June 29, 2020 1 min read

Crunchy, almond flavored, and perfect for dunking. And if you're feeling Italian, try dipping one of these crunchy biscotti (or the whole batch) in your favorite dessert wine.

Prep Time: 25 min

Cook Time: 30 min

Yield: 18 pieces



  • 1 cup Sugar
  • 3-4 Eggs
  • 2 cups mixture of Sprouted almonds, walnuts, pecans, hazelnuts (raisins optional)
  • 1/4 tsp Almond Extract
  • 1 1/2 tsp Baking Soda
  • 1 1/4 cup flour


  1. Preheat your oven to 350F
  2. Line a cookie sheet with parchment paper and set aside
  3. Beat egg whites until they are fluffy; set aside
  4. In a medium bowl, beat eggs yolks with the sugar until blended
  5. Add in nut mixture, almond extract, baking soda and flour to the egg yolk and sugar mixture
  6. Fold in beaten egg whites
  7. Lay out your mixture in two logs on parchment covered cookie sheet. The logs will be approximately 10-12 inch long by 2-3 inch wide and at least 4" apart. If dough is too sticky to easily work with, lightly dust with flour and lightly powder your hands with a thin layer of flour.
  8. Bake for 30 min then slice in 1 inch pieces
  9. Flip the dough so the cut side is down and return it to your oven
  10. Turn your oven off and leave the biscotti in the oven for an hour

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