Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Golden Almond Biscotti

Amy Albert

Yield: Yields about six dozen 3-inch cookies.

Do the first bake and then finish the cookies as your schedule permits. Half-baked biscotti can sit as long as overnight.


  • 2 cups whole skin-on almonds
  • 20 oz. (4-1/4 cups) unbleached all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 cup turbinado sugar (also sold as Sugar in the Raw in supermarkets)
  • 1/2 cup granulated sugar
  • 1/4 cup finely grated orange zest (from 3 to 4 oranges)
  • 2 tsp. anise seeds, crushed
  • 8 oz. (1 cup) unsalted butter, cut into pieces, well-chilled
  • 4 large eggs
  • 1/4 cup strained fresh orange juice
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. pure almond extract

For the glaze:

  • 2 egg whites, beaten until slightly foamy
  • 6 Tbs. turbinado sugar


Mix the dough.

  • Position oven racks in the middle and top of the oven. Heat the oven to 350°F. Toast the almonds on a baking sheet until the skins just start to crack, about 15 min. Spread them on a cutting board to cool. Roughly chop them (each nut should only be cut into two or three pieces; it’s easier to chop them evenly if you work in small mounds). With an electric mixer fitted with the paddle attachment, combine the flour, baking powder, and salt. In a separate bowl, whisk together the turbinado sugar, granulated sugar, orange zest, and anise seeds until well combined. Add this mixture to the flour mixture; mix to combine. With the mixer on low speed, add the chilled butter, mixing until the pieces are the size of large peas. In a small bowl, whisk together the eggs, orange juice, vanilla extract, and almond extract and add to the dough, mixing until just combined and being careful not to overmix. Add the almonds and mix for a few seconds to blend. The dough will feel sticky. Let it rest for 15 to 30 min. before shaping.

Shape the dough and do the initial baking.

  • Line two large baking sheets with parchment. Cut the dough into quarters. Using as little flour as possible on your work surface, roll each quarter into a log that’s 13 inches long and 1-1/2 inches wide, working out the air pockets as you go. (If you’re working ahead, wrap the logs in plastic and refrigerate them overnight.) Set the logs on the lined baking sheets, about 3 inches apart, patting the sides to straighten and smooth. Brush the tops and sides with the beaten egg whites and sprinkle the tops with 2 Tbs. of the turbinado sugar. Bake until golden brown and firm in the center, about 35 min., rotating the sheets and switching their positions to ensure even baking. Set the sheets on racks until the logs are cool enough to handle and so the dough won’t compress when you cut it, about 30 min.

Bake a second time.

  • Reduce the oven to 300°F and line the baking sheets with fresh parchment, if needed. With a serrated knife, saw the logs into 1/2-inch-thick slices, cutting crosswise. Lay the slices flat on the baking sheets. Brush the tops with more egg white and sprinkle with another 2 Tbs. of the turbinado sugar. Bake about 15 min., rotating the baking sheets and switching their positions as needed. Turn the biscotti over. Brush again with the egg whites and sprinkle with the remaining 2 Tbs. turbinado sugar. Bake until both sides are a rich golden brown, another 10 to 15 min. Set the baking sheets on racks to let the cookies cool and crisp completely on the sheets. If stored airtight, the biscotti will keep for about two weeks.


Rate or Review

Reviews (4 reviews)

  • cookfancy | 04/18/2020

    Wonderful recipe. I used high fat butter, organic sugar, and baker's sugar. One half of recipe fit nicely into my biscotti pan which helps save time. I didn't sugar these, we prefer less sweetness.

  • Kzma | 01/09/2019

    As I say to my guests when serving them: this is the best biscotti you will ever eat. No one has yet taken issue with my claim. I followed the directions to the letter, except for adding only half of the anise (personal taste). I also oiled my hands to make the loaves. It can be a 3-hour operation or more, so I suggest baking all the loaves only once, then freezing three, well wrapped, and only slicing and second-baking one loaf at a time. One loaf, cut slightly thicker than described so as to avoid crumble, makes around 20-22 cookies. You can defrost and bake the other loaves as needed. Don't skimp on the sugar added on the cookies in the baking steps -- that creates the golden color and the delightful crispiness. Heaven!

  • dneil | 12/05/2009

    A great recipe, it created outstanding biscotti - outstanding amongst a crowd of Christmas cookies, biscotti included.

  • adamma21 | 11/25/2009

    Well worth the work!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial