Recipe | Classic Almond Biscotti

Hello Everyone!

I can’t believe it, but this is my 100th post! I know it’s been over 100 days since I first started my blog, and I said I would do my best to write a post each day, but with the wedding preparations and prepping for our trip to Mauritius, I haven’t been posting as much as I would like. I will definitely try to write at least 3-5 posts each week (it seems that my readers like my food posts, so I will try to do more of those…Here’s one for you now!)

A few years back, I wanted to try making my own almond biscotti and I found a recipe on Pinterest. It was really good, even C asked for the recipe so she could make it herself. I just made the biscotti for Christmas eve dessert with the family. It’s already delicious, but you could add some chocolate or dip it in your tea (or rum like my uncle, HW, did). It definitely tastes better than the store-bought kind and it’s the perfect snack to enjoy with a hot cup of tea. Below is the recipe, courtesy of Julia from Fat Girl Trapped in a Skinny Body. I’ve copied the recipe directly from the website:

Classic Almond Biscotti

Yield: makes about 48 biscotti (depending on the size)


  • 3 1/4 cups all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups sugar
  • 10 tbsp (1 1/4 sticks) unsalted butter, melted
  • 3 eggs
  • 1 tbsp vanilla extract
  • 1 tbsp almond extract
  • 1 cup almond slices, toasted


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.

Sift flour, baking powder and salt into medium bowl.

In a large bowl mix the sugar, melted butter, eggs, vanilla extract, and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it’s well combined. Mix in almonds.

Divide the dough in half. Get some flour on your hands and shape each dough portion into a 13 inch-long x 3 inch-wide, x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet, spacing about 2 inches apart. *They don’t expand much, so it’s ok if the logs are very close to the edge of the baking sheet.

Bake the logs until they’re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes. Keep your oven on.

Transfer the cooled logs to a cutting board. Use a serrated knife and cut logs into 1/2-inch-wide slices. Arrange the slices cut side down on the same baking sheet. Bake for 12 minutes. Turn the biscotti over and continue baking about 10-12 more minutes, just until they’re starting to get some color. Transfer the biscotti to a wire rack and cool. They’ll harden even more as they cool.

Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months.