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Sour Cream Biscotti

I got this recipe from my uncle's mother. These crisp cookies are perfect for dunking in milk or coffee.
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    2-1/2 dozen


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large egg, room temperature
  • 1/2 cup sour cream
  • 1-1/2 teaspoons almond or vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda


  • Preheat oven to 350°. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine dry ingredients; gradually add to creamed mixture.
  • Line two baking pans with foil; grease the foil. Divide dough into thirds. On a floured surface, shape dough into three 8x2-1/2x3/4-in. loaves; place on foil. Bake until golden, 20-25 minutes. Remove from the oven. Lift loaves with foil onto a wire rack; cool for 15 minutes.
  • Place on a cutting board; using a serrated knife, slice diagonally 3/4-in. thick. Place slices, cut side down, on ungreased baking sheets. Bake until golden, 8-10 minutes. Turn cookies over; bake 10 minutes longer. Cool on wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 147 calories, 7g fat (4g saturated fat), 30mg cholesterol, 121mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 2g protein.
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Average Rating:
  • Amy the Midwife
    Nov 10, 2014

    A basic recipe. Simple. Good. I drizzled them with melted chocolate and served them with homemade hot chocolate.

  • MDGuzzo
    Nov 4, 2012

    Made these for a party and served them with espresso. Dipped the ends of some in white chocolate. Very big hit.

  • TrayBo357
    Dec 15, 2011

    Very easy all the way through the recipe. Excellent starter for the sceptical.

  • lottieda
    Dec 10, 2011

    No comment left

  • momsfive
    Dec 22, 2009

    Delicious! I couldn't believe how easy this was. This is definitely a family favorite and will be made quite often.

  • 082cla
    Mar 7, 2009

    No comment left

  • abreendre
    Nov 25, 2008

    No comment left