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Almond Biscotti

Recipe photo courtesy of Standard

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

Source: Everyday Food, January/February 2012
Total Time Prep Yield



Cook's Notes

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.

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How would you rate this recipe?
  • whitneybush85
    27 JUN, 2017
    Definitely add 1/2 cup of oil! Without it, the "dough" is a crumbly mess.
  • oyamaetto
    30 MAY, 2015
    Have you ever tried this recipie before ? Its wrong !!! The butter is missing and the directions is incorrect !!!
  • sazerac
    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.
  • sienna2blue
    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.
  • Woodzie in NH
    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.
  • runningsusi
    28 MAY, 2013
    Followed the recipe exactly with excellent results!!! My family swooned over these- no more store bought biscotti for us!
  • Caitlin
    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!
  • 11211design
    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!
  • Ambertopia
    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 :(
  • TexasPeg
    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.

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