Almond biscotti


  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 tsp almond extract
  • ½ cup finely chopped almonds
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder


Preheat oven to 350 F; grease and flour cookie sheet. In a large bowl, beat eggs with oil; add sugar and almond extract. Combine beating about 5 minutes until mixture is thick and pale. Fold in chopped almonds. Sift flour with baking powder. Stir into egg mixture using wooden spoon then hands, if necessary. Shape dough into 2 logs about 3x10-inches each, and arrange on cookie sheet. Using a wet spatula, flatten top and smooth sides of log. Bake 25 to 30 minutes until golden. Remove from oven and lower oven temperature to 300 F. Let logs cool on cookie sheet about 10 minutes. Cut into ½-inch slices using serrated knife. Lay slices flat on cookie sheet and bake 20 minutes longer, until surface is golden crisp. When done, transfer cookies to wire racks and let cool. Store in an airtight container.

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