Return to Content

Almond Biscotti

Almond Biscotti
7 votes, 3.86 avg. rating (77% score)
Print Friendly

Yield: About 2 dozen.

These were made to be dunked into steaming mugs of your favorite java. Try them at home, or pack them along to your favorite ice-skating spot or for an afternoon of skiing.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 cups whole toasted almonds
  • 3/4 cup packed brown sugar
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 5 tablespoons cold unsalted butter, cut into pieces
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners' sugar, to roll dough in


Preheat oven to 350 degrees F. Put the almonds and brown sugar into a food processor. Chop to a fine meal. Transfer to a bowl. Put flour, baking powder, salt, and cinnamon into processor. Process for several seconds. Add butter and process again to make a fine meal. Mix into the ground nuts. Beat eggs just to liquefy; stir in the vanilla. Mix liquid into dry ingredients by hand until dough packs together.

Divide dough in half. Roll each half in confectioners' sugar into a 2-inch-thick log. Lift each log onto greased cookie sheets and flatten slightly. Bake for 35 minutes. Turn oven down to 300 degrees F. Cool logs for 10 minutes on sheets, then slide them onto a cutting board. Slice logs on the diagonal, about 1/2 inch thick. Place the slices back onto the sheets, standing on their original bottoms. Bake for 30 minutes longer. Cool on a rack.

Updated Monday, March 24th, 2003

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111