Rosa’s Almond Biscotti

December 9, 2013

Tis the season for delicate treats, festive bites and sweetness. Nothing too big or excessive, but we do want something celebratory. It’s Christmas, after all.

Sometimes it’s a bowl of cherries, other times a glass of champagne. Oftentimes it’s a Christmas biscuit…possibly shortbread, or perhaps something with peppermint. Mostly it’s Rosa’s Almond Biscotti.


Rosa’s Almond Biscotti are what you should make when you want a fool-proof biscuit recipe that is so dearly full of almond flavour and delightfully soft (in contrast to the common weapon-grade hard biscotti we tend to think of). Rosa’s Almond Biscotti are what you should make when you have a mountain of egg whites leftover from making ice-cream. Rosa’s Almond Biscotti are what you should make for Christmas gifts this year. Well, along with my Christmas Muesli, of course.

Rosa’s Almond Biscotti are what you should make. Period.

I’m so looking forward to baking with Rosa and her girls this weekend. Perhaps I’ll add another of her gems to my repertoire. If not, I dare say I’ll be happy with these beauties forever…

Rosa’s Almond Biscotti (recipe link), found in the beautiful, heart-felt Eat Ate cookbook.


Heidi xo


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  • thelittleloaf December 9, 2013 at 8:33 pm

    These look like the perfect Christmas cookie – not too fussy, just lovely flavours and light enough to eat more than one 🙂

    • Heidi December 10, 2013 at 6:30 pm

      precisely! 🙂 x

  • Hannah December 10, 2013 at 7:01 am

    I need to make these right now. This second. I wonder if I could sneak into the Chatelaine kitchen?

    • Heidi December 10, 2013 at 6:31 pm

      totes. do it! x

  • Iron Chef Shellie December 10, 2013 at 8:54 pm

    They look gorgeous! I might wait till the new year to make them 😉

    • Heidi December 12, 2013 at 3:27 pm

      So much to make!!! x

  • InTolerant Chef December 11, 2013 at 2:10 pm

    These certainly look lovely indeed- yummo!

    • Heidi December 12, 2013 at 3:28 pm

      Love ’em x

  • Wendy December 27, 2013 at 9:24 pm

    This is brilliant! I have been making a lot of ice cream and building up way too much egg whites in the fridge! Definitely something I’ll be making instead of pavlova or macarons.

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