Beautiful Biscotti - Nance and Robyn make the same recipe
Original Source/Author: 
dessert, snack
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: ?
  • 3 large eggs, at room temperature
  • 1 c. granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 2¾ c. all-purpose flour
  • ¾ tsp baking powder
  • ⅛ tsp salt
  • ½ c. (2 ounces) sliced natural almonds
  • ¼ c. confectioner's sugar, for kneading
  1. Position a rack in the center of the oven and preheat the oven to 350ºF.
  2. Line a large baking sheet with parchment paper.
  3. Whip the eggs, sugar, vanilla and almond extract in a large bowl, mixing on high until thick and pale yellow, about 3 minutes.
  4. In another bowl, stir the flour, baking powder, and salt together. Stir into the egg mixture to make a stiff, sticky dough. Stir in the almonds.
  5. Sprinkle the confectioner's sugar over the work surface. Transfer the dough to the work surface, and knead gently until the dough is cohesive and loses its stickiness. Shape into a thick 8-inch log and transfer to the baking sheet.
  6. Shape the dough on the sheet into a log about 12 inches long and 2 inches wide.
  7. Bake until the dough is lightly browned and cracked, and feels set when pressed on the top, about 30 minutes. Let cool on the baking sheet for 30 minutes.
  8. Reduce the oven temperature to 325ºF. Carefully transfer the log to a chopping board. Using a serrated knife, cut the log on a diagonal into ½-inch thick slices.
  9. Arrange the slices, flat sides down, on the baking sheet (you may need a second baking sheet; if so, place a second oven rack in the top third of the oven.)
  10. Bake until the surfaces begin to brown, about 10 minutes. Flip the biscotti over, and bake for another 10 minutes. The biscotti will become crisper when cooled. Transer to a wire cooling rack and cool completely.
For Cinnamon Hazelnut Biscotti: Substitute ¾ c. toasted, peeled, and coarsely chopped hazelnuts for the almonds. Omit the almond extract and add 1 tsp ground cinnamon to the dough. For Almond-Orange Biscotti: Add the grated zest of 1 orange and 2 T fresh orange juice to the dough. For Double Chocolate Biscotti: Reduce the flour to 2½ cups. Add ¼ unsweetened cocoa powder to the flour mixture. Stir 1 cup (6 oz) semisweet chocolate chips into the dough.
Recipe by DCEP at