet, and just begging to be eaten. Can you dip your hands in your favorite hot beverage? How do Biscotti treats get their name? Signature texture. It’s essentially a long log of dough that is baked, sliced, and then baked again to dry it out. What I love about Starbucks Vanilla Almond Biscotti is the simplicity of the flavor profile. Is vanilla forward, not overpowering, with a lovely nuttiness and crunch from the almonds. Is it better than a Chocolate Chip Cookie? If you’re feeling fancy, why not try a glass of Vin Santo?
Why you’ll love this recipe?
Okay, let me tell you why this Starbucks Vanilla Almond Biscotti recipe is about to become your new go-to:
Flavor Explosion (in a subtle way!): We’re talking warm vanilla notes perfectly balanced with the nutty crunch of almonds. The subtle sweetness lets the other flavors shine. It’s a sophisticated treat that still feels comforting.
Surprisingly Simple: Don’t let the “twice-baked” thing intimidate you. This recipe is seriously straightforward. I’ve streamlined the process to make it as easy as possible, and I’ve included plenty of tips and tricks to help you along the way.
Budget-Friendly Bliss: Let’s face it, those Starbucks runs can get expensive! Making your own biscotti is a fraction of the cost, and you can control the quality of the ingredients. I always feel good knowing exactly what’s going into my baked goods.
Versatility is Key: Dunk it in coffee, crumble it over Ice Cream, or enjoy it straight from the oven (once it’s cooled a bit, of course!). This biscotti is incredibly versatile and can be adapted to suit your taste. I’ve even seen people dip it in melted chocolate!
What I love most about this recipe is that it perfectly captures the essence of the Starbucks biscotti but allows for customization. Want more almonds? Go for it! Prefer a different extract? Experiment away! It’s your biscotti adventure. Personally, I think this recipe is even better than the original. There, I said it!
How do you make Starbucks Vanilla Almond Biscotti?
Quick Overview
How do I make Starbucks Vanilla Almond Biscotti? forming it into a log, baking it once, slicing it, and then baking the slices again until they’re all rolled up. Is it crunchy? What gives biscotti its signature texture? Don’t worry if your first log looks rough around the edges! That’s part of the charm. And the aroma that fills your kitchen is just… divine.
Ingredients
For the Main Batter:
* 2 14 cups all-purpose flour (I prefer unbleached for the best flavor)
* 1 cup granulated sugar
* 2 teaspoons baking powder
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, softened
* 2 large eggs
* 2 teaspoons vanilla extract (use the good stuff! It makes a difference)
* 1 teaspoon almond extract (optional, but adds a nice depth)
* 2 tablespoons of milk (any kind will do! I’ve even used almond milk) * 1 tablespoon of rice & 1 teaspoon of honey.
For the Almonds:
* 1 cup whole almonds, lightly toasted (toast them in the oven for 5-7 minutes at 350°F for the best flavor). What is the flavor) – roughly chopped.
For the Vanilla Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons milk
* ½ teaspoon vanilla extract
How do I follow the
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is crucial for preventing sticking and ensuring easy removal. I’ve learned this the hard way! I’ve also sprayed the parchment paper with baking spray to avoid any risks.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. What is the best way to distribute baking powder evenly? Biscotti a nice, even rise. Don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the softened butter and sugar. Set aside. I use a stand mixer for this, but you can definitely do it by hand. First, beat in the eggs one at a time, followed by the vanilla extract, almond extract (if using), and salt and pepper. Make sure your butter is truly softened, or you’ll end up with lumpy batter.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! Overmixing will result in tough biscotti. Is the dough sticky?
Step 5: Prepare Filling
Gently fold in the chopped almonds. Make sure the almonds are evenly distributed throughout the dough. I love the texture of almonds in biscotti.
Step 6: Shape the Log
Divide dough in half. On a lightly floured surface, shape each half into twigs about 12 inches long and 3 inches wide. Place the logs on the prepared baking sheet, leaving some space between them.
Step 7: Bake
Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch. How long does it take to bake a cake? The logs should be lightly golden brown on top but still fairly soft inside.
Step 8: Cool, Slice, & Re-Bake
Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. With a serrated knife, carefully slice the logs into 12-inch thick slices. I find that a serrated knife works best for this, as it prevents the biscotti from crumbling. Place the slices back on the baking sheet, cut-side up.
Return the baking sheet to the oven and bake for another 8-10 minutes per side. Biscotti are golden brown and crisp. Keep a close eye on them during this second bake, as they can burn easily.
Step 9: Glaze (Optional) & Serve
While the biscotti are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Set aside. Once the biscotti are completely cool, drizzle the glaze over them. Let the glaze set before serving. What is your favorite Starbucks Vanilla Almond Biscotti recipe?
What should I serve it with?
This biscotti is truly amazing with so many different pairings! Here are a few of my favorite ways to enjoy them:
For Breakfast: Dunked in a steaming mug of coffee (obviously!). I love pairing it with a latte or cappuccino for a truly indulgent start to the day. You can even crumble some over your yogurt or granola for added crunch and flavor.
For Brunch: Serve them on a platter alongside other brunch favorites like muffins, scones, and fresh fruit. They add a touch of elegance to any brunch spread. A mimosa or a bellini would be the perfect accompaniment.
As Dessert: Enjoy them after dinner with a glass of Vin Santo or dessert wine. The nutty, vanilla flavors of the biscotti complement the sweetness of the wine beautifully. I also love serving them with a scoop of vanilla ice cream.
For Cozy Snacks: Simply dunk them in a cup of hot tea or hot chocolate on a chilly evening. It’s the perfect way to unwind and relax. They also make a great addition to a cheese board.
My family loves these biscotti with a simple cup of black coffee in the morning. It’s a tradition we’ve started, and it always makes the day feel a little bit more special. You can find the pairing that you like best!
How do you make a Starbucks Vanilla Almond Biscotti?
Okay, let’s get down to the nitty-gritty. Here are my top tips for making the *perfect* Starbucks Vanilla Almond Biscotti, based on years of biscotti-baking experience (and a few mishaps along the way!):
Almond Toasting: Don’t skip the toasting! Toasting the almonds enhances their flavor and gives them a lovely crunch. I like to toast them in the oven at 350°F (175°C) for about 5-7 minutes, or until they’re lightly golden brown and fragrant.
Butter Softening: Make sure your butter is truly softened before you start mixing. This will ensure that it creams properly with the sugar and results in a smooth, even batter. If your butter is too cold, it will be difficult to cream, and if it’s too melted, it will make the biscotti greasy.
Don’t Overmix: Be careful not to overmix the dough! Overmixing will develop the gluten in the flour, which will result in tough biscotti. Mix until just combined, and then stop.
Serrated Knife is your Friend: Use a serrated knife to slice the logs into biscotti. This will help prevent the biscotti from crumbling and give you clean, even slices.
Crispiness Control: Keep a close eye on the biscotti during the second bake! They can burn easily, so watch them carefully and remove them from the oven when they’re golden brown and crisp.
Glaze to Taste: Feel free to customize the glaze to your liking. If you prefer a thinner glaze, add more milk. If you prefer a thicker glaze, add more powdered sugar. You can also add a pinch of salt to balance the sweetness.
I also experiment with the extracts! Sometimes I do just vanilla, but the almond extract gives a great depth. It will be delicious regardless.
What are some Storing and Reheating Tips?
Here’s how to keep your Starbucks Vanilla Almond Biscotti fresh and delicious:
Room Temperature: Store the biscotti in an airtight container at room temperature for up to 1 week. They’ll stay nice and crunchy. Just make sure the container is well-sealed to prevent them from drying out.
Refrigerator Storage: I don’t recommend storing biscotti in the refrigerator, as they can become soft and lose their crispness.
Freezer Instructions: You can freeze the biscotti for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before serving.
Glaze Timing Advice: If you plan on freezing the biscotti, it’s best to glaze them after they’ve been thawed. This will prevent the glaze from becoming sticky or cracking.
I’ve found that the key to keeping biscotti fresh is to protect them from moisture. That’s why an airtight container is essential. And if you’re like me and can’t resist sneaking a biscotti or two every day, you might not even need to worry about storing them for long!
What are the most frequently asked questions on
Final Thoughts
So there you have it – my go-to recipe for Starbucks Vanilla Almond Biscotti! I truly believe this copycat version is even better than the original, and I can’t wait for you to try it. It’s the perfect treat to enjoy with your morning coffee, afternoon tea, or after-dinner dessert. If you’re looking for a simple yet satisfying baking project, this is it. The aroma that fills your kitchen while these are baking is pure heaven! If you love this recipe, be sure to check out my other biscotti variations – I have a chocolate almond version that’s equally delicious. Happy baking, friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know your favorite way to enjoy these biscotti. And don’t forget to rate the recipe if you loved it!
How to Bake Starbucks-Style Vanilla Almond Biscotti at Home
Ingredients
Main Ingredients
- 2.5 cups All-purpose flour Plus more for dusting
- 1 tsp Baking powder
- 0.5 tsp Salt
- 0.75 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 Large eggs
- 2 tsp Vanilla extract
- 0.75 cup Whole almonds Toasted
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toasted almonds.
- Turn the dough out onto a lightly floured surface and shape it into a log approximately 12 inches long and 3 inches wide. Place the log on the prepared baking sheet.
- Bake for 25 minutes, or until the log is lightly golden.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log into 1/2-inch thick slices. Place the slices cut-side up on the baking sheet.
- Bake for 10 minutes on each side, or until the biscotti are golden brown and crisp. Let cool completely on the baking sheet before serving.
