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almond-biscotti-recipe -jacques-torres

Biscotti Recipe – Easy Almond Biscotti

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 90 mins
  • Cook Time: 45 mins
  • Total Time: 2 hours 15 mins
  • Yield: 30 cookies 1x


Easy Italian Almond biscotti recipe. With eggs. Measurement in grams. Recipe adapted from Jacques Torres.


  • 100 grams Whole Almonds
  • 50 grams Whole pistachios
  • 100 grams Cold unsalted butter
  • 150 grams Granulated sugar
  • 250 grams All-purpose flour (Maida)
  • 1 teaspoon Baking powder
  • Grated zest of 1 lemon
  • 2 large eggs
  • Pinch of salt


  1. Preheat the oven to 300°F (150°C). Spread the almonds and pistachios evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.
  2. Place the remaining ingredients in a large mixing bowl and beat with an electric mixer on medium speed until well combined, about 5 minutes; the mixture will hold together in a soft dough.
  3. Chop the toasted nuts coarsely. Add the cooled, chopped toasted nuts and mix until they are evenly incorporated, about 1 minute. If you are using a hand-held mixer, you may want to knead in the nuts by hand to avoid burning out the motor of the mixer.
  4. Remove the dough from the mixing bowl and place on a plastic cling wrap surface. Divide the dough into two equal pieces. Wet your hands and roughly roll each piece into a log with your hands.
  5. Cover the dough with cling wrap and nicely roll the dough. Use the palms of your hands to roll to create an even log that measures about 12 inches – 1 to 1 1/2 inches in diameter.
  6. Refrigerate the dough for a minimum of one hour up to over night.
  7. Preheat the oven to 350°F (175°C).
  8. Place the biscotti ropes on a parchment paper-covered baking sheet. Bake until golden brown, about 30 minutes. Remove from the oven and let cool slightly on the baking sheet.
  9. Use a serrated knife to slice the biscotti on a diagonal into 1/2-inch thick cookies. If you do this while the biscotti are still warm, they will not crumble. The biscotti will harden as they cool. Place the slices on a baking sheet and bake at 300°F (150°C) for another 10 to 15 minutes.
  10. Store in an airtight container at room temperature for two to three weeks.


You can add 1/4 teaspoon anise seeds if you like the flavor of Anise.

  • Category: Snacks, Sweets
  • Cuisine: Italian