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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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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