Mini almond biscotti – the italian original recipe

Today I wanted to try something new. We bought our almond biscotti in an italian store, but I thought to give it a try to make those delicious small cakes myself. I was surprised how easy it was to make the biscotti. The only trick it was the baking, but it was well worth it. Better taste than store-bought biscotti. Since I made the biscotti smaller I got 33 biscotti.


  • 400 grams blanched whole almonds, toasted and chopped coarsely
  • 150 grams sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 225 grams flour

Preheat oven to 180 degrees C.  In a pan toast almonds for 8-10 minutes until golden.

Let cool and then chop coarsely then set aside.

Beat the sugar and eggs on until thick, beat in the almond extract. In a separate bowl, sift the flour, baking powder and salt. Add to the egg batter and mix until combined.  Fold in the chopped almonds.

Form dough into two logs, about 30 cm long and 5 cm wide. Really you can form however you want. It’s your biscotti. Pick the size that makes you happy. Bake for 15 minutes, or until the log is firm.

Remove from oven and let cool on a wire rack for about 10 minutes. Reduce oven temperature to165℃.

Transfer the log to a cutting board and cut into 2 cm diagonal slices.  Place the biscotti, cut side down, on the baking sheet Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.

Serve with coffee or tea… and enjoy!


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