Biscotti alle Mandorle
Simple Italian Almond Cookies
Biscotti alle Mandorle are soft, yet crispy almond cookies, made with just marzipan and egg yolk!
There is something undeniably special about our Biscotti alle Mandorle. These simple, yet adorable little almond cookies are perfectly crunchy on the outside, chewy on the inside, and bursting with wonderful almond flavor. Best of all? This might just be the easiest cookie recipe you’ll ever make!
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There is something undeniably special about our Biscotti alle Mandorle. These simple, yet adorable little almond cookies are perfectly crunchy on the outside, chewy on the inside, and bursting with wonderful almond flavor. Best of all? This might just be the easiest cookie recipe you’ll ever make!
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Why We Love It!
- Satisfying Bite: The combination of the crunchy exterior and the soft, chewy center makes these cookies irresistible!
- Incredibly Easy: With just 2 ingredients and a few easy steps, Biscotti alle Mandorle are ready in no time - perfect for a quick, tasty treat without the fuss.
- GF-DF: Biscotti alle Mandorle are gluten- and dairy-free cookies!
- Great for Any Occasion: Biscotti alle Mandorle are versatile and elegant, perfect for a holiday spread or simply as a little sweet with your coffee.
- Gift: These homemade cookies are a cute idea for gift-giving during the holiday season!
What Are Biscotti alle Mandorle?
Our Biscotti alle Mandorle, or ‘Almond Cookies’ in English, have a crispy exterior and a soft, chewy center that’s simply irresistible. These wonderful marzipan cookies burst with almond flavor and are incredibly easy to make. Unlike traditional ‘biscotti’, which are made with flour and baked twice, we simplify things and skip the flour and bake our Biscotti alle Mandorle just once. By making shapes like chunky, flat, or long, we create different crunch-to-soft ratios, so you can enjoy cookies that are either moist with a crispy edge or more uniformly crunchy. Treat yourself and your family to Biscotti alle Mandorle whenever you need a sweet pick-me-up – holidays or not!
Ingredients
Biscotti alle Mandorle
left to right top to bottom – check our ‘Recipe’ card below for quantity info
- Egg Yolk: If you make your own marzipan, save the egg yolk for this recipe – no food waste!
- Marzipan: Make it fresh with our Mazapán recipe or use a high-quality store-bought version with at least 50% almonds.
How To Make Biscotti alle Mandorle
Preheat
First of all, preheat your oven to 350°F / 180°C.
Shape
Beat & Brush
Beat the egg yolk and brush it on the shaped marzipan for a lovely golden finish!
Bake
Bake for about 10 minutes, or until golden brown. Then take them out of the oven and let them cool down before serving. Enjoy your homemade Biscotti alle Mandorle!
Serving Tips & Pairings
- Chocolate: Biscotti alle Mandorle pairs wonderfully with our Mousse au Chocolat, because of the bitterness in dark chocolate.
- Coffee and Espresso: These cookies are a match made in heaven with a strong Italian espresso. The slight bitterness of the coffee pairs perfectly with the sweet, nutty flavor of the almonds.
- Marzipan: Pair with homemade Mazapán for a double dose of almond goodness!
- Salty almonds: And just like with marzipan, they’re crazy delicious when you snack on them with salty almonds…
- Drinks:
- The rich almond flavor of these cookies pairs beautifully with our Limonata!
- Serve Biscotti alle Mandorle with a small glass of Vin Santo, a sweet dessert wine.
Substitutions & Variations
- Flavor Additions: Because the classic recipe is so simple, you can experiment with adding different flavors. Add a touch of vanilla extract for a different flavor profile or a few drops of almond extract for extra punch.
- Toppings: Press a whole almond or a typical Maraschino cherry into the centre of each cookie before baking, for a classic Italian touch.
- Chocolate Dipped: After baking, dip half of each cookie in melted dark chocolate and let them set for a decadent twist.
FAQs
The way to pronounce it is ‘bee-skoht-tee ahl-leh man-dor-leh’, with the stress on ‘skoht’ and ‘dor’ – and with a slight roll of the ‘r’, to be authentic 🇮🇹
You can store these Biscotti alle Mandorle for at least 5-6 days on room temperature in an airtight container. We don’t recommend freezing them.
Recipe
Biscotti alle Mandorle
Ingredients
- 1 egg yolk - keep aside the egg yolk when making fresh marzipan
- 300 g marzipan
Instructions
- First of all, preheat your oven to 350°F / 180°C.
- Now take the fresh marzipan and knead and shape fun forms - slice it into rounds, roll into balls or sausages, or create your own unique shapes. Place them on parchment paper to prevent sticking. Have fun experimenting with different designs!
- Beat the egg yolk and brush it on the shaped marzipan for a lovely golden finish!
- Bake for about 10 minutes, or until golden brown. Then take them out of the oven and let them cool down before serving. Enjoy your homemade Biscotti alle Mandorle!
Notes
- Egg Yolk: If you make your own marzipan, save the egg yolk for this recipe - no food waste!
- Marzipan: Make it fresh with our Mazapán recipe or use a high-quality store-bought version with at least 50% almonds.
Nutrition
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