Almond Biscotti

Almond BiscottiI love evenings. I long for a quiet cup of tea more than anything to phase off the noise of the road, office still ringing in my head. It has become an expression more than anything to calm down frustrations accumulated through out the day. I close my eyes, cup in my hand and I can feel the stillness and noiselessness of deep ocean, I glide so fluidly, my senses sharpened and angers dulled. That is the state I long for. 

Almond BiscottiAlmond BiscottiI love cookies which I can dunk in my tea or coffee. I love mismatched mugs. I love to put my feet up and not talk.

Make these Almond Biscotti if you are always looking for something to go with your coffee or tea. These are perfect company for your cuppa. You can store them so well, take out one when you like, dunk and forget about the world.

Almond Biscotti
Almond BiscottiThese are twice baked Italian cookies. So easy to make. We loved them, I am sure you will too.

Almond Biscotti
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  1. 2 cups all purpose flour
  2. 1 cup sugar
  3. 2 cups almonds
  4. 1 tea spoon vanilla extract
  5. 1 tea spoon almond extract
  6. 1 tea spoon baking powder
  7. 3 eggs
  8. pinch of salt
  1. Start with roasting the almonds. Spread the almonds in a baking tray and roast at 180'C for around 10 minutes or till slightly crunchy.
  2. Mix eggs and sugar with a hand mixer till it turns pale yellow in colour.
  3. Add vanilla and almond extract in egg mixture and mix well.
  4. Mix baking powder and salt in all purpose flour.
  5. Now slowly and gradually add flour in the egg mixture and keep mixing with the hand mixture.
  6. Add almonds in the dough and mix well.
  7. You can use your hands to combine everything together. Dust your working surface with little flour and knead the dough for 2-3 minutes.
  8. Preheat the oven at 180'C (around 350 F)
  9. Divide the dough in two parts and mold them in shape of logs (around 0.5 to 0.75 inch thick). Transfer these in parchment lined baking sheet.
  10. Bake these for around 30 minutes or till the logs are slightly brown and firm. Let them cool for 10 -15 minutes
  11. While it is still hot cut it diagonally in the shape of biscotti. Transfer them again in the baking tray and bake around 10 minutes each side or till they become firm and golden brown.
  12. Let them cool down, dunk in coffee and enjoy.
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