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    You are in: Home / Recipes / Kittencal's Almond Biscotti Recipe
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    Kittencal's Almond Biscotti

    Kittencal's Almond Biscotti. Photo by momo_bone

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Kittencalskitchen's Note:

    This recipe goes back over 30 years! if desired you could add 1/2 cup mini chocolate chips into the batter and for the holidays add in some diced mixed candied fruit --- for perfect results all ingredients must be measured accurately, for a sweeter taste increase the sugar to 1 cup or a little more, I normally get 24-25 cookies from this recipe but it will depend on the size you slice them - these will keep well in a airtight container for up to 2 weeks or you may freeze so don't be afraid to make these well before the holidays! :)

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    Units: US | Metric

    • 1 3/4 cups flour
    • 2 teaspoons baking powder
    • 3/4 cup unblanched whole almonds
    • 2 eggs
    • 3/4 cup sugar
    • 1/3 cup butter, melted
    • 2 teaspoons vanilla
    • 1 teaspoon almond extract
    • 2 teaspoons grated orange rind, finely grated
    • 1 egg white, lightly beaten


    1. 1
      Set oven to 350 degrees F.
    2. 2
      In a bowl, sift together flour, baking powder and almonds.
    3. 3
      In another bowl, whisk together, eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until a soft sticky dough forms.
    4. 4
      Transfer to a lighty floured surface; form into a smooth ball.
    5. 5
      Divide dough in half.
    6. 6
      Roll each into a 12-inch long log (doesn't have to be exact).
    7. 7
      Transfer to a ungreased baking sheet.
    8. 8
      Brush tops with slightly beaten egg white.
    9. 9
      Bake for 20 minutes.
    10. 10
      Remove from oven; let cool on pan for 5 minutes.
    11. 11
      Transfer each log to a cutting board.
    12. 12
      Using a serrated knife cut diagonally into 3/4-inch thick slices.
    13. 13
      Stand cookies upright (on cut sides) on baking sheet.
    14. 14
      Bake for 20-25 minutes longer, or until golden.
    15. 15
      Transfer to a rack; cool.
    16. 16
      Note: cookies can be stored in an airtight container for 2 weeks.

    Ratings & Reviews:

    • on December 13, 2010


      I am so thrilled with the taste of this biscotti! I got into a baking frenzy last year during Christmas and decided to try for the first time ever making biscotti. I used this recipe and I was so happy with it!

      I was reading other reviews and a few things I think might help people who have problems with sticky dough:

      Watch the humidity and warmth in your working space. A few times I cooked this recipe while I was cooking something else or washing dishes (once with the dish washer and once by hand). The dough turned out sticky and I had wondered what I did wrong since I did everything exactly the same and all the other times I made the dough it was perfect. After a few times of going through this I figured out that even the slightest temperature and humidity difference in the room had an effect. I kept aware of this and I haven't had a single batch of sticky dough since.

      If the dough turns out sticky for you, the first thing to do is chill it in the refrigerator for 20 minutes or so to make it workable. Any time you're working with it and it starts getting sticky again, just put back in the refridgerator and chill it. After that, try opening a window and turning on a fan to cool and dry out your space and see if that helps. You Can add more flour to the recipe as some folks did (which will cut down the taste a little and make your cookies more crunchy) but it shouldn't be necessary. First just try chilling the dough and cooling down and airing out/drying out your working space to see if it has an effect. Good luck!

      KittenCal, this is a great recipe. Thanks so much for sharing!

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    • on March 22, 2009


      These are so tasty! I had only one problem with the recipe... I followed the measurements precisely, but in the end needed approx. 1/2 cup more flour than the recipe called for. Without this my dough was so goopy it wouldn't even hold a shape (so making logs was impossible). Anyway, I used a standard all-purpose flour and that's how it turned out for me. Don't be afraid of more flour! Mine turned out great... not too dry or anything like that. And SO SO tasty!

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    • on November 17, 2007


      Kittencal, surely you don't need another 5-star review?? (LOL!!) These are great: real genuine biscotti. I took your words to heart: to measure accurately. I did not have a 3/4 cup of unblanched almonds, and decided to make up the shortfall with pistachios, which worked just fine. I did not have any orange, so used lemon rind and some orange extract. Like one of the reviewers, I also found the batter very sticky and quite hard to handle, but managed with more flour on the wooden board, when preparing the batter for the oven. I'd like to add the warning that this recipe is perhaps not for novice bakers. I used a sharp serrated knife for the cutting of the baked biscotti -- do not use an ordinary carving or paring knife, no matter how sharp! I'd also like to warn bakers with convection ovens that I found 170 deg C (about 338 deg F?) to be the right heat, and for the final baking I turned my oven to 160 deg C, which is 325 deg F. If I'd used 350/180 the biscotti could have burnt. (Mind: this is just for fan ovens, which tend to bake very fast). A GREAT biscotti, Kittencal! I'm definitely going to bake another batch. And by the way, I also got 24 cookies -- you were spot on. Thanks!!!

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    Read All Reviews (41)


    Nutritional Facts for Kittencal's Almond Biscotti

    Serving Size: 1 (29 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 114.1
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 1.9 g
    Cholesterol 22.2 mg
    Sodium 61.2 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 0.8 g
    Sugars 6.5 g
    Protein 2.5 g

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