Almond Biscotti

These almond biscotti have a different shape and texture than the traditional Italian cookie, but that classic flavor remains.

Two pieces of almond biscotti on a stack of plates with a glass of coffee

Rosa’s almond biscotti are displayed on our counter on Mondays and Saturdays. Those are the days Rosa, my sister, manages to squeeze cooking for the café into her busy week while raising Sophie and the twins, Francesca and Marcella, as well as feeding Michael and conducting her popular cooking classes. These biscotti make a lot of people happy, just like Rosa.–Guy Mirabella

What makes these biscotti different than most?

These bewitching biscotti may not turn out quite how you’re expecting. Different shape. Far less fuss. But with all that classic biscotti flavor and function. Also, the brilliant baking force behind this fine creation, Rosa, was generous enough to chime in below in the comments with a few insights into some of her variants on the recipe; don’t miss this cooking lesson!

Almond Biscotti

  • Quick Glance
  • (9)
  • 20 M
  • 35 M
  • Makes 20
4.8/5 - 9 reviews
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Ingredients


Directions

Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.

Combine the almond meal, sugar, egg whites, orange zest, and almond extract in a bowl, stirring well.

Tester tip: You can use either a fine almond meal (such as Bob’s Red Mill) or a slightly coarser  almond meal (like Trader Joe’s).

Place the almonds in a separate bowl.

Roll a tablespoon of the biscotti mixture into a rough ball, then roll the ball in the almonds. Using your thumb, forefinger, and middle finger, pinch the ball into a rough pyramid shape. [Editor’s Note: Yes, pyramid. Think Egypt.] Stand the pyramid on the parchment-lined sheet. Repeat with the remaining dough.

Bake the biscotti for 10 to 12 minutes, until lightly browned.

Let the biscotti cool completely and then dust with the confectioners’ sugar. You’ll be rewarded by a far richer, more nuanced taste if you can resist tasting the biscotti until they’ve sat overnight. (You can store the biscotti in an airtight container for up to several days as long as it’s not terribly, terribly humid outside–and inside—your kitchen.) Originally published September 14, 2012.

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Recipe Testers' Reviews

My tasters all said that this biscotti was absolutely delicious and looked like it came from a bakery. To me that seems like a pretty good endorsement! The final product was slightly chewy and crunchy on the outside and not too sweet. The shape was a bit unusual, but I’m not sure I properly made a pyramid shape. I was able to make about 30 cookies.

These are the easiest cookies to make, and they look far more sophisticated than what you would expect to get for so little effort. I was a little concerned about making these instead of my classic biscotti, but they truly did not disappoint. In spite of their goodness, they are quite different from traditional biscotti. The use of almond flour and egg whites make their texture and taste more like almond macaroons or even Italian pignoli cookies without the pine nuts.

A level one-tablespoon ice-cream scoop yields the perfect size for this cookie. I used a combination of blanched and sliced almonds, and when they were dusted with confectioners sugar, they sort of looked like little pine cones.

Also, these cookies are only baked once, so calling them “biscotti” is a bit of a misnomer. Perhaps they would be more aptly named “Better than Biscotti” cookies!

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Comments

  1. 5 stars
    These were the perfect small batch to meet my craving for something small and lovely to have with coffee. In fact, thanks for the metric measures so I could easily scale this to a one-egg white, ⅓ batch (which made 7). They do indeed improve overnight (although it was too tempting to pass up trying one as soon as they had cooled. Reading the comments, and having some Fiori di Sicilia (a magical marriage of orange and vanilla that gave a bit of extra backing to the orange zest, I split the extract between that and almond. These are just the most elegant little morsels of indulgence with low guilt, and GF as a bonus!

    1. Thanks, Irene! I’m so pleased you enjoyed them so much. Can’t wait to hear what you make next.

  2. I made this recipe after trying and failing a traditional almond biscotti, and oh boy did I feel like a domestic Goddess! They were super quick and easy to whip up, have a gorgeous texture, and look cute & rustic. They even had Dad’s “cheeky snack” tick of approval (a big deal!).

    A green plate of round almond biscotti covered in golden brown almonds

  3. I made these for friends last weekend and inserted small chunks of dark chocolate inside as I was forming the cookies. Divine. Bliss. Sophisticated without being difficult to whip up at the last minute! Everyone loved them with or without the chocolate inside. Thank you so much for sharing this amazing and easy recipe.

  4. Not biscotti and not macaroons, just somewhere in between. Made half with toasted chopped almonds and half with pignoli nuts. Liked the almond ones better but that could be because the cookie is a perfect vehicle to eat lots of toasted almonds. They are good, don’t get me wrong, and easy to whip up, and could be a great addition to Christmas cookies if you make them small enough – just nothing special unless you trick them out with the suggested candied orange peel or cherries.

    If you factor in the price of the almond flour at $10 per pound, the cost of the almond flour in the recipe is $5. One organic orange is $1., two cups of slivered almonds is around $7. The other ingredients add about $5 more – this adds up to twenty expensive cookies.

      1. O.K. Renee, in the words of the immortal Emily Latella from SNL, concerning my previous review…Never Mind…I judged these cookies too harshly. They get better with age and are wonderful with a cup of dark roast morning coffee. The almond flavoring gets more intense as they age and the fact that they are made with almond flour makes the centers rich with just the right amount of gooeyness. Kinda like a macaroon with the crunch of toasted almonds. The ones I made with pignoli nuts seem to have also gotten better with age (would that I could say the same thing about some of my relatives). I plan on adding these cookies to my Christmas cookie list along with my fave Cantucci Natalizie con Ciliege Candite (twice-baked Christmas cookies with candied cherries). As one reviewer wrote, these are one of those cookie recipes where its a compliment that they are savored for days instead of gobbled up in a day. Added plus that they are gluten-free.

        1. Laughs. I love everything about what you just wrote, Marilyn. (Especially the part about relatives.) I’m quite relieved to hear that these came together with a little more loveliness given a little more time. That often happens with baked goods (as well as some humans), doesn’t it? I appreciate you giving the biscotti another chance and taking a moment to let us know and revise your rating. You have such a lovely way of describing things. Looking forward to hearing which recipe on the site you try next…

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