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D'Amaretti Biscotti

"Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips."
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2 h servings 104 cals
Original recipe yields 36 servings (3 dozen)

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
  2. Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.
  3. Divide dough in two. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
  4. Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
  5. Preheat oven to 325 degrees F (165 degrees C). Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.
  6. Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in a sealed container.

Nutrition Facts

Per Serving: 104 calories; 4.1 g fat; 14.7 g carbohydrates; 2.2 g protein; 22 mg cholesterol; 60 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 55
  1. 70 Ratings

Most helpful positive review

The BEST biscotti ever....this was the third biscotti recipe I tried and by far the best!! I made a batch and brought them to work.....the girls loved them and asked for the recipe!! Easy and d...

Most helpful critical review

Too Crumbly! They tasted ok, but when I went to slice them they all fell apart. I maybe got 8 good looking ones out of the whole batch. These were meant to be gifts so I will have to look for an...

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The BEST biscotti ever....this was the third biscotti recipe I tried and by far the best!! I made a batch and brought them to work.....the girls loved them and asked for the recipe!! Easy and d...

I thought I would come back again to rate. I have made these Biscotti since I first found this recipe. I just got done making a double batch. I didn't have any almonds so I sub dried cranber...

DELICIOUS!! Texture was good too. Extract can be replaced with fiore de sicilia (orange flower water and vanilla) for another traditional italian flavor. I made 2 batches one with anise and o...

Good basic recipe. It needed more flour though to keep the dough from being too sticky. I used margarine instead of butter. Also, I scored the dough first, AND I cut it before cooling it and ...

I never dreeamed biscotti could be so easy. My 14 month old LOVES biscotti. I subsituted pistachio's for the Almonds. They were excellent!

I couldn't believe I made such a delicious biscotti- thanks for this recipe!!

Great biscotti. I used orange zest instead of lemon. Another addition to the Christmas gift baskets this year. This and the Cappuccino in a Jar recipe are a great hostess gift for all those h...

it was good..close to what mamma use to make..needed alittle more flavor added to it..

This is a great biscotti recipe. I've never made biscotti before but I'm happy with the results. I used 1/2 lemon extract and 1/2 vanilla and added about a tablespoon of poppyseeds for a lemon...