Almond Biscotti
Crunchy, crumbly twice-baked cookies studded with almonds are the perfect complement to a cup of coffee or glass of vin santo. James Oseland

These traditional Italian cookies, brimming with toasted almonds, are twice-baked for extra crispiness. This recipe first appeared in our December 2013 issue along with Mike Colameco's article All is Calm, All is Bright.

Yield: makes 40


  • Unsalted butter, for greasing
  • 3 cups flour, plus more for pan
  • 8 oz. sliced almonds, plus 1 lb. whole, lightly toasted
  • 1 <sup>1</sup>⁄<sub>2</sub> cups granulated sugar
  • 1 <sup>1</sup>⁄<sub>2</sub> cups packed brown sugar
  • <sup>1</sup>⁄<sub>4</sub> cup canola oil
  • 1 tbsp. baking powder
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. vanilla extract
  • 4 eggs


  1. Heat oven to 375°. Grease and flour a baking sheet; set aside. Combine sliced almonds and granulated sugar in a food processor; pulse until smooth. Add flour, brown sugar, oil, baking powder, cinnamon, vanilla, and eggs; pulse until dough comes together. Fold in whole almonds and transfer to prepared pan. Pat dough into a 7" × 15" rectangle; bake until golden and slightly firm, 18–20 minutes. Let biscotti cool.
  2. Reduce oven to 325°. Remove cooled biscotti from pan; cut crosswise into twenty 7"-long strips; cut each strip in half to form forty 3 1⁄2"-long strips. Transfer strips to parchment paper-lined baking sheets. Bake until golden brown, 20–25 minutes. Let cool completely before serving.