by: Anastasia K

Biscotti, originally from Italy, the term "biscotti" comes from the Latin for "twice baked" because the cookies must be baked twice to make them dry and crunchy. The first biscotti were made as a portable and durable food for Roman soldiers and travelers. Currently, many people prefer to dip biscotti in coffee or hot chocolate to soften them before eating them. But using this recipe, that I took from Sedap (Indonesian Magazine), although its crunchy, but soft without dip it into hot chocolate or coffee. And since I used mocaf (modified cassava flour), its gluten free. My other recipe could be found here at


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serves: 1

125 - gr butter

200 - gr sugar powder

2 - eggs

50 - gr almond powder

1/4 tsp - almond essence

320 - gr flour / mocaf + 7,5 gr ground cinnamon

25 - gr milk powder

1/2 tsp - baking powder

100 slice - gr almond + 40 gr raisin

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 739

  • Total Fat: 41.6 g
  •     Saturated Fat: 25.8 g
  •     Trans Fat: 1.6 g
  • Cholesterol: 107.6 mg
  • Sodium: 360.6 mg
  • Total Carbs: 86.9 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 49.5 g
  • Protein: 6.4 g

how is this calculated?

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1.  Using hand-held electric mixer, beat butter and sugar in medium bowl until very thick and fluffy, about 2 minutes

2.  Add egg one by one and beat till all mix well

3.  Sift flour, baking powder, cinnamon and salt into egg mixture and blend well.

4.  Mix in raisins and almonds. Lightly grease heavy large baking shee. Spoon dough onto prepared sheet to form wide log

5.  Bake until log just begins to brown and feels firm to touch, about 25 minutes at 180 C. Cool cookie log on sheet 15 minutes

6.  Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1 cm wide slices. Arrange slices on same baking sheet. Bake 40 minutes at 150C. Cool cookies completely on baking sheet (cookies will become very crisp)

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