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These mini almond biscotti are crispy, delicious and perfect to dunk in coffee. They are just the perfect size to pack and send for the holidays.


40 Cookies

Total time

80 minutes






  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar
  • 1 stick (8tbsp,½cup) Unsalted Butter (melted)
  • 2 tsp vanilla extract
  • 1 tsp pure almond extract
  • 1 cup Whole Almonds, lightly toasted, cooled and coarsely chopped
  • 3 eggs


  1. In a large mixing bowl, combine sugar, butter, vanilla and almond extracts. Stir in the almonds and eggs.
  2. Next stir in flour, baking powder and salt. Mix until just combined.
  3. Chill the dough covered for 30 minutes.
  4. In the meantime, preheat the oven to 350°F with the rack in the middle.
  5. Moisten your hands and halve the dough and form 2 16"x2" loaves on a parchment lined baking sheet.
  6. Bake until the loaves are pale golden, about 28~30 minutes. Transfer the loaves to a rack and cool for 15 minutes.
  7. Using a serrated knife, cut the loaves into ¾" slices.
  8. Place the slices back on the baking sheet with cut side down and bake until golden, 20~25 minutes. Transfer to rack to cool completely.
  9. View the recipe instructions at Cook's Hideout

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