Almond Biscotti

Photo by Levi Brown
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  • Makes 60 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 44 calories
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 7 mg
    • Sodium 34 mg
    • Protein 1 g
    • Carbohydrate 7 g
    • Sugar 3 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 8 mg


  1. Check 2cups all-purpose flour, spooned and leveled
  2. Check 1/2teaspoon baking soda
  3. Check 1/2teaspoon baking powder
  4. Check 1/2teaspoon kosher salt
  5. Check 2 large eggs
  6. Check 1cup sugar
  7. Check 1/4teaspoon pure almond extract
  8. Check 1cup almonds


  1. Heat oven to 350° F. Line a baking sheet with parchment. In a large bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
  2. Using an electric mixer, beat the eggs and sugar on medium-high until light and fluffy, 4 to 5 minutes. Beat in the almond extract.
  3. Gradually add the flour mixture, mixing by hand until just combined (do not overmix). Fold in the almonds.
  4. Shape the dough into two 2-by-10-inch logs and place 3 inches apart on the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes.
  5. When the logs are cool enough to handle, using a serrated knife, slice each log into ⅜-inch-thick slices. Place the slices cut-side down on 2 baking sheets.
  6. Bake, rotating the baking sheets and turning the biscotti over halfway through, until dry and firm, 8 to 10 minutes. Let cool completely on the baking sheets.