4.84 / 12 votes

Almond Biscotti

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

Prep Time20

Cook Time20

Total Time45

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 182

▢ 2 1/3 cups almond meal
▢ 1 cup superfine sugar, (or just blitz granulated sugar in a blender until finely ground but not powdery)
▢ 3 large egg whites
▢ Grated zest of 1 orange, preferably organic
▢ 2 teaspoons almond extract
▢ 2 cups sliced or flaked almonds
▢ 2 tablespoons confectioners' sugar

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.