Almond Biscotti Recipe for Mother’s Day

By Bree Hester /

My family’s recipes are just as valuable to me as family photos. They are rich in tradition and history and I treasure them more than anything. The problem is that a lot of the recipes that my mom, grandmother, and sister use are not written down. Or they have steps or ingredients missing. Not always helpful. And the end result? Well, not always how I remember them.

For Mother’s Day, I thought it would be nice to make a recipe box of family recipes that I can keep to pass on to my children. I collected recipes that we use often at holidays, birthday meals, or remind me of members of our family. I was careful to write down how I made it, and hopefully, they will turn out for years to come. I will make a few more recipe boxes to give to my brother and sister, and cousins. We are going to keep our family recipes alive for generations to come.

My mom’s favorite dessert is almond biscotti, freshly whipped cream, and fresh berries. I make these biscotti for her whenever she comes to visit and send them to her on her birthday. These are a crisp, twice-baked, almond cookie. Perfect for dunking into an afternoon coffee or tea.

This dough will seem dry when you are mixing it, but it does come together. You can add a tablespoon of water if you like.


¾ cup blanched whole almonds
4 Tablespoons cold butter
½ cup plus 2 Tablespoons sugar
1 large egg
½ teaspoon almond extract
1 teaspoon vanilla or vanilla bean paste
1 ¼ cups all-purpose flour
2 Tablespoons cornmeal
1 teaspoon baking powder
½ teaspoon salt

Preheat oven to 325°. Line a baking sheet with parchment paper.

Roast the almonds on a baking sheet until the begin to color, about 3 minutes. Finely chop ¼ cup of the almonds. Coarsely chop the remaining almonds. Set aside.

Add the butter and sugar to the bowl of an electric mixer. Mix until completely combined. Add egg, almond extract, and vanilla.

Add cooled almonds, flour, cornmeal, baking powder, and salt. Mix until combined. The dough will be dry. If it does not come together, add a tablespoon of water.

Divide the dough in half. Roll into logs. (Add a little flour to the counter if starts to stick.)

Place onto the prepared baking sheet, about 2 inches apart, because they will spread. Pat down slightly. Bake for 20 to 30 minutes, or until slightly brown and firm on the surface. Take out of the oven, cool for 10 minutes, and slice on an angle with a serrated knife. Put slices back in the oven, and bake for another 5 to 10 minutes, or until crisp and golden brown.

Let them cool completely on a wire rack. Serve with whipped cream and fresh berries.

About the Author

Bree Hester is the blogger, photographer, and videographer behind Baked Bree is a place where you will find great recipes and inspiration for your next family adventure. Follow along with all of her adventures on Instagram @BreeHester

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