Absolutely Amazing Almond Biscotti

Recipe by Moogliwoogli
READY IN: 1hr 20mins




  • Preheat oven to 300°F.
  • Spray large baking sheet (12x19-inch) with Pam or oil.
  • If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
  • Combine all-purpose flour, baking powder, baking soda and salt and set aside.
  • Cream sugars and butter until creamy and smooth using an electric mixer.
  • Add eggs, almond and vanilla extracts, stir until well mixed.
  • Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
  • Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
  • Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
  • Repeat with the other dough ball and place both logs side by side on the cookie sheet.
  • Bake 30 minutes until dry. Allow to cool 10 minutes.
  • Slice each log into 18 slices, about 1/2 inch each.
  • Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired).
  • Cool biscotti on a rack.
  • Can dip or stripe in white or dark chocolate.
  • Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!