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Almond Biscotti Recipe

Photo by: Taste of Home

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"I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast!" notes Mrs. H. Michaelson of St. Charles, Illinois.

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42 Servings
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar, divided
3 eggs
1 teaspoon anise extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons milk

Directions

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.
Line a baking sheet with foil and grease foil. Divide dough in half; shape each into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar.
Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Lift foil with rectangles onto a wire rack; cool for 15 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheet. Bake for 10 minutes or until firm. Remove to wire racks to cool. Store in airtight container. Yield: 3-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 79 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 49 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Almond Biscotti published in Taste of Home February/March 1995, p67

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Reviews for Almond Biscotti (1)

Almond Biscotti

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Reviewed on Apr. 11, 2009 by cherrylady

I'm not a huge fan of anise extract so I used almond extract. It was not crunchy after the specified time, so I increased the baking time by 20 minutes. My family all enjoyed this recipe.

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Almond Biscotti Recipe

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Ingredients