Almond Biscotti

After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich. Show more

Ready In: 1 hr 45 mins

Yields: 20 biscotti


  • 2  cups all-purpose flour
  • 1  cup sugar
  • 1  teaspoon baking powder
  • 18 teaspoon salt
  • 3  large eggs
  • 2  tablespoons Amaretto (OR 2 tbs rum with 1 tsp. almond extract)
  • 1  teaspoon vanilla
  • 1  teaspoon  anise extract (optional)
  • 1  cup  whole almond, toasted and chopped a few times, not too fine


  1. Preheat oven to 300°F.
  2. Line 2 baking sheets with parchment.
  3. Combine dry ingredients and set aside.
  4. Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
  5. Add the dry ingredients and mix until combined.
  6. Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
  7. Scrape the dough out onto a parchment lined sheet pan.
  8. Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
  9. This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
  10. Bake until firm and dry, about 50 minutes.
  11. Remove from the oven and cool 10 minute.
  12. Use a long serrated knife and slice into 1/2-inch wide slices.
  13. Lay the slices cut side down on the baking sheet and bake another 20 minutes.
  14. Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
  15. Cool the biscotti on a rack; cool completely before storing.
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