Food & dining

Recipe: Roasted nuts amp up the almond flavor in crunchy biscotti

Roasted almond biscotti.
Sheryl Julian for the Boston Globe
Roasted almond biscotti.

Makes about 30 long biscotti

With crunch and a nice mosaic of chopped almonds, these golden Italian biscotti deserve their spot as a favorite morning, afternoon, and after-dinner cookie. They are baked twice, first as logs, then as slices so they dry and crisp in the oven. Use unsalted dry-roasted almonds (or unsalted roasted almonds) for a more intense nutty flavor.

2cups flour
¾teaspoon baking powder
¼teaspoon baking soda
¼teaspoon cream of tartar
½teaspoon salt
3eggs plus 1 extra yolk
1cup sugar
teaspoons almond extract
teaspoons vanilla extract
cups unsalted dry-roasted almonds or unsalted roasted almonds, coarsely chopped

1. Set the oven at 350 degrees. Line a baking sheet with parchment paper.

2. In a bowl, whisk the flour, baking powder, baking soda, cream of tartar, and salt to blend them.


3. In an electric mixer, beat the whole eggs and yolk at medium speed for 1 minute. Add the sugar and beat for 2 minutes. Add the almond and vanilla extracts and beat 1 minute more. With the mixer set on its lowest speed, beat in the flour mixture in 2 additions, mixing only until blended. With a rubber spatula, scrape down the sides of the bowl often. The batter is thick.

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4. Remove the bowl from the mixer stand. With a large metal spoon, stir in the almonds.

5. With the spoon, using half the dough, make large dollops in a 12-inch band about 3-inches wide on one side of the baking sheet. Do the same with the remaining batter on the other side of the sheet. Use a metal spatula dipped into cold water to smooth the tops and sides.

6. Bake the logs for 30 to 35 minutes, or until set and light golden. Transfer the logs on the parchment to a wire rack to cool for 15 minutes.

7. Reduce the oven temperature to 300 degrees.


8. Use an offset spatula to transfer the logs to a cutting board. Line the baking sheet with clean parchment paper. With a serrated knife, cut each log on a diagonal into ¾-inch slices. Set the slices on the baking sheet, cut sides down.

9. Bake for 25 minutes, turning the slices over halfway through the baking, or until they are lightly golden. Transfer to a wire rack to cool. Store in an airtight container.

Lisa Yockelson can be reached at