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.
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.
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.