Biscotti · Cookies

almond biscotti

Freshly made almond biscotti is bursting with almond flavor. Nothing you buy in the stores even comes close! You’ll never go back to store bought once you make these.

A white ramekin filled with slices of almond biscotti. The light brown biscotti has slices of almond and is toasted to a golden brown on the outside.

Becky is the pickiest eater out of my three kids. My oldest ate almost anything and even liked vegetables over fruit. My middle child loved his fruit but wasn’t so interested in vegetables. Becky somehow survived on macaroni and cheese, spaghetti, and chicken nuggets.

It never ceases to amaze me how different my three children are. They’re all adults now but so very different in temperament.

Matt works at a game/comic book store and loves it. He’s a huge history buff so I keep hoping he’ll go to college some day. Tim is a musician. He works at a pizza place and plays in several bands around town. Becky is my science girl. She’s majoring in applied physics and planetary science (so far anyway) and wants to be an astronaut.

Two slices of almond biscotti are on a white plate. The two slices criss cross at the back with the slice on the right is on top. There is a blue mug of coffee in the upper right corner of the photo

I first gave these almond biscotti to Becky when she was teething. She loved them then and she still does. I love the flavor. Because they are fresh, you don’t need to add a lot of almond extract. The toasted almonds also add wonderful subtle almond flavor. Sometimes the store bought almond biscotti taste harsh to me (too much artificial almond) and sometimes they’re flavorless.

Now, Becky is a college freshman and I’m putting together a care package for Valentine’s Day. She specifically requested some biscotti. Triple chocolate biscotti and almond biscotti to be exact.

Biscotti are basically a dry, quick bread so they’re very easy to make. I just put all the ingredients in a bowl and mix by hand. The dough is sticky when you’re done so flour your hands when you shape it into a loaf.

Two slices of almond biscotti on a round plate. The slice on the left is flat on the plate and the slice on the right is angled on top of the left one about halfway back. The golden biscotti is dotted with almond slivers.

You bake biscotti twice. The first time you bake it into a loaf. Then you slice the loaf and then you toast the slices. Now, here’s the lazy way to toast your slices. Heat your oven to 350°F, put the pans of slices in and turn your oven off. When the oven is cool, the slices are done. Nothing could be easier!

Biscotti keep very well in a sealed container. You can also freeze the dough if you want to make some fresh at a later date. I roll mine into the log first, wrap it in freezer wrap and then freeze. When I’m ready to make it, I thaw it on a cookie sheet, flatten and bake.

Yield: 30 biscotti

almond biscotti

Two slices of almond biscotti on a round plate. The slice on the left is flat on the plate and the slice on the right is angled on top of the left one about halfway back. The golden biscotti is dotted with almond slivers.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes


  • ½ cup slivered almonds, toasted
  • 2 cups all-purpose flour
  • 1 cup sugar
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • 2 eggs
  • 1 egg white


  1. Preheat oven to 350°F. Spread slivered almonds on a baking sheet and toast in the oven until lightly browned.
  2. Combine dry ingredients in a medium sized mixing bowl. Make a well in the center and add all the wet ingredients in the well. Stir until well blended (you may need to knead the last of the dry ingredients into the dough). The dough will be sticky.
  3. On a greased cookie sheet (or one lined with parchment paper), form the dough into a 16" roll. Flatten the roll to 1" thickness.
  4. Bake at 350°F for 30 minutes. Cool loaf on a wire rack for 10 minutes.
  5. Slice diagonally into ½ inch slices. Place slices cut sides down on cookie sheet. Bake at 325°F for 10 minutes and then turn cookies over. Bake another 10 minutes. Cool.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 71Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 56mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 2g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

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