Almond Maple Cinnamon Biscotti Recipe
Prep time
Cook time
Total time
These almond Maple cinnamon biscotti are crunchy on the outside and and tender on the inside. They're not overly sweet! What better snack to enjoy with your favourite coffee or tea?
Recipe type: Dessert
Cuisine: Italian
Serves: 35 pieces
  • 3 cups unbleached flour (all-purpose flour will work as well)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • ½ cup (packed) brown sugar
  • ⅓ cup pure maple syrup
  • ½ cup of butter, at room temperature
  • 2 eggs, at room temperature
  • 1 Tbsp vanilla extract
  • 1 cup slivered almons
  1. Preheat oven to 375 °F.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. in a large stand mixer bowl, cream together the sugar, maple syrup and butter together on medium high.
  4. Lower the stand mixer to medium speed.
  5. Add the eggs, one at a time and continue to beat until well incorporated.
  6. Add vanilla.
  7. Slow the stand mixer to medium low and add the dry mix to the stand mixer bowl.
  8. Mix for 2 minutes.
  9. You should now have a ball of dough similar to cookie dough.
  10. Add the almonds and continue to mix for about a minute.
  11. Line a large baking sheet with parchment paper.
  12. Pour the dough out onto a floured counter top or large cutting board.
  13. Divide the dough in half.
  14. Lightly flour your hands and shape/roll the first piece of dough into a log shape, 14 to 15 inches long (36 cm).
  15. Repeat the same for the second piece of dough.
  16. Place the dough logs on the parchment paper, side by side and push down lightly to flatten the bottom of the log a little.The top should remain a little rounded.
  17. Each dough log should be roughly ¾ inch (2 cm) tall.
  18. Place the baking sheet in the oven and bake for 25 minutes.
  19. Remove the tray from the oven and let cool for 10 minutes.
  20. Carefully cut the logs diagonally into ¾ inch (2 cm) slices. They should look like half moons.
  21. Place the cut pieces back on the lined cookie sheet (no need to replace the parchment paper) on one of the sides.
  22. Place the baking sheet back in the oven and bake for 8 minutes.
  23. Remove the cookie sheet from the oven and flip over the biscotti pieces onto the other side using tongs to avoid burning your fingers.
  24. Remove the biscotti from the oven and let cool for about 10 minutes and then move them to a cooling rack to finish cooling.
  25. Enjoy with your favourite coffee or tea!
The top may crack a little after coming out of the oven the first time. This is okay and expected.
Recipe by Photos & Food at