Total Time
Prep 15 mins
Cook 45 mins

One of my most requested recipes.

Ingredients Nutrition

  • 12 cup butter
  • 1 14 cups sugar (divided)
  • 3 eggs
  • 1 teaspoon almond extract
  • 18-14 teaspoon pure anise oil
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 dash salt
  • 12 cup chopped roasted almonds
  • milk chocolate, melted (optional)


  1. Cream butter and 1 cup sugar.
  2. Add eggs one at a time, beating well after each.
  3. Stir in flavorings.
  4. Combine dry ingredients, add to creamed mixture.
  5. Stir in almonds.
  6. Lightly grease cookie sheet.
  7. Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
  8. Sprinkle with remaining sugar.
  9. Bake at 375°F for 15-20 minutes or until firm.
  10. Remove from oven and cool on wire rack for 15 minutes.
  11. Reduce oven temp to 300°F.
  12. Place log on cutting board and slice diagonally 1/2 inch thick.
  13. Place on cookie sheet sliced side down.
  14. Bake 10 minutes.
  15. Turn, bake 10 more minutes.
  16. If desired, dip into melted chocolate.
  17. Store in airtight container.
Most Helpful

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!

jmartort_7748458 August 03, 2014

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.

Marie Nixon March 24, 2014

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.

Tasty Tables March 19, 2014