Recipe: Almond Biscotti


  • 3 1/1 oz of almonds
  • 8 oz of plan all purpose flour
  • 1 teaspoon of baking powder
  • 8 oz of caster sugar
  • 2 teaspoons of orange zest, grated
  • 1 teaspoon of rosemary, finely chopped
  • 2 eggs, beaten
  • 1 egg yolk
  • 1 teaspoon of vanilla essence


  1. Preheat the oven to 350 ° F (180 ° C). Spread the almonds in a single layer on an oven tray and bake for 7-10 minutes, tossing occasionally, until lightly toasted. Cool and roughly chop.
  2. Sift the flour and baking powder into a mixing bowl. Stir in the sugar, orange zest, rosemary and chopped almonds. Add the beaten eggs, egg yolk and vanilla and mix all the ingredients to form a firm dough. Knead the dough on a lightly floured surface for 5 minutes, or until smooth. Form into a flattened log shape 12 inch in length. Place on an oven tray lined with baking paper and bake for 40 minutes, or until golden brown. Allow to cool.
  3. Reduce the oven temperature to 275 ° F (140 ° C) and line two oven trays with baking paper. With a long knife, cut the log diagonally into 1/4 to 1/2 inch thick slices. Arrange the almond biscotti in a single layer on the prepared oven trays and bake them in the oven for a further 20-25 minutes, turning occasionally until they are dry and crisp.

Number of servings (yield): 4

Meal type: snack

Culinary tradition: Italian

My rating: 4 stars:  ★★★★☆ 1 review(s)