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Almond Biscotti di Nunzia


Sometime early this year, I had the opportunity to have breakfast at the Taj, Goa. The Almond Biscotti caught my fancy because it was thin, crisp, and super addictive. If you are a fan of biscotti, and you like food with a crunch, you must try these Thin Crispy Almond Biscotti di Nunzia. Enjoy!!!


Almond Biscotti is my mumma’s favourite. I would like to dedicate this post to my parents who celebrate their Golden Jubilee today. To them, I owe my cooking genes!


Credit: Maria Vannelli RD



Collect it:


• 3 cups all-purpose flour 425 grams

• 5 eggs separated

• 1 cup sugar 198 grams

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups roasted almonds whole

• pinch of salt


Make it:


Preheat oven to 160° C. Position rack in the center.


Line baking sheet or loaf pans with parchment paper.


In a medium bowl, sift flour. Set aside.


In a large mixing bowl, beat the yolks. Add the sugar. Whisk together. Add vanilla extract.


Add flour to the egg mixture and with a spatula incorporate the mixture. You will notice it will begin to look like breadcrumbs. Incorporate the almonds. Set aside.


In a large mixing bowl, beat the egg whites with a pinch of salt until they reach the stiff peak stage.


Fold whites in flour and nut mixture.


You can do one of two things:

1. Divide dough into quarters. Place each quarter on the cookie sheet, shaping into a log.

2. Divide dough in half and place in loaf pans. (9.25x5.25x2.75)


I found it easier if my hands are slightly moistened with water.


Bake for approximately 15 - 20 minutes or until firm to the touch (will take a little longer in the loaf pans).


Remove from oven, wrap in clean dish towels and allow to cool down. This step is crucial.


Once cool, transfer loaves to cutting board.


Using a serrated knife, slice cookies about 1/8 inch thick (or thinner).


Place slices on the baking sheets, and bake for about another 10-15 minutes (the longer they stay in the oven, the crispier they get).


Can be stored at room temperature for a few weeks, if they last that long.


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