Little Italy’s Best Almond Biscotti


Preparation info

  • Difficulty


  • Makes


    biscotti, depending on size

Appears in

Almonds take the lead in this amazingly intense almond biscotti. These are easy but elegant and stuffed with almonds. The top surface has a little sheen or candy-like glaze. Make them big as gifts or little for cookie treat when friends drop by. This is truly my best almond biscotti.


  • 7 ounce (200 g) package of almond paste or marzipan
  • ½ cup unsalted butter, softened
  • 1 ¾ cups sugar
  • ½ cup almonds, finely chopped
  • 4 eggs
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons almond extract
  • ¼ teaspoon salt
  • teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 cups all-purpose flour
  • 1 cup whole blanched almonds


Preheat oven to 350°F. Stack two baking sheets together and line the top one with parchment paper.

Using a hand grater or in a food processor, grate or shred almond paste. In a mixer bowl, cream the almond paste and sugar together (the sugar helps break up the almond paste) then add the butter and blend until mixture is smooth. Stir in the chopped almonds. Then blend in the eggs, vanilla and almond extract and mix well. Fold in salt, cinnamon, baking soda, baking powder, flour and almonds and blend well.

Spoon half of the batter onto each of the baking sheets approximately 9 by 4 inches

Bake 40 minutes until dough is golden and seems dry to the touch. If dough browns too quickly, reduce oven heat to 325°F and bake a little longer to complete.

Remove from oven and cool 20 minutes. Transfer to a board and using a serrated knife on the diagonal, cut slices about ½ to ¾ inch thick.

Reduce oven heat to 300°F. Return cookies to baking sheets. Bake another 35-45 minutes or longer to brown and crisp, turning once, to bake evenly. Cool on wire racks.