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Almond Biscotti

Prep Time 15 minutes
Cook Time 35 minutes
Cool 10 minutes
Total Time 1 hour
Servings 19 pieces
Author Holly Nilsson
This crunchy cookie is best paired with your morning coffee or afternoon tea.


  • 1/3 cup butter unsalted
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • 2 eggs beaten
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1/3 cup slivered almonds
  • 1/2 cup dried cranberries optional


  • Preheat oven to 350°F. Line a pan with parchment paper.
  • With a mixer on medium, combine butter, sugar and baking powder until light and fluffy.
  • Add eggs and vanilla, mix well. Add in flour a little at a time until incorporated. Fold in almonds and cranberries.
  • Divide dough in half and form each half into a 10"x2" rectangle. Place on a parchment lined pan.
  • Bake 25 minutes or until golden.
  • Remove from the oven and cool 10-15 minutes. Slice on an angle into 1" slices and lay flat on the baking sheet.
  • Bake an additional 10-15 minutes or until browned. Remove from the oven and cool completely on wire racks.


Optional: Once completely cooled drizzle with melted white chocolate. 

Nutrition Information

Calories: 132, Carbohydrates: 20g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 26mg, Sodium: 66mg, Potassium: 66mg, Fiber: 1g, Sugar: 9g, Vitamin A: 125IU, Calcium: 24mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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