Original Biscotti (Almond)

Almond Biscotti

I’ve spent years improving on this recipe (whole grain biscotti and advanced biscotti), but this is a fine recipe and well worth baking.  It’s from an outstanding cookbook called “From Pantry to Table. Creative cooking from the well-stocked kitchen” by Marlena Spieler.

1.5 cups whole almonds                   1 tsp baking soda & a pinch of salt

2 cups flour                                      3 large eggs

1 cups sugar                                    1 tsp vanilla extract

  • Bake whole almonds at 400 degrees for 10 minutes, empty into bowl & cool in refrigerator
  • Combine flour, sugar, and salt
  • Combine eggs and vanilla
  • Make a well in dry ingredients, add eggs and vanilla and mix until it forms a dough.
  • Chop nuts, add to dough (if a spoon won’t do it, use your hands).
  • Let dough sit for 30 to 60 minutes
  • Preheat oven to 300 F. Butter and flour 2 baking sheets
  • Form a long, ¾ to 1 ½ inch high, 5-8 inch wide loaf on each baking sheet
  • Bake 45-50 minutes
  • Remove from cookie sheet onto cutting board with 2 spatulas
  • Cut into ½ to ¾ inch wide slices

Put back on baking sheet and cook 35-50 minutes more, depending on how crunchy you like them. Store in a paper bag.

About Alice

I've milled and baked with whole grains for many years, because whole grains are delicious, and white flour is missing the nutrition that protects you from cancer, stroke, heart disease, diabetes and many other diseases. Plus it's a good emergency food.
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