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Almond Biscotti

Crunchy, light biscotti with the delicious flavour of three types of almonds. Perfect dunked in a cup of coffee.
Total Time1 hr
Course: Snack
Servings: 16 slices


  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups plain flour
  • 1/2 cup coconut oil melted
  • 1/2 tsp salt
  • 1/4 cup sliced/flaked almonds
  • 1/4 cup ground almonds
  • 1 cup whole almonds roughly chopped
  • 3/4 cup sugar
  • 1 tsp baking powder


  • Preheat oven to 170c/350f. Line a baking tray with a baking mat or parchment paper.
  • In a bowl, whisk together the ground almonds, flour, salt and baking powder.
  • Whisk together the sugar, melted coconut oil, eggs, vanilla extract and almond extract.
  • Add the wet ingredients to the dry ingredients and mix to combine.
  • Fold through the chopped almonds.
  • Place the ball of dough on the pan and shape in to a rectangle around 1" thick, 4" wide and 12-14" long. 
  • Sprinkle the flaked almonds over the top and press down lightly in to the dough.
  • Bake for 25-30 minutes then remove from the oven and allow to cool until it is cool enough to handle. Leave the oven on!
  • Transfer to a cutting board and cut in to slices around 1" wide.
  • Place the slices back on to the tray side-down and bake for another 20 minutes, or until the centre of the slices feel firm.
  • Remove from the oven and transfer to a baking rack to cool completely before serving.


Stored in an airtight container, these biscotti will keep for up to a week.