This Classic Almond Biscotti recipe from Canadian Living is our favourite Christmas cookie (although you will want to bake them all year long). These biscotti are delicious, low in fat and perfect for dunking. Biscotti means twice-cooked. The dough is formed into a log, baked, then removed from the oven and sliced. The slices then go back into the oven where they dry out and develop their characteristic crunch. When you are slicing the log, use a sharp chef’s knife and make firm cuts so the dough doesn’t crumble.

I would also like to take this opportunity to wish you and yours a Merry Christmas and a happy, healthy New Year. I would also love to hear from you about any dishes/foods you would like to see more often on Eye For a Recipe.

Avoiding Additives and Preservatives

The butter, vanilla, almond extract and almonds may contain additives. Use a butter made with a single ingredient: cream. No-name brand whole almonds are all-natural. When using vanilla or almond extract, be sure it is a natural extract, not artificial.

Mix dry ingredients together

Then mix the wet ingredients together

Combine the dry and wet ingredients and form into a soft dough

Form the dough into two 12-inch logs

Place the logs on a baking sheet and brush with beaten egg white

Remove the partially cooked logs from the oven

Cut the logs into diagonal slices using a sharp chef's knife

Stand the cookies up on the baking sheet and put them back in the oven

Classic Almond Biscotti


1-3/4 cups (425 mL) all-purpose flour

2 tsp (10 mL) baking powder

¾ cup (175 mL) whole unblanched almonds

2 eggs

¾ cup (175 mL) granulated sugar

1/3 cup (75 mL) butter, melted

2 tsp (10 mL) vanilla

½ tsp (2 mL) almond extract

1 ½ tsp (7 mL) grated orange rind

1 egg white, lightly beaten


To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife. In large bowl, combine flour, baking powder and almonds.

In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft sticky dough forms. Transfer to lightly floured surface; form into smooth ball.

Divide dough in half, roll each into 12-inch (30 cm) long log. Transfer to ungreased baking sheet.

Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.

Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4-inch (2 cm) thick slices.

Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden. Transfer to rack and let cool. Biscotti can be stored in airtight container for up to 2 weeks. Makes 24 pieces.

From Canadian Living