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



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

    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.

Customer Reviews

Based on 18 reviews
Ida J.

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!


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!


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 absorb regular 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!


We need a chocolate biscotti recipe!!!!


Need a chocolate biscotti recipe. OR bring back my chocolate walnut biscotti...