Biscotti with Almonds

Biscotti with Almonds


8 people made this

About this recipe: These are the classic Italian twice-baked biscuits. They are hard and dry, which makes them perfect for dunking. Serve with coffee, tea or dessert wine.


Makes: 70 biscotti

  • 175g almonds
  • 250g plain flour
  • 180g caster sugar
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla sugar
  • 1 bottle bitter almond essence
  • 1 pinch salt
  • 25g butter, softened
  • 2 eggs

Prep:15min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hr5min 

  1. In a bowl, mix flour with the baking powder. Add sugar, vanilla sugar, salt and almond essence and mix well. In the centre, make a hollow and add the butter and eggs. Work everything into a dough. Finally, knead in the almonds and form it into a ball with a bit of flour. Chill for 30 minutes in the fridge.
  2. Cut dough into 6 pieces and form each piece into a 25cm long log.
  3. Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
  4. Place logs 8cm apart and bake for 10-15 minutes. Allow the rolls to cool and cut diagonally into 1cm thick slices. Lay on the baking tray and bake for a further 8-10 minutes at 200 C / Gas 6. The biscotti should be golden.
  5. Allow to cool completely and store in a airtight tin.

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