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Crunchy Almond Biscotti Recipe

The trouble with a snowy winter afternoon is that I sit around thinking about what would make the cold and dreariness go away.  More often than not the answer is a baked good of some kind.  Are you getting the mid-winter blahs when you look out your window?  Almond biscotti may be your antidote. Sometimes a tasty cookie is the best medicine.

Almond Biscotti-A Perfect Cookie Treat 

Almond Biscotti
Almond Biscotti Fresh from the Oven

Are you a biscotti fan?  Some people are not, but I think it must be because they have never had a really tasty biscotti.  When a biscotti is just right, it is crisp, with just the right amount of crumble in your mouth.  It should hold up when dunked in a steaming cup of coffee or tea, but be flavorful enough not to need to be dunked.

The light almond scent of these biscotti adds to the pleasure of eating these delicious treats.  The aroma, taste, and texture all make almond biscotti perfect for your mid-afternoon pick me up, or after dinner dessert.
Crunchy Almond Biscotti

You may be surprised to know this almond biscotti recipe is easy to make.  I kid you not! Just try not to be impatient while you are waiting to eat one.  Biscotti must be baked twice, with a short cooling period in between.

Almond Biscotti

Almond Biscotti and a Latte
Almond Biscotti with a Latte
Printer Friendly Recipe
About 16 cookies

  • 1 1/4 cups sliced almonds, toasted
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons almond extract
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons egg whites

Preheat your oven to 400 degrees F.  Spread the almonds out on a baking sheet.  Place the baking sheet on the center rack of your oven for 5-10 minutes, just until the nuts start to brown slightly.
Remove the nuts from the oven to cool.  Grind 1/4 cup of the almonds into a fine powder and set aside.  Reduce the oven temperature to 325 degrees F.

Mix together the flour, baking powder, salt and ground almonds in a medium bowl.   Place the 2 whole eggs in the bowl of your stand mixer.  Beat the eggs on medium-high speed until they become light in color and doubled in size, 3-6 minutes.  Add the melted butter, almond extract, and vanilla, mixing well to combine.

Remove the bowl from the mixer.  Fold in half of the flour mixture using a spatula until just combined. Add the remaining flour mixture and the almonds, continuing to fold until just combined. Set aside.

Prepare your baking sheet by lining with parchment paper.  I find it helps to spray the pan with cooking spray to hold the parchment paper in place.  Divide the batter in half with your spatula and place each portion on your baking sheet in separate rectangles approximately 8x3 inches in size.
Flour your hands and pat the batter into the rectangular shape.  You'll want to be sure each rectangle is the same size to ensure even baking.  Brush each rectangle with the egg white.

Bake the biscotti on the center rack of your oven for 25 to 30 minutes, until lightly browned and the tops are beginning to crack.  Remove from the oven to cool for 20-30 minutes on the baking sheet. When cooled, but still warm, place the biscotti on a cutting board.  Cut each rectangle on the bias into 1/2 inch slices. Place the sliced biscotti onto a wire rack on a baking sheet and return to the oven to bake for another 30-35 minutes, until each side is lightly browned. Turn each biscotti over halfway through the cooking time to ensure even browning.

Cool completely before serving.  Store in an airtight container for up to a month.

Here is another post where you can find other specialty coffee drinks.

Dessert Coffees to Pair with Biscotti
Dessert Coffees to Pair withAlmond Biscotti

This cranberry pistachio biscotti recipe is also a favorite of mine.

Delicious Cranberry and Pistachio Biscotti
Cranberry Pistachio Biscotti

My Favorite Coffee Mugs: 

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Shared on Meal Plan Monday.


  1. I was wondering if you thought it might be possible to replace the sugar with maple syrup? I'm a biscotti novice but my little one loves them after I prise out all the whole almonds. They make excellent rusks and car food. Thank you for this recipe. Avril

  2. Hi Avril. I've never substituted maple syrup for sugar in my baking, but I did some research for you. It is suggested that you replace 1 cup of granulated sugar with 3/4 cup of maple syrup and reduce by 3 the other liquid in the recipe by 1/4 cup for every cup of maple syrup used. In this recipe, there are no additional liquids so you might find the dough to be a little too wet to hold the shape. If so, try adding a tablespoon or two of additional flour.

    You might find the finished cookies are a little darker depending on how dark your maple syrup is, as well.

    It's worth a try. Good luck!


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