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Kittencal's Almond Biscotti

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“This recipe goes back over 30 years! if desired you could add 1/2 cup mini chocolate chips into the batter and for the holidays add in some diced mixed candied fruit --- for perfect results all ingredients must be measured accurately, for a sweeter taste increase the sugar to 1 cup or a little more, I normally get 24-25 cookies from this recipe but it will depend on the size you slice them - these will keep well in a airtight container for up to 2 weeks or you may freeze so don't be afraid to make these well before the holidays! :)”
READY IN:
55mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

  • 1 34 cups flour
  • 2 teaspoons baking powder
  • 34 cup unblanched whole almonds
  • 2 eggs
  • 34 cup sugar
  • 13 cup butter, melted
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 2 teaspoons grated orange rind, finely grated
  • 1 egg white, lightly beaten

Directions

  1. Set oven to 350 degrees F.
  2. In a bowl, sift together flour, baking powder and almonds.
  3. In another bowl, whisk together, eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until a soft sticky dough forms.
  4. Transfer to a lighty floured surface; form into a smooth ball.
  5. Divide dough in half.
  6. Roll each into a 12-inch long log (doesn't have to be exact).
  7. Transfer to a ungreased baking sheet.
  8. Brush tops with slightly beaten egg white.
  9. Bake for 20 minutes.
  10. Remove from oven; let cool on pan for 5 minutes.
  11. Transfer each log to a cutting board.
  12. Using a serrated knife cut diagonally into 3/4-inch thick slices.
  13. Stand cookies upright (on cut sides) on baking sheet.
  14. Bake for 20-25 minutes longer, or until golden.
  15. Transfer to a rack; cool.
  16. Note: cookies can be stored in an airtight container for 2 weeks.

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