Almond Biscotti

Something about biscotti makes me feel civilized. I’ve toyed around with a few recipes over the years and I think my favorite is definitely the almond variety.  They’re nice and basic and it’s kind of a throw back to the traditional Italian-American bakeries of my homeland (NY/NJ metropolitan area).

I also enjoy making biscotti because they are easy and yet they require an extra step so they seem fancier. I like to make them when I’m going to hang out with my family for a few days.  My parents and grandparents prefer them to the brother focused chocolate and peanut butter baking creations.  I think these cookies provide some much needed range to any baking repertoire.

Almond Biscotti

from Epicurious

Yields about 40


  • 1 cup sugar
  • 1 stick unsalted butter (melted)
  • 3 Tbs brandy (optional)
  • 2 tsp almond extract
  • 1 cup whole almonds (toasted and chopped)
  • 3 large eggs
  • 2 3/4 cups flour
  • 1  1/2 tsp baking powder
  • 1/4 tsp salt


  1. Cream together butter and sugar.
  2. Add brandy, extracts, and eggs one at a time.
  3. Combine flour, baking powder, and salt.  Add dry mixture to wet.  Mix in almonds.Toasted Almonds
  4. Allow dough to chill for at least 30 minutes.  Preheat oven to 350.
  5. Shape chilled dough into two flat logs, bake for 30 minutes until slightly golden.
  6. Remove from oven and allow to cool.
  7. Slice logs at an angle with a serrated knife into cookies about 3/4 inch thick and lay flat on cookie sheet.
  8. Bake slices about 20 more minutes until lightly toasted.

3 thoughts on “Almond Biscotti

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