Almond Biscotti

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  • Approximate Yield: 288 – 1.35 oz. pcs
  • Brownies, Cookies & Bars Gourmet & European Style
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BakeMark Products Used

Westco ultra rich creme cake mix (#11644 1/50 lb)
Westco butter emulsion (#12195 1 gal)
Westco vanilla dipping icing (#19529 1/45 lb)
C'est Vivant dark coating chocolate block (#74724 1/11 lb)

Alternate Products Used

Westco vanilla creme cake mix (#38260 1/50 lb)
Bakemark almond emulsion (#56570 1/16 oz)



Combine and mix on low for 4 minutes:

  • 10 LB Westco Ultra Rich Crème Cake Mix
  • 3 LB 12 oz. Whole eggs
  • 2 LB 12 oz. Butter or margarine
  • 4 LB Bread flour
  • 4 LB Almond pieces
  • 1 oz. Westco Almond Emulsion 


Scale into 2 LB pieces and roll out into logs the width of a bun pan. Flatten making sure logs are 4" apart on pan.


Place into a 330-365°F oven and bake until firm. The color should be light. If they color too quickly reduce the oven temperature. Let logs cool down.

After the logs have cooled, cut them into ½" slices, turn them on their sides onto a paper lined baking pan and bake again at low temperature until toasted.


Dip in or drizzle cooled biscotti with Westco Vanilla Dipping Icing or C'est Vivant Dark Coating Chocolate. Garnish with sliced or diced toasted almonds.

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