Breakfast/ Cookies

Almond Biscotti

almond biscotti

Dude. It’s crunch time. Literally. Biscotti is hella crunchy. And delish. And they’re flavored with almond extract. Almond biscotti’s dude. I know.

Dunk ‘em in coffee or tea. Use them as a weapon against idiot drivers who piss you off. I’m tryna give you options here. Maybe use potatoes instead, it’s not worth wasting precious baked goods on idiots. OH! Stick a potato in they’re muffler. Sorry, I’ve been dealing with some road rage recently.

If you’re wondering what the heck biscotti’s are, they’re traditional, twice-baked Italian cookies, hence the crunch.

Now, if you’re wondering what sticking a potato in somebody’s muffler will do…all I can say is do it to someone who is a complete and utter asshole and you won’t regret a single thing.

Enjoy your almond biscotti’s ya’ll!


Almond Biscotti

Print Recipe
Serves: Makes about 30 cookies


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup yellow cornmeal
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons almond extract
  • 3/4 cup sliced almonds, blanched or unblanched



Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.


Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.


Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.


Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.


Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.


If you turned off the oven, bring it back up to 350 degrees F. Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet--this time standing them up like a marching band--and slide the sheet back into the oven.


Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.


I find that these store best at room temperature uncovered. Recipe from Dorie Greenspan's, Baking: From My Home to Yours.

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