• Preparation Time 15 minutes
  • Baking Time 50 minutes
  • Makes 40 biscotti
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cinnamon Sugar
  • ½ cup granulated sugar
  • 1 tsp cinnamon
  • Biscotti
  • 3 eggs
  • 1 cup granulated sugar
  • ½ cup Crisco® Canola or Vegetable Oil
  • 2 tsp vanilla extract
  • 3 ½ cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups coarsely chopped almonds, toasted
  • Glaze
  • 1 egg, beaten
  • 2 tbsp cinnamon sugar mixture (from above)

Serving Size: 40 biscotti


Serving Size: 40 biscotti

  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Combine cinnamon and sugar in small bowl. Reserve.
  • Biscotti: Beat eggs, sugar, oil and vanilla until smooth and creamy in a large bowl using an electric mixer, about 3 minutes. Add next 3 ingredients. Beat until combined. Stir in almonds.
  • Halve dough on a lightly floured surface. Shape each half into a 12” long by 2” wide (30 cm x 5 cm) log. Place on prepared baking sheet. Leave a 3” (7.5 cm) space between the 2 logs as the dough will spread.
  • Glaze: Brush log with beaten egg and sprinkle 1 tbsp (15 mL) cinnamon sugar mixture on each log.
  • Reduce oven temperature to 325°F (160°C).
  • Slice each log, on the diagonal, into 20 slices (about ½”/1 cm) thick. Dip each side of biscotti into remaining cinnamon sugar mixture. Place cut side up on parchment lined baking sheets.
  • Bake in preheated oven for 30 minutes. Cool for 10 to 15 minutes.
  • Bake in reduced oven for 10 minutes, turn biscotti over and bake for 10 more minutes.


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