Italian Biscotti

Recipe by Mimi in Maine
READY IN: 1hr 35mins
YIELD: 45 cookies


  • 2
    egg whites
  • 1
    teaspoon almond extract
  • 12
    teaspoon anise extract (optional)
  • 1
    cup sugar
  • 2
    cups flour
  • 1
    teaspoon baking soda
  • 14
    teaspoon salt
  • 34 - 1
    cup whole almond


  • In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
  • Add the sugar, flour, soda, and salt; beat until a dough forms.
  • Add the nuts.
  • Turn the sticky dough onto a lightly floured board; knead several times.
  • Divide the dough in half.
  • With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
  • Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
  • Bake at 325 degrees for 40 minutes.
  • Remove and cool for 10 minutes.
  • Reduce oven to 275 degrees.
  • On a cutting board, cut the logs diagonally into 3/4" thick slices.
  • Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
  • Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
  • Remove and cool completely.