Almond Biscotti Recipe
Almond Biscotti Recipe photo by Taste of Home

Almond Biscotti Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:42 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 42 servings


  • 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

Nutritional Facts

1 each: 79 calories, 3g fat (2g saturated fat), 21mg cholesterol, 49mg sodium, 11g carbohydrate (6g sugars, trace fiber), 1g protein


  1. 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.
  2. Line a baking sheet with foil and grease the foil. Divide dough in half; shape each portion into two 12-in. x 3-in. rectangles on foil. Brush with milk; sprinkle with remaining sugar.
  3. 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. Reduce heat to 300°.
  4. Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
  5. Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 3-1/2 dozen.
Originally published as Almond Biscotti in Taste of Home February/March 1995, p67

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Reviewed Nov. 28, 2015

"I have made these 4 times now. 3 cups of flour works perfect for me every time. Get your hands slightly damp when forming the biscotti and you should have no problem with sticking. I highly recommend almond extract-my favorite!!"

Reviewed Apr. 6, 2015


Reviewed May. 3, 2014

"I used the Sour Cream Biscotti recipe and it was excellent. Dough was perfect for handling. Instead of using foil as recipe states, I lined baking sheets with parchment paper and placed dough directly on paper to form the loaf. Can't really rate this particular recipe as I have not tried it Thus the 1 star. I guess this is more of a suggestion to avoid some of problems stated by reviewers."

Reviewed Dec. 10, 2013

"I actually used 4 cups of flour before the dough could be handled without sticking to everything. This is the first time I have made biscotti and am pleased with how they turned out."

Reviewed Dec. 6, 2013

"my favorite biscotti"

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