Almond Biscotti

A plate with two pieces of biscotti on a green and white napkin. Additional biscotti, a cup of coffee, and a tea set are in the background.

5 from 2 votes

Crunchy almond biscotti with a soft center make the perfect dunking companion for your morning coffee or tea. Bursting with almond flavor and easy to make. Bake a batch and enjoy the classic Italian goodness!

Prep Time5

Cook Time1 5

Total Time1 10

Course: Dessert

Cuisine: Italian

Keyword: almond biscotti

Servings: servings

Author: Gina Matsoukas

Ingredients

1 1/2 cups almond flour
1/2 tablespoon cornstarch or substitute arrowroot powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons orange juice
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup crystalized ginger chopped
1/4 cup sliced almonds

Instructions

Preheat oven to 350°F and line a baking sheet with a silpat or parchment paper.
Combine flour, cornstarch, salt and baking soda in food processor. Pulse a few times until combined.
Add in orange juice, honey and extracts and pulse until a ball of dough forms.
Add in ginger and pulse a few more times to chop up a bit.
Transfer dough to a large bowl and fold in the almonds.
Turn the dough out onto the baking sheet and form into a log of about 10-12 inches long and 2-3 inches wide.
Bake for about 15 minutes until edges start to turn light brown.
Remove from oven and let cool for about 30-45 minutes.
Carefully slice the log into diagonal slices (you'll get about 10-12), turn them on their side and bake again at 275°F for 10 minutes.
Flip onto other side and bake for another 10 minutes until lightly browned and crispy on the outside.
Remove from oven and let cool completely.

Nutrition