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Christine's Almond Biscotti


  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¾ to 3 ½ cups all-purpose flour
  • 1 cup finely chopped flaked almonds, walnuts pecans, pine nuts, macademia nuts, or hazelnuts
  • 1 beaten egg
  • 1 teaspoon water


In a large mixing bowl stir together the sugar, baking soda, and salt. Stir in 3 eggs, vanilla, and almond extract. Stir in the flour and chopped nuts. Add flower untill the dough no longer sticks to your hands.

On a well floured suface, knead dough 8-10 times. Divide in half. On a lightly floured surface shape each half into a log about 9 inches long. Place logs about 4 in apart on a lightly greased baking sheet/ Pat each log into a flattened loaf about 10 inches long and 2 ¼ inches wide. Stir together the egg and water, brush over loaves.

Bake in a preheated 325 F over for 30 minutes. Cool. Cut each loaf diagonally into ½ inch thick slices. Place slices, cut sides down, on ungreased baking sheets. Bake in 325 F over for 5 minutes. Turn slices over and bake another 5-8 minutes more, or till dry and crisp. Remove cookies and cool.


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