Description
These Almond Mascarpone Biscotti are a crunchy Italian cookie with a creamy twist. Twice-baked to perfection, they’re nutty, slightly sweet, and perfect for dunking in coffee.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup mascarpone cheese
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup whole almonds, toasted and chopped
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt.
3. Beat butter and sugar until light and fluffy. Add eggs, mascarpone, vanilla, and almond extract.
4. Stir in dry mixture, then fold in almonds.
5. Divide dough into two logs. Bake 25–30 minutes, cool slightly.
6. Slice diagonally into 1/2-inch slices.
7. Bake slices another 10–12 minutes per side until crisp.
8. Cool completely before serving.
Notes
Toast almonds before mixing for richer flavor.
Use a serrated knife for clean slices.
Dip or drizzle with melted dark chocolate for an indulgent upgrade.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg