Restaurant Almond Biscotti

Name: Restaurant Almond Biscotti
Yield: Approximately 30 biscotti from one batch, two logs
Ingredients: 200 g Sugar; 2 tsp Lemon or orange zest; 3 each Large eggs, about 165 g liquid egg; 10 g Vanilla extract; 1 g Almond extract, optional; 300 g Flour; 6 g Baking powder; 2 g Fine salt; 150 g Whole almonds, toasted and cooled

Biscotti alle Mandorle

A repeatable two-log almond biscotto formula designed for batch production.

Twice-baked almond biscotti with whole toasted almonds visible in the crumb.

This is the production formula rather than the rustic Tuscan cantuccio already in the Book. It is written around one manageable mixer load, two consistent logs and a measured slice so the same dry, crisp result can be repeated through a service prep.

Approximately 30 biscotti from one batch, two logs

Cook this

Ingredients

Batch

Sugar200 g
Lemon or orange zest2 tsp
Large eggs, about 165 g liquid egg3 each
Vanilla extract10 g
Almond extract, optional1 g
Flour300 g
Baking powder6 g
Fine salt2 g
Whole almonds, toasted and cooled150 g

Method

Mix

Process the sugar with the citrus zest until aromatic.
Add the eggs, vanilla and optional almond extract and mix until even.
Add the flour, baking powder and salt and mix only until the dough comes together. Scrape the bowl once and finish briefly.
Fold in the toasted almonds gently so they stay whole.
Rest the dough, lightly covered, for 10 minutes.

Shape and bake

Divide the dough into two logs of about 450 to 470 g each. Shape each log about 4 cm high, 6 to 7 cm wide and 28 to 30 cm long.
Bake at 180°C for 25 to 30 minutes, until light golden and firm. If probed, the centre should be close to 95°C.
Cool for only 10 minutes. Slice with a serrated knife at 1.4 to 1.6 cm while the logs are still slightly warm.
Reduce the oven to 160°C. Dry the slices cut-side up for 10 to 12 minutes, turn them, then bake for another 8 to 10 minutes.
Cool completely on wire racks before storing.

Chef’s notes

Do not multiply several batches into one overloaded mixer bowl. Repeat the master batch so the dough mixes evenly and the almonds stay intact.
The target is fully dry and pale gold, with no soft centre.

Make ahead

For larger production, repeat the master batch rather than making one oversized dough. Two batches give about 60 biscotti, three about 90, five about 150 and ten about 300.

Keeping

Cool completely before sealing. Store airtight in a dry place, ideally with a food-safe desiccant sachet. The source gives 14 days airtight, 30 days vacuum sealed, and up to 3 months frozen for unbaked logs.

Allergens and diet

Gluten. Eggs. Nuts, almonds.

Last refined · September 2026