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Cookies with Nuts
almond biscotti
Sue's Almond Biscotti (using eggs, sugar, flour and lightly roasted whole almonds; without shortening)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Sue Alfieri

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For dough
2 cups lightly roasted whole almonds (with skin)
2 cups flour
2 extra large eggs
1 extra large egg yolk
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract

For egg wash
1 egg yolk
1 tablespoon water


Pre-heat oven to 350 degrees F.

Beat eggs.

Add vanilla extract.

Mix flour, sugar, lightly roasted almonds, baking powder and a pinch of salt together.

Mix flour mixture with eggs and work into a dough.

Divide the dough into 3 parts.

Shape each part of the dough into a biscotti-style cylinder log - about 1 inch high, 2 1/2 inches wide (and about 12 inches long)

Place the 3 logs on a cookie sheet that has been lined with parchment paper or a silicon baking mat.

Flatten the logs with the palm of your hands just a little.

Brush the tops and sides of the logs with the beaten egg yolk and water mixture.

Bake in a preheated 350 degrees F. oven for about 20 minutes.

Remove the logs and cut immediately with a very sharp knife into 1/2 inch slices (It's important to slice the logs while they are still warm, as this will make it easier to cut through the almonds, avoiding breakage).

Place the biscotti slices on 2 cookie sheets each lined with parchment paper or a silicon baking mat, right side up (The same way as the way they were cooked), making sure that there is ample space between the slices so they can retain the heat.

Place the biscotti back in the oven, at 350 degrees F, and bake for 6 minutes.



Makes 24 to 36 biscotti, depending on their size.


Sue Alfieri's biscotti are much in demand as they are delicious, and have a store-bought quality to them. Her family and friends are constantly raving about them. Photo and notes: the contributor's sister, Mary Melfi.

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