Almond Biscotti 意大利杏仁脆饼
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 serving
  • 2 eggs
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 230g plain flour
  • 2 tbsp ground almond/almond meal
  • 1 tsp baking powder
  • ¼ tsp salt
  • 60g almonds, whole
  • 70g black currants or raisins
  1. Sieve flour, baking powder and salt together in a bowl, set aside.
  2. Beat eggs and sugar on high speed till thick, pale and fluffy. Add in vanilla extract, mix well.
  3. Add flour mixture and ground almond to the egg mixture and beat till well combined. Fold in almonds and black currants.
  4. Sprinkle flour onto lined baking tray. Then pour sticky dough onto it and (flour your hand as the dough is quite sticky) shape into a log, about 12 inches long.
  5. Bake at preheated oven at 180 deg C for 25 mins.
  6. Remove from oven and let cool on a wire rack for about 15 mins.
  7. Transfer log to a cutting board and cut into ½ inch diagonal slices with a serrated knife. Place Biscotti cut side down on the baking sheet. Bake at 165 deg C for about 10 mins, turn slices over and bake for another 10 mins.
  8. Remove from oven and let cool. Store in an airtight container.
Recipe by Anncoo Journal at