Biscotti

Name: Biscotti Recipe With Almonds & Anise
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Ingredients: 1/2 cup butter, softened; 1-1/4 cups sugar, divided; 3 large eggs, room temperature; 1 teaspoon anise extract; 2 cups all-purpose flour; 2 teaspoons baking powder; Dash salt; 1/2 cup chopped almonds; 2 teaspoons 2% milk

This biscotti is a twice-baked Italian cookie featuring butter, almonds, and anise extract. It's crispy and crunchy with balanced sweetness, making it ideal for dunking in coffee or tea.

Total

50 min

Servings

3

Difficulty

Medium

Recipe Source

View original recipe

From Tasteofhome

Ingredients

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Instructions

1
Preheat the oven to 375°F. Cream the butter with 1 cup of the sugar for five to seven minutes or until it is light and fluffy. Beat in the eggs one at a time, mixing thoroughly, and then stir in the anise extract. Combine the flour, baking powder and salt in another bowl, and then gradually add this mixture into the creamed mixture. Blend the mixtures well, and then stir in the chopped almonds.
2
Line a large baking sheet with foil, and then grease the foil. Divide the dough into two portions and place them on the foil. Shape each into a 12x3-inch rectangle. Brush the tops of both rectangles with milk, and then sprinkle the rest of the sugar over each.
3
Bake the rectangles for 15 to 20 minutes until they're golden brown and feel firm. Lift the foil and place the rectangles on the foil on a wire rack, where you'll let them cool for about 15 minutes. Turn the oven temperature down to 300°.
4
Move the cooled rectangles to a cutting board, and cut them into diagonal slices that are 1/2-inch thick. Use a serrated knife for best results. Place each slice cut side down on an ungreased baking sheet.
5
Bake the slices for 10 minutes; turn the slices over and bake for another 10 minutes. Place the slices on a wire rack to let them cool. Once they're ready, store them in an airtight container.

Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Slice the baked loaf at a slight angle (about 45 degrees) for elegant, uniform biscotti pieces that bake evenly.
After slicing, stand biscotti upright on the baking sheet so both cut sides are exposed to heat during the second bake.
Room-temperature eggs incorporate more smoothly into the butter-sugar mixture and produce a better crumb.
The second bake should be low and slow to dry out the cookies without over-browning; watch the final 5 minutes closely.

Substitutions

All-purpose flour → bread flour (makes slightly chewier texture; reduce by 2 tablespoons)
Anise extract → 1/2 teaspoon anise seeds, crushed (more subtle flavor)
Almonds → hazelnuts or walnuts (equal amount)

Storage & make-ahead

Store cooled biscotti in an airtight container at room temperature for up to 2 weeks; no refrigeration needed due to low moisture content.

Common Questions

Written automatically by CookOS, not by the creator.

Why is biscotti baked twice?

The second baking removes moisture, creating the signature hard, crunchy texture that allows biscotti to hold up when dunked in liquids.

Can I skip the anise extract?

Yes. Use vanilla extract (1 teaspoon) or omit it entirely for a plainer flavor; the cookies will still be good.

How do I know when biscotti is done baking?

After the first bake, the loaf should be light golden and a toothpick inserted in the center should come out clean. After slicing and the second bake, the edges should be firm and lightly browned.