For generations, Mary Berry has been the warm, guiding voice in British kitchens. With over 70 cookbooks to her name – including the cherished Baking Bible – and her years as the nation’s favorite Great British Bake Off judge, Mary’s recipes work. Her almond biscotti captures this perfectly: crisp, nutty, and ideal for dunking. Forget complicated techniques; this is about celebrating good ingredients.
Why Mary’s Biscotti Stands Out
Mary trained at Paris’s famed Le Cordon Bleu, but her real gift is simplicity. She uses skin-on whole almonds for maximum crunch and real vanilla extract (never essence) for depth. Unlike buttery biscuits, her biscotti rely on eggs and sugar for a lighter snap. Historically, these “twice-cooked” treats fueled Tuscan sailors in the 1300s (as noted in The Oxford Companion to Food). Mary honors that tradition but adds her twist with vanilla – a small change that makes all the difference.
What You’ll Need & Why It Matters
(Makes about 24 biscotti)
The Good Stuff:
- 140g whole almonds (unblanched): Their skins add texture and a rustic look. Toast them first for deeper flavor.
- 2 large free-range eggs (room temperature): They whip up fluffier, giving the biscotti lift.
- 200g caster sugar: Fine sugar dissolves evenly without grittiness.
- 1 tsp pure vanilla extract: The real deal adds warmth; imitation will taste artificial.
- 300g plain flour: Sift it! Lumps ruin the delicate texture.
- 1½ tsp baking powder (aluminum-free): Prevents any metallic aftertaste.
- Pinch of fine sea salt: Balances the sweetness beautifully.
Tools You’ll Grab:
- A sturdy baking sheet
- Parchment paper (stops sticking)
- Electric mixer or strong arm + whisk
- Sharp serrated knife (clean slices are key)
- Wire cooling rack
Baking Them Step-by-Step
Toast Almonds:
Warm oven to 180°C (160°C fan). Spread 140g whole almonds on a tray. Bake 8 mins until fragrant and golden-edged. Cool fully. Do not chop – keep whole.
Whip Eggs & Sugar:
Beat 2 large eggs, 200g caster sugar, and 1 tsp vanilla extract for 3 mins until thick and pale.
Combine Dry Ingredients:
Whisk 300g plain flour, 1½ tsp baking powder, and pinch of salt in a separate bowl.
Fold & Shape Logs:
Fold dry mix into egg mixture. Add all toasted almonds. Shape into two 20cm x 5cm logs. Press almonds toward the surface for visibility.
First Bake – Set Structure:
Bake logs 25 mins at 180°C (160°C fan) until firm and cracked on top. Cool 15 mins.
Diagonal Slicing:
Slice diagonally (not straight across) for longer biscotti. Ensure each slice shows 3-4 whole almonds.
Second Bake – Crisp Edges:
Bake at 160°C (140°C fan) for 10 mins per side. Flip gently to preserve almonds.
Cool & Serve:
Cool completely on a wire rack. Arrange with whole almonds and vanilla bean for styling.
Taste & Nutrition
What to Expect: A satisfying crunch, rich almond flavor, hints of caramel from the sugar, and that warm vanilla note. Dunk them in coffee or a sweet dessert wine.
Per Biscotto (approx.):
- Calories: 98
- Fat: 3.8g (Mostly healthy from almonds)
- Carbs: 14.2g
- Protein: 2.5g
(Based on USDA data and recipe analysis)
Mary’s Tips for Success
- Dough too sticky? Chill it for 20 minutes before shaping the logs.
- Slices crumbling? Your first bake wasn’t quite long enough – the log needs firm.
- Want more zing? Stir in 1 tbsp finely grated orange zest with the wet ingredients.
- Feeling fancy? Dip one end in melted dark chocolate once completely cool.
- Nut swap? Try pistachios or hazelnuts. Add ½ tsp aniseed for a traditional Italian twist.
Vegan Version? Absolutely!
- Replace eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water. Let it thicken for 5 minutes first.
- Use organic sugar (ensures no bone char processing).
- The dough will be softer. Chill it for at least 30 minutes before shaping the logs. Bake times remain the same.
Serving & Keeping
Pair With: Strong espresso, Vin Santo dessert wine, or a dollop of creamy mascarpone.
Storing: Keep in an airtight container for up to 3 weeks (they’re made to last!).
Reviving: If they soften, pop them back in a 150°C oven for 5 minutes.
Freezing: Freeze the baked logs (before slicing) for up to 2 months. Thaw, slice, and do the second bake.
Common Questions Answered
Can I use almond flour instead?
Sadly, no. You need the gluten in regular flour to hold the biscotti together. Almond flour makes them crumbly.
Why did my biscotti spread out flat?
Likely culprits: Over-mixing the dough after adding flour, or your baking powder might be past its best.
Is the second bake really essential?
Yes! This is what gives biscotti their name (“twice-cooked”) and that signature dry, crunchy snap. Don’t skip it.
How thin is too thin when slicing?
Aim for 1.5cm thickness. Much thinner, and they might burn; thicker, and they won’t dry out properly inside.
Can I use honey instead of sugar?
It’s not recommended. Honey adds moisture, making the biscotti chewy rather than crisp. Stick to caster sugar.
Why You Should Bake These Today
Mary Berry’s almond biscotti recipe is a masterclass in how simple ingredients, treated right, create something truly special – elegant enough for a gift, simple enough for everyday. That first satisfying crunch is pure bliss. Share your bake using #MarysBiscotti! Craving more Mary? Explore her official cookbook collection: Mary Berry’s Cookbooks.
