Italian Biscotto

This cookie was eaten on the podcast in episode 022 – Link


  • 1 cup of slivered, peeled almonds
  • 1/2 cup of sugar
  • 1 egg white
  • 1 dash of Amaretto Disaronno or a capful of almond extract. (latter recommended)


  1. Spread the almonds on a cookie sheet and let the almonds roast for 10 minutes at 350° – then let cool.
  2. Put the almonds into a food processor and grind until they are an even meal, no longer individual pieces but lightly sticking together.  Don’t let them process too long or they will become almond butter.
  3. Put the egg white, sugar and Amaretto or almond extract into the food processor and mix for less than a minute.
  4. Prepare a cookie sheet, and drop spoonfulls one at a time.  If the mix seems a little to liquid, add a little flour to the mix and blend it in.
  5. Bake 20 minutes at 300° or until the cookies are firm.