Almond Biscotti

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As many of you know, I (Tinsley) have spent the past 15 years helping my family run their small boutique coffee shop. One of my favorite treats that we sell has always been the biscotti. My perfect morning breakfast is a vanilla skim latte with almond or chocolate chip biscotti. I love dunking my cookie into my latte. To me it’s the adult’s version of Oreos with milk.

I never knew how easy they were to make and now you’re going to see tons of biscotti recipes from us as I’ve come up with many ways to reinvent them. And for the fact of the day: Did you know that biscotti means ‘twice baked’?

Ingredients:Almond Biscotti

  • 1/2 cup sugar
  • 4 tbsp butter, at room temperature
  • 2 eggs
  • 1 tbsp orange zest
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup sliced almonds, toasted


Preheat the oven to 350. Line a large baking sheet with parchment paper.

Combine the sugar and butter in a large prep bowl and cream with a hand mixture until it’s pale and fluffy. Add the eggs, one at a time (making sure to mix well before each addition). Add the orange zest and vanilla and blend on low speed, about 30 seconds.

In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the batter and beat until combined. Gently fold in almonds.

Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart.

Flatten each log into a 2-inch-wide strip. Bake until lightly golden, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes.

Reduce the oven to 300. Cut each log diagonally into thick slices using a serrated knife. Arrange the slices, cut-side down on the baking sheet. Bake until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool.

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