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Crunchy Almond Biscotti

kel7298

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

3 h 20 m servings 90 cals
Original recipe yields 28 servings (28 biscotti)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
  2. Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
  3. Reduce oven heat to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
  4. 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.
  5. Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
  6. 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.
  7. 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


Per Serving: 90 calories; 2.6 g fat; 13.9 g carbohydrates; 2.5 g protein; 20 mg cholesterol; 36 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 22 Ratings

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Most helpful positive review

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 C...

Most helpful critical review

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.

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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 C...

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...

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 ...

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.

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.???????

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 ...

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.

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 m...

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 bro...