If you are looking for a new recipe to try, look no further! This biscotti recipe is tried and true from one of our favorite bakers, Owen Scott, who is the 14-year-old son of our Director of Scientific Affairs. It is perfect for sharing with friends, family, neighbors or co-workers.

Biscotti’s crunchy texture is not just from baking them twice, the air pockets formed when you beat together, or cream, the butter and sugar gives them their crumbly structure. And the sugar also absorbs the moisture from the other ingredients when baking which makes them crisp.




  1. Preheat oven to 350°F. Line large baking sheet with parchment paper.
  2. Mix flour, baking powder and salt in medium bowl.
  3. Cream the butter and sugar in a large bowl then add remaining ingredients except almonds.
  4. Add flour mixture to egg mixture and stir with a wooden spoon until well blended. Add in almonds.
  5. Divide dough in half and shape each into a log (about 13 1/2 inches long, 2 1/2 inches wide) on the pan using floured hands. Space the two logs apart on the baking sheet as they will spread.
  6. Bake 30 minutes until golden brown.
  7. Cool completely, about 25 minutes.
  8. Cut into 1/2 inch strips using a serrated knife.
  9. Arrange slices, cut side down, on baking pan (no parchment paper).
  10. Bake for 12 minutes, flip and bake 8 more minutes.
  11. If dipping in almond back, allow the biscotti to cool completely, melt almond bark in a shallow microwaveable dish and dip each biscotti halfway. Allow the biscotti to cool (yes, again) on wax paper.

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