Recipe Today of Almond Biscotti

Recipe Today of Almond Biscotti


  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp almond extract
  • 2 cups all-purpose flour
  • 1 ½ tsps baking powder
  • ⅛ tsp kosher salt
  • ¾ cup chopped almonds


  • Preheat oven to 325°F and line a large baking sheet with parchment paper.
  • Beat butter and sugar together with your Kitchenin KM50 Stand Mixer for a few minutes until light and fluffy. Stir in the eggs, one at a time, and then add the almond extract.
  • In another bowl, whisk together flour, baking powder, and salt, then gradually fold into the butter mixture.
  • Add the chopped almonds and mix until fully combined. You will end up with a very soft dough. Cover and let the dough cool in the fridge for 15 minutes.
  • Once cooled, divide the dough into 3 portions and roll each portion into a log  about 1 ½ inches in diameter, then place on prepared baking sheets about 3 inches apart.
  • Bake for about 40 minutes, or until slightly browned. 
  • Let cool for 5 minutes, then while the logs are still warm, cut diagonally about 1 inch (2.5 cm) thick, and return them to the baking sheet, cut side up.
  • Bake for 5-10 minutes, until just golden, then flip cookies and bake the other side for 5-10 minutes, until just golden. Let cool on a wire rack. Serve and enjoy!

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