Almond Biscotti

Method

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1. Toast the almonds on a tray at 180°C / 355°F for 8 minutes, then cool completely.

   Mark done Start 8 min timer

2. Whisk the flour, sugar, baking powder and salt in a large bowl.

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3. Beat the eggs with both extracts and the lemon zest, then stir into the dry ingredients to form a sticky dough.

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4. Fold in the toasted almonds. The dough will be very tacky — resist adding flour.

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5. With wet hands, shape into two logs about 25 cm long and 6 cm wide on a lined tray, well apart.

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6. Brush with beaten egg and bake at 175°C / 345°F for 28 to 30 minutes until firm and lightly golden.

   Mark done Start 28 min timer

7. Cool for 20 minutes, then cut on a sharp diagonal into 1.5 cm slices with a serrated knife, sawing gently.

   Mark done Start 20 min timer

8. Lay the slices cut-side down on the tray and bake at 150°C / 300°F for 12 minutes, turn each one, and bake 10 minutes more.

   Mark done Start 12 min timer

9. Cool completely on a rack — they harden fully as they cool.

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Chef’s Tips

• Cut while still warm. Fully cooled logs shatter under the knife.
• A serrated knife and a sawing motion, never pressure, keeps the almonds from tearing the slices apart.
• Dip one end in melted dark chocolate once cool if you want to gild them.

Pairing Suggestions

• Vin Santo, for dunking, as in Tuscany
• Serve with espresso or a dessert wine
• Excellent alongside gelato

Storage & Reheating

Keeps 1 month in an airtight tin — genuinely. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.