READY IN 3+ hrs

Crunchy Almond Biscotti

Read Reviews (2)

"No oil or butter added. These cookies are very crispy and crunchy." — kel7298

Directions

Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
Reduce oven heat to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
Lightly beat eggs, vanilla extract, and almond extract in a bowl. Combine flour, sugar, baking powder, and salt in another bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife. Return biscotti slices to baking sheet, cut-side up.
Return biscotti to the oven and bake until biscotti are firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 20 mins
READY IN 3 hrs 20 mins

Reviews More Reviews

May 10, 2013

I use this recipe as a base to make other flavors as well. Just substitute the sugar with brown sugar, the almonds with walnuts, delete the almond flavoring, then add mini chocolate chips for Chocolate Chip Biscotti. I also sprinkle any that contains chocolate with flaked salt. Delish!

—kel7298

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May 12, 2013

Just finished baking these and they are yummy. I substituted 1 cup of the flour with almond flour which I make from the almond pulp when I make almond milk. I was out of almond extract so used a little rum extract. Can't really tell in the flavor though. I also used brown sugar instead of white and added in some chocolate chips along with the almonds. The house smelled so good it was hard to wait through the second baking. This recipe was really easy. I put it together in between doing other stuff. In my oven it took 50 minutes the first baking. I'll be making this again and use it as a base to try other flavors as well.

—Sandi

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2 Ratings

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Nutrition

Calories
90 kcal
4%

Carbohydrates
13.9 g
4%

Cholesterol
23 mg
8%

Fat
2.6 g
4%

Fiber
0.6 g
3%

Protein
2.5 g
5%

Sodium
36 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crunchy Almond Biscotti

Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories: 90
Calories from Fat: 23

% Daily Value *
Total Fat 2.6g 4 %
** Saturated Fat 0.3g 2 %
Cholesterol 23mg 8 %
Sodium 36mg 1 %
** Potassium 43mg 1 %
Total Carbohydrates 13.9g 4 %
Dietary Fiber 0.6g 3 %
Protein 2.5g 5 %
Sugars 5.6g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium 3 %
** Iron 7 %
** Thiamin 8 %
** Niacin 9 %
** Vitamin B6 1 %
** Magnesium 5 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.