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
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
Reviews
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.
Delicious, just the right sweetness. I used anise seeds. This is the first time I ever made biscotti and I consider it a success.
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.
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.
Multiple batches at one time is the only way for the baker of these light, crispy and divinely delicious biscottis.
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!
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
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Good one
It needs much more flour than called for. I used 1 tsp. Almond extract.