Double Almond Biscotti

Crisp, twice-baked almond biscotti made with grated Odense Almond Paste, cold butter, sliced almonds, and egg whites. Perfect for coffee or gifting; stores well for weeks.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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 more. Flip and bake 10–12 minutes or until golden.

Step 9

Cool on wire rack and store in air-tight container for 2–3 weeks. Yield 22 biscotti.