Biscotti is usually a twice cooked biscuit but this is my version of them and they are simply delicious and so easy to make.

Crispy, crunchy and a little chewy, these almond biscotti are lovely with a steaming cup of coffee.

Makes 35 Biscotti


  • 6 (800g) eggs – separated
  • 600g castor sugar
  • 1kg almond meal
  • 1 cup (sifted) Icing sugar for dusting
  • 35 whole almonds (Husk on)

Cooking Method

  • Beat egg yolks in a bowl with a whisk, add sugar and whisk again until well combined
  • Add almond meal and again mix until combined with a wooden spoon
  • In another bowl, beat the eggwhites until soft peak and fold them into the almond mixture 1/3rd at a time
  • Cover and rest the mixture overnight in the fridge
  • Roll into 60g balls, then roll them in the sifted icing sugar, place on a tray and press a whole almond into the top of the biscuit dough
  • Bake for 15 minutes at 160 degrees