Almond biscotti biscuits

    1 hour 25 min

    These are traditional twice-baked Italian biscuits. They are perfect as is, with a glass of dessert wine, an espresso or with vanilla ice cream. For an indulgent treat or to give away as gifts, try dipping them in melted dark chocolate.

    17 people made this

    Makes: 48 biscotti

    • 280g plain flour
    • 3 eggs
    • 110g unsalted butter
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons lemon zest
    • 100g finely chopped almonds
    • 140g whole almonds
    • 425g icing sugar

    Prep:25min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hr25min 

    1. Combine the flour, eggs, butter, sugar, vanilla, lemon zest and chopped almonds to form a smooth dough. Stir in the whole almonds.
    2. Divide dough into 3 equal parts and roll each portion out into a cylindrical log shape. Wrap dough in cling film and refrigerate for at least 30 minutes.
    3. Preheat oven to 180 C / Gas 4.
    4. Unwrap the dough and place onto a greased baking tray. Bake for 15 to 20 minutes. Let cool then slice into 1.25cm thick slices.
    5. Put biscuits onto greased baking tray and bake for another 15 to 20 minutes or until golden brown. The biscuits are very crisp when done.

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    Reviews in English (7)


    what happened??? When I baked the biscotti it melted into one big slab? Any advice as to what I did wrong?  -  16 Feb 2013


    Love these, have tried quite a few biscotti recipies now but keep coming back to this one.  -  12 Mar 2011


    Something else. Second time I made these I seperated dough into four parts instead of three, oven temp and cooking times remained the same.  -  12 Mar 2011