Almond Biscotti

  • Serves

    makes 40


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.


  • Unsalted butter, for greasing
  • 3 cups flour, plus more for pan
  • 8 oz. sliced almonds, plus 1 lb. whole, lightly toasted
  • 1 12 cups granulated sugar
  • 1 12 cups packed brown sugar
  • 14 cup canola oil
  • 1 tbsp. baking powder
  • 1 12 tsp. ground cinnamon
  • 1 12 tsp. vanilla extract
  • 4 eggs


Step 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.

Step 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.

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