Carquinyolis - Almond Biscotti

"I recently tried this biscotti recipe, and told myself that I must share it! This is from my favorite magazine, SAVEUR. ENJOY!"
photo by justcallmejulie photo by justcallmejulie
photo by justcallmejulie
Ready In:
360hrs 30mins




  • First, preheat your oven to 375°F.
  • Secondly, take a baking sheet, and line it with parchment paper and set it aside.
  • Then, take a small bowl and beat 1 egg in it, and set it aside.
  • Next fit your standing mixer with the paddle attachment.
  • Place your sugar, flour, anise, cinnamon, yeast, and zest into a standing mixer bowl, and mix well with the paddle.
  • Beat in the remaining 2 eggs one at a time, on high speed, mixing well after each addition.
  • Remove the bowl from mixer and fold in your almonds.
  • Then you will turn your dough out onto a well floured surface and divide it in half.
  • Lightly flour your hands to prevent sticking and then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.
  • Be sure to brush off excess flour from the dough with a dry pastry brush.
  • Then carefully transfer the dough cylinders to prepared sheet pan, placing them approximately 4 inches apart.
  • Brush the dough cylinders with the beaten egg you have set aside at the beginning of the process.
  • Bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until crust is shiny and dark brown (not burnt) in color.
  • Remove from the oven when done, and allow them to cool slightly.
  • Slice on the bias into 1/2 inch thick cookies and transfer the boscotti to a wire rack to allow them to cool completely.
  • Biscotti can be stored in an airtight container for up to 3 days.

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  1. justcallmejulie
    Fantastic! The dough was sticky and hard to handle, but keep the flour close by and you can easily come up with some lovely little cookies -- my were more "rustic" looking, but they taste wonderful. I did not use anise because I don't care for it - at all. I substituted one teaspoon of whole cardamom seeds that I ground into a coarse powder. I also did not have a spray bottle, so I put a pan of water on the bottom rack of the oven. Very, very good. I will make them again and again to be sure!


Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...
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