No oil or butter added. These cookies are very crispy and crunchy.

Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
additional:
1 hr 30 mins
total:
3 hrs 20 mins
Servings:
28
Yield:
28 biscotti
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.

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  • Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.

  • Reduce oven heat to 300 degrees F (150 degrees C). Lightly grease a baking sheet.

  • Lightly beat eggs, vanilla extract, and almond extract in a bowl. Combine flour, sugar, baking powder, and salt in another bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.

  • Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.

  • Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife. Return biscotti slices to baking sheet, cut-side up.

  • Return biscotti to the oven and bake until biscotti are firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.

Nutrition Facts

90 calories; protein 2.5g; carbohydrates 13.9g; fat 2.6g; cholesterol 19.9mg; sodium 35.9mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2013
I use this recipe as a base to make other flavors as well. Just substitute the sugar with brown sugar the almonds with walnuts delete the almond flavoring then add mini chocolate chips for Chocolate Chip Biscotti. I also sprinkle any that contains chocolate with flaked salt. Delish! Read More
(28)

Most helpful critical review

Rating: 3 stars
05/26/2013
These are very dry without butter and not as rich. They don't spread when baking so remain 3 inch slices. Great for dipping in your coffee. Read More
(11)
29 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/10/2013
I use this recipe as a base to make other flavors as well. Just substitute the sugar with brown sugar the almonds with walnuts delete the almond flavoring then add mini chocolate chips for Chocolate Chip Biscotti. I also sprinkle any that contains chocolate with flaked salt. Delish! Read More
(28)
Rating: 5 stars
05/12/2013
Just finished baking these and they are yummy. I substituted 1 cup of the flour with almond flour which I make from the almond pulp when I make almond milk. I was out of almond extract so used a little rum extract. Can't really tell in the flavor though. I also used brown sugar instead of white and added in some chocolate chips along with the almonds. The house smelled so good it was hard to wait through the second baking. This recipe was really easy. I put it together in between doing other stuff. In my oven it took 50 minutes the first baking. I'll be making this again and use it as a base to try other flavors as well. Read More
(22)
Rating: 5 stars
08/09/2014
Oh my! I don't often leave reviews but this requires my two cents! This is a FABULOUS recipe. It is easy --and delicious! I am always confused by people who review based on how the changed the recipe. Leave it alone... it needs no changes! Someone mentioned they did not have them "toast" in the final baking process and that they were very pale. Mine are a lovely golden color. This is going to be my go-to recipe from here on out. Read More
(18)
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Rating: 3 stars
05/26/2013
These are very dry without butter and not as rich. They don't spread when baking so remain 3 inch slices. Great for dipping in your coffee. Read More
(11)
Rating: 5 stars
11/30/2014
Dont mess with perfection!!!I have done and redone this recipe......always a hit....When a recipe is altered it is no longer the same recipe.??????? Read More
(8)
Rating: 5 stars
12/20/2015
This is a great recipe! Not sure why other reviewers are complaining about them being dry...it's biscotti they're meant for dunking in tea! Mine puffed and toasted perfectly! Great base recipe to mix it up with different add ins. Will definitely use this recipe again! Read More
(6)
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Rating: 3 stars
12/24/2016
I liked it but have a few issues with how the recipe is laid out. The first batch really didn't turn out well but the second was much better with these adjustments. (.(.1.).) First off it may be oven heat (mine could be hotter than 350) but even with a normal oven 8-10 minutes is wayyyy too long for toasting almond slivers. It should be about 3-5 minutes with stirring the almonds about every 1.5 minutes until you smell the toasty aroma when you open the oven. (.(.2.).) Do not mix the sugar in with the other dry ingredients. Mix sugar/eggs/vanilla&almond extract and then add the sifted dry ingredients in thirds. After each addition mix well until fully comes together. Final dough should be sticky not crumbly (which is why they include the part about shaping with flour). (.(.3.).) Watch for the bake times. 30-40 is way too long for the first bake in my opinion I would do 25-30 mins. After cutting the slices I would do 10-12 mins on each side. These should be baked not burnt to death. Again could be my stove running on the hot side but I'm making these in the dead of winter in Minnesota so it's not like there is excess heat in the air. (.(.4.).) Finally since I'm giving these as a gift I take a small cup and melt 70% cacao chocolate in the microwave (30 seconds then stir; repeat this 3 -4 times until chocolate is dissolved and runny). I dunk each biscuit in chocolate and let dry on wax paper. Adds a nice elegant touch and balances the sweetness of the almond e Read More
(6)
Rating: 5 stars
02/02/2015
Delicious very easy. OF COURSE these cookies are dry; they're meant to be that way. Very nice dipped in a hot drink or nibbled on as-is; drizzling some melted chocolate on them is good too. Read More
(5)
Rating: 5 stars
06/26/2015
These are delicious and a true biscotti perfect for dunking! I've made them as written and also with the addition of orange zest. Great either way! Some reviewers stated they did not get brown. If you want some color to them and you have a convection feature on your oven try this: In the first phase of baking follow directions as written...after cutting turn on your convection bake feature and bake 15-20 per side. You'll achieve a nice light brown color and the results are quite the same! Read More
(3)
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