Almond Biscotti

Almond Biscotti

The biscotti is the perfect pair to your coffee. Its dunkability comes from the fact that it's baked twice! Once as a log, and second as slices.


Yields 1 log, 25 slices

Prep time: 30m

Chilling time: 15m

Bake time: 45m, divided



  • 400g all purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp kosher salt
  • 110g vegetable oil
  • 200g white sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 2 cups almonds, chopped
  • Dark chocolate (optional)


  1. In a bowl, mix the flour, baking powder and salt. Set aside.
  2. In a large bowl, mix together the oil, white sugar, eggs, and vanilla until together.
  3. Add in the flour mixture from earlier and mix. This can get a little tough.
  4. Just before the flour is fully incorporated, mix in the chopped almonds. Chill the dough for 15m.
  5. Preheat your oven 350F, and prepare your baking tray with parchment paper.
  6. With wet hands, you want to shape the dough into 1 long log onto a parchment paper. I like to shape it 1/2" tall and 5" wide. Whatever size you decide on, try your best to keep it consistent.
  7. Bake your log for 25m. Remove from the oven and change the temperature to 300F
  8. Slightly cool off until you can handle it. Transfer onto a cutting board and make 1" wide slices. Place each piece cut side up onto a parchment lined baking tray. No need to leave space between pieces.
  9. Bake for another 20m. The goal of this bake is to slowly dry out the cookies until it's crisp.
  10. Allow it to cool completely and enjoy them with a warm drink.
  11. Optional: Completely cool the cookies and melt dark chocolate into a tall cup. Dunk half of the cookie into the chocolate and let the chocolate set before consuming. Enjoy!


  • Toasting the almonds beforehand can help elevate the flavour.
  • If you slice your log thinner or wider than 1", adjust the oven time. You don't want to burn your cookies but you do want it to fully dry out so they can keep for longer.
  • Be careful as the flour may splash out at you as you mix. To avoid this, pulse the speed from 0 to 1 a couple of times until the flour is incorporated more.
  • Having everything measured before starting can help the recipe come together easier.
  • Store them in an airtight container at room temperature. Keep freshness in to enjoy later.
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