My Attempt at Almond Biscotti

Biscotto is from Prato, Italy which translated as Biscuit, specifically, it is a twice baked biscuit because well, you have to bake it twice. Haha There are many types of Biscotti such as Cherry Biscotti but Almond Biscotti is the original recipe.

The only time I had a taste of Biscotti was at Coffee Bean and Tea Leaf at an airport at Bali in 2011. Ever since, it has been lingering in my mind. Up until now….

My Biscotti!

It looks good but does it taste good? 2 out 3 people found it tasty. Not saying that it’s perfect because I think I should’ve been more generous with my vanilla essence and I find the Biscotti a little too tough when eaten on its own.

Actually, it was meant to be dipped into coffee and when we did, yeah! Yummy! I still need to make a few improvements if I ever want to bake it again.

I find baking Biscotti easy with little ingredients. The only troublesome part was I had to bake it twice. Other than that, it’s easy-peasy.

Here is the ingredients and directions I used. If you wish to follow, I suggest adding more vanilla essence and keep checking the Biscotti while it’s baking.


2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
1 teaspoon vanilla essence
1 cup whole almond, toasted


Preheat oven to 175 degrees Celsius.
Line 2 baking sheets with parchment.
Combine dry ingredients and set aside.
Whisk the eggs and vanilla in your mixer until well blended.
Add the dry ingredients and mix until combined.
Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
Scrape the dough out onto a parchment lined sheet pan.
Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
Bake until firm and dry, about 20 minutes until small cracks appear.
Remove from the oven and cool 10 minutes.
Use a long serrated knife and slice into 1/2-inch wide slices.
Lay the slices cut side down on the baking sheet and bake another 10 minutes.
Turn the slices over and bake 10 minutes more, or until the cookies are a light golden brown.

Cool the biscotti on a rack; cool completely before storing.

Good luck!


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