These biscuits are very crunchy. I like them dipped in a fresh lemonade or warm latte. The word biscotti in Italian means “twice-cooked”, and it’s the secret of their crispy texture.

Italian Almond Biscotti


  •  175°C
  •  20min
Italian Almond Biscotti
  • Brown the almonds in the oven, then let cool for some minutes.
  • In a large bowl, mix sugar, salt, lemon or orange zest, baking powder and eggs until well combined.
  • Add the flour gradually and combine.
  • Knead the dough until well blended.
  • Add the almonds to the dough.
  • cut the dough into 2 equal parts.
  • Shape the dough into logs. I coated my hands with some oil to easily shape the dough.
  • Place the logs onto a parchment paper.
  • Bake in a preheated oven for 20 minutes at 175°C.
  • Cut the logs into 1.5cm wide slices.
  • Put the slices horizontally on a baking sheep and bake again for 10 to 20 minutes at 160°C.

Italian Almond Biscotti