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.

Pumpkin Pecan White Chocolate Biscotti


I have to admit, I over-baked these a little (you can tell from the colour) but dip them in your morning coffee or a glass of milk and they are perfect!


2 tbsp butter
1 1/4 cup pecans, coarsely chopped
3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 cup pumpkin puree
2 large eggs, lightly beaten
1 tbsp vanilla extract
1 1/4 cup white chocolate chips, separated


Preheat oven to 350˚F.

Melt butter in a saucepan and add chopped pecans. Stir consistently on medium heat until browned. Set aside and allow to cool.


In a large bowl mix flour, brown sugar, baking powder, salt and pumpkin pie spice.


In a separate bowl combine pumpkin puree, eggs, and vanilla extract. Add to dry ingredients.


Knead dough on floured surface.


Add pecans and 1 cup white chocolate chips. Knead well.


Cut dough in half and shape into two logs.


Bake for 25-30 minutes.


Allow to cool for 15 minutes. Cut with a serrated knife.


Place back on cookie sheet with one cut side down. Bake for 8 minutes. Flip and bake for an additional 8 minutes.


Drizzle with melted white chocolate.


Cocoa Cornmeal Biscotti


Adapted from the New York Times Magazine, this was the first time that I used cornmeal in baking.  I typically don’t adapt the recipes too much the first time that I try them.  Other than doubling the batter from the original, making them nondairy and adjusting some times according to my oven, these were rich, dark and delicious and required few adjustments.  You can make the logs into any size and keep in mind that they will expand in the oven.


3 cups unbleached all-purpose flour
1 cup unsweetened cocoa powder
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
½ cup finely ground cornmeal
2 sticks (1 cup) unsalted pareve margarine, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tsp. pure vanilla extract
1 cup MINI semisweet chocolate chips
1 cup sliced almonds


Preheat the oven to 350F and line 2 baking sheets with parchment paper.  In a medium bowl, mix together the flour, cocoa, salt, baking powder, baking soda and cornmeal together.


In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine and sugar and beat until light and fluffy, about 3 minutes.

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Add the eggs one at a time, then add the vanilla and beat until well combined, scraping down the sides of the bowl as necessary.


Slowly add the flour/cornmeal mixture and beat until just combined.


Fold in the chocolate chips and almonds.  The dough will be thick and heavy.


With slightly wet hands, form 3 logs (2 on one sheet and one on the other).


Bake for 30 minutes, rotating each sheet after 15 minutes. Remove from the oven and allow to rest for 15 minutes.


Slice with a serrated knife into ½ inch slices and place back onto fresh parchment paper.

Bake for another 10 minutes.  Allow to cool to room temperature before enjoying.

Science Fact of the Week:

People might be surprised to discover that these biscotti contain corn meal. Cornmeal is corn that has been dried and ground to be coarse. It adds a crumby-like texture to these biscotti, making them even more delicious!