Almond Biscotti

Prep 10 mins
Cook 50 mins
Total 1 hr
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Almond Biscotti are sweet Italian cookies that go perfectly with your morning cup of coffee! What better way to start off the day than with a cookie?

An Almond Biscotti Cookie Balanced on Top of a Coffee Mug

Almond Biscotti Recipe

I am starting a support group for anyone who accidentally purchases grocery store items. Sure, it’s not as big a need as say Alcoholics Anonymous, but if you have ever gotten home and realized you bought the wrong item, you know exactly how frustrating it is.

Sometimes I buy items I didn’t really mean to buy. Ok, yes, I put those oreo’s in my cart. …but I totally meant to dump them on an end-cap before getting to the checkout line. But sometimes, it’s really something I didn’t want and didn’t mean to grab. Like instead of condensed milk, I grab evaporated milk. Or I write down canned pumpkin on my list, but instead grab the can of pumpkin pie filling because all I saw was the bright colored pumpkin.

A few months ago, I committed my worst offense yet. Instead of Almond Paste, I grabbed a can of Solo Almond Cake & Pastry Filling. Totally NOT the same thing. Not even close. So after months of it sitting in my pantry, I decided it was time I used it. I opened the can and stared for a good 5 minutes before I decided to try to make a biscotti with it. It’s one of Jorge’s favorite cookies…and really, what’s the worst that can happen?

An Almond Biscotti Cookie with a Basket Containing the Other Cookies in Background

Apparently nothing that bad, because it was a total success! The biscotti were delicious and full of almond flavor. They were the perfect texture and a fun way to spice up my morning coffee. I may or may not have even had a couple with milk before bed.

Who was surprised? ME! Who loved the biscotti and had one every day with his latte? Jorge! Who’s here for you when you accidentally buy almond filling instead of almond paste? This girl! You’re welcome.

Yield: 28

Almond Biscotti

An Almond Biscotti Cookie Balanced on Top of a Coffee Mug

Almond Biscotti are sweet Italian cookies that go perfectly with your morning cup of coffee! What better way to start off the day than with a cookie?

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 4 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 1/2 cups packed brown sugar
  • 3 large eggs
  • 1 (12.5 oz) can Solo Almond Cake & Pastry Filling
  • 1/2 cup sliced almonds, optional


  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  3. In a stand mixer, cream together butter and brown sugar for 2 minutes. Mix in eggs and almond filling. Add flour mixture and mix until well blended.
  4. Divide dough in half. Using floured hands, shape each dough half into 14-inch (long) by 6-inch (wide) log. Transfer both logs to prepared baking sheets. Press sliced almonds into the top of both logs.
  5. Bake for 30 minutes at 350°F. Cool logs completely on cooling rack, about 25 minutes.
  6. Drop the temperature to 300°F and using a serrated knife, cut logs diagonally 1-inch wide slices. Arrange slices, cut side down, on same baking sheet. Bake 10 minutes. Flip biscotti over and bake an additional 10 minutes. Transfer to cooling rack and let cool completely.
  7. Serve with a cup of tea, coffee or milk! Stores for over a week in an airtight container.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 155Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 113mgCarbohydrates: 28gFiber: 1gSugar: 11gProtein: 4g


This post may contain affiliate links. Read my disclosure policy.

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35 Responses
  1. Kelly

    Omg, I accidentally bought almond filling instead of apricot filling because they were right next to each other. I googled “almond filling recipes” and this was the first one. How funny that you bought it on accident too! Can’t wait to make these for Christmas!

  2. Leigh Floyd

    Made this yesterday – delicious and easy! So pretty with a nice almond flavor. Might add cranberries to the batter next time. Tip to first timers – you can pat the dough to 14″x6″ rectangle 1/2″ thick, right on parchment paper.

  3. Stephanie

    I recently stumbled upon this recipe, and in an ironic turn of events grabbed almond paste instead of almond filling. I decided to go for it and use it anyway. It’s the oven now…I’ll let you know how it turns out! Novice Chef doesn’t even begin to describe me ;)

  4. Mary Ann

    OMG I do the same thing – I am known for my Biscotti’s for my daughters wedding a couple of weeks ago I had to make 600 and only a few were left, which was great I had them with my coffee in the morning. I have purchased pumpkin in the can for pumpkin pie and always over purchase, well low and behold I made pumpkin biscotti’s and the family loved it. Just substitute the flavor of almond with vanilla and add a little more flour and they are out of this world..

  5. Erin

    oh my gosh I’ve totally done this! I bought a random bag of black rice totally by accident that I still haven’t used. Maybe It’s time I found a use for it.. you have inspired me..

  6. Pam C

    Thank you for this recipe! I did the exact same thing and bought the almond filling meaning to buy the almond paste. I love biscotti for in the car on the way to school in the morning or a mid-morning snack, will be making these soon.

  7. Erin @ Dinners, Dishes and Desserts

    Now that is impressive – really not sure what I would have come up with that filling. Hate when I buy the wrong thing!

  8. MaryMoh

    I’m drooling looking at your picture. I’d have so much fun dunking the biscotti into the coffee. Oh…how I want that now!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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