Almond Biscotti

This recipe was publish on Dec 1, 1992 by Canadian Living.

Canadian Living Test Kitchen Tips:  to prevent crumbling when slicing the partially cooked log of dough, use a sharp chef’s knife and cut with firm, decisive strokes.  Standing the cookies upright during the second baking ensures that they dry out evenly.


  • 1 3/4                    cup all-purpose flour         425 ml
  • 2                          tsp  baking powder             10 ml
  • 3/4                       cup whole almonds           175 ml
  • 2                          eggs
  • 3/4                       cup granulated sugar        175 ml
  • 1/3                       cup butter,melted                75 ml
  • 2                          tsp vanilla                            10 ml
  • 1 1/2                    tsp grated orange rind          7 ml
  • 1                          egg white, lightly beaten


  1. In a large bowl, combine flour, baking powder and almonds.
  2. In a separate bowl, whisk together eggs, sugar, butter, vanilla, and grated orange rind;  stir into flour mixture until soft dough forms.  Transfer dough to lightly floured work surface;  with hands, form into smooth ball.
  3. Divide dough in half; roll each into 12-inch (30 cm) long log.  Transfer to ungreased baking sheet.
  4. Brush tops with egg white;  bake in 350 degree F (180 degree C) for 20 minutes.
  5. Remove from oven and let cool on pan on rack for 5 minutes.  Transfer each log to cutting board;  cut diagonally  into    3/4 inch (2 cm) thick slices.
  6. Stand cookies upright on baking sheet; bake for 20 – 25 minutes longer until golden.  Let cool on rack.

Biscotti can be stored in airtight container for up to 2 weeks


Chocolate Chip Biscotti:  Add 1/2 cup (125 ml) chocolate chips to flour mixture.

Hazelnut Biscotti:  Substitute 3/4 cup (175 ml) whole hazelnuts for almonds.

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