Buttery Almond Biscotti

Do you just love dunkable biscotti that is thick enough, crunchy and firm? It will not become soggy but still crunchy after dunking into your favourite brew of coffee? Well here’s my easy to follow recipe to make this delightful buttery cookies.

To make this crunchy biscotti, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

Buttery Almond Biscotti
Course: Snack
Cuisine: Western
Author: Shiokman Eddie
  • 3 cups of Self Raising Flour
  • 1 ½ cup of Sugar
  • 1 ½ tsp of Vanilla Extract
  • ½ tsp of Salt
  • 1 cup of Almonds
  • 4 Eggs
  • 100 g softened Unsalted Butter
  1. Preheat oven to 180 C & line a large baking tray with parchment paper and set aside
  2. Roast the almonds & let it cool down before chopping it roughly
  3. In a mixer bowl cream the butter and sugar
  4. Add in eggs and vanilla extract
  5. Add in flour & salt and mix thoroughly
  6. Add in chopped toasted almonds and mix well
  7. Pour the wet dough onto a heavily floured board and divide into 3 equal portions
  8. Roll each portion into a log and place them into the baking tray
  9. Bake at 180 C for 40 mins until the logs are golden brown and firm in the center
  10. Transfer logs to a cutting board after cooled down. Using a serrated knife, slice them about 1/2 inch thick
  11. Arrange the slices on the baking tray
  12. Bake again at 180 C for 15 mins until golden browned on both sides
  13. Let it cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely

Also do check out my Facebook Page : Shiokman for links to other recipes.

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