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Almond Biscotti

I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    3 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon anise extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1/2 cup chopped almonds
  • 2 teaspoons 2% milk

Directions

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.
  • Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar.
  • Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°.
  • Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
  • Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 cookie: 207 calories, 9g fat (4g saturated fat), 50mg cholesterol, 129mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 4g protein.
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Reviews

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Average Rating:
  • Mount
    Jun 14, 2020

    The recipe worked great for me! Your flour measurements worked out for me. I was just wondering if I could add walnuts to the batter as well.

  • Anna
    May 5, 2020

    Delicious, just the right sweetness. I used anise seeds. This is the first time I ever made biscotti and I consider it a success.

  • Kathleen
    May 2, 2020

    Dough is too soft and will spread a lot if not chilled before baking or if more flour isn't added. Flavor is great. They stay softer than many biscotti recipes, likely due to the fat content.

  • Laura
    Apr 28, 2020

    Found dough to be very soft and will add another cup of flour next I make these. The taste is anything that you want it to be. I added a teaspoon of vanilla extract along with a teaspoon of anise seeds. I toasted the almonds first before I chopped them. The crunch is perfect and not too hard. I was able to spoon out the batter to form the two logs.

  • Mrs.szczepanski
    Apr 21, 2020

    Multiple batches at one time is the only way for the baker of these light, crispy and divinely delicious biscottis.

  • cookig
    Apr 4, 2020

    Awesome recipe!! The only suggestion I have is to refrigerate the dough for about an hour before handling. I made them with pistachio nuts and vanilla extract as that’s what I had on hand, normally I would have gone to the store to get the ingredients but we are in the throws of Covid 19 so you have to use what you have. Making more today, it’s only my husband and I at home, in six days we ate them all!

  • Sally
    Nov 15, 2019

    Excellent recipe as long as you follow directions and it will turn out. The dough is sticky but it does work and I was not disappointed. Sally Bodmer

  • Kathy
    Jul 16, 2019

    No comment left

  • Anonymous
    Jun 4, 2019

    Good one

  • frodosmom
    Dec 5, 2018

    It needs much more flour than called for. I used 1 tsp. Almond extract.