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Biscotti
Print Recipe

Gluten-Free Soy-Free Peanut-Free Corn-Free

18 Review(s)/Comment(s) | Add Your Review/Comment

Enjoy your own crunchy, twice baked cookies with your favorite coffee or tea or all by themselves.

Ingredients
    • 2 tablespoons butter
    • ⅓ cup sugar
    • 1 teaspoon almond extract
    • ½ teaspoon vanilla extract
    • 1 egg plus 1 egg white
    • 1¾ cups Pamela's Baking & Pancake Mix
    • ½ cup sliced almonds
Directions

    Cream together butter and sugar, then beat in extracts with the egg and egg white. Add Pamela's Baking & Pancake Mix with almonds and combine.

    On a greased cookie sheet, form a log 3-inch wide log the length of the cookie sheet. Make sure log is about 2-inches from the edge of the pan, as dough will spread when baking. Bake in a preheated 325° oven for 35 minutes. Remove the biscotti and turn down oven to 300°.

    When loaf is cool, slice in 1/2-inch slices with a serrated knife. Lay pieces on their sides and re-bake for 25-30 minutes in 300° oven.

    For a nice variation add candied fruit, chocolate chips or raisins to the dough with/or in place of the almonds. Or try other nuts like pecans, walnuts, macadamia, etc.

    © Pamela's Products, Inc.

Overall Average Rating:
4 ratings
Comment/Review
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Ida J. 09/244/2021 09/02/2021
  • Rating:
Awesome! I substituted 1 teaspoon vanilla and 1/2 teaspoon butter extract for the extracts, light brown sugar for sugar, chopped pecans for almonds, and added 1/4 c mini chocolate chips. Increased flour by 2Tbs. Viola! Biscotti with authentic chocolate chip cookie flavor. So good!
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Elizabeth 12/364/2020 12/30/2020
I made a mocha almond version of this recipie by adding 1 tbs of cocoa powder and 2 tsp of espresso powder when I added the extracts. I also added 1/2 cup of chocolate chips when I added the almonds. I love that they are not too sweet. If you have a bigger sweet tooth, try milk or white chocolate chips instead. They are amazing dunked in a cup of coffee!
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Jennifer 04/109/2020 04/19/2020
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Love Pamela’s and love this recipe. The Baking mix is great for so many things. I swap it out for most dry ingredients in other recipes. Sometimes with a little tweaking. I have made this biscotti many times Amazing with espresso powder and the cacao nibs that Trader Joe’s used to carry. Now will have to just use dark chocolate chunks. It’s great with lemon zest pecans. and lemon juice instead of the almond extract. I use 2Tbsp juice and a tad more baking mix. I use dextrose instead of sugar for my daughter who doesn’t abso
egular sugar or you can use a sugar substitute for those who want to watch sugar as well as gluten. Don’t be afraid to experiment! I have a batch baking with pecans, dark chocolate and dried montmorency cherries. Used amaretto an vanilla. Smells amazing!
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Chocolate 01/25/2020 01/26/2020
  • Rating:
We need a chocolate biscotti recipe!!!!
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Marcy 05/123/2019 05/04/2019
Need a chocolate biscotti recipe. OR bring back my chocolate walnut biscotti...
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Sher 01/28/2019 01/29/2019
Since the Baking & Pancake mix contains dairy, what can I use instead? I have major problems with dairy and am interested in a rich chocolate biscotti, like you used to sell! I bought a lot of it and wish you would offer it again as I don't have much time to bake with a disabled child. Thank you!
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Cathleen Bauer 01/25/2019 01/26/2019
What a great recipe!!!! Having Celiac Disease 23 years I felt so cheated many times but I made this recipe and I felt I wasn't eating second best but the very best. Easy recipe to follow, not to many ingredients and great results. Will bemaking this over and over again, next time with pistachios......
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Aum 07/199/2018 07/19/2018
I, too, really miss your biscotti products. I've tried making my own and so many othe
ands. What happened? I used to buy them by the case!
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Mike 04/96/2018 04/07/2018
Belissimo
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Michael 04/96/2018 04/07/2018
What a great recipe.All gluten free all organic.A real crowd pleaser!I replaced honeyfor sugar twice and cashews for almonds twice.The honey cashew is slightly less brittle for easier handling.

Love it.
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