Golden Almond Biscotti

Golden Almond Biscotti
Photo by Amy Albert


  • 2 cups whole skin-on almonds
  • 8 oz. (1 cup) unsalted butter, cut into pieces, well-chilled
  • 20 oz. (4-¼ cups) unbleached all-purpose flour
  • ½ cup granulated sugar
  • ¼ tsp. pure almond extract
  • 1 cup turbinado sugar (also sold as Sugar in the Raw in supermarkets)
  • 4 large eggs
  • + 8 more ingredients
    • 1 tsp. pure vanilla extract
    • ¼ cup finely grated orange zest (from 3 to 4 oranges)
    • ½ tsp. kosher salt
    • 2 tsp. anise seeds, crushed
    • 1-½ tsp. baking powder
    • ¼ cup strained fresh orange juice
    • 2 egg whites, beaten until slightly foamy
    • 6 Tbs. turbinado sugar

Position oven racks in the middle and top of the oven. Heat the oven to 350°F. Toast the almonds on a baking sheet until the skins just start to crack, about 15 min. Spread them on a cutting board to cool. Roughly chop them (each nut should only be cut into two or three pieces; it’s easier to cho...

View full recipe at Fine Cooking


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