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Almond Biscotti

In Italian, ‘biscotti’ means twice cooked. This is a great biscuit to have in the morning with coffee or in the evening after dinner.

1 c whole almonds (with skins)
2 c unbleached all purpose flour, good quality
1 c sugar
½ tsp baking powder
pinch of salt
3 large organic eggs
2 large organic egg yolks
1 tsp pure vanilla extract

Preheat oven to 350 degrees. Toast almonds on a baking sheet for 7 – 8 minutes. Once cooled, chop coarsely. In a large bowl, place flour, sugar, baking powder and salt. Mix with a whisk or fork. In another bowl, beat 2 eggs and 2 egg yolks. Add vanilla. Add to dry ingredients and combine with a fork. Then knead dough by hand. Add in almonds. On a floured surface, divide dough in half. Shape each ball into a flat log, 12 by 3 inches. Place on a baking sheet lined with parchment paper. Beat the last egg yolk and with a pastry brush, lightly brush the logs. Bake about a half hour until golden brown. Remove from oven. Turn heat down to 325 degrees. Cut the logs into one inch wide slices and bake for about ten minutes.