Italian Cookies Recipe


From my mom’s memories, a fantastic recipe.




20-30 minutes to assemble
First bake 25-30 minutes
Cool 10-20 minutes
Second bake 8-10 minutes per side

24 biscotti

1-7oz box Almond Paste, grated
1 stick (1/2 cup) chilled unsalted butter, diced
1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup Dutch processed cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1 tablespoon almond liqueur
1 cup sliced almonds
Optional: 1 cup bittersweet chocolate*
*for an extra chocolatey experience add chocolate chips


Step 1
Preheat oven to 350°F. Line a cookie sheet with parchment or foil.

Step 2
Add grated Almond Paste, butter, flour, sugar, cocoa, baking powder and salt to a food processor fitted with a metal blade, or use a bowl with pastry blender. Pulse or mix until the texture of fine crumbs.

Step 3
In a medium bowl, beat eggs with almond liqueur. Add flour mixture, almonds and chips, if desired. Mix until dough holds together. Turn out onto a lightly floured counter.

Step 4
Knead. Cut dough in half and roll into 2-10 inch logs. Transfer to cookie sheet. Flatten each log to 3/4 inch thickness.

Step 5
Bake 25-30 minutes or until firm. Cool cookie sheet on wire rack for 10-20 minutes.

Step 6
Cut into 3/4″ diagonal slices. Return to cookie sheet, cut side down. Bake 8-10* minutes. Flip and bake 8-10 minutes more.

Step 7
Cool on wire rack and store in air-tight container for 2-3 weeks.

Parchment paper
Pastry blender

Test Kitchen tip:
Bake the full 10 minutes, for dryer textured biscotti; for softer textured biscotti, bake only 8 minutes each side.




Source and picture: Odense

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