Almond Biscotti

Almond Biscotti

  • Prep: 25 min
  • Cook Time: 1 hr
  • Total: 1 hr 25 min
  • Serving: 10

Almond Biscotti will keep for weeks in an airtight container.


  • 1 stick unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 teaspoon almond extract
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • 3/4 cup almonds, sliced


  1. Heat oven to 325 degrees F.
  2. In the bowl of a stand mixer, cream together the butter and sugar. Beat in the eggs, one at a time, then add almond extract.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Wth the mixer running, slowly incorporate the dry ingredients into the butter mixture. Add the almonds and mix for 1 minute more. A soft dough will form.
  4. Put the dough on a floured board and divide it into thirds. Roll into logs about 1 1/2 inches in diameter. Place the logs on a parchment lined baking sheet, spaced about 3 inches apart, and bake for 25 to 30 minutes, or until slightly browned. Remove the logs and let them cool slightly.
  5. While the logs are still warm, cut them on the diagonal into slices about 1/2 inch thick. Place the slices on two baking sheets and bake for 5 to 10 minutes, or until barely brown. Turn over the biscotti and bake an additional 5 to 10 minutes, until barely brown. Cool on a rack.

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