Almond Biscotti
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
  • 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.
Recipe by Chloe's Food Snapshots & Recipes at