Classic Italian Almond Biscotti

Classic Italian Almond Biscotti
Biscotti reminds me of my roots – my grandma Mimi in the kitchen baking, the smell of almond extract and coffee in the air. You can’t have biscotti without coffee, it’s an unwritten rule. Biscotti represents the sweetness and simplicity of life, quiet mornings with a cup of strong coffee, loud game nights at Mimi’s house with endless cousins, aunts and uncles. It reminds me of family. It reminds me of home. Mimi’s biscotti recipe is fool proof and simplified because who has time for anything else? This delicate cookie will bring you to a place of calmness, nibble it, dunk it in your coffee and enjoy the simplicity of the moment.


  • 1 cup organic cane sugar
  • 1 cup melted organic butter or neutral oil of choice
  • 4 eggs, certified humane
  • 2 1/2 cups organic flour, sifted
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • 1 cup slivered or sliced almonds (you can replace almonds with other desired mix-ins like chocolate chips, pistachio or dried cranberries)
  • Optional: dark chocolate, melted, for drizzle/dipping


  • Preheat oven to 350°F
  • Beat sugar and butter until incorporated
  • Add eggs in one at a time, continue to beat until well incorporated
  • Gradually add in the flour, continue to beat until fully mixed in – do not over mix
  • Place almonds on a pan and stick in the oven for 2 minutes, until toasted
  • Mix in the vanilla and almond extracts along with the toasted almonds (or whatever mix-ins you prefer)
  • Line a 12×18 glass casserole dish with parchment paper – butter the paper well. Spoon the batter evenly in the pan and bake in the oven until light brown, about 25-30 minutes.
  • Remove from oven, carefully lifting the dough & parchment paper out of the glass dish so it can cool for about 10 minutes.
  • Carefully turn onto a cutting board and slice lengthwise directly down the middle. Then cut across in 1/2 inch to 3/4 inch strips.
  • Place the biscotti on a pan on their sides, bake for 10 minutes, then flip them so the other side can bake for another 10 minutes.
  • Optional: If you desire you can drizzle or dip the biscotti in some melted chocolate
  • Cool before serving
Mimi’s Recipe

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