by valentinalucia

Today was a slow day in the house, and after scary, quasi-apocalyptic thunderstorms last night, I thought I’d brighten things up by baking—Almond Biscotti!

First of all, I had to pat myself on the back for how amazing these biscotti LOOK! My other biscotti attempts, I’ll admit, looked a little funny and stumpy, but they always tasted good, so I never really complained and even defended my little, deformed cookies. These cookies, however, are sexy. They look sexy, they smell sexy, and best of all, they taste sexy. Move out of the way, choco-chip, and oatmeal raisin better watch out!

These biscotti taste pretty close to perfect—sweet, but not too sweet, light almond flavor, and a texture that just begs you to dip them in a hot cappuccino or a glass of milk. Adding the tablespoon of amaretto I believe helped draw out that essential almond-ness, which may have been subdued by the fact that  didn’t have any almond extract on hand and used vanilla instead. I like to eat biscotti without dipping too, and even with their great bite and crunch, they weren’t so hard that it threatened to break my teeth. In fact, the one I tried was a medium-sized biscotti (cut from near the middle of the log), and the middle of the cookie was still a little bit chewey, which was a great little nugget of different texture. These may just be my favorite recipe for biscotti I’ve tried thus far 🙂 I may experiment the next time around either with almond extract (in addition to vanilla, not instead of), or adding more amaretto and really kick that amaretto flavor onto center stage!

Almond Biscotti

(yields about 2 dozen cookies)


2 cups flour

1/4 teaspoon baking soda

1/8 teaspoon salt

2 eggs

1 cup sugar

1/2 teaspoon vanilla extract

1 tablespoon Disaronno Amaretto

1 cup whole almonds, lightly toasted


1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

2. Combine flour, baking soda, and salt in a bowl and mix.

3. In a separate bowl, whisk eggs and sugar together until well combined. Stir in vanilla extract and Disaronno Amaretto.

4. Slowly add the flour mixture to the egg mixture until a dough forms (don’t worry if the dough seems piece-y or dry). Stir in almonds.

5. Flour your hands (well!), divide the dough in half, and form the two halves into logs.

6. Place logs on prepared baking sheet, spacing them at least two to three inches apart. Bake for 35 minutes, or until firm to the touch and lightly browned.

7. Remove from oven and let cool on wire wrack for 5-10 minutes.

8. Transfer logs onto a cutting board and cut cookies on a diagonal, about 1/2 inch thick slices.

9. Put slices back onto baking sheet and bake for 10 minutes. Flip slices and bake for a final 10 minutes, or until lightly brown and crispy. Remove from oven and let cool completely, store in an airtight container.