Almond Biscotti

An espresso every morning, it does wonders. But, what goes with that short, strong, hot coffee? For me, nothing beats good, homemade biscotti.

The long, giant, rock hard ones sold in Starbucks, Second Cup and other coffee shops, to me, just don't cut it. I think a biscotti needs to be small, thin and although it is crispy on the outside, I like it a little softer on the inside.

I first remember eating biscotti, by the plateful, made by Nonna Natalina. Anytime we go over there, there is always some on the table or just coming out of the oven or freezer. Even without an espresso they always are the perfect snack to grab, and enjoy.

My favorite biscotti are simple almond ones. I like them hard and crispy, with a little Amaretto for flavour.

Almond Biscotti

1/3 Cup Butter

2/3 Cup Sugar

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Cup Almond slivers/pieces

1 Teaspoon almond extract or 2 Teaspoons Amaretto

2 Eggs

2 1/2 Cups All-purpose Flour


If you have a pizza stone, place it in a 375 degree oven now to warm it up.

In a large bowl, mix together butter and sugar until it becomes fluffy. Add the almond extract, backing powder and baking soda until they are all combined. Next, beat in the eggs. Next, beat in the flour and almond slivers/pieces.

Over turn the bowl onto a lightly floured surface and form the dough into two rolls, flattened on top. When forming the rolls, you would rather have them longer and a little thinner then a short thick roll, around 8 x 2 inch rolls.

Remove the pizza stone, if you are using one, and place each roll on the stone and put it in the over. If you aren’t using a pizza stone, place the rolls on a baking sheet. Cook for about 20 minutes. Remove them, and let them cool for a few minutes.

Turn the oven up to broil. Slice the rolls with a serrated knife, into slices about an inch thick. Lay them on a cooking sheet and broil them for a minute on each side, or until they get a nice, almost burned, top coat.

Take out and let them cool on a wire rack. Enjoy.