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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