Almond Biscotti

Almond Biscotti |


My Grandpa Jack is well known for his Almond Biscotti.  You might remember me mentioning him once before when I shared his Flan recipe.  My mother actually made the Flan for the pictures and he says we didn’t do it justice.  My mom likes to take little shortcuts like not using as much brown sugar (she and my dad lead a lower carb lifestyle).  You’ll just have to try it out and see for yourself how delicious it is.  Anyway, he and my Grandother recently came for a visit and he brought me some of his Biscotti.  It really is good and I can see why everyone loves it so much.  Add a nice cup of hot coffee and you have the perfect little breakfast or mid afternoon pick me up.

Grandpa Jack's Almond Biscotti
  • 1 stick of butter, room temperature
  • 1 cup sugar
  • 1 orange zest
  • 2 eggs, plus 1 egg yolk (save extra white to wash before baking)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 Tablespoon lemon juice, or orange
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 cup whole almonds (1/2 fine, other ½ course ground)
  • 1 Tablespoon anise seeds
  • ½ cup carmel bits (can use a little more if desired)
  • Coarse salt
  1. Preheat the oven to 375°.
Wet Ingredients:
  1. In a mixing bowl, combine the butter and sugar with a hand mixer until light and fluffy. Add in orange zest and juice. Beat in the eggs. Save one egg white for brushing on top before baking. Stir in vanilla.
Dry Ingredients:
  1. Mix the baking powder, baking soda, salt and flour. Once the flour is incorporated, add the almonds and anise. Add in the caramel bits.
  2. Mix dry mix into the wet mix a little at a time using the hand mixer.
  3. Divide the dough into 2 pieces. The dough will be sticky, dust your hands and work area with flour as needed. Form the dough into 2 logs the lengeth of the sheet tray, flatten to about ½ inch thick, even sides. Slide from work board to parchment covered 9x13 baking tray. Brush the formed logs with the egg white, sprinkle with coarse salt. DO NOT overdo the salt.
  4. Bake in preheated oven for 25 minutes. Can test with a toothpick.
  5. Quickly, remove from the oven to a cutting board and cut slices about ½ to ⅝ inch with a knife while it is still hot. Lay the Biscotti back on the parchment covered sheet tray, cut sides down, and return to the oven for another 5 minutes. Then remove from the oven and turn them over and return to the oven for another 5 minutes.
  6. This makes about 35 Biscotti.

About the Author

Shari is the wife of the most handsome husband. They have three amazing kids who are everything to her. She spends her days running kids to and from school, activities, etc. When she isn't in the car, she can usually be found in the kitchen cooking or baking up something delicious! Shari's photography has been published in many national publications, such as Better Homes and Gardens, Grace Ormonde, Knot Magazine, Premier Bride, and more.