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Almond biscotti biscuits recipe

Almond biscotti biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Biscotti

These are traditional twice-baked Italian biscuits. For an indulgent treat or to give away as gifts, try dipping them in melted dark chocolate.

17 people made this

IngredientsMakes: 48 biscotti

  • 280g plain flour
  • 3 eggs
  • 110g unsalted butter
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 100g finely chopped almonds
  • 140g whole almonds
  • 425g icing sugar

MethodPrep:25min ›Cook:30min ›Extra time:30min chilling › Ready in:1hr25min

  1. Combine the flour, eggs, butter, sugar, vanilla, lemon zest and chopped almonds to form a smooth dough. Stir in the whole almonds.
  2. Divide dough into 3 equal parts and roll each portion out into a cylindrical log shape. Wrap dough in cling film and refrigerate for at least 30 minutes.
  3. Preheat oven to 180 C / Gas 4.
  4. Unwrap the dough and place onto a greased baking tray. Bake for 15 to 20 minutes. Let cool then slice into 1.25cm thick slices.
  5. Put biscuits onto greased baking tray and bake for another 15 to 20 minutes or until golden brown. The biscuits are very crisp when done.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (7)

what happened??? When I baked the biscotti it melted into one big slab? Any advice as to what I did wrong?-16 Feb 2013

Love these, have tried quite a few biscotti recipies now but keep coming back to this one.-12 Mar 2011

Something else.Second time I made these I seperated dough into four parts instead of three, oven temp and cooking times remained the same.-12 Mar 2011

Almond Biscotti Cookies

My Almond Biscotti Cookies recipe is a perfect nightcap to a busy day. Sip a cappuccino and indulge in this sweet low carb keto biscotti cookie. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

My mother-in-law loves biscotti. So when we were headed out for her birthday dinner the other night and my husband said he was not buying a cake I knew what I had to do. I wanted to take a classic almond biscotti cookies recipe and transform it into a healthier, yet indulgent, treat.


Toast nuts in a 350℉ (180℃) F oven, about 8 to 10 minutes, until aromatic.

Chop nuts coarsely. Reduce oven temperature to 325℉ (160℃).

Lightly spray-grease a large cooking sheet.

In a large mixer bowl, beat together oil, sugar and eggs.

Sift flour, baking powder and salt together.

Add dry ingredients, anise seed and almonds to mixer and mix until dough pulls together.

Divide dough into 2 equal parts.

Spread each portion of dough into a strip about 3x12-inches long.

Bake in preheated oven for 30 minutes.

Carefully remove each cookie strip to a cutting board and cut diagonally into ½-inch slices.

Recipe Summary

  • 2 ¼ cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 egg whites
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ¾ cup sliced almonds
  • 1 cup sweetened-dried cranberries

Preheat oven to 325 degrees F (170 degrees C).

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds mix thoroughly.

On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.

Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Almond Biscotti

Biscotti is one of those things that looks much more difficult to make than it actually is. The last batch I made was for my cookbook, and I&rsquoll give you the same advice that I wrote about those. If you can make cookie dough, you can make biscotti.

They are, after all, cookies. They just look a bit different than traditional cookies. The gist is that you make a dough, bake it, slice it, and bake it some more. That&rsquos it. Sure, there&rsquos the extra step for baking them a second time, but you get to skip all the scooping that goes along with traditional cookies.

These particular biscotti feature the simple flavors of brown sugar and almonds. I admit that I was tempted to add more to the flavor mix, but I&rsquom so glad I resisted. These are yet another example of &ldquoless is more&rdquo baking. Their simplicity doesn&rsquot mean a lack of flavor. In fact, focusing on those two elements just lets you revel in their deliciousness.

Traditionally, biscotti is served alongside coffee or tea. Dunking the biscotti into a warm drink softens them a bit, as they&rsquore usually pretty far to the right on the crunchy meter. These biscotti have the crunchiness dialed back a bit. They&rsquore plenty crunchy on the outside but softer on the inside. Dunking is still a great idea, but it&rsquos not required.

Try these Almond Biscotti alongside your favorite warm beverage, be it coffee, tea, or hot chocolate. And if you love to share your baking with family and friends, a bundle of these makes a great gift!

If you like these Almond Biscotti, find lots more cookies in my Recipe Index.

How to make lemon almond biscotti

  • Biscotti is baked twice, at 2 different temperatures. The first bake is to set the dough enough to slice it, then the second bake dries those slices out.
  • Cutting it while still warm will make it much easier to cut through, especially the almonds. But do allow it to cool for 5 minutes so as not to burn your hands.
  • A serrated knife is best for slicing the biscotti
  • If you make thick biscotti like these, then you can stand the slices up on their edges when they bake the second time round.
  • If you want to make the very thin and crispy style of biscotti, you’ll need to lay them flat but will need to turn them over halfway through the second bake, so they bake evenly.

Use this recipe and make your own creation

To make completely basic biscotti, simply remove the chopped almonds from this recipe.

Feel free to use whatever mix-ins you&rsquod like, as long as nothing adds moisture (aside from extracts and flavor oils!)

Here are some delicious ideas:

  • Mini chocolate chips
  • Shredded coconut
  • Dried cranberries
  • Walnuts
  • Pine nuts
  • Pistachios
  • Dried cherries
  • Citrus zest
  • Anise oil
  • Vanilla bean
  • Chopped dried apricots

Best Italian Almond Biscotti Recipe (Italian Cantucci)

Cantucci are traditionally served with and dipped in vin santo.

That is a fortified Italian wine (pretty close to white port wine). But a cup of coffee or tea will also do. Almonds are mainly used to make these biscuits. I also added a handful of pistachio and some fennel seeds to add extra flavor.

So for the record: I made 3 cantucci recipes for you. The first recipe is how to make cantucci manually, second recipe using my KitchenAid Stand Mixer Mini and in the third recipe I use my KitchenAid Cook Processor.

Cherry Almond Oatmeal Biscotti


  • 1 cup unbleached, all-purpose flour, plus more for dusting your board or counter
  • 1 1/2 cups plus 2 tablespoons old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, melted (you could also sub in coconut oil)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup slivered almonds (you could also use sliced almonds or walnuts or pecans or leave the nuts out entirely)
  • 1/2 cup shredded unsweetened coconut
  • 1 cup dried cherries (or any dried fruit you have on hand or like better)
  • 1 egg white

The Recipe

1. Preheat oven to 325ºF and line a large baking sheet with parchment paper. Set aside.

2. In a medium bowl, mix the flour, oats, baking powder and soda and salt. In a separate large bowl whisk the melted butter and both sugars together. Then add in the eggs and vanilla and whisk again. Use a spoon to stir in the flour mixture, nuts, coconut and dried fruit. The batter will be stiff.

3. Flour a board or your counter as well as your hands. Divide the dough in half and shape each half into a 12-14-inch log and transfer to the prepared baking sheet. Pat each of the logs down so that they become more oval shaped. In a small bowl, beat the egg white until foamy and use a pastry brush to brush it all over the logs.

4. Bake for 20 minutes, until the logs are lightly golden brown and have little cracks on top of them. Let the logs cool on the sheet on a wire rack for 1 hour, then transfer to a cutting board.

5. Use a serrated knife to cut the logs into thin slices on the diagonal, about 1/2-inch slices is good. These might be a bit crumbly and break so be gentle. Transfer the slices back to the baking sheet, laying them down on their sides in an even layer. Bake for 10 minutes, turn then over and then bake for another 10 minutes so that each side is golden brown. Let cool completely. These keep for at least a couple of weeks in an airtight container at room temperature.

Note: Recipe adapted from Smitten Kitchen Every Day by Deb Perelman.

    • 2 cups all-purpose flour
    • 1/3 cup unsweetened cocoa
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 4 ounces semisweet or bittersweet chocolate, coarsely chopped
    • 3 eggs, at room temperature
    • 1 cup sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 1 1/2 cups almonds, skins on and lightly toasted
    1. Position the oven racks so that they are evenly spaced, with one rack in the center. Preheat the oven to convection bake at 325°F. Line a cookie sheet with parchment paper.
    2. In a medium bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Put the chocolate and 1/2 cup of the flour mixture in the bowl of a food processor fitted with the steel blade. Process for 1 minute, until the chocolate is very finely ground. Remove from the processor and mix with the remaining flour mixture.
    3. In the bowl of an electric mixer, beat the eggs and sugar together at high speed until pale and thick. Beat in the vanilla and almond extract. Reduce the speed and gradually mix in the flour and chocolate mixture. Turn off the mixer and stir in the almonds.
    4. Divide the dough in half. Shape each part into a log 12 to 14 inches long and 2 inches wide and place on the prepared cookie sheet, spacing the logs at least 4 inches apart. Bake in the center of the oven for 20 to 25 minutes, until firm to the touch.
    5. Remove the cookie sheet from the oven and place it on a wire rack to cool for 10 minutes. Reduce the oven temperature to 275°F.
    6. Slide the baked logs onto a cutting board. Using a long serrated knife, cut each log diagonally into 1/2-inch slices. Arrange the biscotti cut side down on two or three cookie sheets lined with parchment paper. Place them in the oven on multiple racks and bake for 7 to 8 minutes on one side, turning the cookies over to bake for 7 to 8 more minutes. Remove the biscotti to a wire rack and let cool completely. Store them at room temperature in an airtight container for about a month, or freeze them for up to 5 months.

    From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.

    Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.


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