Double Nut Biscotti

Double Nut Biscotti

Double Nut Biscotti recipe


  • 2 cups all-purpose flour
  • 1/2 cup ground almonds 1 cup sugar
  • 2 extra large eggs
  • 1/4 cup dark rum
  • 1/4 cup amaretto
  • 1teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon 2 teaspoons baking powder
  • 1 cup walnuts
  • 1 cup blanched almonds, whole


  1. Line a baking sheet with parchment paper or silicon baking sheet and set aside.
  2. Place one oven rack in the middle of your oven and preheat oven to 350-degrees F.
  3. In a large bowl combine flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder. Beat with a heavy wooden spoon until well blended.
  4. Stir in the walnuts and whole almonds. The dough should be soft and a bit sticky but should hold its shape when picked up. If too soft add bit more flour. 
  5. With your hands scoop up 1/2 of the dough and shape into a long cylinder about the length of a roll of paper towels. 
  6. Place on cookie sheet so that it does not touch the edge of the pan. Repeat with the second half of the dough. 
  7. Place into over and bake for 45 to 60 minutes or until golden brown and film. Dough will spread during baking. 
  8. Remove the cookie sheets from the oven and place on a wire rack and let stand for 15 to 20 minutes.
  9. Carefully loosen the cylinders from the cookie sheets using metal spatulas and move to a cutting board. Let stand on a cutting board until almost at room temperature.
  10. With a serrated bread knife cut each of the cylinders into crosswise slices about one inch thick. 
  11. Place the slice cut side down on the cookie sheets. Return to oven for about 10 to 15 minutes, turning once when half baked. Cookies should be crisp and slightly golden brown.
  12. Cool completely before storing. 

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