Recipe by ratherbebaking
One of my most requested recipes.
Top Review by KWB
This was great! Per another reviewer without anise oil, I, too, substituted anise extract (1 tsp.). The anise flavor came through just fine. I used blanched, slivered almonds (1 cup) that I toasted. I also baked them, both times, using parchment paper. While many biscotti recipes boast being 'fat free' I find that a little fat keeps them from cooking up hard as a rock, so this recipe gets a thumbs up from me. Another tip: get a quality serrated knife and it will do wonders in terms of giving you a clean cut with fewer breaks/crumbles.
- 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)
Directions See How It's Made
- 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.