Kittencal's Almond Biscotti

Indulge in the classic flavors of *Kittencal’s Almond Biscotti*, a twice-baked Italian delight that’s perfect for dipping into coffee or enjoying as a standalone treat. This easy-to-follow recipe combines the nuttiness of lightly toasted, chopped almonds with the aromatic sweetness of vanilla and almond extracts, creating a perfectly crisp and golden cookie with irresistible texture. With just 15 minutes of prep time, you’ll shape and bake simple logs of dough, then slice and re-bake for that signature biscotti crunch. Ideal for gifting or savoring throughout the week, these biscotti store beautifully for up to two weeks in an airtight container, making them a delicious make-ahead dessert or snack. Whether you’re an experienced baker or a biscotti beginner, this recipe delivers an authentic, café-worthy experience from your very own kitchen.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 20

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.75 cup Whole almonds (lightly toasted and roughly chopped)
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Almond extract

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

Stir in the chopped almonds, ensuring they are evenly distributed throughout the dry ingredients.

Step 4

In a medium bowl, beat the eggs, vanilla extract, and almond extract together until well combined.

Step 5

Gradually add the wet ingredients into the dry mixture, stirring with a wooden spoon until a sticky dough forms. If the dough feels too dry, add 1–2 teaspoons of water, but avoid overmixing.

Step 6

Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide.

Step 7

Place the logs onto the prepared baking sheet and bake for 25–30 minutes, or until the logs are lightly golden and firm to the touch.

Step 8

Remove from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Step 9

Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick slices.

Step 10

Arrange the slices cut-side down on the baking sheet and bake for another 10–12 minutes, then flip them over and bake for an additional 10–12 minutes. The biscotti should be golden and crisp.

Step 11

Transfer the biscotti to a wire rack to cool completely before serving. Store in an airtight container for up to 2 weeks.

Nutrition Facts

Serving size	(586.4g)

Amount per serving	% Daily Value*
Calories	2087.6

Total Fat 54.4g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 1183.5mg	0%
Total Carbohydrate 355.9g	0%
Dietary Fiber 17.0g	0%
Total Sugars 154.1g
Protein 54.8g	0%

Vitamin D 80IU	0%
Calcium 317.2mg	0%
Iron 16.1mg	0%
Potassium 1004.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 10.3%

Carbs: 66.8%