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almond biscotti

Homemade Almond Biscotti

Making your own almond biscotti is much easier than the local coffee shops let on.  It always bothered me to see a wonderful-looking biscotto wrapped in plastic with a two or three dollar price tag.  I was one of those suckers who thought that the only way to enjoy this delicacy was to pay the price.  And I did many times.

But in the end, those pre-made biscotti always left something to be desired.  Perhaps they were too crunchy.  Perhaps it was the after-taste of all the preservatives. Perhaps it was attained way too easily and thereby never fully enjoyed.

I am glad to say that my longing for the perfect–and perfectly free–biscotti has come to an end!  These homemade almond biscotti have become a little piece of heaven in our home.  My kids devour them as a special-occasion “cookie” to dip in hot cocoa or milk.

Homemade Almond Biscotti

Homemade Almond Biscotti, in all it’s decadence.

And I equally enjoy having something to dip into my hot, foamy coffee decaf cappuccino.

I must confess that my first batch of almond biscotti actually came with me in my purse to the local coffee shop.  I was not ashamed in the least. Neither should you be. 🙂

Homemade Almond Biscotti
Prep time
Cook time
Total time
Recipe type: Snack
Cuisine: Italian
Serves: about 17
  • ½ Cup (1 stick) unsalted butter, softened
  • 1 Cup sucanat sweetener (or light brown sugar)
  • 2 eggs
  • 1½ tspns real vanilla extract
  • 3 Cups all-purpose, unbleached flour
  • 1½ tspns baking powder
  • ½ tspn salt
  • ½ Cup sliced almonds
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl, cream together the butter and sugar until smooth.
  3. Add in the eggs and vanilla and mix well.
  4. In a separate bowl, whisk or sift together the flour, baking powder, salt and almonds.
  5. Pour the flour mixture into the butter mixture and mix until just combined. Use your hands, if needed, to incorporate the last bit of flour.
  6. Divide the dough in half and plop each half onto the parchment paper. Form each part into a longish rectangle, about an inch high.
  7. almond biscotti prep
  8. If you have the time, chill the "logs" in the refrigerator for one hour. (Or they can be wrapped in plastic and chilled for up to 3 days.)
  9. Bake for 30 minutes, until the logs are evenly golden brown.
  10. Remove from oven, and using a sharp knife, slice the logs crosswise into1-inch strips. (This gives the biscotti their traditional shape.)
  11. Lay them on their sides and bake for another 5 minutes.
  12. Flip them over and bake for a final 5 minutes.
  13. Cool on a cooling rack...if you can wait that long! (They actually cool down pretty fast.) Let them cool completely before storing in an airtight container.
Optional variations: At the final stage of mixing, you can also throw in a handful of dried cranberries or mini chocolate chips.


3 comments… add one
  • Steve Ree September 24, 2013, 8:46 pm

    Great job of explaining how to make it successfully.

    • Bonnie | ProvenNutritionForKids September 24, 2013, 9:36 pm

      Thanks, Steve! Now if you can successfully recreate these on your own, I will have done an even better job. 🙂

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