Prep 15 mins
Cook 45 mins
One of my most requested recipes.
- 1⁄2 cup butter
- 1 1⁄4 cups sugar (divided)
- 3 eggs
- 1 teaspoon almond extract
- 1⁄8-1⁄4 teaspoon pure anise oil
- 2 cups flour
- 2 teaspoons baking powder
- 1 dash salt
- 1⁄2 cup chopped roasted almonds
- milk chocolate, melted (optional)
- Cream butter and 1 cup sugar.
- Add eggs one at a time, beating well after each.
- Stir in flavorings.
- Combine dry ingredients, add to creamed mixture.
- Stir in almonds.
- Lightly grease cookie sheet.
- Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
- Sprinkle with remaining sugar.
- Bake at 375°F for 15-20 minutes or until firm.
- Remove from oven and cool on wire rack for 15 minutes.
- Reduce oven temp to 300°F.
- Place log on cutting board and slice diagonally 1/2 inch thick.
- Place on cookie sheet sliced side down.
- Bake 10 minutes.
- Turn, bake 10 more minutes.
- If desired, dip into melted chocolate.
- Store in airtight container.
Update...biscotti was too cake like and began to crumble when sliced. Had to throw most of the pieces away. They also did not have a strong taste of anise which is what a typical basic Italian biscotti must have. Not impressed at all by this recipe. Sorry!
The batter was very, very soft and sticky. I formed the logs on a lightly floured board to help firm up the dough. I liked the sprinkling of sugar on the top of the logs before baking. It made the biscotti sparkle.
I made these this evening and it was my first time making Biscotti. I followed the recipe exactly except, I cooked them the second time for an extra 10 minutes on each side. I also used a teaspoon of pure anise extract because I didn't have the oil. I am going to dip the bottoms in semi sweet chocolate tomorrow, if there are any left! Thank you for the great recipe! They are amazing.