Biscotti Toscani

This is a simple and traditional recipe.  I wanted some light and refreshing after last week’s recipe, don’t worry there isn’t any bacon hidden in this one!  Recipe courtesy of Lou Seibert Pappas and his glorious book Biscotti.


Makes about 3 dozen

  • 1/2 cup whole almonds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 tsp orange zest
  • 2 1/4 cup flour
  • 1/8 tsp nutmeg


  1. Place nuts in a shallow pan and bake at 325 degrees until golden brown, about 8-10 minutes.  Let cool.
  2. Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine.  Beat in vanilla, almond extract and orange zest. Add flour mixture and beat until blended. Chop almonds in half and fold in. Gather dough in ball and divide in half.
  3. Line baking sheet with parchment paper. Preheat oven to 325ºF. On floured surface, roll each piece of dough out into a 12 to 14-inch log. transfer logs to baking sheet spacing them 3 to 4 inches apart.  Bake until light golden and dry to the touch, about 25 minutes.
  4. Remove baking sheet from oven.  Allow logs to cool for 5-10 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, laying flat on their sides and bake for 5-7 minutes until dry and golden.  Turn them to the other side and bake for 5 more minutes.

Copyright 2012  Andi Brown, Once in a Lifetime Travel



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