Back to Almond Biscotti

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Almond Biscotti Recipe

Almond Biscotti Recipe

"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 YIELD:42 servings

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

  • 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.

Nutritional Facts

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

Reviews for Almond Biscotti

Sort By :
MY REVIEW
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!!"

MY REVIEW
Reviewed Apr. 6, 2015

"nice"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 6, 2013

"my favorite biscotti"

MY REVIEW
Reviewed Oct. 28, 2013

"I have made this time and time again and it is just perfect always. I use almond X not anise."

MY REVIEW
Reviewed Jan. 8, 2013

"Follow up on last comment. it is late and I was making this in a hurry. Another bad thing to do. I think the next time will be with 3 cups of flour, make the dough ahead of time and chill it. Then I can come back and form and follow through. Cut and doing the second bake. Loving the taste. I went to this site as I was looking for a biscotti with butter and even though crisp, I did not want it to break your teeth, like the commercial types!!!!"

MY REVIEW
Reviewed Jan. 8, 2013

"I am in the process of making this recipe for the first time and I have found a major error in the amount of flour needed. The first baking is going on and at first I was worried, as this flattened immediately, yet it is now rising. And to achieve golden brown in my oven is taking 25 min. I have made biscotti before and after adding just two cups of flour it was soup! Not a cookie dough consistancy. So I checked in on the comments. Added one more cup of flour as one commented. I think next time I will go with three cups of flour and add a little extra if needed. Smelling and looking good. One should be able to form the biscotti dough with wet hands and no limping or drooping. I had to flour my hands and so on. Ps, you do not need greased foil if you have parchment paper>"

MY REVIEW
Reviewed Apr. 13, 2012

"Made several times."

MY REVIEW
Reviewed Oct. 29, 2011

"This was a great recipe! Delectible!!! I used almond extract and also had to use almost a whole extra cup of flour to get the right consitency. I have made this recipe twice, and it was great!"

MY REVIEW
Reviewed Nov. 10, 2010

"I found that the dough is too soft to form without refrigeration. I chilled it for 20 minutes before forming. It is a delicious recipe."

MY REVIEW
Reviewed Apr. 28, 2010

"THIS IS THE BEST ONE YOU CAN DRIZZLE CHOCOLATE ON IT ADD WHITE CHOCOLATE OR EVEN CRUSHED CANDY TO MAKE IT PRETTY JUST GO CRAZY WITH THESE THERE PERFECT FOR GIFT GIVING GREAT FOR A SURPRISE WHEN GUESS COME OVER FOR BREAKFAST"

MY REVIEW
Reviewed Apr. 11, 2009

"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."

Loading Image