Italian Cookies Recipe


Almond Paste plus sliced almonds makes a double delicious biscotti.





Prep: 20 minutes
First Baking: 35 minutes
Second baking: 20-25 minutes
Total time: 75-80 minutes

22 biscotti

1-7 oz box Odense Almond Paste, grated
1 stick ( 8 tablespoons ) very cold butter
1 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
4 large egg whites (no larger)
1/2 teaspoon vanilla extract


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

Step 2
Add grated Almond Paste, butter, flour, sugar, baking powder and salt into a medium bowl.

Step 3
Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds.

Step 4
Whisk together egg whites and vanilla until frothy. Add to mixture. Mix until dough holds together. Turn out onto a lightly floured counter.

Step 5
Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.

Step 6
Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.

Step 7
Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes.

Step 8
Cut into 3/4″ diagonal slices. Return to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more.

Step 9
Cool on wire rack and store in air-tight container for 2-3 weeks.

Parchment paper

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