3 ratings

Crunchy Almond Biscotti

Perfectly crisp and light biscotti: Best enjoyed dunked into your cup of coffee


Simple, sweet, and nutty biscotti are an amazing mid-morning snack.

This recipe is courtesy of Smitten Kitchen.


  • 3 1/4 Cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/3 Teaspoon salt
  • 1 1/2 Cup sugar
  • 10 Tablespoons unsalted butter, melted
  • 3 large eggs
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon orange liqueur
  • 1 Tablespoon orange zest
  • 1 Cup whole almonds, toasted, coarsely chopped
  • 1 egg white


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Sift flour, baking powder, and salt into a medium bowl.

Mix sugar, butter, 3 eggs, vanilla extract, orange liqueur, and orange zest in a large bowl.

Add flour mixture to egg mixture and stir with wooden spoon until well combined. Stir through the almonds.

Divide the dough in half. Using floured hands, shape each half of dough into a log, 13 ½” long, and 2 ½” wide. Transfer to prepared baking sheet.

Whisk the egg white in a small bowl until frothy. Brush over the top and sides of the dough.

Bake for 30 minutes, until golden brown. Remove from oven and cool completely, about 25 minutes.

Transfer to a work surface, and using a serrated knife, cut logs on a diagonal, into ½“-wide slices. Arrange slices cut side down on baking sheet. Return to oven and bake for 12 minutes. Turn biscotti over and bake for 8 minutes, until just beginning to color. Remove from the oven and set aside to cool.