Almond Biscotti Tested Recipe

Almond Biscotti Recipe

The long curved shape of these Almond Biscotti make them instantly recognizable. This is a traditional biscotti, which means they do not contain butter or oil. Their texture is crisp and crunchy with an almond flavor that comes from adding pure almond extract along with chunks of toasted and blanched almonds. They are especially good when dipped in melted chocolate.

The most distinguishing feature of these Almond Biscotti is the chunks of almonds. Almonds are the nutmeat found inside the pit of the dry fruit on almond trees. This ivory-colored nut has a pointed, oval shape and smooth texture. Almonds come in sweet and bitter forms, and for this recipe we are using the sweet almonds. Almonds have a delicate sweet taste and they are sold whole, sliced, slivered, or ground with skins on or off (blanched), and their flavor intensifies when toasted. For this recipe we are using whole blanched almonds that we toast and then coarsely chop. To intensify the almond flavor in these biscotti, we also add a little pure almond extract. Pure almond extract (always buy 'pure' not 'artificial') is made by combining bittersweet almond oil with ethyl alcohol. It has a very intense almond flavor which is why we only need to add a small amount to achieve a really nice almond flavor in these biscotti.

I often like to dip one end of the Almond Biscotti in melted semi sweet chocolate. Rather simple to do, just melt some chocolate with a little butter (or shortening) and then, one by one, dip the ends of the biscotti into the melted chocolate. Place on a parchment lined baking sheet until the chocolate dries and they are ready to eat.


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Almond Biscotti: Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together.

In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30 - 40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

Note: Can substitute hazelnuts or walnuts for the almonds. If desired, add 1 tablespoon (5 grams) of orange or lemon zest to the egg mixture.

To dip in melted chocolate - Melt 3 ounces (85 grams) of semi-sweet or bittersweet chocolate and 1 teaspoon (5 grams) vegetable shortening or butter in a small metal bowl placed over a saucepan of simmering water. Stir until melted and smooth. Dip one end of each biscotti in the melted chocolate and let dry on a parchment-lined baking sheet.

Makes about 28 biscotti.

Almond Biscotti:

1 cup (145 grams) blanched whole almonds

1 teaspoon (5 grams) baking powder

1/8 teaspoon salt

2 cups (260 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract