Almond Biscotti

Recipe by P48422
READY IN: 1hr 45mins




  • Preheat oven to 300°F.
  • Line 2 baking sheets with parchment.
  • Combine dry ingredients and set aside.
  • Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
  • Add the dry ingredients and mix until combined.
  • Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
  • Scrape the dough out onto a parchment lined sheet pan.
  • Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
  • This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
  • Bake until firm and dry, about 50 minutes.
  • Remove from the oven and cool 10 minute.
  • Use a long serrated knife and slice into 1/2-inch wide slices.
  • Lay the slices cut side down on the baking sheet and bake another 20 minutes.
  • Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
  • Cool the biscotti on a rack; cool completely before storing.