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Cookies with Nuts
Tuscan almond biscotti
Almond Biscotti Tuscana (hard style, twice-baked almond biscotti, flavored with almond and vanilla extract)
Originated from: Tuscany, Italy
Occasion: Any time & special times
Contributed by: from Elia Di Gerolomo's collection of recipes

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1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
2 large eggs and 1 egg yolk
Pinch of salt
2 cups roasted whole almonds with skin
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

For egg wash
1 egg yolk, beaten
1 tablespoon milk

Equipment needed
Baking sheet lined with parchment paper


Preheat oven to 350 F. degrees.

Line a baking sheet with parchment paper.

In a bowl mix all the dry ingredients, except the nuts together.

Using an electric blender, mix eggs with extracts.

Add sugar and beat for about 1 minute.

Add all the other dry ingredients and beat vigorously, working into a dough.

Fold in nuts and mix well.

Divide the dough into 2 portions.

Flour your hands and take one portion of the dough and form biscotti style logs -- about 2 1/2 inches wide, 1 inch high and about 6 to 10 inches long (Length does not matter).

Place the log on the baking sheet lined with parchment paper.

Repeat all the steps until all the dough is processed.

Brush the tops and sides of the biscotti logs with the egg wash.

Bake in a preheated oven until golden and inside is dry -- about 22 to 28 minutes.

While the logs are still warm, cut into 1/2 inch slices.

Turn on the broiler.

Place the biscotti slices flat side down and broil until golden -- 1 to 2 minutes.

Flip sides, and broil until golden.



Place in appropriate containers.

Yield: about 26 biscotti.


The late Elia Di Gerolomo who was born in the 1920s in the Marche region and immigrated to Canada in the 1950s, wrote down all the recipes she used, some of which were handed down from her mother, and others which were given to her by her Italian-Canadian neighbors. This private hand-written collection is now cherished by her daughters who frequently use her recipes. Photo: Mary Melfi.

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