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5 from 1 vote

Almond Biscotti

A biscotti you'll actually want to eat. Crisp but not tough, strong enough to dip in your coffee but not so strong it breaks your teeth -- maybe this is the way biscotti was always supposed to be.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Cookie
Cuisine: Italian
Servings: 45 biscotti
Author: Basil and Bubbly


  • ½ cup Vegetable Oil do NOT substitute butter
  • 1 cup White Sugar
  • 3 Eggs
  • 1 Tablespoon Almond Extract
  • 3 ¼ cup All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • ¾ cup Sliced Almonds


  • Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper.
  • Cream together the oil, sugar, eggs, and almond extract. In a separate bowl, combine the flour, baking powder, and roughly half of the almonds.
  • Mix the dry ingredients into the creamed ingredients. The dough will feel heavy and be sticky. Do not add more flour!
  • Separate the dough into two sections. For each section: dump the dough onto the parchment paper-lined cookie sheet. Folding the parchment paper over the dough to protect it and your hands, press the dough down and shape into a log. The dough should be about ½" thick. If you have a pan that is long enough, it is fine to make one long log. Once the dough is shaped, top with the remaining sliced almonds.
  • Bake for 25 minutes. Remove from the oven, and slice with a pizza cutter, approximately ½ - ¾" thick.
  • Place the slices with one of the cut sides down, back on the baking sheet, and bake for another 5 minutes.