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Almond Vanilla Biscotti

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Servings: 12 - 16
  • Course: Dessert

Try this amazing recipe for classic Almond Vanilla Biscotti that is sure to be a favorite!

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Bake these delicious cookies on Reynolds Kitchens® Cookie Sheets with Parchement Lining, their non-stick coating allows treats to slide right off without any cooking spray. 


  • 2 cups of flour
  • 2 teaspoons of baking powder
  • pinch of salt
  • 1 cup of sugar
  • 3/4 stick of melted butter
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 1 cup of almonds
  • 2 Reynolds Kitchens® Cookie Sheets with Parchment Lining


Step 1

PREHEAT the oven to 350°.

Step 2

MIX together the flour, baking powder and salt in a standing mixer with the paddle attachment.

Step 3

BEAT in eggs, sugar, butter and extracts, and then the almonds on low speed.

Step 4

DIVIDE the dough in half and form a log on 2 Reynolds Kitchens® Cookie Sheets with Parchment Lining and bake for 20 to 25 minutes or until dough is firm and gives slightly when pressed.

Step 5

COOL for 20 minutes then using a serrated knife cut ¼ inch pieces and put them back on the baking sheet and bake for 15 minutes flipping them ½ way through to crisp up.

Step 6

COOL before serving.

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