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Crunchy Biscotti


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  • 1 3/4 C all purpose flour
  • 2 tsp baking powder
  • 3/4 C whole unblanched almonds
  • 2 eggs
  • 3/4 C granulated sugar
  • 1/3 C butter, melted
  • 2 tsp vanilla
  • 1/2 tsp almond extract
  • 1 1/2 tsp grated orange rind
  • 1 egg white, lightly beaten


Preparation time 45mins
Cooking time 90mins


Step 1

In large bowl, combine flour and baking powder; stir in almods. Whisk together eggs, sugar, butter, vanilla, almond extract, orange rind; stir in flour mixture until soft, sticky dough forms.

Transfer dough to lightly floured work surface; with hands, form into smooth ball. Divide in half; roll each into 12" long log. Transfer to ungreased baking sheet.

Brush tops with egg whites; bake in 350 F oven for 20 minutes. Remove from oven and let cool on sheet on rack for 5 minutes.

Transfer each log to cutting board; with sharp knife, cut diagonally into 3/4" thick slices. Stand cookies upright on baking sheet; bake 20-25 minutes longer or until golden.

Remove to rack and let cool.

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