Traditional Almond Biscotti

This traditional almond biscotti recipe requires no butter or oil. The texture is crisp and crunchy with an almond flavor that comes from adding pure almond extract along with chunks of toasted, blanched almonds.

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The most distinguishing feature of traditional biscotti is the chunks of almonds. For this recipe use whole blanched almonds, toasted and coarsely chopped. To improve the almond flavor add a little pure almond extract. Almond extract can have a very intense flavor which is why you only need to add a small amount to achieve what you are looking for.

almond biscotti logsReady to bake

These Biscotti are especially good when dipped in melted chocolate. This is rather simple to do. Just melt some chocolate with a little butter (or shortening) and then, one by one, dip the ends of the biscotti into the melted chocolate. Place on a waxed paper until the chocolate hardens and they are ready to eat.

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  • 4 medium whole eggs
  • 2 medium egg whites
  • 4 cups of flour
  • 2 cups of sugar
  • 1 cup of blanched almonds, chopped and toasted
  • 1 1/2 teaspoons of baking soda
  • 1 teaspoon of vanilla
  • 1/2 teaspoon of almond extract
  • 1/2 teaspoon of salt


  1. Position one of your oven racks in the center of your oven. Preheat oven to 350° F. 
  2. Line a baking sheet with parchment paper or a non-stick baking liner and set aside.
  3. In a large bowl, whisk together the flour, almonds, baking soda, sugar, and salt.
  4. In a separate bowl, combine and blend the vanilla, almond extract, 4 whole eggs, and 2 egg whites.
  5. Add the wet to the dry and mix together, just until combined. Don't over mix.
  6. After mixing, scrape the dough out onto a lightly floured work surface and BRIEFLY knead it just until it comes together. 
  7. Divide it in half. Shape each half into 12 x 3 inch logs and carefully transfer them to the prepared baking sheet.
  8. Place the baking sheet on the center rack of your oven and bake for about 30-35 minutes, or until the logs are firm to the touch.
  9. Remove from oven and allow to cool on a wire rack for about 10 minutes.
  10. Transfer to a cutting board. Using a serrated knife, cut the logs on a slight diagonal into 1/2 inch thick slices. Place back on cookie sheets one side down. Return to oven and bake for an additional 20 minutes until they are crisp, turning them to their other side after 10 minutes

11.  Remove and cool on a wire      rack.

12.  After they are cooled,           store the Biscotti in               airtight container at room       temperature.

almond biscottiThis Almond Biscotti Recipe is adapted from recipe, at

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