Almond Biscotti

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At my wedding in 2009, we had a candy buffet, at my sister’s wedding she had a cookie station! It was an idea I gave to her after seeing this several times online and thought it would be a yummy thing to do for the wedding guests (and not be the same as what I did!)

I made four different kinds of cookies, and my aunt made some heart shaped sugar cookies which people could decorate with icing and sprinkles – it went down well!

The first cookie I made was Almond Biscotti…they were served with coffee after the meal and every one told me how delicious they were :D They do end up becoming quite hard after baking, so need the hot drink to soften them up.

Almond Biscotti | The Purple Pumpkin Blog

You bake the biscotti, not just once, but twice! You might think that they’ll be tricky to cook, but they really aren’t, and I will definitely be experimenting with different flavours in the future. They take a long while to cook – around an hour or so in total – but they are worth the effort!

Almond Biscotti | The Purple Pumpkin Blog
Almond Biscotti | The Purple Pumpkin Blog
Almond Biscotti | The Purple Pumpkin Blog

This dessert is perfect for Easter lunch! I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next.

Almond Biscotti

Almond Biscotti

The Purple Pumpkin Blog
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Cookies
Cuisine Italian
Servings 24


  • 300 g 10oz plain flour
  • 200 g 7oz caster sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 eggs
  • 2 tsp vanilla extract
  • 100 g 3½oz whole blanched almonds


  • Pre-heat the oven to 150C/300F/Gas 2.
  • Grease two baking sheets.
  • Mix the flour, caster sugar, baking powder and salt in a bowl
  • In another bowl, whisk the eggs and vanilla together
  • Stir the wet ingredients into the dry ingredients, then add the almonds
  • Bring everything together into a sticky dough
  • Divide the dough in half and form into a flat sausage shape about 25cm (10″) long by 5cm (2″) wide
  • Bake in the oven for 35-40 minutes until pale golden – the dough will spread a little
  • Remove from the oven and slide onto a chopping board and immediately slice into thin pieces about 1cm (½”) wide.
  • Lay the slices back onto the baking sheet and bake for a further 10-15 mins, before turning over and baking for another 10-15 minutes.
  • Remove from the oven and allow to cool on a wire rack
  • Store in an airtight container – the biscotti will keep for a couple of weeks

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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