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Biscotti Recipe #4

  • Makes: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  1. Preheat oven to 350° F to toast the almonds. Put the almonds on a baking sheet in the oven for about 12 minutes or until they are a light golden brown. Do not over-roast them.
  2. Reset the oven to 375°. Grease a cookie sheet with a paper towel dipped in a little oil, and flour it lightly.
  3. Mix the flour, sugar and baking soda in a bowl and toss with a fork to combine well. Set aside.
  4. In a separate bowl, beat the 4 eggs briefly, just to combine the yolks and whites. Add the vanilla.
  5. Stir, do not beat, the eggs into the flour mixture, kneading with your hands in the bowl until you have a homogeneous mixture.
  6. Turn the dough out onto a very lightly floured wooden board. Sprinkle the nuts over it and continue kneading for a few minutes until the nuts are distributed throughout the dough.
  7. Leave the dough to rest for 10 minutes or so, then divide it into 6 pieces.
  8. Using your hands, shape each piece into a long thin log no more than 2-inches in diameter.
  9. Set each log as it is finished on the cookie sheet, separated far enough to allow expansion during the baking process.
  10. Press the top of each log to flatten it slightly; the log should be oval in section rather than round. Using a fork, beat the egg white with the water in a small bowl.
  11. Paint each log with egg white, using a pastry brush. Bake for 20 to 30 minutes or until the logs are dry and lightly colored.
  12. Remove from the oven and set aside until they are cool enough to handle.
  13. Reset the oven to 300° F. When the logs are cool enough to handle, slice them on the diagonal, no more than 1/2-inch thick, using a long sharp knife.
  14. Lay the biscotti, flat side down, on the cookie sheet and return to the oven for 15 to 20 minutes more.
  15. Transfer the biscotti to a rack to dry, cool, and harden for several hours. They can be kept in a cookie tin for 6-weeks or more.

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