Double Almond Biscotti

Recipe by nadia murray
READY IN: 1hr 30mins




  • Preheat oven to 350°F and line baking sheets with parchment.
  • Grate almond paste and butter into a medium bowl.
  • Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
  • Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
  • Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
  • Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
  • Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
  • Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
  • Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
  • Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).