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Spanish Marcona Almond Biscotti

Updated: Jun 28, 2021

Biscotti (/bɪˈskɒti/; Italian pronunciation: [biˈskɔtti]; English: biscuits), known also as cantucci ([kanˈtuttʃi]), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo or if you are like me, morning coffee. During the Roman Empire travelers, warriors, and seaman packed their bag with biscotti since it was easy to transport and lasted long trips without getting mold due to the dried out baking process.

As the popularity of the cookie rose, bakers started to add more sweetness and almonds which was in abundance in Tuscany at the time. Thus the Almond Biscotti was born!

I have researched and tried a few different recipes of the 'Almond Biscotti" and have come up with a version of my own which I will share below.

The biggest difference was the addition of the Spanish Marcona Almond. At first I only added Marcona Almonds, but the final version I did half crumbled almonds and half Marcona. I get some of the salty-ness of the Marcona and the nutty flavor is more pronounced in my opinion.

If you have the Breville Smart Oven Air ( I love this countertop oven/toaster/airfryer), use the lower third rack ( 6) the the last 10 minutes of the 2nd bake, use rack top third (4) for better results based on my testing,

The Ingredients

114g butter, room temperature oftened

200g castor sugar, divided

40g castor sugar

3 large eggs, room temperature

2 tsp almond extract

2 tsp anise extract

250g all-purpose flour 250g

2 tsp baking powder

2 tsp whole milk

Dash salt (optional)

chopped Marcona almonds

chopped almonds

The Method

  • Pre-heat your oven to 190°c (375°f)

  • In a large bowl, cream the butter and 200g of castor sugar about 5-7 minutes.

  • You can also use a Kitchen Aid standalone mixer at medium speed, stopping to scoop the sides every so often.

  • Add the eggs, 1 at a time, beating well after each addition.

  • Beat in the two extracts.

  • Combine dry ingredients.

  • gradually add to creamed mixture and mix well.

  • Stir in both almonds.

  • Line a baking sheet (or silicone baking sheet like SILPAT) with foil and grease the foil with neutral oil or spray.

  • Divide dough in half; on the foil, shape each portion into a 12 x 4-in. rectangle.

  • Brush with milk; sprinkle with the 40g sugar.

  • Bake at 190°c (375°f) until golden brown and firm to the touch, 15-20 minutes. If you have the Breville Smart Oven, use rack level (6).

  • Remove the foil rectangles onto a wire rack and cool for at least 15 minutes.

  • Reduce heat to 150°c (300°f).

  • Transfer rectangles to a cutting board.

  • Cut diagonally with a serrated knife into 2cm (slightly more than ½ inch). slices.

*If you have the Breville Smart Oven, use rack level (6).

  • Place cut side down on ungreased baking sheets.

  • Bake for 10 minutes then turn over and bake 10 minutes longer.

  • Remove to wire racks to cool.

  • Store in an airtight container.

Did you make this recipe?

Let me know what you think! Share a photo and tag me on Instagram with the hashtag #bakingcuban.


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