• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 180g castor sugar
  • 2 medium-sized eggs
  • 1/8 tsp almond essence
  • 1/4 tsp vanilla essence
  • 40g ground almonds
  • 135g whole almonds, rinsed and toasted
  • 50g almond flakes
  • Sifted
  • 180g plain flour
  • 45g self-raising flour


  1. Put eggs, essences and castor sugar in a mixing bowl. Beat until mixture turns fluffy.
  2. Gradually add sifted dry ingredients and mix in ground almonds. Stir in whole almonds and almond flakes. Combine until mixture turns into a sticky dough.
  3. Divide the dough into two portions. Lightly dust your hands with flour and form the portions into two long rolls. Place the rolls on a lightly greased tray and bake in a preheated oven at 180°C for about 30-35 minutes or until lightly golden brown. Place the baked rolls on a wire rack to cool.
  4. Using a serrated knife, cut the rolls crosswise into very thin slices. Arrange the slices on a baking tray and bake again in a preheated oven at 160°C for about 20-25 minutes or until completely dry and crispy. Halfway through baking, turn over the biscotti slices to ensure an evenness in the browning process. Transfer the biscotti to a wire rack to cool completely.
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