Almond Biscotti

Almond Biscotti

Almond Biscotti


Almond biscotti always reminds me of my first aunt. I was first exposed to this at her home during Chinese New Year. She has a friend who make almond biscotti slices as CNY cookies and I just couldn’t stop eating them! I have looking for recipes and some require butter as ingredients but some don’t. And based on how I remember taste, it shouldn’t have butter in it so I decided to to try out this recipe from

It’s surprisingly easy to make, so feel free to try making it! Having a chef knife does help in cutting the log easily. If you notice, I cut the biscotti into few thickness variations and they taste good regardless of the thickness.


Almond Biscotti
Prep time
Cook time
Total time
Cuisine: Snack
  • 2 cups all-purpose flour
  • ¾ cup sugar (up to 1 cup)
  • 1 teaspoon baking powder
  • 1⁄8 teaspoon salt
  • 3 large eggs
  • 2 teaspoon vanilla
  • 1 cup whole almond, toasted and chopped a few times, not too fine
  1. Preheat oven to 300°F.
  2. Line a baking sheet with parchment.
  3. Combine dry ingredients and set aside.
  4. Whisk the eggs, vanilla extract in your stand mixer until well blended.
  5. Add the dry ingredients and mix until combined.
  6. Dough should be thick and sticky at this point.
  7. Scrape the dough out onto a parchment lined sheet pan.
  8. Wet your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
  9. Bake until firm and dry, about 50 minutes.
  10. Remove from the oven and cool 10 minute.
  11. Use a chef knife (long serrated knife) and slice into thickness that you desire.
  12. Lay the slices cut side down on the baking sheet and bake another 5-10 minutes depending on the thickness.
  13. Turn the slices over and bake 5-10 minutes more, or until the cookies are a light golden brown.
  14. Cool the biscotti on a rack and cool completely before storing into airtight container.




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