Toasted Almond Biscotti | Recipes

Toasted Almond Biscotti

(4) Ratings:
Prep Time:
Baking Time:
Makes:40 biscotti

Dip these delicious almond treats into your morning coffee or enjoy them any time of day. They’re glazed with a classic mixture of cinnamon and sugar.


Cinnamon Sugar

½ cup 125 mL granulated sugar
1 tsp 5 mL cinnamon


3 eggs
1 cup 250 mL granulated sugar
½ cup 125 mL Crisco® Canola or Vegetable Oil
2 tsp 10 mL vanilla extract
3 ½ cups 875 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL baking soda
½ tsp 2 mL salt
1 ½ cups 375 mL coarsely chopped almonds, toasted


1 egg, beaten
2 tbsp 30 mL cinnamon sugar mixture (from above)


  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Combine cinnamon and sugar in small bowl. Reserve.
  2. 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.
  3. 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.
  4. Glaze: Brush log with beaten egg and sprinkle 1 tbsp (15 mL) cinnamon sugar mixture on each log.
  5. Bake in preheated oven for 30 minutes. Cool for 10 to 15 minutes.
  6. Reduce oven temperature to 325°F (160°C).
  7. 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.
  8. Bake in reduced oven for 10 minutes, turn biscotti over and bake for 10 more minutes.


  • If giving as a gift, place biscotti in a nice coffee mug and wrap up with cellophane and colourful ribbon. Attach the recipe to the ribbon.

Nutritional Information

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