An Italian biscotti - very crunchy.

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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pre-heat oven to 375 degrees F (190 degrees C).

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  • Toast almonds in jelly roll pan for 10 minutes. Let cool. Grind finely 1/4 of the almonds, mix with 1/4 cup of the granulated sugar and set aside.

  • Grind coarsely the remaining 3/4 almonds and set aside. In a large bowl stir together flour, remaining 3/4 cup sugar, brown sugar, cinnamon and baking powder. Add the butter and stir until all ingredients are combined.

  • Stir in coarsely ground almonds and the 2 of the eggs, then knead the dough in the bowl until all ingredients are combined. Divide dough in half.

  • Form each half into a rectangle 15 X 4 inches. Transfer rectangles to baking sheets which have been buttered and floured. Brush rectangles well with 1 egg combined with 2 tablespoons of milk. Sprinkle with reserved almond/sugar mixture. Bake them in the upper third of the oven (375 degrees F - 190 degrees C) for 20-25 minutes or until golden brown and skewer comes out clean. Cut rectangles crosswise into slices 3/4 inch thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly. Store airtight.

Nutrition Facts

307 calories; protein 7.6g 15% DV; carbohydrates 38.7g 13% DV; fat 14.9g 23% DV; cholesterol 36.2mg 12% DV; sodium 43.7mg 2% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/12/2003
This is the best biscotti everyone likes tham so much that I quit making any of the other biscotti. Iv'e sent this recipe to my friends and family. Thank you Rosina Read More
(22)

Most helpful critical review

Rating: 3 stars
12/07/2011
I just made these biscotti and I'm a little disappointed in the way they came out. When I took them out of the oven after 25 minutes they were very hard to cut and the slices are very jagged. I tried to put them back into the oven for the next 15 minute drying time and they are not that easy to hold their shape. Also way too sweet. Sorry. Read More
(3)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/12/2003
This is the best biscotti everyone likes tham so much that I quit making any of the other biscotti. Iv'e sent this recipe to my friends and family. Thank you Rosina Read More
(22)
Rating: 4 stars
03/01/2010
Absolutely great tasting! This was a favorite of my Dad's and eating them with my Mom had us thinking of fun times spent with him. I did have trouble with the dough. It was very crumbly where I could not form the dough into any sort of a form to bake. I had to add 1 more egg and 2 more tablesoons of butter to the recipe. It then was a little bit wet but just a touch of flour to handle the dough worked fine. I am a bit of a biscotti nut in that I love to bake all different kinds. This BY FAR is the best biscotti recipe I have ever made. Very Authentic in flavor. Thank you so much Rosina for sharing this recipe with us! I will have to always have a batch of these on hand for when unexpected guests arrive! Read More
(5)
Rating: 3 stars
12/06/2011
I just made these biscotti and I'm a little disappointed in the way they came out. When I took them out of the oven after 25 minutes they were very hard to cut and the slices are very jagged. I tried to put them back into the oven for the next 15 minute drying time and they are not that easy to hold their shape. Also way too sweet. Sorry. Read More
(3)
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Rating: 5 stars
12/22/2014
I absolutely love these cookies!! I used to get them all the time at Bleecker St Pastry in Greenwich Village but since I moved and they closed I've longed for them for quite some time. The ones I've bought in other bakeries never measured up so on a whim I tried this recipe. They are just like the ones I used to get chewy and nutty! I even messed up the recipe by incorporating the finely ground almonds into the dough instead of sprinkling on top and adding an extra egg as a result and they were still delicious. Yes the dough IS sticky but the effort is well worth it. These made my Christmas and my husband's too:) Read More
Rating: 5 stars
10/26/2013
I have been making these biscotti since this recipe was first published on page 108 of the November 1987 issue of Gourmet Magazine! They are absolutely fantastic but be careful you can easily chip a tooth on one of these! Read More
Rating: 5 stars
05/25/2016
Really tasty and not difficult at all. My only change was leaving out the cinnamon and adding some lemon zest. I liked that these were crunchy but not hard. Read More
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