1/16 Photos of Almond Biscotti
1 hr 45 mins
1 hr 30 mins
After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.
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Units: US | Metric
- 1Preheat oven to 300°F.
- 2Line 2 baking sheets with parchment.
- 3Combine dry ingredients and set aside.
- 4Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
- 5Add the dry ingredients and mix until combined.
- 6Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
- 7Scrape the dough out onto a parchment lined sheet pan.
- 8Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
- 9This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
- 10Bake until firm and dry, about 50 minutes.
- 11Remove from the oven and cool 10 minute.
- 12Use a long serrated knife and slice into 1/2-inch wide slices.
- 13Lay the slices cut side down on the baking sheet and bake another 20 minutes.
- 14Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
- 15Cool the biscotti on a rack; cool completely before storing.
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Nutritional Facts for Almond Biscotti
Serving Size: 1 (757 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 136.7
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 0.5 g
- Cholesterol 27.9 mg
- Sodium 43.7 mg
- Total Carbohydrate 21.2 g
- Dietary Fiber 1.2 g
- Sugars 10.3 g
- Protein 3.7 g
The following items or measurements are not included: