Almond Biscuits

Almond Biscuits

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Biscotti, also known as mandelbrot in Jewish tradition, are exquisite almond cookies that boast a delightful crunch with every bite. The term “biscotti” originates from the Italian language, translating to ‘twice cooked’, a nod to the unique baking process these delectable treats undergo. Initially, a sweet dough is carefully shaped into a loaf and baked until golden. Subsequently, the loaf is sliced into individual pieces, which are then baked once more to achieve the perfect texture.

Ingredients needed:

1 egg

50 grams of caster sugar

3 tablespoons of vegetable oil

140 grams of plain flour (all-purpose flour)

2 teaspoons of baking powder

A pinch of salt

35 grams of whole almonds

Zest of 1 lemon

A Bite into Biscotti’s History

The word “Biscotti” derives from the Italian term for “twice-cooked,” highlighting the unique preparation method of these delightful treats. Initially, a sweet dough is formed into a loaf and baked. Afterward, the loaf is sliced, and each piece undergoes a second baking to achieve the desired crunchiness.

Yield and Storage Notes

This recipe yields approximately 15 pieces of biscotti. If your household craves more, feel free to double or triple the ingredients. These crunchy delights can be stored in an airtight container for several weeks.

Gluten-Free Options and Vegan Adaptations

For those with gluten sensitivities, a high-quality gluten-free flour blend can seamlessly substitute for regular flour in this recipe. However, please note that due to the inclusion of eggs, these biscotti are not suitable for a vegan diet.

Savoring Biscotti Anytime

Biscotti aren’t just reserved for specific occasions; they’re a delightful treat anytime! Pair them with your morning coffee or tea for a delightful pick-me-up, or indulge in them post-dinner alongside a glass of wine or liqueur.

Almond Biscuits

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Course: CookiesCuisine: European


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Simple Yet Exquisite Almond Biscotti Recipe:


  • 1 egg

  • 50 g caster sugar

  • 3 tbsp vegetable oil

  • 140 g plain flour (all-purpose flour)

  • 2 tsp baking powder

  • Pinch of salt

  • 35 g whole almonds

  • Zest of 1 lemon


  • Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a non-stick liner.
  • In a large mixing bowl, beat together the egg, caster sugar, and vegetable oil until well combined.
  • Sift the plain flour, baking powder, and salt into the egg mixture. Add the whole almonds and lemon zest, then mix until a stiff dough forms.
  • Shape the dough into a loaf approximately 8cm (3 inches) wide and 2.5cm (1 inch) high. If the dough is sticky, wet your hands slightly to help shape it.
  • Bake the loaf in the preheated oven for 20-25 minutes, or until lightly browned. Once baked, remove from the oven and allow to cool on wire racks.
  • While the loaf is cooling, preheat your oven to 200°C (400°F) for the second baking stage.
  • Once the loaf is almost cooled, use a bread knife to slice it into 1cm (½ inch) slices. Arrange the slices cut-side down on the lined baking sheet.
  • Bake the sliced biscotti at 200°C (400°F) for 10-12 minutes, or until dry and lightly browned.
  • Allow the biscotti to cool completely before storing them in an airtight container.

Nutrition Facts

  • Serving Size: 1g
  • Calories: 89kcal
  • Carbohydrates: 11g
  • Protein: 2g
  • Fat: 4g
  • Cholesterol: 11mg
  • Sodium: 64mg
  • Fiber: 1g
  • Sugar: 3g

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