Almond Biscotti | How to make Almond Biscotti

By Sonia Shringarpure  |  15th Jun 2016  |  
5 from 1 review Rate It!
  • Almond Biscotti, How to make Almond Biscotti
Almond Biscottiby Sonia Shringarpure
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About Almond Biscotti Recipe

Biscotti are Italian almond biscuits that are twice baked oblong-shaped, dry, crunchy, and traditionally dipped in Italian dessert wine, but also goes well with a cup of hot coffee. I have made eggless biscotti though original biscotti contains eggs.

Almond Biscotti is a popular aromatic and delicious dish. You can try making this amazing Almond Biscotti in your kitchen. This recipe requires 15 minutes for preparation and 60 minutes to cook. The Almond Biscotti by Sonia Shringarpure has detailed steps with pictures so you can easily learn how to cook Almond Biscotti at home without any difficulty. Almond Biscotti is enjoyed by everyone and can be served on special occasions. The flavours of the Almond Biscotti would satiate your taste buds. You must try making Almond Biscotti this weekend. Share your Almond Biscotti cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sonia Shringarpure for inputs. In case you have any queries for Almond Biscotti you can comment on the recipe page to connect with the Sonia Shringarpure. You can also rate the Almond Biscotti and give feedback.

Almond Biscotti

Ingredients to make Almond Biscotti

  • 260g all purpose flour (maida)
  • 50g powdered almonds
  • 90g castor sugar
  • 1 tsp vanilla extract/essence
  • 180ml room temperature milk
  • 1.3 tbsp ghee or softened butter
  • 1 tsp Baking powder
  • 1/4 tsp salt
  • Chopped almonds handful
  • Tutti Frutti handful

How to make Almond Biscotti

  1. Melt ghee/butter. Take big wide bowl. Add milk and vanilla extract to it. Mix.
  2. Separately mix dry flours along with baking powder and salt. Sift it couple of times.
  3. Mix flours along with almonds and Tutti Frutti to milk. Make a gooey dough.
  4. Preheat oven to 180DegC/350 DegF.
  5. Line a baking tray with oven proof parchment paper. Take the dough and sprinkle maida over it. Holding corners of paper, try to form a log of the dough (both sides just juggle a bit).
  6. Pat it down to about 1.5" thickness and bake in oven for 20 mins. Remove from oven and cool for 5 mins.
  7. Cut diagonally in 1.5 approximately slices. Place them upright on another parchment paper and bake for another 20 mins at 160/325 Deg.
  8. Remove from oven and flip over and bake again for 10-15 mins.

My Tip:

Important is that knife should be serrated or big enough to cut through the biscuit without breaking the crust.

Reviews for Almond Biscotti (1)

Evelyn Shilpa2 years ago

I was looking for an eggless version, thanks for sharing it :)