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California Almond Biscotti

California Almond Biscotti
Prep time: , Cook time: , Total time:


Courtesy of Lisa Marie White, Killebrew Coffee



12 ounces butter

1 pound brown sugar

8 ounces sugar

1T ground cinnamon

1 orange, small - zested

4 each eggs

1 each egg yolk

.5 ounces vanilla extract

10 ounces almond flour

18.5 ounces all-purpose flour

1.5 teaspoons sea salt

2 teaspoons baking powder

12 ounces California Almonds whole, with skin, rough chopped



  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper
  2. Whisk the all-purpose flour, almond flour, & baking powder in a medium bowl to blend. Set aside
  3. In a separate large bowl using an electric mixer with the paddle attachment, combine the sugars, butter, orange zest, and salt to cream. This takes approx 7 min and will be a lighter color than when you began and creamy
  4. Slowly add in eggs - 1 at a time, while machine is still on. Once eggs are combined add the flour mixture and continue mixing just until blended. Now, stir in the almonds
  5. Divide the dough into 3 piles that then get rolled into logs one by one on a lightly floured table/bench
  6. Place the logs on the prepared baking sheet. Bake until color is a light gold, about 40 minutes. Cool for 30 - 60 minutes
  7. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1⁄2- to 3⁄4-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes



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