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Almond Biscotti

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Mix up the flavor with ingredient swaps and feel good about eating more than one. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

  • prep: 20 mins
    total time: 1 hour
  • yield: Makes about 40
Photography: Standard

Ingredients

  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1 cup slivered almonds, toasted

Cook's Note

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.

Store biscotti in an airtight container, up to 2 days, or freeze, up to 3 months.

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.

  2. Step 2

    Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.

  3. Step 3

    With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Source
Everyday Food, January/February 2012

Reviews (8)

  • 26 Feb, 2014

    i had the same problem as other reviewers, that the dough is initially very dry. i added about 1/2 cup of vegetable oil and they turned out great! also agree that cutting them into 1/4-inch slices is too thin and 1/2-inch works better so they don't crumble. they also needed to bake a few minutes longer the second time around to get them golden. with these few alterations, these cookies are absolutely addictive.

  • 31 Dec, 2013

    Just made these darling cookies! Perfection, so much better than with butter or oil. I added pistachios, dried cherries, fresh rosemary from the garden.

  • 27 Sep, 2013

    I have been experimenting with biscotti recipes for some time, and this one was intriguing. However, as others have mentioned, it was impossibly dry and crumbly. I added 1/2 cup of vegetable oil, which helped immensely. I also substituted almond extract for some of the vanilla. The results were pretty good, but no way could you slice these loaves to 1/4 inch thickness; the biscotti would just fall apart. I was able to do 1/2" slices successfully. The baking time was about 20-25 minutes, not 15.

  • 28 May, 2013

    Followed the recipe exactly with excellent results!!! My family swooned over these- no more store bought biscotti for us!

  • 24 Feb, 2013

    I added an extra egg to the dough because is was a little too crumbly and also added a tablespoon of almond extract. I then melted white chocolate and drizzled it over the biscotti after they were cooked and dipped them in chopped almonds. Very good!

  • 10 Nov, 2012

    I followed this recipe to the letter and it was excellent. I was a little nervous when I saw the mixed reviews, and even more nervous about a whole TABLESPOON of vanilla, but I was already about half way through making them, so I carried right along. Once they came out of the oven, my confidence was renewed-- they are definitely worth a try-- delish!

  • 23 Mar, 2012

    My last review didn't make it perhaps because it was too negative, however I would never recommend this recipe to anyone. There are much better biscotti recipes out there. Sorry Martha, not this time :(

  • 7 Mar, 2012

    This was so crumbly when mixed that is would not stick together at all without adding 6T. butter. Even then it could be cut into no smaller than 1 inch thick slices. It did taste good with the addition.