Italian · PANTRYHOP RECIPE
Biscotti alle mandorle
50 minutes · 6 servings · vegetarian
A classic almond biscotti, baked twice for a crisp texture.
Ingredients
Check you have the quantities below.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup, whole or chopped almonds
Let’s make it
- Heat the oven to 175 C / 350 F and line a baking tray. Mix flour, sugar, baking powder, and salt.
- Stir in eggs and vanilla to make a stiff dough, then mix in the almonds.
- Shape into a 25 cm / 10 in log and bake 25 minutes until lightly browned.
- Cool 10 minutes, slice diagonally, then bake the slices 8–10 minutes per side until crisp. Cool completely.
Serve with milk or warm cocoa for a gentler snack.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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