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Almond biscotti
Twice-baked almond biscotti, crisp and nutty. Made for dipping in coffee or a glass of vin santo. They keep well, if you let them.
75 min · 30 servings
Ingredients
Units
- wheat flour250 g
- caster sugar200 g
- eggs2
- whole almonds150 g
- baking powder1 tsp
- salt1 ml
- vanilla sugar1 tsp
Method
- 1
Mix flour, sugar, baking powder, salt and vanilla sugar. Add the eggs and work into a dough.
- 2
Work in the almonds. Shape into two long logs on a lined baking tray.
- 3
Bake at 175°C (347°F) for about 25 minutes. Let cool slightly.
- 4
Cut the logs diagonally into 1.5 cm slices. Lay them flat and bake another 10 minutes until crisp.
Allergens
Contains: gluten, egg, tree nuts
Produced in a kitchen that handles nuts, milk, eggs and gluten.
Allergies? Always check the packaging of the products you use. Labels can vary between brands.
Diet
Notes
Swap the almonds for hazelnuts or pistachios if you like. Store airtight.
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