Brown Sugar Almond Biscotti

This basic biscotti can have other flavours added such as finely grated rind of one small orange and 1 tablespoon of orange liqueur change the nut to pistachio to make pistachio and orange biscotti.  Sometimes I do like to keep to basic flavours of simple almond and vanilla if serving with coffee after a meal.  To many flavours in one sitting can be to much sometimes.  But if serving in the morning with espresso and biscotti it is nice to have more flavour of orange and pistachio. I used slivered almonds because I didn't have whole ones on hand but still turned out great.

Basic Brown Sugar Almond Biscotti


2 cups of plain flour, sifted
1 1/2 teaspoons baking powder
3/4 cup dark brown sugar or light brown sugar if adding other flavours.
3/4 cup blanched whole almonds or other nut such as pecan or pistachio
2 eggs, lightly beaten
1 teaspoon vanilla extract


Preheat oven to 160 degrees.  Place the flour, baking powder, sugar and almonds in a bowl and mix together.  Add eggs and vanilla and mix to a soft dough, this takes a bit of kneading to combine it all.  Keep kneading the dough, once combined place on a floured surface and knead until it is smooth.
Divide the dough in half and form 2 logs, flatten slightly to desired shape and place on baking paper on a baking tray and bake 30 minutes.
Remove from oven and cool completely.
Slice the logs into 5mm slices and then place back onto tray with baking paper and bake for a further 10 -15 minutes or until the biscotti is crisp and  if using light brown sugar until they are golden toasted.  Cool on rack.
Store in air tight container.

Biscotti is always great to have on hand, serve with espresso, after dinner coffees, ice-cream or other desserts etc.  I love to place freshly made biscuits in nice non-breakable jars or beautiful tins in the cabins so if guest feel hungry in the night they have something right there to snack on.  Home-made chocolate chips, or yoyos are partially good for this.

Check out the History of Biscotti


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