Hello one and all, today I bring you my very own mother’s Almond Biscotti Recipe. Nope, that is a lie as I’m pretty sure this is actually some old Italian lady’s recipe that my mom learned while on a trip to Italy. So really today I bring you my very own mother’s recipe she learned from a proper Italian and she had no real part in the making just the doing.

There that sounds better.

For this recipe you will need:
– 4 cups of flour
– 2 cups of sugar
– 5 eggs total (4 eggs beaten, 1 egg for egg wash)
– 1/2 pound of toasted almonds
– Rind of one lemon
– Rind of half an orange
– 1 teaspoon baking soda
– 1 teaspoon vanilla
– 1 teaspoon salt

If your almonds aren’t already toasted, pop those suckers in the oven at 375°F for 4 minutes, then take them out and let them cool. In an ideal world you’d mix both whole and slices of almonds, but it’s also acceptable to just buy toasted almonds in a bag from Target.

Next, bust out ya beaters and mix the following ingredients into a large bowl.

– Flour
– Sugar
– Salt
– Baking Soda
– Vanilla


Once it’s mixed, add in the orange and lemon shavings, almonds, and beaten eggs to the bowl. This will require more mixing than the silly flour so be sure to scrape the sides down and get everything real good until the all of the mixture is moist.

Next, take the dough out and begin kneading until it’s slightly sticky. Toss a bit of flour around and shape the dough with your hands like a log. Next, cut the dough into about 6 pieces, trying to make them as equally sized as possible.

Taking each chunk, you’ll roll these out like play-dough till they’re roughly a foot long and place them on a baking sheet lined with parchment paper. The size of your tray will determine how many rolls you can fit but I wouldn’t do more than 3 because these will expand and bleed into each other if too close.

Gently flatten your rolls a bit and brush with an egg wash (1 egg mixed with 1 tablespoon of water) and a sprinkle of sugar cause we aren’t messing around with these no no no.

Pop the tray in the oven for about 25 minutes at 375°F or until golden brown and smelling delicious. Once done, cut the rolls into thick beautiful biscotti slices while they’re still warm. There are lots of ways you could cut these, but I made you a diagram to ze left if you want classic pieces. I recommend cutting them diagonally first, so you have three small pieces, then cutting each of those in half versus trying to cut one long piece in half.

But really, you just follow your heart cause either way BAM YOU GOT BISCOTTI.