Ahh, biscotti… perfect with a cup of coffee! This recipe was shared with us by J. D., thanks again!

Difficulty: Intermediate Prep time 15 mins Cook time 55 mins Rest time 45 mins Total time 1 hr 55 mins
Servings: 12



  1. Prep

    Preheat oven to 325°F. Spray a baking sheet with vegetable oil. Gather your ingredients.

  2. Process almonds

    Put 1/2 cup of the almonds in the food processor just until coarsely chopped and put them to the side.

  3. Grind almonds

    Take the rest of the almonds and put them on the food processor until finely ground put those onto another bowl and add the flour, baking powder and salt and mix for 15-20 seconds. 

    Almonds chopped and ground   Dry ingredients


  4. Prepare wet ingredients

    Using another bowl, start mixing the egg and slowly add the sugar until combined then add the melted butter, almond extract, and vanilla extract. Mix all together for about 15 seconds. 

    Add sugar to egg

  5. Combine

    Add the flour mixture to the egg mixture and fold until combined, using a rubber spatula seems easy to me. Add chopped almonds and continue folding (mixing with the spatula). 

    Add dry mixture to wet mixture and fold

  6. Form

    Form the dough and make it into 8x3-inch loaf, put it on the previously oiled baking sheet. Flour your hands for this step to make it easier.

    Now you are done folding

  7. Prep loaf

    Brush loaf with beaten egg white.

    Separate egg white

  8. First Bake

    Bake loaf for 25 minutes or until the top is just beginning to crack.


  9. Let loaf cool for 30 minutes
  10. Cut

    Using the cutting board and a serrated knife cut into 1/2-inch-thick slices. 

  11. Second Bake

    Put the cookies back to baking sheet. Bake for another 25 minutes. Flip and rotate cookies halfway the baking time for better results.


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