Almond Biscotti

I’m not a fan of overly sweet cookies or dessert, so these were perfect. Crunchy, subtly sweet, perfect with a tea or coffee!

Recipe adapted from: Nonna’s Biscotti


  • 1 cup sugar
  • 1 stick unsalted butter, melted
  • 3 tablespoons brandy (didn’t have brandy, used scotch, couldn’t tell)
  • 1 teaspoon pure vanilla extract
  • 1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
  • 3 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  1. Stir together sugar, butter, brandy, and vanilla in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
  2. Chill dough, covered, 30 minutes.
  3. Preheat oven to 350°F with rack in middle.
  4. Halve dough and form 2 (16-by 2-inch) loaves on a parchment lined large baking sheet.


    Mine were a little stubbier and longer, but shape them as you wish.

  5. Bake until pale golden, about 30 minutes. Remove from oven and cool 15 minutes.
  6. Cut loaves into 3/4-inch slices with a serrated knife.


    I’m sneaky and used a chef’s knife. Use what works for you!

  7. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Cool completely.

    I was lucky to fit these perfectly on this pan, but use two if its too crowded.


    Finished! Allow these to cool, even overnight somewhere dry.

    Feel free to switch up your ingredients, add different nuts and dried fruit. These are also great drizzled or dipped into melted chocolate 🙂

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