Nothing says “I love you” quite like homemade Valentine Almond Biscotti Hearts fresh from the oven! I still remember the first time I made these for my sweetheart, the kitchen smelled like toasted almonds and vanilla, and those little heart shapes turned out so cute (even if a few were slightly lopsided). These crisp, twice-baked Italian cookies have become our Valentine’s Day tradition, dunked in coffee for breakfast or wrapped up as edible gifts for friends. They’re easier to make than you’d think, and that almond flavor? Absolute perfection.
Why You’ll Love These Valentine Almond Biscotti Hearts
These little heart-shaped cookies are more than just adorable – they’re downright addictive! Here’s why they’ve become my go-to Valentine’s treat:
- Easy as can be: No fancy techniques here, just simple mixing, shaping, and baking (twice, but trust me, it’s worth it).
- Gift-worthy charm: Wrap them in pretty bags or boxes, and suddenly you’re the most thoughtful person on Valentine’s Day.
- That almond magic: The combo of almond extract and real chopped nuts gives each bite this incredible, toasty flavor that lingers.
- Perfectly dunkable: Crisp enough to hold up in coffee or tea but not so hard they’ll chip a tooth (we’ve all been there with store-bought biscotti).
- Make-ahead dream: They actually get better after a day or two, so no last-minute baking stress!
Valentine Almond Biscotti Hearts
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add eggs, vanilla extract, and almond extract to the dry ingredients. Mix until a dough forms.
- Fold in chopped almonds.
- Roll out the dough to 1/2-inch thickness. Use a heart-shaped cookie cutter to cut out shapes.
- Place the hearts on the prepared baking sheet. Bake for 20 minutes, or until lightly golden.
- Remove from the oven and let cool for 5 minutes. Reduce oven temperature to 325°F (160°C).
- Slice each heart into 1/2-inch thick pieces. Return to the baking sheet and bake for another 5 minutes per side.
Notes
Ingredients for Valentine Almond Biscotti Hearts
Gathering these simple ingredients is half the fun! Here’s what you’ll need to make about a dozen precious heart-shaped biscotti:
- 2 cups all-purpose flour, Spooned and leveled for perfect measurement (no packed flour here!)
- 1 cup sugar, Regular granulated works great, but I sometimes swap half with brown sugar for deeper flavor
- 1 tsp baking powder, That little lift makes all the difference
- ¼ tsp salt, Just enough to balance the sweetness
- 3 large eggs, Room temperature blends better (I leave them out 30 mins beforehand)
- 1 tsp each vanilla & almond extract, The dynamic flavor duo!
- 1 cup chopped almonds, I pulse them in my food processor until they’re in small pieces, but still have some texture
Pro tip: The almond extract is non-negotiable in my book, it gives that classic Italian bakery aroma we all love!
Equipment You’ll Need
Don’t worry, you probably already have everything! Here’s the short-and-sweet list:
- Mixing bowl, Any sturdy one will do (I’ve used everything from Grandma’s ceramic to my trusty stainless steel)
- Baking sheet, No need to grease if you use parchment paper (my lazy baker hack)
- Heart-shaped cookie cutter, About 2-3 inches wide makes the perfect dunkable size
- Rolling pin, Or an empty wine bottle in a pinch (we’ve all been there!)
That’s it! No fancy gadgets required, just good old-fashioned baking love.
How to Make Valentine Almond Biscotti Hearts
Okay, let’s get to the fun part, turning those simple ingredients into gorgeous heart-shaped biscotti! Don’t let the two bakes scare you; it’s what gives biscotti that perfect crisp texture. I’ll walk you through each step like we’re baking together in my kitchen.
Step 1: Prepare the Dough
First, preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. In your mixing bowl, whisk together the flour, sugar, baking powder, and salt, this ensures no clumps of baking powder sneak through. Now crack in those eggs and add both extracts. Here’s my trick: I mix with a wooden spoon just until the dough comes together, it’ll be slightly sticky, and that’s perfect!
Gently fold in those chopped almonds. The dough should hold its shape when pressed. If it’s too wet, add a tablespoon more flour. Too dry? A teaspoon of water does the trick. Cover the bowl with a towel while you clean up, this little rest helps the gluten relax.
Step 2: Shape and First Bake
Lightly flour your counter and rolling pin. Divide the dough in half (easier to handle!) and roll each piece to about ½-inch thickness. Grab your heart cutter and press straight down, no twisting! Twisting seals the edges and prevents rising. Re-roll scraps until all dough is used.
Arrange hearts on the baking sheet about an inch apart, they don’t spread much. Bake for 20 minutes until they’re lightly golden at the edges. Your kitchen will smell like an Italian bakery! Let them cool on the sheet for 5 minutes (crucial for clean slicing), then lower the oven to 325°F (160°C).
Step 3: Slice and Second Bake
Here’s where the magic happens! Use a sharp serrated knife to slice each heart horizontally into ½-inch pieces. Lay them cut-side down on the baking sheet. Bake 5 minutes, flip carefully with a spatula, then bake another 5 minutes. They’ll be golden and crisp at the edges but still slightly tender inside, perfect for dunking!
Let them cool completely on a rack. They’ll crisp up more as they cool. Sneak one warm piece, I won’t tell!, then package the rest for gifting or hide them from your sweetheart (trust me, they disappear fast).
Tips for Perfect Valentine Almond Biscotti Hearts
After making dozens of batches (some more successful than others!), I’ve picked up a few tricks for biscotti that’ll make you look like a pro:
- Chop nuts evenly: Big almond chunks can make slicing messy, I pulse mine about 5 times in the food processor for perfect texture.
- Roll dough just right: Too thick and they won’t crisp properly; too thin and they’ll burn. My ½-inch rolling pin guide works every time.
- Cool before slicing: Those 5 minutes out of the oven make all the difference, warm hearts crumble, cooled ones slice clean.
- Watch the second bake: Set a timer! Those last 5 minutes can turn golden perfection into overdone sadness real quick.
- Get creative: Sometimes I drizzle melted chocolate or sprinkle powdered sugar for extra Valentine’s flair!
Remember: Even “imperfect” biscotti taste amazing, just say they’re “rustic” and no one will know! For more baking inspiration, check out recipesloop.com.
Storage and Serving Suggestions
These Valentine Almond Biscotti Hearts stay fresh and crisp for days, if they last that long! I store mine in an airtight container at room temperature (no fridge, it makes them soggy). They’re perfect for up to a week, though ours never make it past day three!
Serve them with:
- Morning coffee: Dunking is mandatory, the almond flavor blooms in hot liquid
- Tea time: Earl Grey’s bergamot makes a surprisingly perfect match
- Dessert plates: Pair with chocolate-dipped strawberries for a Valentine’s wow
Pro tip: Tuck a few into pretty cellophane bags tied with ribbon for instant edible gifts!
Nutritional Information
Each Valentine Almond Biscotti Heart packs about 180 calories, with that perfect balance of crunch and sweetness. Here’s the scoop per biscotto (but remember, actual amounts may vary slightly based on your exact size and ingredients): 28g carbs, 4g protein, 6g fat (1g saturated), and 1g fiber. They’ve got just enough protein from the almonds and eggs to almost, almost!, make you feel virtuous about that second cookie with your afternoon coffee.
Valentine Almond Biscotti Hearts FAQs
I’ve gotten so many questions about these adorable heart-shaped treats over the years! Here are the answers to what everyone wants to know:
Can I use other nuts besides almonds?
Absolutely! While almonds give that classic Italian flavor, pistachios or hazelnuts work beautifully too. Just keep the same 1 cup measurement. Walgets get too soft, though, stick with firmer nuts for that perfect biscotti crunch.
How long do these stay fresh?
Properly stored in an airtight container, they’ll stay crisp for about a week. But here’s my secret, they actually taste better after a day or two as the flavors meld! If they soften (unlikely!), just pop them back in a 300°F oven for 5 minutes to crisp up.
Can I freeze Valentine Almond Biscotti Hearts?
You bet! They freeze like a dream for up to 3 months. I layer them between parchment in a freezer bag. Thaw at room temperature, no need to reheat unless you want them warm.
Help! My dough is too sticky, what do I do?
Don’t panic! Sprinkle just a tablespoon more flour at a time until it’s workable. Too much flour makes them tough, so go slowly. Chilling the dough for 15 minutes also helps if it’s really sticky.
Can I make these without a heart-shaped cutter?
Of course! Roll the dough into a log instead, slice after the first bake, and you’ve got traditional biscotti. Still full of love, just without the heart shape!
I’d love to see your heart-shaped biscotti masterpieces! Snap a photo, leave a comment, or tag me. Nothing makes me happier than seeing your kitchen filled with almond-scented love. Happy baking, sweet friends!
