Almond & White Chocolate Biscotti
Prep time: 
Cook time: 
Total time: 
Serves: 16-20 biscotti
What You'll Need
  • ½ cup slivered almonds
  • 1.5 sticks butter (room temp)
  • 1 cup sugar
  • 3 eggs
  • 1.5 tsp. Vanilla
  • 1 tsp. Almond extract
  • 3 cups + 3 tbsp. Flour
  • ¼ tsp. Baking soda
  • ¼ tsp. Salt
  • Topping
  • 6 oz. chocolate
  • 2 tbs coconut oil
  • ½ cup cacao nibs
  • ½ cup crushed pistachio
  1. In mixing bowl cream butter until fluffy (about 2-3 minutes)
  2. Slowly add sugar and beat more. (about 3-4 minutes)
  3. Add eggs one at a time, beating each time. (3 minutes)
  4. Add almond extract and vanilla.
  5. Combine the dry ingredients in a bowl and add slowly to the egg and butter mixture blending evenly.
  6. When all flour has been added, fold in the slivered almonds.
  7. Divide dough into 2 balls; place balls on parchment paper on cookie sheet in the refrigerator for at least 2 hours, or overnight. (if you want, you can also freeze the dough for up to 2 months)
  8. Once chilled, form the balls into logs about 4 inch wide and 8-10 inches long; then flatten the logs out into loaf shape, patting with fingers.
  9. Pre heat the oven to 325
  10. Bake 1 loaf per sheet at 325 degrees for 20 – 25 minutes or until lightly browned. (23 minutes in Grandma Dolores' oven)
  11. Cool loaves, then slice with serrated knife into ½ inch thick biscotti at a slight diagonal.
  12. Lay biscotti on side and bake at 300 degrees for 20 minutes. Cool before handling.
  13. To dip the biscotti, wait until completely cooled. Then, melt the chocolate and the coconut oil using a double boiler (I usually place a heat-proof bowl on top of a small pot filled with ¼ cup of water.)
  14. Remove from heat once the chocolate has almost completely melted (this means there should be just a few clumps). Continue stirring until completely smooth.
  15. Lay out a long sheet of parchment paper.
  16. Then, dip one end of each biscotti in the white chocolate. Or, drizzle over top.
  17. Then, before the chocolate cools, top with the cacao nibs and/or crushed pistachio!
  18. * You can also roast the almonds before chopping them for a nuttier flavor but Grandma D preferred the raw almonds
Recipe by The Blonde Chef at