Air Fryer Biscotti
Ready in about 44 minutes.
Updated 7 September 2026
Crunchy Italian almond biscotti, twice-baked in the air fryer for the perfect dunkable snap. Fragrant with vanilla and toasted almonds, they keep for weeks and are ideal alongside coffee or a glass of dessert wine.
Ingredients
- 200 g (1 1/2 cups) plain flour
- 100 g (1/2 cup) caster sugar
- 1 tsp baking powder
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 80 g (1/2 cup) whole almonds
- Pinch of salt
Method
- 1Whisk the flour, sugar, baking powder and salt, then mix in the eggs and extracts to a stiff dough.
- 2Fold in the almonds, then shape into a flat log on lined parchment.
- 3Preheat the air fryer to 160°C/320°F and bake the log for 15 minutes until firm.
- 4Cool for 10 minutes, then slice diagonally into 1.5 cm pieces.
- 5Return the slices to the basket and bake for a further 7-11 minutes, flipping halfway, until crisp.
- 6Cool completely so they harden to a snap.
Tips for the best results
- Let the log cool before slicing to avoid crumbling.
- Dip one end in melted chocolate once cooled for a treat.
Frequently Asked Questions
What temperature and time for air fryer biscotti?+
Cook at 160°C / 320°F for 22-26 min, flip halfway.