Elle’s Triple Almond Biscotti – recipe

Elle's Triple Almond Biscotti
  • 5 tbsp sunflower oil
  • 175g golden vanilla caster sugar
  • 2 tbsp Amoretti (or 2 tsp almond extract)
  • 2 eggs
  • 150g plain flour, sifted
  • 100g ground almonds
  • 1/4 tsp ground nutmeg
  • 1 tsp baking powder
  • 100g  mix of toasted blanched almond, toasted whole almonds and flaked almonds


  1. Preheat the oven to gas mark 2.
  2. In a large bowl, whisk together the oil and sugar until well blended. Add the Amoretti or almond extract, then beat in the eggs one at a time.
  3. In a separate bowl, combine the flour, ground almonds, nutmeg and baking powder, then gradually add to the egg mixture.
  4. Gently stir in the nuts by hand.
  5. Divide the dough in half and shape the dough into two logs on a baking sheet lined with parchment or greaseproof paper. The dough should be fairly runny and sticky. Wet your hands with cold water so you can handle the dough easily.
  6. Bake for 30-35 minutes in the preheated oven, until the logs are a light golden brown. Remove from the oven and set aside to cool for about 10 minutes. Reduce the oven temperature to gas mark 1.
  7. Cut both the logs while they are still warm, using a serrated knife into thick diagonal slices. Lay the slices sideways on 2 baking sheets lined with greaseproof paper.
  8. Bake for about 10  minutes on each side, until the biscotti are dry. Store in an airtight container.

Serve with coffee, or better still a nice large cup of tea 🙂 These are great dunkers!


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