Enter XMAS10 at checkout for 10% off your order until midnight Friday 4th December

Shop

Almond Biscotti

Typically, crunchy biscuits of Italian origin, the name biscotti derives from the fact that they are baked twice. Biscotti keeps exceptionally well and are great to nibble on their own or with a hot chocolate or cappuccino.

Free from Soya, Dairy
Vegetarian

Ingredients

Change Quantities:
  • 100g whole almonds
  • 200g Doves Farm Organic Plain White Flour
  • 2 tsp baking powder
  • 150g caster sugar
  • 2 eggs
  • 1 lemon rind, grated
  • 1 tsp vanilla extract
  • flour, for dusting
  • butter, for tray
  1. Pre-heat the oven.
  2. Rub some butter around the inside of a large baking tray or insert a baking liner.
  3. Put the almonds on a baking tray and roast for 4-5 minutes in a hot oven.
  4. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
  5. Add the sugar and roasted almonds and stir to combine.
  6. Break the eggs into another bowl, finely grate the lemon rind into the bowl, add the vanilla extract and beat everything together.
  7. Pour the mixture into the mixing bowl and stir into a soft, slightly sticky, dough.
  8. Gather the dough together into a ball.
  9. Dust the dough with flour and transfer it to the prepared tray.
  10. Using your hands, shape the dough into a flat 10x25cm/4x10” rectangle.
  11. Bake for 30 minutes.
  12. Remove from the oven and leave to cool.
  13. Cut the biscotti into slices 1cm/⅜” thick.
  14. Lay out the slices on the baking tray and bake for 5-7 minutes.
  15. Turn them over and bake for a further 5-7 minutes.
  16. Transfer to a wire rack to cool.
  17. When cold store the biscotti in an airtight container.

Equipment

large baking tray and 2 x mixing bowls

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

4-5 minutes + 30 minutes + 10–14 minutes
I have tried a few recipes for biscottis, but this one is a real winner. Will definitely make these again.
By Katherine
07 Jul 2020
I made these the other day and they turned out great - very authentic-tasting / looking - rivals the best gluten full versions. Editors: please add in your instructions that the dough will be sticky (not just "soft"). I got concerned about the stickiness as I was making them. I found out through an internet search that this dough is meant to be on the sticky-side. Some even mentioned to oil one's hands before shaping to avoid wasting dough.
By Ashlee
28 Jun 2020
I have come back to this website for this recipe to make these biscotti again. They are lovely with a coffee and at around 75 calories a biscuit a nice treat that doesn't cost too many calories. Not difficult to make and much easier to handle the dough than other recipes I've tried.
By Diane
04 Sep 2019

Write a review

Find a recipe

Ingredients

Change Quantities:
  • 100g whole almonds
  • 200g Doves Farm Organic Plain White Flour
  • 2 tsp baking powder
  • 150g caster sugar
  • 2 eggs
  • 1 lemon rind, grated
  • 1 tsp vanilla extract
  • flour, for dusting
  • butter, for tray

You may also like

Our Story

It started with a passion.

Learn More
Cookie settings