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Almond Biscotti


  • 3 1/4 c. all-purpose flour, spooned and leveled

  • 2 tsp. baking powder

  • 1/2 tsp. kosher salt

  • 1 tsp. kosher salt

  • 1 tsp. anise seed, crushed

  • 4 large eggs

  • 1 c. sugar

  • 2 tbsp. olive oil

  • 1 1/2 tsp. pure almond extract

  • 1 c. chopped whole almonds


A whisk together flour, baking soda, salt, and anise seed in a bowl.

Meet eggs and sugar with an electric mixer on a medium speed until pale yellow, 2 to 4 minutes.

Beat and oil and almond extract. Beat in flour mixture just until combined. Stir in almonds. Cover and chill until firm, at least 2 hours or up to 1 day.

Preheat oven to 325° f. Line a baking sheet with parchment paper. Divide dough in half and shape each into an 8-by-5 inch log on a prepared baking sheet.

Big just until firm, 20 to 25 minutes. Look cool for 45 minutes.

Line two baking sheets with parchment paper. Cut each log diagonally into 1/2-inch pieces with a serrated knife. Place on prepared baking sheets. Bake, rotating baking sheets and turning biscotti halfway through, until lightly browned, 24 to 30 minutes. Transferred to wire racks to cool