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Almond biscotti standing up in a vintage measuring cup.

Almond Biscotti

Heather Smoke
An easy recipe for almond biscotti that's perfect for dunking in tea or coffee.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

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Prep Time 15 mins
Cook Time 40 mins
Chill Time 1 hr 40 mins
Total Time 2 hrs 35 mins
Course Breakfast, Dessert
Cuisine American, Italian
Servings 28 biscotti

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar, plus a little extra for sprinkling on top
  • 1 tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp ground cardamom
  • 1 cup raw almonds, finely chopped
  • 3 large eggs, lightly beaten
  • ½ cup unsalted butter, melted
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 egg white (for egg wash)

Instructions
 

  • In a bowl, combine the flour, sugar, baking powder, salt, cardamom and chopped almonds.
  • Add the beaten eggs, melted butter, vanilla and almond extracts, and stir everything together into a soft, sticky dough.
  • Cover the bowl and chill the dough for 1 1/2 hours.
  • Preheat the oven to 350 F, and line a large baking sheet (or two medium baking sheets) with parchment baking paper.
  • Divide the chilled dough into three portions, dusting each portion with a little flour to keep the dough from sticking to your hands. Roll or press each portion of dough out into a rectangular-shaped log, measuring about 3x8 inches and about 3/4 inch thick.
    Make sure you leave about 4 inches between each portion of dough on the baking sheet, since they will spread out as they bake. Use two baking sheets if you need more space.
  • Brush the top of the dough with egg white and sprinkle with a few tablespoons of granulated sugar.
  • Bake the biscotti on the center oven rack for 20 minutes. Remove from the oven, and let cool for exactly 10 minutes on the baking sheet.
    Reduce the oven temperature to 325 F.
  • Use a large spatula or cake lifter to carefully lift the slabs of biscotti onto a cutting board. Use a sharp knife (I find that a chef's knife works best) to slice the slabs into individual biscotti about 3/4 - 1 inch thick. Place the biscotti back onto the baking sheet, turned on their side with the cut side facing up.
  • Bake the biscotti for 10 minutes. Turn the biscotti over, so the other cut side is facing up, and bake for 10 more minutes. Cool completely.
  • Make sure the biscotti is completely cooled before storing it in an airtight container.
Keyword Almond, Biscotti, Italian Cookies
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