Kittencal's Almond Biscotti

READY IN: 55mins


  • 1 34
    cups flour
  • 2
    teaspoons baking powder
  • 34
    cup unblanched whole almonds
  • 34
    cup sugar
  • 13
    cup butter, melted
  • 2
    teaspoons vanilla
  • 1
    teaspoon almond extract
  • 2
    teaspoons grated orange rind, finely grated
  • 1
    egg white, lightly beaten


  • Set oven to 350 degrees F.
  • In a bowl, sift together flour, baking powder and almonds.
  • 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.
  • Transfer to a lighty floured surface; form into a smooth ball.
  • Divide dough in half.
  • Roll each into a 12-inch long log (doesn't have to be exact).
  • Transfer to a ungreased baking sheet.
  • Brush tops with slightly beaten egg white.
  • Bake for 20 minutes.
  • Remove from oven; let cool on pan for 5 minutes.
  • Transfer each log to a cutting board.
  • Using a serrated knife cut diagonally into 3/4-inch thick slices.
  • Stand cookies upright (on cut sides) on baking sheet.
  • Bake for 20-25 minutes longer, or until golden.
  • Transfer to a rack; cool.
  • Note: cookies can be stored in an airtight container for 2 weeks.