Quadruple Almond Biscotti


Adapted from Bonnie Stern’s Triple Almond Biscotti, this recipe uses almond paste.  The combination of almond paste, almond extract, Amaretto and slivered almonds provides a delicious nutty flavour. Perfect to dip in your morning cup of (almond flavoured) coffee.



7 oz. almond paste, coarsely grated using a box grater (I used Solo brand, purchased in US)
1 ½ cups granulated sugar
½ cup unsalted pareve margarine, room temperature
4 large eggs, room temperature
1 tbsp. pure vanilla extract
1 tsp. pure almond extract
1 tbsp. Amaretto
3 cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
½ tsp. ground cinnamon
2 cups slivered almonds, toasted and cooled


Preheat oven to 350F and line 2 baking sheets with parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the grated almond paste, sugar and margarine until well combined.




Add the eggs, one at a time, followed by the extracts and Amaretto.  Beat until creamy.


In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Slowly add the flour mixture to the mixer and blend until just combined.


Fold in the almonds.  Cover the bowl with plastic wrap and chill for 2-24 hours.


Form the dough into 4 logs, each approximately 7×2.5 inches (16x6cm), 2 per baking sheet; they will expand.


Bake for 40 minutes then allow to cool for 20 minutes.


Lower the oven temperature to 300F and cut the logs on the diagonal into ½ inch cookies. Transfer the cookies cut side down to the baking sheet and bake for 15 minutes.


Flip the cookies over and bake for 10 more minutes.  Makes approximately 40-44 biscotti.

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